The Restaurant at Eritage Resort

The Restaurant at Eritage Resort is open to the public.
See our special February Restaurant prix fixe menu below.

Restaurant Hours
Dinner | 5 pm to 9 pm | Tuesday—Saturday
Happy Hour | 4 pm to 6 pm | Tuesday—Saturday

Reservations Recommended

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
crispy favas | rosemary, aji amarillo | 6
castelvetrano olives | coriander, arbol, anise, citrus | 6
oysters | puget sound oysters, mignonette, house hot sauce* | 2ea
bread service | seeded focaccia, cultured crema | 10
chickpea churro | cotija, chilis, lime crema | 10
fries | aioli | 8
calamari | guajillo, aioli, meyer lemon | 10
slider | asadero, roast tomato, carmo onion, arugula* | 8ea

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.

Restaurant month

February Prix Fixe Dinner | $42

1st Course (Choose one)

celeriac soup | brown butter, walnuts
french onion soup tartine | focaccia, asadero
winter roots salad | ricotta, red wine vinaigrette
chicories | winter citrus, bread crumb, pecorino, jammy egg | +8

2nd Course (Choose one)

cabbage rolls | beluga lentil, crispy mushroom, guajillo-roasted tomato
chicken cassoulet | mayacoba bean, house sausage, breadcrumb
beef cheek | yam, fennel-apple slaw, pearl onion, demi glace
steak | 8 ounce tenderloin, au poivre, celeriac, kale* | +40

Dessert (Choose on
e)
olive oil cake | cherry compote, cream
chocolate budino | cinnamon, guajillo, meringue
savory cheesecake | goat cheese, walla walla onion jam, marcona almond

See Full Prix Fixe Dinner Menu

new cocktails

Craft Cocktails

Come on out and sample our amazing craft cocktails!
Tuesday - Saturday:
Happy Hour 4 - 6 pm | Dinner 5 - 9 pm

HOUSE COCKTAILSimmunity | cedar rain vodka, pineapple, turmeric, black pepper | 14
blood moon | brown family gin, blood orange, rosemary | 15
sorrel | jamaican rum blend, spiced hibiscus, falernum | 14
rose in the rye | old overholt rye, rosehip, szechuan, egg white | 15
snow on the beach | calzadores reposado tequila, antica vermouth, amargo de chile | 15
sour saint | knob creek bourbon, st. germain, mint | 15
alkyoni | dw distilling brandy, lillet, meyer lemon curd, pink peppercorn | 16
forbidden mama | madre mezcal, mastic, grapefruit | 15
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

See 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.