Charcuterie plate

Cuisine

Owner Naina is known for her culinary skills and hosting acumen. Working with Liz Garza, Chef de Cuisine, Naina plans globally-inspired menus and creates gatherings and events to entertain guests. 

Argentinian Beef Empanada with Carnival Slaw
Quail Egg Amuse Bouche for Breakfast!
Semolina Porridge with Poached Apple and Pistachio

A full breakfast is served every morning from 8:30 am to 9:30am in Julian’s Hall. Family-style dinners with Anand and Naina, to which all guests are invited at no extra charge (with a 2-night stay), are served on Mondays and Thursdays at 6 pm. There is an extra charge for dinner if you are staying just one night on a Monday. Dietary restrictions and allergies will be requested of you prior to arrival so the kitchen can be ready to ensure a great dining experience.

Sample Breakfast Items

Kale Smoothie (Kale with Fresh Fruit & Granola)

Quiche Lorraine (creamy egg and bacon tart with salad)

Surnoli (South-Indian style rice and coconut pancake)

Tunisian Shakshuka (local eggs poached in a spicy tomato sauce)

Croque Madame (toasted ham and cheese sandwich with béchamel sauce and a fried egg)

Sample Family-Style Dinners with Naina & Anand

A Taste of India

Crispy Fish Cakes with Lime (seasoned with fresh ginger, cilantro, coriander and cumin)

Chicken Biryani (saffron rice layered with spiced chicken, fried onion, garam masala)

Mango Kulfi (a creamy, frozen dessert made with Alphonso mangoes)

Vive La France!

Salmon Rillettes with Toast (smoky poached salmon blended with crème fraîche & chives)

Boeuf Bourguignon (beef braised in red wine with mushrooms, pearl onions and bacon)

Tarte Tatin (Upside down caramelized apple tart)

Dining Room

A impressive, locally built steel fireplace welcomes you into Julian’s Hall, the dining room where breakfast and the bi-weekly family-style dinners are served. The ceiling soars 30 ft above where four old-style belt driven fans hang. The walls are adorned with pictures from our travels around the world. Large windows face East towards the Blue Mountains and Pushpa’s Pond. The tables are all live-edge walnut, harvested from close by 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 by Chef Liz Garza, a graduate of the Walla Walla Community College culinary program.

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

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