To Make Reservations Please Visit:
https://www.exploretock.com/wildflourleavenworth

To Order Takeout
Please Call
509 888 2737

Takeout availability may be limited during peak business hours
Lunch Hours
Saturday, Sunday
11-2:30pm
Dinner
Wednesday - Saturday
4pm-9pm
Sunday
4-8pm

-STARTERS-

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

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

SMOKED COD CAKES: RED PEPPER REMOULADE 16

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

SALMON TARTARE*: RAW SALMON / AVOCADO / BEETS / MATSUTAKE SHOYU / CROSTINI 18

SPRING SALAD: ARUGULA / ROASTED BEETS/ WHITE BALSAMIC VINAIGRETTE / PISTACHIOS / CHĖVRE / PICKLED SHALLOTS 18 (ADD CHICKEN 4)

CAESAR SALAD: ROMAIN / ROMANO / CAESAR DRESSING / ANCHOVY / HOUSE CROUTONS 16 (ADD CHICKEN 4)

BONE MARROW: ROASTED BEEF FEMUR CANOES / HOUSE MADE SEASONED CROSTINI 15

-ENTRÉES-

LAMB: VADOUVAN GRILLED NEW ZEALAND LAMB RACK / BRONZE-DIE-PRESSED CRESTE DI GALLO / MOROCCAN TAGINE SAUCE / SEASONAL ROASTED VEGETABLES / DATE & BLACKBERRY GASTRIQUE 32

HALIBUT: SPRING PEA & MUSHROOM RISOTTO / SUMAC & PEPPERCORN ROASTED HALIBUT / TARRAGON & TRUFFLE VERJUS 40

MUSSELS: HOUSE-MADE CHORIZO / MASCARPONE / TOMATOES / LEMON / CILANTRO / BRONZE DIE PRESSED BEET CASARECCE 24

ORZO: ROASTED CHICKEN BREAST / ORZO / MOLĖ / CILANTRO / ROASTED TOMATOES 24

PORK RACK: TOGARASHI CRUSTED KURABOTA PORK RACK/ CONFITTED GARLIC ROOT PUREE / SHOYU GLAZED SEASONAL VEGETABLES / CARAMELIZED PEACH AND GINGER CHUTNEY / FRIED MINT 39

TENDERLOIN GNOCCHI*: HAND CUT BEEF TENDERLOIN / HOMEMADE POTATO & PORCINI GNOCCHI / BLACK PEPPER MUSHROOM MARSALA SAUCE / SEASONAL ROASTED VEGETABLES 45

MEATLOAF: BULGOGI GLAZED BOAR & BEEF MEATLOAF / KIMCHI AND JASMINE RICE PANSOTI / BASIL CREMA / SEASONAL ROASTED VEGETABLES 32

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

PAPPARDELLE: BRONZE-DIE-PRESSED PAPPARDELLE PASTA / BEEF SAUSAGE & PORK BOLOGNESE / ROMANO 18

-Lunch Menu-

Chicken Mole Orzo Salad

Roasted Chicken Breast / Mole / Orzo / Cilantro / Roasted Tomatoes

Salmon Tartar*

Salmon / Avocado / Beets / Citrus / Crostini

House Caesar Wrap

(Comes with Chips)

Salmon or Chicken / Parmesan / Romain Lettuce / Croutons

Chicken 16, Salmon 18

Cubano Sandwich

(Comes with Chips)

Pork Belly / Gruyere / Pickles / Dijon

Cod Cake Sandwich

(Comes with Chips)

Remoulade / Pickles / Avocado

Grilled Street Corn Ribs

Tajin / Chipotle aioli / Cojita cheese

Mussels

Chorizo / Mascarpone / Citrus

Chicken Alfredo

Roasted Chicken Breast / Alfredo Sauce / Fettucine

Pappardelle

Pork and Beef Bolognese / Romano Curls

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

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.