The Restaurant at Eritage Resort

The Restaurant at Eritage Resort is open to both our guests and the public.
See our Prix Fixe special and menus below.

Restaurant Hours
Dinner | 5 pm to 8 pm | Wednesday—Saturday
Happy Hour | 4 pm to 6 pm | Wednesday—Thursday
Happy Hour | 2 pm to 6 pm | Friday—Saturday

Reservations Recommended
Our Restaurant will be closed in January for maintenance. Breakfast will be available.

Book a Table for Dinner

Menus

Dinner Menu
Small Plates
marcona almonds | aji amarillo, orange, oregano | 8
castelvetrano olives | coriander, arbol, anise, citrus | 8
focaccia | extra virgin olive oil, balsamic | 10
butter board | squash, herbs, seeds, focaccia | 14
manchego | roasted apple butter | 16
prosciutto | pear, mustard seed | 16
aguachile | rockfish, avocado, apple, serrano, tostada* | 16
oyster | pacific oyster, rose mignonette, house hot sauce * | 18/32

Earth
down the street corn | cotija, lime, chili spice | 14
lil gem lettuces | green goddess, avocado | 16
froghollow tomato | cotija, savory granola, herbs | 18
fingerlings | tallow, ancho-hibiscus bravas, aioli | 14
cauliflower | guajillo, tomatillo, pepitas | 18
walla walla blooming onion | remoulade | 20
honeynut squash | legumes, basque chili, herbs | 18
garbanzo beans | charred cabbage, leeks, pepita macha, herbs | 22

Land & Sea
smoked eggplant | ricotta gnudi, tomato, epazote | 28
manilla clams | annatto spaghetti, guanciale | 32
wild salmon | corn succotash* | 42
branzino | yam, brown butter vinaigrette* | 56
chicken rojo | pineapple on charcoal, sumac onion, hungarian pepper, herbs | 36
tenderloin | 8 ounce, celeriac-apple, arugula, demi glace * | 63
double cut ribeye | 28+ ounce, Walla Walla onion ash, guajillo salsa, lime butter* | 140
* consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Happy Hour Menu
marcona almonds | orange, oregano | 6
castelvetrano olives | coriander, arbol, anise, citrus | 6
butter board | savory squash butter, seeded focaccia | 10
manchego | roasted apple butter | 8
prosciutto | pear, mustard seed | 10
oysters | puget sound oysters, mignonette, house hot sauce* | 3ea
aguachile | rockfish, avocado, apple, serrano, tostada* | 12
Walla Walla blooming onion | remoulade | 14
froghollow tomato | grilled focaccia, evoo | 14
chicken rojo sando | aioli, pineapple, red onion, peppers, herbs | 14
slider | ground beef, asadero, roast tomato, carmo onion, arugula* | 8
fries | 8

draught beer | 6
house wine | 8
classic cocktails | 10

* consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Prix Fixe Dinner

3 Courses for $55

French onion soup tartine OR chicories
Flank steak "au poivre" OR lamb ragu pappardelle
Chocolate budino OR panna cotta

Wine glass pour with every $50 purchase!

new cocktails

Craft Cocktails

Come on out and sample our amazing craft cocktails!
Wednesday - Saturday:
Happy Hour 2 - 5 pm | Dinner 5 - 8 pm

HOUSE COCKTAILS
hibiscus margarita | lunazul blanco tequila, lime, cyprus black salt | 14
ps(l)h| cedar rain vodka, pumpkin spice horchata, vanilla | 15
show pony | botanist gin, cabernet franc juice, absinthe, rosemary, lime | 15
nothing compares... | rum blend, lillet, pear, lemon, thyme | 15
falling for you | whistle pig rye, maple, cinnamon, creole bitters, lemon, egg white | 16
that's the spirit | makers mark, aperol, orange bitters, hard cider | 15
wicked stepmother | madre mezcal, pumpkin shrub, amargo chile, burnt cinnamon | 16

CLASSIC COCKTAILS
aperol spritz | aperol, prosecco, simple | 12
cosmopolitan | cedar rain vodka, triple sec, cranberry, lime, simple | 15
margarita | lunazul blanco tequila, caffo solara, lime, agave | 14
negroni | brokers gin, ag perino, campari | 15
old fashioned | makers mark, demerara, bitters | 14
manhattan | knob creek rye whiskey, antica, bitters | 15
sidecar | hennessy cognac, grand marnier, lemon | 14

Full Cocktail Menu

Chef Arturo

Our Chef

The Restaurant at Eritage Resort captures the essence of Walla Walla. It is led by Executive Chef Arturo Tello Jr. He is a Walla Walla native and developed a passion for food from a young age, first inspired by his mother's cooking and the flavors that encompass his Latin ancestry. As a graduate of Wine Country Culinary Institute, he has been a part of the culinary industry in the valley for 10 years. Chef Arturo is excited to incorporate open-fire cooking techniques with locally sourced ingredients from around the valley to create a welcoming and enjoyable dining experience at Eritage Resort.