Meat/Seafood Menu

Amuse-Bouche

A Whisper Beneath The Canopy

Roasted Chanterelle, Black Garlic Cream, Hazelnut Crumble, Crispy Polenta, Truffle Carpaccio, Thyme GF, V

First Course

Where The Sea Meets Smoke

Seared Diver Scallop, Celery Root Puree, Pickled Apple, Burnt Lemon Oil GF, NF, Contains Shellfish

Second Course

Legends of Ash & Brine

Charred Romaine, Pecorino, Fire-Toasted Croutons, Fried Capers, Smoked Bagna Cauda Dressing, 6-minute Egg, Lemon Zest, Anchovie NF, Contains Egg

Third Course

Embers Falling On Wild Fruit

Tuscan Grilled American Wagyu Coulotte, Huckleberry Mostarda, Charred Onion Puree, Crisp Shallot GF, DF, Contains Alliums

Fourth Course

Lullaby Of The Forest

Douglas Fir Panna Cotta, Amarena Cherry Balsamico, Hazelnut Crumble, Dark Chocolate Soil GF, Contains Soy

Vegetarian Menu

Amuse-Bouche

A Whisper Beneath The Canopy

Roasted Chanterelle, Black Garlic Cream, Hazelnut Crumble, Crispy Polenta, Truffle Carpaccio, Thyme GF, V

First Course

Where The Sea Meets Smoke

Seared Fennel & Compressed Pear with Celery Root Purée, Pickled Apple & Burnt Lemon Oil GF, NF, V

Second Course

Legends of Ash & Brine

Charred Romaine, Pecorino, Fire-Toasted Croutons, Fried Capers, Smoked Bagna Cauda Dressing, 6-minute Egg, Lemon Zest NF, V, Contains Soy Contains Egg

Third Course

Embers Falling On Wild Fruit

Tuscan Seared Purple Potato, Huckleberry Mostarda, Charred Onion Puree, Crisp Shallot GF, DF, NF, V, VG, Contains Alliums

Fourth Course

Lullaby Of The Forest

Douglas Fir Panna Cotta, Amarena Cherry Balsamico, Hazelnut Crumble, Dark Chocolate Soil GF, VG, Contains Soy

Shawn Niles—known across kitchens, fire pits, and fine dining rooms as The Fat Pastor—is a private chef based in Yakima, Washington, whose culinary journey has taken him from the pressure of MasterChef to international acclaim. After Gordon Ramsay famously told him he was “born to cook,” Shawn set out to do just that - learning and cooking throughout Italy, Spain, and Portugal, including learning directly from the legendary Chef Massimo Bottura in Modena. His food style is best described as Global Comfort Food with a refined Pacific Northwest Italian twist—rich in soul, rooted in the land, and usually centered around fire and flavor.

In Yakima Valley Wine Country, Shawn is a culinary pioneer. He’s the founder of Bite Club, the nation’s first legal underground dining club, with a loyal membership of over 250 adventurous diners. He’s also the creator of Urban Kitchen, a free culinary and business school for underserved youth, which has become a launching pad for the next generation of food leaders. His talents have earned him multiple “Best Chef” honors, and his open-fire mastery made history when he became the first competitor to ever score a perfect 100 in the Live Fire Division of the World Food Championships.

Whether curating winemaker dinners, feeding celebrities and political figures, or filming his upcoming shows Wine Country Kitchen and Urban Kitchen, Shawn brings joy, excellence, and a deep sense of purpose to everything he cooks. His favorite kitchen companion is his son, Asher—MasterChef Junior finalist and fellow culinary phenom—proving that in the Niles household, flavor is legacy, and fire runs in the family.