WARM WELCOME, CRAFT COOKING

Eritage
Restaurant
& 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.

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

  • Executive Chef: Brian Price

  • BOOK A TABLE
    or call 509.394.9200

“The BEST meal yet! Service from the warm greeting, great cocktails to a leisurely meal with just the right amount of being attentive to our table…well done! Did I mention, a beautiful evening and setting to start summer!” ~Review | Friday, June 21, 2019

A Curated Walla Walla Farm Dining Experience

We will embrace a craftsman’s approach to cooking, using live fire as a medium and looking to the highest quality ingredients that speak to the region.
Eritage will feature a simple approachable and deliciously focused menu that embraces the heritage of Walla Walla and the tradition of modern American cooking.
~ Jason Wilson – Culinary Director, Fire & Vine Hospitality

Rancher’s Pride
$68 | paired wine $50

Apple & Pear Wedge Salad
endive, pine nuts, smoked blue cheese, pistaccio butter, aged sherry
2016 Poets Leap, Reisling

Grilled Prime Striploin “Steak Tartare”
anchovy, jardinierre, roasted beet mustard
2016 Devona, Pinot Noir

Grilled Tomahawk Steak for 2
rosemary-truffle aioli, twice-baked potatoes, creamed chard
2016 Long Shadows, Feather

Warm Chocolate Brown Butter Cake
hazelnut chocolate mousse, brandied cherry compote, salted caramel ice cream
2016 Spring Valley, Nina Lee

The Heritage Menu
$68 | paired wine $50

Lightly Cured Salmon Gravalax
bacon creme fraiche, grilled avocado, pickled gerkins, smoked salmon roe
2016 Devona, Chardonnay

Roasted Alaskan Black Cod
wild mushrooms, cabernet butter, creamed leeks and corn, spinach
2016 Devona, Pinot Noir

Wood Grilled Drake Duck Breast
coal-roasted apples, carrot puree, warm grains, delicata squash, roasted duck leg, cranberries
2016 Long Shadows, Saggi

Slow Braised Wagyu Beef Short Ribs
truffled cauliflower puree, cabernet sauce, coal-roasted shallots, parsley and horseradish salad
2016 Long Shadows, Feather

Pumpkin Custard Trifle
date cake, maple soaked plums, pommegranate
2016 Spring Valley, Nina Lee

Farmer’s Craft Explored
A Vegetarian Menu
$46 | paired wine $50

Apple & Pear Wedge Salad
endive, pine nuts, smoked blue cheese, pistaccio butter, aged sherry
2016 Poets Leap, Reisling

Red Curried Rainbow Carrots
toasted ancient grains, ginger, black garlic, corriander lime yogurt
2016 Devona, Chardonnay

Autumn Vegetable Pot Pie
white cheddar, black truffle, rosemary, sage
2016 Long Shadows, Saggi

Warm Chocolate Brown Butter Cake
hazelnut chocolate mousse, brandied cherry compote, salted caramel ice cream
2016 Spring Valley, Nina Lee

A 20% service charge is included on each check. Eritage Resort 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.

*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.

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.

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

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

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

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