The shared objective in every dish we create is to nourish both body and soul — to evoke fond memories, act as a wellspring for new ones, and leave you with a sense of wellbeing. Perfect, simple ingredients sourced from small, local farms are the building blocks of our culinary program, transformed by the enthusiasm and creativity of our talented chefs. From your made-to-order breakfast to dinner on the patio or that late-night snack, each dish is designed to surprise and delight.
A peek behind the curtain reveals two dedicated, driven chefs just waiting to write the perfect menu for your special event. In-house butchery, fermentation projects, and seasonally preserved staples give our kitchen a unique flexibility as well. Rising to the occasion to meet your dietary needs is not a burden — it is a pleasure.
Chef Chase and Chef Zack work within a style that is both comforting and delightfully unexpected. The meals they prepare for you hint at the familiar while being far from ordinary. Ingredients are sourced from the wealth of burgeoning micro farms that have taken root in our valley, each with its own unique, Oregonian tendency.MEET OUR CHEFS
A number of extraordinary restaurants pepper the CV of our Chef, Chase Williams. From Mansion on Turtle Creek to The Painted Lady, he speaks passionately of his time in these kitchens and all he learned there. But his vision for your stay, and the meals you share with us, lies deeply rooted in a memory that predates his vaunted career.
MORE ABOUT CHASE
Where exactly does work end and the pursuit of enjoyment begin? For Sous Chef Zack Ehrlich, that line may not, in fact, exist. He loves what he does, and it shows. In Zack, culinary obsession reigns supreme. When he’s not cooking for you, or maybe partaking in a dish he and his mentor Chef Chase dreamt up, you can rest assured he’s researching food, talking about food, visiting local farms for inspiration, or simply imagining what, and when, he will cook next.
MORE ABOUT ZACK
The perfect day calls for a perfect ending. Our culinary team will provide you with exactly that — with a thoughtful, seasonal 4-course prix fixe menu available each weekend to guests of the Inn. Served in our cozy Cellar, each dish is designed to surprise and delight the senses.
$115 per guest | add wine pairing for $50 per guest
Our culinary team is prepped and ready to add another dimension to your guided wine tasting. An experience both indulgent and educational, these focused food pairings allow you to experience each wine in an entirely different way — as a companion to select, local ingredients.
Designed for those moments when you'd prefer to luxuriate in the comfort of your own room or simply enjoy a small meal without fuss, our grazing menu features a rotating selection of seasonal dishes and snacks. Prepared using the same quality, hyper-local ingredients we feature in our dining room, rest assured you will eat well. We'll deliver your order to your room, or one of our sitting areas, at your requested time.
Hidden among the vines, just a stone’s throw away from the estate house, we’ve set out a picnic just for you — a mouthwatering spread of savory and sweet, paired with wine from a neighboring vigneron. After your meal, feel free to meander through the vineyards, nap the afternoon away, and return to the Inn at your leisure.
An auspicious start to your day, a distinctly Oregon bounty of organically grown fruits, farm-fresh eggs, artisan breads and cured meats awaits you each morning. Each plate is prepared to order and served tableside. Savor it all with freshly squeezed juice or a hot beverage. Breakfast is included with your stay, and available in the dining room or your guest room.
Hidden gem in Oregon wine country. The views are spectacular, the service top notch, and the food is off the charts good. We dined on the terrace on a beautiful Saturday night... the food, presentation, and service is close to Michelin star quality.
One of the most beautiful hotels I've ever stayed at — the staff is amazing, and the food is magnificent. I'd give it 10 stars if I could.
For breakfast both mornings we enjoyed cappuccinos, scones and biscuits, the pancakes, eggs benedict, farmer's plate, and the egg tartine. It was all delicious, but my stand out of the meals was the crispy potatoes — they are seriously life changing. Crunchy whole but smashed little potatoes with some kind of dry rub. I could eat them every day.
Should you be fortunate enough to find yourself in the Black Walnut kitchen one morning, happily inhaling the scent of herb-strewn breakfast potatoes and crisp bacon pieces, you’d be hard-pressed not to notice a prominent feature parked within reach of the line.
Buried deep in these woods, insulated by a thick layer of wildly scented humus, a science experiment is brewing. Chefs Chase and Zack are fermenting a mash of wild Oregon ginger and mustard root with Fresno chiles grown by our friends at Pollinate Flowers.
Partnering with local Pollinate Farms, Black Walnut uses chili peppers in all seasons.
Simmer, stir and savor with fresh, umami flavors.