HOME | wildflour

-Starters-

Happy hour 4-5 pm / House Pour Red or White 6 / Draft Beer 5 / Bartenders Cocktail 9 / 1 off starters

Warm Baguette

house compound butter

Roasted Mushrooms

seasonal mushrooms / thyme cream / wildflower honey / aged balsamic

Crab & Shrimp Cakes

pan seared crab and shrimp cakes / house made remoulade

Roasted Cauliflower

oven roasted cauliflower / bleu cheese aioli / aged balsamic

Sherry Manila Clams

manila clams sofrito / sherry / preserved lemon

-Entreés-

Pansotti

potato & asiago filled pansotti pasta / glazed bison meatloaf / roasted seasonal vegetables

Lasagna

freshly made pasta sheets / house made bolognese / Italian cheese blend / béchamel

Orecchiette

hand formed chestnut & espresso orecchiette / duck confit / roasted seasonal vegetables / orange brandy demi glace

Corzetti Stampati

hand pressed corzetti stampati nero / sautéed Italian sausage / manila clams / roasted tomato aurora sauce

Linguine

bronze die cut linguine pasta / lemon prosecco cream / wild gulf prawns / sun dried tomato

Gnocchi*

handmade porcini gnocchi / gorgonzola cream / hand cut beef tenderloin / demi-glace / caramelized shallots / roasted vegetables

Seabass

oven roasted wild caught sea bass / lemongrass & coriander jasmine rice cake / coconut curry / crispy poppadum

Mezza Luna

crispy pork carnitas mezza luna / tomatillo salsa / caramelized onion & chipotle aioli / cojita cheese

-Kids Menu-

Fettuicini alfredo

Pasta with marinara

Butter pasta

Lasagna

Seasonal Northwest Brunch

Saturday's 10 am - 2 pm

-Bites-

Sticky Rolls

Fresh yeast rolls, toasted pecans, Maple Grove Vermont maple caramel.

Biscuits & Gravy

Flagship Beecher’s cheese, Italian sausage, black pepper gravy.

Glazed Figs

Fresh Black Mission figs, balsamic reduction, mascarpone, pistachio

-The Main Dish-

Dutch Baby

Puffed pancake, caramelized persimmon, Vermont maple syrup, hazelnut whip cream

Crab & Shrimp Cake Bennie

Poached farm egg, blood orange Maltaise sauce, asparagus, crispy pancetta.

Corned Beef Hash

corned beef brisket / potato & pepper hash / horseradish aioli / poached egg

Tuscan Chicken Sandwich

herb roasted chicken breast / crispy pancetta / caramelized onions / house aioli / fontina / French alpine roll

Bananas Foster French Toast

brioche bread / egg custard / cardamom whip / brown sugar and dark rum caramelized bananas

Cannelloni

Fresh pasta sheets, chorizo sausage, farm eggs, blistered cubanelle peppers, Yukon potato, gruyere morney sauce,

basil cream.

Forager’s Omelette

Farm egg omelet, local seasonal roasted mushrooms, gruyere, blistered tomatoes, thyme crema, citrus.

Ravioli al Uovo

egg yolk filled ravioli / adobo marinated tenderloin tips / caramelized onions / roasted red peppers / tomatillo salsa

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.