The Restaurant at Eritage Resort

The Restaurant at Eritage Resort is open to the public.
See our Brunch menu below and our Easter special.

Restaurant Hours
Brunch | 10 am to 2 pm | Saturday-Sunday
Dinner | 5 pm to 9 pm | Tuesday—Saturday
Happy Hour | 4 pm to 6 pm | Tuesday—Saturday

Reservations Recommended

Menu

BEGINNINGS
bread service | seeded focaccia, cultured crema, english peas, herbs | 14
chickpea churros | cotija, tajin, lime crema | 14
calamari | meyer lemon, cherry peppers, guajillo, aioli | 14
oysters | kumamoto oysters, hot sauce, lemon, mignonette | 18/32
albondiga | lamb meatball, guajillo-tomato, crispy & seeds, herbs | 18

MAIN
celeriac soup | brown butter, walnuts
french onion soup tartine | focaccia, asadero
gem lettuces | grapes, cucumber, radish, avocado, walnut, green goddess
chicories | citrus, bread crumb, pecorino, meyer lemon dressing jammy egg | +8
hayshaker carrots | panela cheese, tamarind, savory granola | +8

cabbage rolls | beluga lentil, crispy mushroom, guajillo-tomato
trout | caramelized onions, pepita tahini, chili crisp, avocado
chicken rojo | tallow potato, pineapple, sumac shallot, herbs
birria | beef cheek, masa rigatoni, cotija, lime
steak | 8 ounce tenderloin, au poivre, celeriac, kale* | +40

ENDINGS
olive oil cake | cherry compote, cream
chocolate budino | cinnamon, guajillo, meringue
savory cheesecake | goat cheese, walla walla onion jam, marcona almond

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.

shrimp brunch closeup

Brunch Menu

BEGINNINGS
brioche donuts | vanilla crema, seasonal fruit compote | 12
greek yogurt parfait | granola, seasonal fruit | 6
chickpea churros | cotija, tajin, lime crema | 14
oysters | kumamoto oysters, hot sauce, lemon, mignonette* | 18/32

CLASSICS & FAVORITES
2 egg breakfast | bacon or sausage, bravas potatoes, toast* | 16
baked eggs | guajillo-tomato sauce, cotija, cilantro, crostini* | 16
chilaquiles rojas | 2 eggs, chicken rojo, guajillo, avocado crema, red onion, herbs* | 20
chilaquiles verde | 2 eggs, patagonia shrimp, tomatillo, avocado crema, red onion, herbs* | 20
avocado toast | 1 egg, focaccia, salsa macha, parmigiana reggiano, arugula salad* | 18
chicken & waffles | belgian waffle, fried chicken, bourbon maple syrup | 24
chef's salad | bacon, chicken rojo, avocado, cotija, hard boiled egg | 22
the burger | brioche bun, caramelized onion, asadero cheese, roasted tomato, arugula, fries | 28
add egg* | +3
add bacon | +3

SIDES & ADD-ONS
egg* | 3
bacon or sausage | 6
bravas potatoes | 10
fruit | 6

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

Brunch Cocktails

COCKTAILS
mimosas for the table | one bottle cava, carafe orange juice, carafe seasonal juice | 40
mimosa | cava, orange juice or seasonal juice | 10
hibiscus bellini | cava, spiced hibiscus | 10
bloody mary | cedar rain vodka, rat bastard bloody mary mix, pickles | 12 beer back | 4
bloody maria | lunazul tequila, rat bastard bloody mary mix, tajin, pickles | 12 beer back | 4
oyster shooter | cedar rain vodka or lunazul tequila, bloody mary mix | 9
screwdriver | cedar rain vodka, orange juice | 12
greyhound | cedar rain vodka, grapefruit juice | 13
aperol spritz | aperol, proseco, orange | 12
full immunity | tito's vodka, pineapple-turmeric, cracked black pepper | 14
blood moon | brown family gin, blood orange, rosemary | 15
somewhere on the med | italicus, fino sherry, angostura, green olive | 14
irish coffee | jameson whiskey, baileys irish cream, coffee | 13
tonic tune up | fernet-branca, shaken espresso, vanilla, tonic | 11
espresso martini | cedar rain vodka, kahlua, espresso | 15

ALES
quirk pilsner | 8
five dollar ranch goat candy pale ale | 8
coors, coors lite |
5 guinness | 6
0% beers | abc upside dawn golden, abc run wild ipa, sam adams hazy ipa | 6

BEVERAGES
tea forte over ice | ginger pear, ceylon gold, raspberry nectar, mango, peach | 6
soda | 3
coffee | 3
tea | 3
orange juice | 3

brunch

Easter Brunch Menu

Adults: $55 | Kids 2-12: $22
Seatings: 10 am & 12:30 pm
(If the weather is nice, patio seating will be available also)

Pastry/Dessert Cart, Beverage Service
(Alcoholic Beverages Not Included)
Carrot Cake
Brioche Donuts
Chickpea Churros
Budino
Scones
Add on: Oysters, Cocktails

Bergevin Buffet

BREAKFAST STATION
Scrambled Eggs with Chives
Bacon/Sausage
Bravas Potatoes
Baked Eggs in Guallio-Tomato, Cotija

WAFFLE BAR
Belgian Waffles
Fresh Fruits
Fruit Preserves
Fried Chicken

CARVING STATION
Braised Lamb Shoulder
Grilled Lamb Racks
Crema
Chimichurri
Little Gem Salad

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 COCKTAILS
full immunity | cedar rain vodka, pineapple, turmeric, black pepper | 14
somewhere on the med | italicus, fino sherry, grapefruit bitters, green olive | 14
barb got smashed | botanist gin, rhubarb shrub, pink peppercorn | 15
maio taio siciliano | jamaican rum blend, averna, disaronno, lime, nutmeg | 14
elder bandit | calzadores reposado tequila, fiorente elderflower, lime, black salt | 15
rose in the rye | old overholt rye, rosehip, szechuan, egg white | 15
kentucky hombre | four roses bourbon, tamarind, mint | 15
hibiscus vitalis | dw distilling vital brandy, falernum, hibiscus, lime | 15

forbidden love | amaras mezcal, mastic, grapefruit | 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

ALES

quirk pilsner | 8
five dollar ranch goat candy pale ale | 8
coors, coors lite | 5 guinness | 6
0% beers | abc upside dawn golden, abc run wild ipa, sam adams hazy ipa | 6

BEVERAGES
tea forte over ice | ginger pear, ceylon gold, raspberry nectar, mango, peach | 6
soda | 3
coffee | 3
tea | 3

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.