call the restaurant to place an order
509 888 2737
-Starters-
Warm Baguette
house compound butter
5
House Salad
lemon rosemary vinaigrette / farm greens / roasted sunflower seeds / dried cranberries / pecorino romano
6
Roasted Mushrooms
seasonal mushrooms / thyme cream / wildflower honey / aged balsamic
15
Crab & Shrimp Cakes
pan seared crab and shrimp cakes / house made remoulade
16
Chorizo Ravioli
chorizo filled fried ravioli / salsa / cayenne pepper gastrique
14
-Entrées-
Rigatoni
bronze die cut rigatoni pasta / alfredo sause / roasted mushrooms / chicken breast
24
Sacchetti
lobster and sweet corn filled sacchetti pasta / creamy romesco sauce / roasted baby tomatoes / crispy pancetta
28
Roasted Pork Ravioli
slow roasted fennel & coriander pork shoulder filled ravioli / sautéed spring vegetables/ apricot demi
22
Lasagna
freshly made pasta sheets / house made bolognese / Italian cheese blend / béchamel
25
Mezza Luna
ricotta and fresh herb mezza luna pasta / tomato passata sauce / sauteed spring vegetables / pecorino romano
24
Meatloaf
Chef Ben’s famous BBQ glazed meatloaf / cheesy arista potatoes / sautéed spring vegetables
25
Baby Back Ribs
House rubbed slow roasted baby back ribs / gouda corn fritters with fire roasted jalapenos / apple & cabbage slaw
25
Prawn Caesar
fresh romaine / wild gulf prawns /house made Caesar dressing
22
Summer Berry Salad
fresh farm greens / herb roasted chicken breast / orange blossom vinaigrette / balsamic strawberries / goat cheese / toasted almonds
22
-Dessert-
Carrot Cake
cream cheese frosting / toasted pecans
8
Tiramisu
espresso soaked ladyfingers / mascarpone cream / cocoa powder
8
LOCAL FARMS
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.
CHEF BEN HERRIED
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.
