The Restaurant at Eritage Resort

The Restaurant at Eritage Resort is open to both our guests and the public.
See our specials and menus below including our Summer Bash Barbecue, June 22.

Restaurant Hours
Tuesday thru Saturday
Happy Hour | 2 pm to 5 pm
Dinner | 5 pm to 8 pm

Reservations Recommended

Book a Table for Dinner

Menus

Dinner Menu
Small Plates
marcona almonds | orange, oregano | 8
castelvetrano olives | coriander, arbol, anise, citrus | 8
focaccia | extra virgin olive oil, balsamic | 10
butter board | herbs, spices, focaccia | 14
manchego | quince | 16
prosciutto | grapes, mustard seed | 16
aguachile | hamachi, avocado, grilled cucumber, rhubarb, tostada* | 16
grilled oysters | cilantro lime butter* | 16

Earth
lil gem lettuces | green goddess, avocado | 16
chef's salad | jammy egg, white anchovy, olive, tarragon, bread crumb, red wine vinaigrette* | 16
zucchini tartine | ricotta, herbs | 18
fingerlings | tallow, ancho-hibiscus bravas, aioli | 14
cauliflower | guajillo, tomatillo, pepitas | 18
walla walla blooming onion | remoulade | 20
mayacoba beans | charred cabbage, leeks, pepita macha, herbs | 22

Land & Sea
annato pappardelle | smoked eggplant ragu, ricotta, epazote | 28
manilla clams | potato gnocchi, guanciale* | 32
branzino | caramelized cabbage, tomatillo* | 56
chicken rojo | pineapple on charcoal, sumac onion, hungarian pepper, herbs | 36
tenderloin | 8 ounce, chard, cherry, aji amarillo* | 63
double cut ribeye | 28+ ounce, walla walla onion ash, mango salsa, lime butter* | 140

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

Happy Hour 2 - 5 pm
marcona almonds | orange, oregano | 6
castelvetrano olives | coriander, arbol, anise, citrus | 6
butter board | green garlic, agave, seeded focaccia | 10
manchego | quince | 8
prosciutto | grapes, mustard seed | 10
grilled oyster | puget sound oysters, cilantro-lime butter* | 12
aguachile | hamachi, avocado, cucumber, rhubarb, tostada* | 12
walla walla blooming onion | remoulade | 14
zucchini tartine | ricotta, herbs | 14
chicken rojo sando | aioli, pineapple, red onion, peppers, herbs | 14
slider | ground beef, asadero, roast tomato, carmo onion, arugula* | 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.

Summer Bash BBQ

Summer Bash Barbecue

Saturday, June 22
1 — 4 pm
Add some sizzle to your summer at our Summer Bash Barbecue! We'll be firing up the grill and serving smash burgers, pork ribs, hot dogs, and shrimp ceviche tostadas.
This event is family friendly with lawn games, a photo booth and summer sounds provided by a DJ from Stop and Rewind Entertainment!

new cocktails

Craft Cocktails

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

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

SIGNATURE COCKTAILS
pineapple jalapeno margarita | lunazul tequila, jalapeno tequila, pineapple | 14
forbidden mama | madre mezcal, falernum, grapefruit, lime | 15
rose in the rye | old overholt, lemon, rose, egg white, creole bitters *| 16
cherry bomb | knob creek bourbon, bing cherry, mahleb, lime | 16
el pepino | tito's vodka, cucumber, lemon, simple | 14
barb got smashed | botanist gin, dry vermouth, rhubarb, pink peppercorn | 16
sorrell | carribean rum blend, hibiscus, lime | 15
summer crush | pisco, watermelon, lime | 14
tonic tune up | espresso, fernet branca, vanilla | 12

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.