-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.
-Hours-
Wednesday through Saturday
4 pm – 8:30 pm
Sunday Monday Tuesday
Closed
Happy Hour 4 pm – 5 pm
Saturday Brunch 10 am -- 2 pm
Live & locals’ night
Thursday January 30th
Thursday February 20th
