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Chef Ben Herreid brings his talents and vision to downtown Leavenworth. Creating a menu focusing on the bounty's of the northwest combined with the many shapes and flavors of pasta.

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Larch is expanding with a new venture-
Larch Brunch Co.

Brought to you by the same Chef as Larch & Prusik. We are excited to introduce Larch Brunch Co., our latest venture nestled within the same space as Prusik.

At Larch Brunch Co. we put a creative spin on classic brunch dishes, delivering a fresh and exciting menu that redefines your brunch experience. From innovative takes on traditional favorites, to new whimsical creations. 


 

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Important Reservation Information for Larch:

  • The largest party size we can accommodate is 8 guests.

  • A 10 min grace period is allotted to your reservation time.

  • Separate reservations may not be combined to create larger parties. 

  • When booking reservations, please include children & infants in the party size

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For Takeout Call

509-888-2343

TRAILHEAD

FOCACCIA  warm focaccia bread served with spiced tomato oil (V) 

SUMMER BERRY SALAD   tender greens, lemon & rosemary vinaigrette, ricotta salata, strawberries, roasted pistachios (GF)(V) 

CAESER  romaine, caesar dressing, anchovies, herbed crouton crumble 

OCTOPUS  red wine poached Spanish octopus, ancho chili tomato oil, chimichurri, blistered shishito peppers (GF) 

CARROTS  roasted tahini carrots, cucumber tzatziki  (V)(GF)  

ARANCINI  SCHIACCIATI   spring garlic risotto cakes, fontina, vodka cream sauce 

ROASTED MUSHROOMS  oven roasted mushrooms, wildflower honey, thyme cream, aged balsamic (GF) 

CRAB & SHRIMP CAKES  seared crab & shrimp cakes, lemon caper aioli (GF) 

SEACUTERIE  seared scallops, crab rillettes, boquerones, smoked oysters, house pickles, house spelt crackers 

TERRA CHARCUTERIE  rotational selection of cured meats & cheeses, pate grand mere, pickled farm fresh egg, house spelt crackers, marcona almonds  

BREADS & SPREADS   assortment of freshly baked Olive Tree Leavenworth breads, sun dried tomato pesto compound butter, yuzu orange marmalade, olive tapenade 

CLAMS   coconut curry & ginger steamed Manila clams, baguette 

BURRATA TARTUFO    black truffle pearls, balsamic reduction, citrus vinaigrette, arugula  

 

ASCENT

LASAGNE   fresh pasta layered with wild boar ragu, bechamel sauce, mixed Italian cheeses  

CANNELLONI PRIMAVERA   fresh pasta sheets filled with foraged morel mushrooms, chicken, caramelized cippolini onion, sauteed spinach & wild nettles, gruyere mornay sauce  

RISOTTO AL TARTUFO NERO   foraged mushroom risotto, asparagus tips, pecorino romano, shaved black winter truffle  (GF) 

LOBSTER PANSOTI  hand formed pansoti pasta filled with lobster & ricotta, brandy bell pepper curry, Aleppo spiced maque choux of roasted corn & bacon  

BIGOLI  bronze die extruded bigoli pasta, shoyu peanut sauce, sauteed vegetables, cucumber spirals (VG)(N) 

PAPPARADELLE  bronze die pressed pappardelle pasta, pasture raised bison, sausage, pancetta, parmesan reggiano, lemon herb ricotta  

MUSHROOM RAVIOLI   mushroom ragu filled ravioli, marsala cream, sauteed mushrooms, balsamic reduction (V) 

CACIO Y PEPE   bronze die extruded bucatini, pecorino romano, cracked black peppercorn  (V) 

MACCHERONI  bronze die pressed maccheroni pasta, trinity cajun cream sauce, sea scallops, prawns, manila clams, Penn Cove mussels, andouille sausage, blistered shishito peppers 

CASARECE   slow roasted brisket with mushroom, shallot, garlic, sweet & spicy gochujang cream sauce 

CAPONATA  agrodolce ratatouille of eggplant, tomato & caper, bronze die extruded orechietta pasta, Greek feta cheese, basil chiffonade  (V) 

MEZZALUNA   crab & shrimp filled mezzaluna pasta, romesco cream sauce, oven roasted tomatoes, crispy prosciutto, saffron sauteed prawns (N) 

LINGUINI  bronze die pressed spinach linguini, seared sea scallops, lemon fresh herb crème, prosciutto 

SUMMIT

COPPER RIVER SALMON  pink peppercorn and hibiscus rubbed Alaskan Sockeye salmon, celery root puree, garlic scape pesto, roasted beets   (GF) 

LAMB OSSOBUCCO   braised grass-fed lamb shank, apricot demi, roasted peaches, creamy polenta, asparagus (GF) 

TENDERLOIN   hand formed gnocchi, gorgonzola cream sauce, espresso rubbed prime center cut beef tenderloin, port demi glace, caramelized cippolini onion  

NEW YORK WAGYU   scarpinocce hand formed gorgonzola dolce filled pasta, black garlic, bone marrow compound butter, aged balsamic reduction, spring asparagus  

ADDITIONS

CAVIAR  Siberian Sturgeon, 1 ounce, accompaniments    | BLACK WINTER TRUFFLE  5 grams freshly shaved  

RESERVATIONS

The largest party size we can accommodate is 8 guests.

A 10 min grace period is allotted to your reservation time.

Separate reservations may not be combined to create larger parties. 

When booking reservations, please include children & infants in the party size

For reservations visit us on opentable.

All other inquires please contact us at larchgmanager@gmail.com

509-888-2343

 

-Hours-

Dinner

Monday  4 pm - 9 pm 

Tuesday  4 pm - 9 pm 

Wednesday 4 pm - 9 pm

Thursday  4 pm - 9 pm

Friday 4 pm - 10 pm

Saturday 3 pm - 10 pm Dinner

Sunday 3 pm - 9 pm Dinner

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We are located at

214 8th street, Leavenworth, WA, 98826

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