A Menu in 9 Courses Exploring the Seascape of the Pacific Northwest

WHEN THE EARLY Spanish, Russian, and English  trappers, traders, and explorers first landed on what is now Washington and British Columbia, they found a rich native culture with one foot on land and the other

in the sea.

When the tide is out, the table is set,” was a local saying that codified much about life in the region. The rich seafood heritage allowed not only for a varied diet, but also lent the Salish peoples the luxury of living in sturdy, artfully carved cedar long-houses in permanent villages on protected bays. Traveling by canoe, they harvested the myriad fish that plied the coastal waters. Great mounds of discarded shells called "middens" still mark the sites of these villages.

 As winter's cold waters warm, we turn our attention once again to this magical time of the year when great Neptune himself helps us re-imagine and prepare this living treasure of the Pacific Northwest.

Join us for this special seafood feast, offered only once a year. Reserve your place today.




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Between 10:00 and 5:00 Pacific Time

When the tide is out, the table is set.
Chambers of the Sea A Discovery of the Seascape of the Pacific Northwest A 9-Course Dinner at The Herbfarm • 12-28 April 2019 Ahoy! • Cured Pork Fat & Keta Salmon Caviar • Spruce-Tip Vinegar Shrub Medley of the Sea • Alaska Weathervane Scallop with Kiwi, Oregon Olive Oil, Thyme. • Dungeness Crab Gratin with Spring Onion. • Vegetable Croquant, Seafood Garum, Fresh Herbs, Rémoulade. 2018 DAY WINES "MAMACITA" PÉTILLANT-NATUREL, OREGON Discovery Box • Herbfarm Sourdough Bâtard • Our Own Butter with Crispy Seaweed. • Wild Spring Salad with Washington Albacore Tuna Vinaigrette Smoke on Oyster Bay Smoked Mangalitsa Pork, Oysters, Sorrel. "G FIFTY", JUNMAI GINJO GENSHU SAKÉ, FOREST GROVE, OREGON Asparagus Clam-Up Flowering Cabbage Glazed with Clam Juice, Elderflower Vinegar, Horseradish. 2014 ROCKY POINT SAUVIGNON BLANC, RUSSELL-GROOTERS VINEYARD, OREGON For the Halibut Wood-Grilled Rosario Strait Halibut, Nettles, Nodding Onion, Lovage. 2016 DOMAINE SERENE CHARDONNAY, EVENSTAD RESERVE, DUNDEE HILLS Sturgeon Schnitzel Sturgeon Schnitzel, Worchestershire-&-Black-Garlic-Glazed Short Rib. 2017 SAVAGE GRACE CÔT, DINEEN VINEYARD RED WINE, YAKIMA VALLEY North Coast Cheeses Hazelnut Baguette with Quince Preserve and 3 Cheeses: • Black Sheep Creamery Tin Willow Tomme • Briar Rose Damona • Cherry Valley Dairy Meadow Bloom Jersey Cow Ebb Tide Salted Cherry Blossom Cream, "Chartreuse" Sorbet of Wild Plants. Rhubarb & Friends Toasted Brioche, Sunflower-White Chocolate Ganache, Spring Rhubarb & Oregon Organic Saké Ice Cream., Lemon Thyme. SKY RIVER MEADERY SOLAS HONEY WINE AGED IN WHISKEY BARRELS. Coffee, Teas & Native Beverages Choice of Coffees, Teas, Herbal Infusions, And Historic Bark & Root Decoctions of the American West. Last Nibbles • Rose-Raspberry Macaron • Caramelized Buttermilk-Soaked Cake Chocolate Filled with Lemon Balm Liquid Gel **This is the menu plan. The menu can and will vary from day to day depending on the availability of ingredients and the chef's inspirations.

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The Herbfarm

"You can't help but applaud at the end."­    The FINANCIAL TIMES of LONDON


The Herbfarm | 14590 NE 145th Street • Woodinville, WA 98072 | Phone: 425-485-5300 | Fax: 425-424-2925