To Order Takeout
Please Call
509 888 2737
Takeout availability may be limited during peak business hours
wednesday - saturday 4pm-9pm
-STARTERS-
FOCACCIA: HOUSE-MADE HERB ENCRUSTED FOCACCIA BREAD / TOMATO OIL 8
CALAMARI: BREADED AND FRIED CALAMARI RINGS / PEPPADEW PEPPERS / PASSATA SAUCE / GOAT CHEESE / SAFFRON GASTRIQUE 16
ROASTED MUSHROOMS: SEASONAL MUSHROOMS / THYME CREAM / AGED BALSAMIC 15
CRAB & SHRIMP CAKES: PAN SEARED CRAB & SHRIMP CAKES / RED PEPPER REMOULADE 16
ZUPPA DEL GIORNO: ASK FOR TODAY’S SELECTION 12
-ENTRÉES-
SEA BASS: BRONZE DIE PRESSED LEMON CAPELLINI PASTA / DIJON PANKO CRUSTED SEA BASS / SEASONAL ROASTED VEGETABLES 38
LASAGNA: FRESH PASTA SHEETS / BEEF SAUSAGE & PORK BOLOGNESE / MIXED ITALIAN CHEESES / BÉCHAMEL 25
LAMB RAGU: SLOW SIMMERED RAGU OF LAMB & AROMATICS / HAND-FORMED MINT RICOTA GNOCCHI / CRISPY PARSNIPS 32
WINTER SALAD: BABY KALE / MAPLE BALSAMIC VINAIGRETTE / SHAVED GALA APPLES / GOAT CHEESE / ROASTED CHICKEN BREAST / WALNUT 22
NEW YORK OSCAR*: HAND CUT NEW YORK STRIP / DUNGENESS CRAB / ARISTA POTATOES / ASPARAGUS / SEASONAL ROASTED VEGETABLES 50
SCALLOPS: PAN SEARED SCALLOPS / HAND-FORMED RED BEET CASONCELLI / BLOOD ORANGE POPPY SEED PAN REDUCTION / SEASONAL ROASTED VEGETABLES 40
VEAL SALTIMBOCCA: VEAL CUTLET / SPECK / SAGE / PROVOLONE / BRONZE-DIE PRESSED TAGLIATELLE / THYME CREAM SAUCE 32
MUSHROOM RAVIOLI: HAND-FORMED MUSHROOM MADEIRA FILLED PASTA / SAUCE OF SAGE & BUTTERNUT / SEASONAL ROASTED VEGETABLES 28
OUTDOOR IGLOO DINING
You can make your reservations through OpenTable.
LOCALS NIGHT
Each month we will be hosting a Tuesday night locals night with live music and great food from 6-8pm. Please give us a call or send us an email to find out which Tuesday is going to be the locals night.
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.
Visit Chef Ben's newest restaurant
located in downtown Leavenworth
click the link below for more information
