Having a party? Order hors d’ouvres or full dinners from our seasonal choices, or contact us to design a custom menu. We also have menus for barbecues and brunches, box lunches for wine touring, and special holiday menus. Click the links below to see our menus, then contact us to make all the arrangements.
We're taking a break from teaching classes to focus on the holidays. Watch this space in early 2017 to sign up for new courses in the new year.
Corn tortillas are stuffed with a filling of roast chicken, mild green chilies, Monterey Jack, scallion, oregano & cumin. Served with Colleen’s mild tomatillo sauce. You bake in 20 minutes. Garnished with sour cream.
A mixture of ground beef and ground pork with minced carrot, celery, onion, garlic with fresh breadcrumbs, with eggs and seasoning. Glazed with rosemary and ketchup-mustard-brown sugar glaze. Served with Twice-Baked Potatoes.
Slices of eggplant and zucchini are roasted and layered with lasagna noodles, marinara sauce, a mixture of ricotta, creamy herb and garlic goat cheese, eggs, basil with Parmesan and fresh mozzarella.
Pork kabobs marinated overnight in red wine, lemon juice, mint, oregano garlic, bay leaf and extra-virgin olive oil.Served with tri-color rice.
It is prime season for local garden green beans. This salad mixes blanched green beans and finely chopped Walla Walla Sweet onions with a red wine-mustard vinaigrette with fresh parsley.
Romaine, red onion, cucumber, tomato, Kalamata olives, and feta with a vibrant, lemon dressing