To Order Takeout
Warm Baguette: House compound butter 6
Garden Salad: arugula / lemon rosemary Vinaigrette / sunflower seeds / parmesan / dried cranberries 6
Pork Belly: Thai Curry seasoned slow roasted pork belly / green garlic & lemongrass pesto / toasted coconut 14
Roasted Mushrooms: Seasonal mushrooms / thyme cream / honey / aged balsamic 15
Boudin Bites: cajun spiced slow roasted duck / Louisiana style rice / house pickles / stone-ground mustard aioli 15
Crab & Shrimp Cakes: Pan seared crab & shrimp cakes / red pepper remoulade 16
Ravioli: braised short rib ravioli / chili kimchi glaze / toasted sesame seeds / crispy shallots / basil crema 26
Pappardelle: house bolognese / bronze die pressed sri-lanken cinnamon pappardelle / mint & pine nut gremolata / fresh herb ricotta 27
Culurgiones: coriander & star anise duck confit / nettle & leek culurgiones/ orange braised endive / honey harissa sauce / seasonal vegetables 45
Lasagna: fresh pasta sheets / house made bolognese / Italian cheese blend / béchamel 26
Gnocchi*: hand cut beef tenderloin / handmade porcini gnocchi / gorgonzola cream / demi-glace / caramelized cippolini onions / seasonal vegetables 45
Mezzaluna: crab & shrimp filled mezzaluna pasta / red pepper romesco / crispy honey & saffron prawns / pancetta / roasted tomatoes 38
Risotto: prosciutto wrapped oven roasted halibut / strawberry & prosecco risotto / meyer lemon & saffron beurre blanc / pea shoots 45
Creste di Gallo: sumac & yogurt marinated chicken / bronze-die pressed cockscomb pasta / brandied red pepper curry / popadom 26
Arugula Salad: prosciutto / strawberries / ricotta salata / lemon rosemary vinaigrette / molasses & cayenne candied walnuts / niçoise olives 24
Agnolotti: sweet pea & tarragon agnolotti pasta / asparagus pine nut pesto / sautéed spring vegetables / toasted pistachio 26
OUTDOOR IGLOO DINING
Equipped with heaters and lights they’re a super cozy and fun dining experience. Available by reservation only. You can make your reservations through OpenTable. $25 fee applies to igloo reservations.
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.