Join us for a three-course dinner every Friday evening, paired with our wines and inspired by the season.

September’s Menu

Course 1 – Smoked maitake mushroom with lemon leek beurre blanc and fried leek.

Course 2 – Acorn squash tagliatelle with bolognese, sage, and Pecorino Romano.

Course 3– Vanilla bean panna cotta topped with berry reduction and fresh mint.

Join us for a three-course dinner every Friday evening, paired with our wines and inspired by the season.

September’s Menu

Course 1 – Smoked maitake mushroom with lemon leek beurre blanc and fried leek.

Course 2 – Acorn squash tagliatelle with bolognese, sage, and Pecorino Romano.

Course 3– Vanilla bean panna cotta topped with berry reduction and fresh mint.

We're excited to announce that handcrafted cocktails are now available in the tasting room. Whether you're a whiskey lover, a vodka fan, or somewhere in between, our new spirit menu has something worth sipping.

Join us Friday, September 18 for our official spirits launch party. Our team will be on hand pouring samples, sharing the story behind each spirit, and pairing the evening alongside our regular Friday dinner service.

Home of the first documented cookbook and the father of gastronomy, Archestratus, Ancient Greece set the table for the culinary world we know today.

Course 1: Tirokroketes, Greek fried cheese balls made with feta, gouda, Parmesan, mint, oregano, and breadcrumbs, fried golden brown.

Course 2: Mattyes, an ancient Greek chicken stew with garlic, onion, fennel, and thyme, served over fried pasta and garnished with feta.

Course 3: Melopita from Sifnos, a honey-sweetened dessert made with ricotta, honey, orange, and vanilla that inspired the modern cheesecake.

Our Friday dinner series continues all month long with a new locally-sourced three-course menu, paired with three wines.

August Menu:

• Heirloom tomato salad

• Gnocchi primavera

• Chocolate and olive oil layered mousse

Our Friday dinner series continues all month long with a new locally-sourced three-course menu, paired with three wines.

August Menu:

• Heirloom tomato salad

• Gnocchi primavera

• Chocolate and olive oil layered mousse

Looking for a new activity to add spice to your weekly routine? Join us at the tasting room on Thursday afternoons for our global food & wine pairing series. This month we'll be featuring Egyptian cuisine

Our Friday dinner series continues all month long with a new locally-sourced three-course menu, paired with three wines.

August Menu:

• Heirloom tomato salad

• Gnocchi primavera

• Chocolate and olive oil layered mousse

Our Friday dinner series continues all month long with a new locally-sourced three-course menu, paired with three wines.

August Menu:

• Heirloom tomato salad

• Gnocchi primavera

• Chocolate and olive oil layered mousse

This month, we're heading to the Scottish Highlands with a three-course menu rooted in tradition.

Course 1: Haggis with neeps and tatties, a savory pudding made with minced lamb, onion, garlic, and oats, served alongside roasted turnips and potatoes.

Course 2: Cullen Skink, a hearty Scottish stew made with smoked haddock, potatoes, onions, leeks, cream, and parsley.

Course 3: Tipsy Laird, a trifle-style dessert with ladyfingers soaked in Scottish whisky, layered with vanilla custard, fresh raspberries, whipped cream, and toasted almonds.

Our Friday dinner series continues all month long with a new locally-sourced three-course menu, paired with three wines.

August Menu:

• Heirloom tomato salad

• Gnocchi primavera

• Chocolate and olive oil layered mousse

Celebrate on the course and save in the tasting room. Receive 10% off your wine purchase when you play disc golf on the property.

Join us for a three-course dinner every Friday evening, paired with our wines and inspired by the season.

​July Menu:

• Mediterranean orzo salad with cherry tomatoes, red onion, garbanzo, kalamata olives, feta, parsley, and cucumber

• Cacio e Pepe, bucatini with Pecorino Romano, black pepper, and butter

• Red, white, and blue trifle with whipped cream, strawberries, blueberries, and blackberries

Join us for a three-course dinner every Friday evening, paired with our wines and inspired by the season.

​July Menu:

• Mediterranean orzo salad with cherry tomatoes, red onion, garbanzo, kalamata olives, feta, parsley, and cucumber

• Cacio e Pepe, bucatini with Pecorino Romano, black pepper, and butter

• Red, white, and blue trifle with whipped cream, strawberries, blueberries, and blackberries

Join us for a three-course dinner every Friday evening, paired with our wines and inspired by the season.

