& Bar

The Eritage menu is inspired by the seasonal bounty of the region and our strong connections with local family farmers and suppliers. Our wine and cocktail menus showcase Washington wine, beer and spirits, as well as special selections from around the world. Getting here »

  • Open daily 5pm–close, last seating at 9pm

  • Executive Chef: Brian Price

    or call 509.394.9200

The Restaurant at Eritage Resort

Our Menus

Small Plates & Starters

Mushroom Toast (V)
herbed goat cheese, truffle oil | 19

Smoked King Salmon & Potato Cakes
citrus-saffron yogurt | 19

Charcuterie & Pate Board
pickled vegetables, olives, toast | 23

Wild Onion & Sweet Pea Soup
dungeness crab, lemon mint remoulade | 14

Ash Roasted Beets
smoked Oregon blue cheese, butter lettuce, aged sherry, vanilla, and pistachio | 16

Wild Green Salad (GF)(V)
preserved lemon-thyme vinagrette | 11

Hand-Rolled Potato Gnocchi (V)
foraged mushrooms, spring garlic, Alaskan spot prawns | 17

Spice Roasted Carrots (V)(GF)
tahini-chili-yogurt, mint, Marcona almonds | 15

Buttermilk Fried Quail
brussel sprouts, lemon, fennel slaw, rhubarb mustard | 19

Large Plates / Entrées

Grilled Washington Prime New York Steak (GF)
mashed yukon gold potatoes, onion rings, young greens, cabernet demi | 47

Braised Columbia River Ranch Beef Short Rib (GF)
green peppercorn, horseradish, Yuzo grilled corn | 24 / 38

Grilled “Snake River” Pork Chop
wild herb wheatberry, mustard green pesto, ash roasted onions, sarsaparilla preserved cherries | 42

Smothered Buttermilk Fried Organic Half-Chicken
potato purée, kale-apple-bacon slaw, roasted rosemary gravy | 33

Roasted Passmore Ranch Rainbow Trout
panchetta grean beans & potato salad, pickled mustard and pearl onions, apple cider vingaigrette | 33

Pan Roasted Halibut (GF)
Razor clam bacon chowder, fingerling potatoes, leeks and parsley-bone marrow salad, Fresno peppers, grilled lemon | 42

Semolina Bucatini Pasta & Meatballs
San Marzano tomato sauce, gremolata, grass-fed beef and lamb meatballs | 22 / 28


Carnaroli Risotto
spring greens, nettle pesto, roasted Frog Hollow Farms vegetables | 26

Farmhouse Vegetable Platter
fresh, sautéed, and pickled seasonal vegetables | 23


Bourbon Soaked Bread Pudding
golden raisins, vanilla, maple syrup & salted caramel ice cream  |  11

Butterscotch Pudding
blueberry sauce and candied walnuts (GF)  |  10

Chocolate Cabernet Ganache
salted caramel corn, seasonal berries & cabernet sauce (GF)  |  10

Autumn Apple Crisp
french vanilla ice cream, brandy and cloves   |  11

Columbia Valley Farms Ice Cream Trio
french vanilla, salted caramel & black cherry (GF) |  10

Wine & Drinks

Eritage offers a full cocktail list and bar, however there is no bar seating. Guests may enjoy bar service in the living room or the restaurant.

View our Drink Menu »

An 18% service charge is included on each check. Eritage retains 100% of the service charge. Our professional service team receives industry leading compensation including commissions on sales and extensive education and training for a successful career path. For more information on our service charge, please read here.

(GF) Gluten Free / (V) Vegetarian. *Please note: the addition of Fresno peppers on some of the dishes—these have a tendency to be hot this time of year. *State law requires us to inform you that consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Eritage proudly partners with Walla Walla family farms and providers including:

• Frog Hollow Farm
• Hayshaker Farm
• R&R Produce

• Smalls Family Farm
• Alden Family Farm
• Morning Mist Farms

• World Spice Merchants
• Walla Walla Bread Company
• Walla Walla Roastery

Getting here: There are two routes to Eritage. We recommend that sports cars and other small vehicles take HWY 125 North and turn right on Bergevin Springs Road. Guests with SUVs may take the mile-long gravel road off Lower Waitsburg Road. FYI – Google Maps indicates Bergevin Springs Road is Russell Springs Road.