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

Live music and 10% off bottles and cases, stackable with Wine Club discounts. Join us for a day of spring savings, great wine, and live music right on the property. Wine Club members, your discounts stack, a great time to restock the cellar.

Transport your palate to Spain with bold flavors, vibrant spices, and perfectly paired wines. Explore how Spanish cuisine's diverse regional styles complement our wine collection in this educational tasting journey.

Explore the infinite possibilities of chocolate paired with wine. From dark to milk, spiced to fruity, discover how different chocolate styles complement our collection in this indulgent educational tasting.

Create something together this Valentine's Day. Blend your own custom wine as a couple with guidance from our winemaking team, then enjoy light bites and take home your personalized creation. The perfect date for wine-loving duos.

Transport your palate to Morocco with aromatic spices, bold flavors, and perfectly paired wines from our collection. This educational tasting explores how Moroccan cuisine's complex layers complement Washington wines.

Please note: Pricing for our Food & Wine Pairing series has been updated. Thank you for your understanding as we continue to bring you exceptional culinary experiences.