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.

Harissa glazed grass fed local lamb riblets with cheddar cheese grits and jalapeno-apple slaw

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

Arcadian lettuces with Hayshaker chicories, pickled local pink lady apples, roasted beets, spiced almonds, Cambozola cheese and cranberry 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

Za'atar spiced pork belly  inside a Walla Walla Bread Co. naan bread with lettuce, cucumbers, sumac, tomato and tzatziki.

Slow roasted strip loin, caramelized onions and peppers with provolone cheese and stone ground mustard aioli on a sour dough hoagie

Grilled locally raised rotating cut of grass fed beef with fried cheesy mashed potato bacon fritter, sauteed local greens and brandy mushroom cream sauce

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

House made fettuccini with sauteed prawns, fresh blue crab, fennel, shallots, capers, pernod and cream

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

House made salted caramel creme brulee.