Cuisine

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

Chicken Biryani with Beetroot Raita
Quail Egg Amuse Bouche for Breakfast!
Canteloupe Soup with Pancetta
WW Sweets Ice Cream with Crispy Bacon & Onion
Walla Walla Sweet Onion Carbonara
Heirloom Tomato Granita with Rosemary

A full breakfast is served every morning at 8:30 am or 9:00 am in Julian’s Hall. All in-house guests are invited to a 3-course dinner at no extra charge, on Thursdays at 5:45 pm or 6:30 pm. Food allergies will be requested of you prior to arrival so the kitchen can be ready to ensure you enjoy a great dining experience.

Sample Breakfast Items

Melon Gazpacho (Cucumber, Yogurt, Mint, Sesame Seed)

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

Tostada Mexicana (chorizo, potato, organic egg)

Kedgeree (Basmati, smoked salmon, egg, cilantro, spices)

Croque Madame (Cheddar, Ham, Bechamel, Thyme, Egg)

Sample Dinners with Naina & Anand

Moroccan Night

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

Chicken Tagine (Chermoula, preserved lemon, Basmati)

House-made Cherry Ice Cream

A Taste of Asia

Filipino Style Pork Adobo (pork cooked 3 times: in vinegar, stock & coconut)

Asian Slaw (cabbage, broccoli, bell peppers, soy dressing)

Cardamom Rice Pudding

Dining Room

An impressive, locally built steel fireplace welcomes you into Julian’s Hall, the dining room where daily breakfast and the complimentary Thursday family-style 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 Pushpa’s 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 and books. 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.

Weather permitting, breakfast can be enjoyed ‘al fresco’ in Sushila’s Courtyard.

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