We are thrilled to announce the next installment of our Kitchen Takeover series, welcoming Chef Alexa Numkena-Anderson, founder and co-owner of local pop-up Javelina.

Javelina offers a distinctive fine dining experience, blending Indigenous comfort foods with non-colonial ingredients. Celebrating her indigenous roots, Alexa centers traditional and ancient cooking methods while translating it to a modern setting. Although the menu changes with the seasons, it consistently includes variations of frybread, first foods, and wild game.

In just the first year of her pop up Javelina has received critical acclaim, featured in EverOut, Eater, and Oregon Public Broadcasting. Her cuisine tells a larger story of the perseverance of indigenous food and the struggle of indigenous people displaced from their ancestral lands. We are honored to share their story and celebrate Javelina’s one year anniversary by welcoming guests to MWL for an incredible dining  experience.

Please note all food and beverages are pre-fixe, we politely decline substitutions or alterations to the menu. Due to the seasonality of the cuisine, the menu is subject to change. Preview the menu below!  

Oraibi by Javelina: Indigenous Dining
 

please note the menu is pre-fixe and subject to change, we politely decline all substitutions or alterations

1st Course
Wild Mushrooms & Squash 
Wild Foraged Yellow & Golden Chantrell Mushrooms, Hen of the Woods Mushrooms & Delicata Squash topped with a Calabrian Chile Vinaigrette & toasted pumpkin seeds (GF, VEGAN, NON-COLONIAL) 

2nd Course
Duck & Wild Rice Soup 
Maple Glazed Duck with carrots, celery, wild onion, lion’s mane mushrooms & hand harvested ‘manoomin’ wild rice (DF, GF, NON-COLONIAL) 

3rd Course
Squash Boat 
Hollowed out delicata squash filled with duck fat braised elk shoulder, ‘manoomin’ wild rice, pickled cranberries & fresh herbs (DF, GF, NON-COLONIAL) 

4th course 
Steelhead in Cornhusk 
Tribal Caught Steelhead seasoned with sumac, maple sugar & salt steamed inside a cornhusk then topped with fall three sister mash, wild green sunflower seed pesto & watercress (DF, GF, NON-COLONIAL)

5th course 
Elk & Spruce Skewers 
Coal roasted Elk Shoulder marinated in wild berry vinaigrette, choke cherry, apple & juniper with walla walla sweet onions speared on a hand cut spruce skewer on a bed of ‘manoomin’ wild rice & topped with wojapi (DF, GF, NON-COLONIAL)

6th Couse 
Maple Blue Corn Cake 
Blue corn cake sweetened with maple then topped with huckleberries, blueberry compote & strawberry rhubarb coulis (VEGAN, GF, NON-COLONIAL) 
***contains almonds***