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Pan-seared crab & shrimp cakes served on a bed of fresh greens with Mama Lil pepper remoulade
Fried mac & cheese ravioli served with tomato vodka sauce
with Flagship Beechers cheese
Pan seared Copper Ricer Salmon over mixed spring greens dressed with lemon & thyme vinaigrette and topped with mango, strawberry, papaya & pineapple salsa
Spicy sauteed calamari served warm over wilted escarole with Arista Thai vinaigrette, endamame & cherry tomatoes
Roasted chicken breast, seasonal berries, walnuts, panko crusted chevre cheese, dried currants & grapefruit prosecco vinaigrette raddichio and mixed spring greens
Roasted pesto chicken breast, pancetta, Roma tomato, red onion & spring greens on toasted brioche buns
Slow roasted pork, pickled shallot & spiced napa cabbage slaw on baguette
Handmade coconut crusted shrimp ravioli served with a tropical fruit salsa and drizzled with mango saffron gastrique
Handmade local mushroom and Madiera stuffed ravioli, tomato vodka sauce, sauteed escarole & sundried tomatoes
Handmade chicken & Gorgonzola cheese ravioli served in a rosemary pancetta cream sauce and topped with sauteed local shittake mushrooms
Handmade fried Thai spiced chicken satay ravioli served with spicy peanut sauce
Eight hour roasted pork shoulder with saffron and orange served over house fennel pollen pappardelle pasta with sauteed farm fresh vegetables
Pan seared chicken breast with sauteed foraged morel mushrooms in a rich Marsala sauce and served over truffled mashed potatoes
Fresh pasta lasagna layered with Bolognese, Bechame & mixed Italian cheeses
Fresh made spaghetti pasta with house Bolognese, meatballs & Parmesan
Handmade cheesy grits ravioli in a vegetable jambalaya of bell peppers, tomato and okra, topped with grated Beecher's cheese
Handmade roasted Poblano & Chorizo sausage ravioli fried and served with a fresh tomatillo, black bean and corn salsa, and cotija cheese
Toasted baguette with Arista's Farmers Market Pesto - Asparagus Pine Nut, Basil Walnut & Romesco. Tomato concasse with smoked mozzarella and balsamic reduction
Pan-seared crab & shrimp cakes served on a bed of fresh greens with Mama Lil pepper remoulade
Wild Gulf prawn ceviche with orange, lemon, red onions, tri-colored bell peppers, pineapple & avocado. Served with pita crisps
Fried Flagship Beechers mac & cheese ravioli served with a tomato vodka sauce
with Flagship Beechers cheese
Pan seared Copper River Salmon over mixed spring greens dressed with lemon & thyme vinaigrette and topped with mango, strawberry, papaya & pineapple salsa
Spicy sauteed calamari served warm over wilted escarole with Arista Thai vinaigrette, Washington green garbanzo beans & cherry tomatoes
Roasted chicken breast, seasonal berries, walnuts, panko crusted chevre cheese, dried currants & grapefruit prosecco vinaigrette over and mixed spring greens
Fresh pasta lasagna layered with beef, pancetta & brisket Bolognese, bechamel sauce. Parmesan, Mozzarella & Provolone cheeses
Eight hour roasted pork shoulder with saffron and orange served over house fennel pollen pappardelle pasta with sauteed farm fresh vegetables
Fresh made spaghetti pasta with house beef, pancetta & brisket Bolognese. Topped with beef & Italian sausage meatballs & grated parmesan
Pan seared chicken breast with sauteed foraged morel mushrooms in rich Marsala sauce and served over truffled mashed potatoes
Herb crusted Wild Alaskan salmon served over locally for aged sea bean & lemon thyme risotto with Yakima cherry sauce & sauteed pea vines
Roasted Wild Alaskan black cod over fresh angel hair pasta with melted leeks and artichokes, sauteed pea vines and Arista lemon caper sauce
12oz Misty Isles all natural rib eye steak with Creole peppercorn mustard sauce served over black beluga lentils with sauteed farm fresh vegetables
Handmade coconut crusted with Oregon shrimp ravioli served with a tropical fruit salsa and drizzled with mango saffron gastrique
Handmade local mushroom and Madiera stuffed ravioli in a tomato vodka sauce topped with sauteed escarole and sun-dried tomatoes
Handmade lobster filled ravioli served in corn zabaglione with roasted baby tomatoes and sauteed pea vines
Handmade chicken & Gorgonzola cheese ravioli served in a rosemary pancetta cream sauce and topped with sauteed local shittake mushrooms
Handmade falafel crusted ravioli stuffed with Oregon lamb served with cucumber tomato concasse crumbled feta and tzatziki sauce
Handmade Korean Go-Chu-Jang BBQ short rib ravioli topped with fresh pear & Napa cabbage slaw
Handmade cheesy grits ravioli in a vegetable jambalaya of bell pepper, tomato and okra, topped with grated Beecher's cheese
Handmade fried Thai spiced chicken satay ravioli served with shaved cabbage salad & spicy peanut sauce
Handmade roasted Poblano & Chorizo sausage ravioli fried and served with a fresh tomatillo, black bean and corn salsa, topped cotija cheese