Owner Naina is known for her culinary skills and internationally inspired menu ideas. Naina and Anand plan delectable menus together and create meals to wow their guests. Every meal is a cause for celebration!

Naina with her Mumbai Street Food Appetizer
Mexican Sunflower
Argentinian Empanada – Carnival Slaw
Sara putting the final touches on a Mexican Huarache breakfast
Grilled French Apple Tart ready for portioning
Fried Green Tomato Egg Benedict
Enjoying Labneh with Dukkah and Fresh Fruit

A full breakfast is served every morning in Julian’s Hall. We stagger meal times to create more space. All in-house guests are invited to a complimentary dinner, only on Thursdays at 5:45 pm.

Sample Breakfast Items

Swiss Bircher Muesli (apple, yogurt, raisins, honey, almond)

French style Mushrooms on a Muffin (creamy mushrooms, fried egg)

Mexican Sunflower (chorizo, potato, fried egg, salsa)

Kedgeree (basmati, smoked salmon, peas, cumin, egg, cilantro)

Indian Sausage Roll (puff pastry, cilantro, cumin, side salad)

Frittata (bell pepper, onion, cheese, potato)

Sample Dinners with Naina & Anand

Moroccan Night

Beet Labneh Dip (raw grated beets, yogurt, lemon, garlic, veggie sticks, pita)

Chicken Tagine (chermoula, preserved lemon, couscous)

Cardamom-Rose-Pistachio Rice Pudding

Zorba in Walla Walla

Greek Salad (tomato, onion, greens, feta)

Moussaka (beef, tomato, eggplant, oregano, bechamel)

House-made Fresh Fruit Ice Cream

Bangkok Calling
Thai Salad (carrot, cucumber, lime)

Red / Green Curry (chicken, eggplant, coconut milk, peas)

Coconut Ice Cream with Mango Puree

Dining Room

An impressive, locally-built steel fireplace welcomes you into Julian’s Hall, the dining room where daily breakfast and the complimentary Thursday dinner are served. The ceiling soars 30 feet above, where four old-style belt-driven fans rotate. The walls are adorned with pictures from our travels around the world. Large windows face East towards the Blue Mountains and our Pond and to the North to the courtyard. The tables are all local live-edge black walnut, and finished by a local craftsman. A closet on the far end contains board games, books and equipment if you bring back take-out food. The lighting is warm and inviting. A carved mango-wood door from Bali, converted into a barn door, separates the dining room from Ruby’s Kitchen, where delicious meals are prepared for you.

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