Herbfarm Spring Forager Dinner Menu 2012

AN EXPLORATION OF THE WILD SPRING FOODS

OF THE PACIFIC NORTHWEST

The Herbfarm • 4-13 May 2012 (Including Mother's Day)

Sea Forage

Spot Prawn Soup with it’s Roe, Wild Ginger Oil, Marsh Samphire Tempura.

Butter-Braised Geoduck and Sweetbreads with Pickled Bull Kelp Rémoulade.

Scallop Tartar with Dandelion Blossom Vinegar, Tulip Chiffonade, Espelette Pepper.

CAPITELLO OREGON BRUT WITH CHOICE OF

MOUNTAIN ELDER BLOSSOM OR WESTERN JUNIPER ELIXIRS

Field and Stream

Alder-Smoked Columbia River Spring-Run Chinook Salmon,

Wild Tangle of Foraged Greens, Mustard Sabayon, Sheep Sorrel Vinaigrette

2011 LULLABY WINERY SAUVIGNON BLANC, “BLANC DE VIRGINIE”

Fungi Cake and Foie

Pacific Northwest Wild Mushroom Gâteau with Seared Puyallup Foie Gras,

Spring Carrots and Asparagus, Tarragon, Buttermilk Vinaigrette

2009 TRANCHE CELLARS ROUSSANNE-VIOGNIER, COLUMBIA VALLEY

Licorice Fern Duck

Wild Licorice Fern Root Glazed Duck Leg with Heritage Barley Ragout.

Caramelized Cauliflower with Smoked Duck Stew, Pickled Onion, Puffed Grains.

2008 SCOTT PAUL PINOT NOIR, “LA PAULÉE, “WILLAMETTE VALLEY

Salt Marsh Lamb

Marinated and Wood-Grilled Shoulder of Lopez Island Lamb,

Fern Fiddleheads, Confit Potatoes, Guanciale-Wrapped Apple,

Stinging Nettle and Green Garlic Shoot Sauce

2008 ÀMAURICE BORDEAUX BLEND, “THE TOBEY,” COLUMBIA VALLEY

All Spruced Up

Nettle-Induced Goat Farmer’s Cheese with Sitka Spruce-Tip Syrup,

Sweet and Sour Pickled Beet, Lemon Thyme

Fir 'n' 'Barb

Poached Rhubarb Geleé, Douglas Fir Sorbet, Rhubarb Tuille, Fir Buds

Mount Mazama

Hazelnut Frangipane, Comice Pear Compote, Little Pancake,

Candy Cap Mushroom Mousse, White Chocolate Disk,

Frittered Maple Blossoms, Black Currant Dust,

And Hot Salted Vancouver Island Big-Leaf Maple Syrup

Coffees, Native Beverages & Teas

Wild Treats

Oregon Truffle-Toffee Molded Chocolate • Birch Syrup Taffy • Candied Devil’s Club

House Churned Guernsey-Cream Butter • Spelt Roll Cylinders • Nori Epi

2007 OWEN ROE ‘PARTING GLASS’ LATE HARVEST SÉMILION

Salish Bear

WILD PLANTS and

FORAGED FOODS were once

staples. Wise women (and even the occasional man!) knew where and when to gather roots and leaves to nourish diets meager of fresh foods during the long and dark months of northern winters.

Come contemporary times, general knowledge of native plants has been muted. Yet the physical and spiritual craving for connection to the natural world—of which we are all a part—lingers & beckons.

Imagine the world of the Pacific Northwest before Lewis and Clark appear. What would you eat? In the local Salish villages, women gather much of the plant materials; the men the bulk of the protein, much from the sea.

Many of those foods are gathered together for this menu. Here—modernized and reinterpreted—is our Spring Forager’s Dinner. Come and partake of a feast flavored by the wild wood,

the timeless sea, and the

enduring ingenuity of human-

kind spanning the centuries.

Join us for this unique tribute to our wild food heritage, offered just once a year.

Reserve your place now.