Served with a garlic aioli dipping sauce. (Add grated pecorino romano cheese $2)

House roasted cashews, with house marinated mixed olives

German dumpling stuffed with sweet onion, cabbage, grass fed beef, and horseradish crème fraiche.

Moroccan spiced meatballs of Upper Dry Creek Ranch lamb with a warm couscous salad, harissa and tzatziki

Crispy fried chicken wings with soy sauce, Korean hot chili paste, and nuoc cham. Served with an Asian pear salad

Mixed A.R. Teal's lettuces with local shaved radish, garlic croutons, Walla Walla spring onion, cucumber, Marinated olives, feta and red wine vinaigrette

Chef’s choice of Artisan cheeses and seasonal fruit.

House made flat bread baked on natural stone with marinara, salami, mama lils pickled hot peppers, and mozzarella or House made Italian sausage, sweet peppers, artichokes, basil, and smoked mozzarella

Grilled Upper Dry Creek Ranch grass fed ground beef with bacon, cheddar, pickled onion, and aioli on ciabatta

Slow roasted pork belly with pureed maple butternut squash, julienned local apples, cider gastrique, fresh thyme, and aioli on country white bread.

BUttermilk fried chicken with sweet pepper bacon jam, braised creamy local greens, Walla Walla cheese company smoked peppercorn cheddar and aioli on a scallion cheddar biscuit

Grilled locally raised rotating cut of grass fed beef with fried cheesy mashed potato fritter, sauteed local greens and 124 steak sauce

Moroccan style braised chicken with green olives, preserved lemon, tomato, smoked sweet paprikea, mascarpone polenta, and braised greens

Roasted wild caught market fresh fish with Indian spiced creamd spinach and locally grown roasted peppers

House spun Blue Mountain huckleberry ice cream with whipped cream and vanilla fluer de sel,

House made salted caramel creme brulee.