Drumheller’s Food & Drink

Drumheller’s Food & Drink – Dinner guests are warmly welcomed by the sparkling waterfront views while exploring the days Fresh Sheet menu choices. Designed by Chef Pauline, you may be enticed to order artisanal dishes you’ve never tried before or you may be intrigued by your favorite standard, noting a twist that embellishes the flavor story, to create a dish that we think will keep you coming back for more.

While pondering your dinner selections, you might savor a special glass of wine or champagne. We inventory 82 of the most acclaimed wines from our regions’ best AVAs that you may order by the glass. And then there’s our highly-spirited cocktail menu, ranging from artisan mulled drinks to old crooner standards; all are made with locally-sourced liquors from PNW craft distilleries.

A recent guest described Drumheller’s this way. “It’s definitely upscale without being pretentious. It has a timeless feel while being current and decidedly urban. It’s definitely something new and fun for the Tri-Cities.”

Upcoming Dining Events

The Food

Our dining menu is both intriguing, yet familiar – never trendy, but instead simple, approachable, always interesting and dictated by the seasonality of fresh ingredients. The daily menu designed by Chef Pauline will entice you to order items you’ve never tried, and delight you with your favorite standards that include a twist that embellishes the flavor story and ensures you’ll return again and again.

Example Dinner Menu


Tomato, Saffron – Shaved Fennel


Apricot Chèvre Goat Cheese and Prosciutto – Spiced honey, sunflower, pea, radish
sprouts, grape seed oil and blood orange vinaigrette, cherry balsamic


Chicken Fried Oysters – Caper aioli

Israeli Couscous – Fresh cilantro and lemon

Confit Heirloom Carrots – Spicy goat cheese, Fresno chili-lime

Othello Fries – with aioli


Ricotta Gnocchi – Frisee pesto

Dungeness Crab Risotto – Drumheller White and thyme

Pan Seared Steelhead- Celery root puree, roasted garlic tarragon butter

Ribeye Steak- Butter-basted with garlic scapes

5 Spice Duck – Confit mushroom, pickled huckleberry, Asian bacon fava beans, demi glaze

Rigatoni – Eggplant Alla Norma, Italian sausage, grape tomato, fresh herbs

Valencia Beef Burger – Washington State Angus, American cheese, shredded lettuce, pickled red onion, tomato, dill pickle, fry sauce and Othello fries

Short Rib – Heirloom carrots and potato leek frittata


Blueberry and Peach Galette – Fresh cream

Olive Oil Cake – Lavender glaze, rainier cherries, fresh cream

Mascarpone Cheesecake – Cabernet strawberries

Chocolate Torte – Coffee ganache, raspberry coulis

Items are made fresh daily and are subject to change.

Pauline Garza, Chef

Drumheller’s Food and Drink / Vine Wine & Craft Bar
Talented new chef Pauline Garza, sources locally grown fruit and vegetables, highlighting the simple beauty of garden and pasture grown food. She uses the freshest ingredients to create seasonal dishes with a modern flare and has a knack for finding eclectic flavors that pair surprisingly well together. Pauline developed her culinary technique shadowing Chef Diana Davey at Emeril Lagasse's Table 10 at the Palazzo Hotel in Las Vegas, NV. She refined her skills while studying abroad in Italy at the Florence University of the Arts, and was selected to cook at the prestigious James Beard House in New York City. As the first graduate of Washington State University’s Hospitality Business Management program, she has worked alongside the region’s top hospitality business leaders in the area. Her love of the Tri-Cities region inspires each, and every, exceptional dish she prepares.