WILDFLOUR_Logo_Full.png
 

-Dinner Menu-

 

-STARTERS-

FOCACCIA: HOUSE-MADE HERB ENCRUSTED FOCACCIA BREAD / TOMATO OIL 8

BRUSCHETTA: CROSTINI / ROASTED TOMATO / BACON JAM / CAMBOZOLA 16

SPIEDINI: LAYERS OF BAGUETTE AND SMOKED MOZZARELLA / SIZZLING GARLIC ROSEMARY OIL 14

CRAB AND SHRIMP CAKES: CITRUS / SAFFRON REDUCTION / CHIPOTLE AIOLI  20

ROASTED MUSHROOMS: SEASONAL MUSHROOMS / THYME CREAM / AGED BALSAMIC 15

HOUSE GREEN SALAD: MIXED GREENS / LEMON ROSEMARY VINAIGRETTE / DRIED CRANBERRIES / SUNFLOWER SEEDS / SULTANAS / ROMANO 8

-ENTRÉES- 

 

SALMON: COPPER RIVER SOCKEYE / BRONZE-DIE PRESSED GINGER TAGLIATELLE / ROASTED MUSHROOMS / SEASONAL STIR-FRIED VEGETABLES / HOT AND SOUR SAUCE   45

MOLE: ROGUE BLUE CHEESE & CHICKEN RAVIOLI / RED MOLĖ / CILANTRO / ROASTED TOMATOES / TOASTED CORN / COTIJA / AVOCADO  24

MUSSELS: PENN COVE MUSSELS / HOUSE-MADE CHORIZO / LIME LINGUINI / MASCARPONE / POBLANO / CITRUS 26

KOFTA: GRILLED BOAR & LAMB SKEWER / BRONZE-DIE PRESSED LEMON AND PARSLEY BUCATINI / CRISPY MINI FALAFEL / SEASONAL VEGETABLES / FETA  36

TENDERLOIN *: HOUSE BACON WRAPPED HAND CUT BEEF TENDERLOIN / WHITE WINE DIJON DEMI-GLACE / ARISTA POTATOES / SEASONAL ROASTED VEGETABLES 50

MEATLOAF: CAROLINA BBQ GLAZED BISON & BEEF MEATLOAF / BREADED & DEEP-FRIED MAC AND CHEESE FRITTERS / SEASONAL ROASTED VEGETABLES / BRAISED GREENS 32

LASAGNA: FRESH PASTA SHEETS / SAUSAGE BEEF & PORK BOLOGNESE / MIXED ITALIAN CHEESES / BÉCHAMEL 25                    

PAPPARDELLE: BRONZE-DIE-PRESSED PAPPARDELLE PASTA / SAUSAGE BEEF & PORK BOLOGNESE / ROMANO 24

COD: WILD ALASKAN COD POACHED IN COCONUT RED CURRY SAUCE / PINEAPPLE JASMINE RICE SEASONAL ROASTED VEGETABLES   32

SPINACH SALAD: SPINACH / ROASTED MUSHROOMS / PANCETTA DIJON DRESSING / HARD BOILED EGG / CRISPY PANCETTA / ROMANO 20 ADD CHICKEN 26

PRIMAVERA: LINGUINI / FRESH BASIL PINE-NUT PESTO / SEASONAL SAUTEED VEGETABLES  24

-Lunch Menu-

 

 

Cubano Sandwich

Pork Belly / Gruyere / Pickles / Dijon

15

Crab & Shrimp Cake Sandwich

  Remoulade / Pickles / Avocado

15

Summer Salad

Lemon Rosemary Vinaigrette / Mixed Greens / Roasted Chicken Breast / Romano / Sunflower Seeds / Dried Cranberries & Sultanas

22

Mac ‘N Fritters

Deep Fried Macaroni and Cheese Fritters / Pesto-Aurora

18

Chicken Alfredo

Roasted Chicken Breast / Alfredo Sauce / Fettucine

14

Pappardelle

Pork and Beef Bolognese / Romano Curls

18

Primavera

Seasonal Roasted Vegetables / Linguini / Pesto

18

CALL AND ASK ABOUT OUR SEASONAL DESSERT MENU!

*We encourage sharing; however, we do not split entrées 20% gratuity will be automatically applied to parties of eight or more*Consuming raw or undercooked food may increase your risk of foodborne illness

Igloo Inside.jpg

LOCALS NIGHT

 

LOCAL FARMS

Wheat_black.png

We are very fortunate to have such amazing people who take great pride in what they do supply us with fresh local ingredients. Listed below are some of the local farms we are working with. Please click a logo to learn more about them. 

Hope mtn pic.png
full moon farms.png
SG_Logo_Standard_SoftBlack.jpg
 

CHEF BEN HERRIED

chef_ben.jpg

Chef Ben grew up in rural Vermont. He opened his first restaurant at age 20. Ben married Anne Goldade and settled in her home state of WA in 2005. Studying culinary arts at South Seattle Community College while apprenticing under Italian Chef Elisa Marzano of the incomparable Marzano Italian Restaurant Ben discovered a love for handmade pasta. This passion led to his opening a fresh pasta company Arista Pasta & Specialty Foods in 2012. Under the Arista brand Ben peddled his fresh pastas at local farmers markets, retail shops and restaurants in the Puget Sound region. In 2014 Ben opened a fresh pasta, farm to table restaurant under the same name Arista in Puyallup WA. Arista formed a unique partnership with Puyallup Valley farm Clark’s Creek Farm to grow fresh produce only a mile from the restaurant. Upon the unfortunate closer of Arista in spring of 2017, Ben and Anne were looking for a place to relocate their growing family that would provide a better and safer environment than the Tacoma area. Missing the four seasons and rural values of childhood in Vermont, Leavenworth seemed the perfect fit for Ben and his family. And when the opportunity to open the restaurant at Kahler Glen came up  Ben was ready and excited to bring His talents and vision to the space.

Visit Chef Ben's newest restaurant

 located in downtown Leavenworth

click the link below for more information

Logo.png