The Prosser House

11/05/2026

Back from the Prosser House archives (circa 2021), an all-time favorite returns to our rotating special dinner menu: Jumbo Shrimp & Grits. 🍤✨

We start with dry-rubbed jumbo shrimp, pan-seared to perfection, and set them over a bed of rich, cheesy grits. The dish is finished with a hearty, slow-simmered broth of tomatoes, sweet peppers, onions, and extra virgin olive oil. It’s cozy, comfort food at its finest.

Pair it with a featured Washington w**e or craft cocktail this weekend! 🥂

**eCountryFood

11/04/2026

Last minute dinner special for tonight: Beef Lasagna. Pair it with a glass of local red, and let us take care of dinner tonight.

11/03/2026

We’re so excited to be part of Bubbles & Bites this Saturday! Secure your tickets today! 🎟️🥂🫧🍾✨

We are excited to partner with Chukar Cherries for the 2026 Bubbles & Bites event this coming Saturday! Every attendee will receive a welcome bite of their Classic Cherries when entering the event.

Other great bites will also be available from The Prosser House and El Buen Gusto.

Don’t miss this tasty event! Get your tickets at www.tourprosser.com

**e **e

11/03/2026

Very cool! Thanks Best Western Plus The Inn at Horse Heaven! ✌🏼

Ci**rs..Under the Stars, you say??
Yes, this Thursday, November 5th, is the night to be at The Prosser House. Enjoy great drinks, food, ci**rs, and lively conversations around the fire. This event does not disappoint!
After you are done there head over to The Best Western Plus, The Inn at Horse Heaven to warm up. Be sure to say you were at The Prosser House event for a 15% discount.
**rsUnderTheStars

11/02/2026

Our Fish and Chips started a long time ago. As many of you know, I’m a very proud Irish-American, so I take all things Irish seriously, and for years I’ve been proud of making fish and chips the right way. Over the years I’ve had the chance to put ours to the test against the fish and chips I’ve eaten on visits to Ireland and England, and that’s the standard we hold ourselves to.

These days you see fish and chips on a lot of menus. Some do it justice, some don’t. Many places use pre-battered frozen fish and serve it with frozen french fries. And when you see halibut on the menu, be wary unless you’re somewhere that’s pulling halibut straight out of the water. At $28–37 a pound wholesale, an order priced under $35–40 is almost certainly a pre-portioned product.

At The Prosser House, we use wild-caught Alaskan cod that we hand-cut from whole loins into half-pound portions. We serve each portion whole so you can see it isn’t precut. Our tartar sauce is made in house, not out of a bucket, with plenty of capers so you can taste the difference. I won’t tell you which b**r goes into our batter, but to appeal to every palate we stick with a l***r style.

Then there are the chips, our fresh-cut fries. We start with large 50-count russets, cut them, soak them overnight, fry them at a lower temperature, chill them, and then fry them again to order.

Next time you order, look for the clues: a whole, uncut portion of cod and a tartar sauce loaded with capers. That’s how you know it was made here, by hand.

I share all this to give you a little insight into how much detail goes into a “simple” dish. We know many of you notice and appreciate it. We’ve already sold more than 3,200 orders this year, many to the same people again and again. We also know some of this effort will go unnoticed, and that’s okay. We’ll keep doing it the right way.

Chef John Patrick Gray

11/02/2026

Good wh***ey, fine ci**rs, great bites and unbeatable company under the stars. 🥃✨

Join us this Thursday, November 5th at 7 PM at The Prosser House for our next installment of Ci**rs Under The Stars. Whether you’ve been to every gathering or are joining us for the first time, we can’t wait to see you!

**rsUnderTheStars

10/31/2026

Downtown Prosser was packed last night! 🎃✨ There’s really nothing like seeing historic downtown filled with families, amazing costumes, and neighbors actually taking the time to catch up. Halloween around here is one of those traditions that only stays alive because of the people who care… from the parents making memories with their kids to everyone working behind the scenes to keep the magic going year after year. 🥰

Huge thanks to the Historic Downtown Prosser and Prosser Parks and Recreation for putting on such a great event! Here’s to small-town charm, good traditions, and an incredible community who cares. 🥰

Special shoutout to our friends Suzie Q, Samantha & Julie who stopped by and took pics of us since we didn’t have any until this morning 😅

10/30/2026

Good food, great drinks, and a menu that refuses to sit still. 🍷 Storyteller dishes made fresh for the season. Our latest rotating specials are officially in rotation. Pull up a seat and make yourself at home. ☺️

ROTATING SPECIALS

APPETIZERS (Served all day)

🐟 AHI TUNA AND AVOCADO TOSTADA
Sweet soy, virgin olive oil, togarashi on a crispy corn tortilla

LUNCH

🍣 🥗 TUNA POKE BOWL
Diced ahi tuna, jasmine rice, edamame, avocado, carrots, cucumbers, wonton & sweet soy-garlic vinaigrette

🥩🥪 THE RIBEYE & BLUE STACK
Grilled 8oz angus beef ribeye & bacon on sourdough, horseradish mayo, mozzarella & blue cheese, mixed greens, red pepper chimichurri

🐷🥪 CUBAN SANDWICH
Smoked pork, ham, Swiss cheese, pickles, mayo & mustar, on a hoagie and served with fries

DINNER

🧀🥩🍅 LASAGNETTE
Slow cooked beef cheeks in red w**e and rosemary, with stewed vegetables, green beans, all wrapped in a sheet of fresh pasta 📸

🐥 ROASTED HALF CHICKEN
Crispy Brussels sprout, mashed potatoes, and garlic-thyme sauce

🐷 PORK RIBEYE
10oz pork Ribeye, smothered in Cowboy butter, cheese grits & green beans

🥩 RIBEYE
14oz certified angus Ribeye, grilled and served with creamed spinach, mashed potatoes & cracked peppercorn sauce

10/30/2026

Since our house is a little off the main path, just as in past years, we’re bringing the fun to you! Look for The Prosser House stand in Historic Downtown Prosser today from 4:00 PM to 6:00 PM during Downtown Trick-or-Treating. 🍬🕷️👻

10/28/2026

In honor of Italian cuisine, Chef John is bringing something truly special to the table this weekend: Lasagnette! 🍝🇮🇹

If you haven’t had it before, a lasagnette is a lighter, single-layer or folded twist on the traditional multi-layer lasagna you know and love (featured here from our Prosser House 2020 vault!) and of course we will be serving very soon as well!

We slow cooked beef cheeks together with roasted vegetables, garlic, red w**e and fresh rosemary. We remove them after 3 hours and reduce the stock down into a rich sauce, these cheeks will be sliced and together with the stewed vegetables smothered between two sheets of buttered pasta and topped with the rich red w**e sauce, and grated Parmesan, & extra virgin olive oil.

Drooling yet? We’re serving this feature starting this afternoon through the weekend!

P.S. Featured photo is a flashback to our classic layered lasagna, our new lasagnette is coming hot out of the kitchen today!