​July Menu:

• Mediterranean orzo salad with cherry tomatoes, red onion, garbanzo, kalamata olives, feta, parsley, and cucumber

• Cacio e Pepe, bucatini with Pecorino Romano, black pepper, and butter

• Red, white, and blue trifle with whipped cream, strawberries, blueberries, and blackberries

Looking for a new activity to add spice to your weekly routine? Join us at the tasting room on Thursday afternoons for our global food & wine pairing series. This month we'll be featuring barbecue classics.

Join us for a three-course dinner every Friday evening, paired with our wines and inspired by the season.

​July Menu:

• Mediterranean orzo salad with cherry tomatoes, red onion, garbanzo, kalamata olives, feta, parsley, and cucumber

• Cacio e Pepe, bucatini with Pecorino Romano, black pepper, and butter

• Red, white, and blue trifle with whipped cream, strawberries, blueberries, and blackberries

Join us for a three-course dinner every Friday evening, paired with our wines and inspired by the season.

​July Menu:

• Mediterranean orzo salad with cherry tomatoes, red onion, garbanzo, kalamata olives, feta, parsley, and cucumber

• Cacio e Pepe, bucatini with Pecorino Romano, black pepper, and butter

• Red, white, and blue trifle with whipped cream, strawberries, blueberries, and blackberries

This month, we're transporting you straight to 17th-century Rome with a three-course menu inspired by the era's classic flavors.

Course 1: Flori di Zucca Fritti, a zucchini blossom stuffed with anchovy and mozzarella, then fried crispy

Course 2: Pasta e Fagioli, a warm pasta dish with white cannellini beans, garlic, parsley, tomato, and soffritto

Course 3: Patina de Piris, a baked custard-like pastry made with poached and pureed pears

Our Friday dinner series is back all month long with a new three-course menu each week, paired with three wines and sourced as locally as possible. A new reason to come back every Friday.

6/26 Menu:

• Grilled shrimp on a brussel sprout, pomegranate, cilantro and lime salad

• Beetroot ravioli with butternut squash, sage, brown butter, and parmesan

• Blackberry crumble

The hunt is on! Enjoy a glass of wine and explore the Waterbrook grounds to see what you can find.

Our Friday dinner series is back all month long with a new three-course menu each week, paired with three wines and sourced as locally as possible. A new reason to come back every Friday.

6/19 Menu:

• Quinoa tabbouleh made with mint, cucumber, bell peppers, and herb de provence dressing

• Smoked chicken and mushroom risotto with shaved parmesan

• Citrus meringue tart

Looking for a new activity to add spice to your weekly routine? Join us at the tasting room on Thursday afternoons for our global food & wine pairing series. This month we'll be featuring acai bowls with fruits from around the world.

Go fish! Bring your own poles and spend the afternoon casting lines and relaxing by the Waterbrook pond. Receive 10% off wine with your visit.

Our Friday dinner series is back all month long with a new three-course menu each week, paired with three wines and sourced as locally as possible. A new reason to come back every Friday.

6/12 Menu:

• Arancini made with porcini mushrooms and parmesan brodo served with a mushroom medley al ajillo, pesto, and balsamic reduction

• Lamb Chops with beurre rouge, mash, and lemon-wilted spinach

• Honey cinnamon poached pear

Our Friday dinner series is back all month long with a new three-course menu each week, paired with three wines and sourced as locally as possible. A new reason to come back every Friday.

6/5 Menu:

• Watermelon salad with cucumber, radish, fennel and mint served with a green goddess-style dressing

• Tuscan Butter Salmon with confit tomatoes, sage, asparagus, and a lemon-butter sauce

• Key Lime bar with key lime zest and fresh key lime

A brand new monthly dining experience at Waterbrook and Canoe Ridge Vineyard. Each month, we travel to a different time and place through food and wine, with authentic dishes from a different historical era paired with three wines. Our first destination: France, 1910.

6/5 Menu:

• Ratatouille (Confit byaldi)

• Croque Monsieur

• Macarons

Spring is in full bloom, and this month's pairing celebrates it. Join us for a guided exploration of edible flowers and the wines that make them sing. Beautiful, seasonal, and endlessly delicious.

We're staying open later on Fridays, and we're making it worth the trip. Join us for a three-course curated dinner paired with three wines. A new weekly ritual for wine lovers in Walla Walla.

5/15 Menu:

• Caprese Salad

• Honey-Crusted Duck Breast

• Tiramisu