9-Course Harvest-Theme Dinner at The Herbfarm
Pear and Quince evoke the sense of the harvest table.
Celebrate the harvest with cultivated and wild-gathered foods exclusively from the Pacific Northwest. At The Herbfarm, Woodinville, Washington

HUNTING. GATHERING. HARVESTING.

OUR MENU FOR THE HARVEST TABLE embraces the feasting season, a touchstone whose traditions still beckon over time, bound to each locale through custom, legend, and lore.

    Now, with our own autumn crops safely in, we also go afield in search of primal foods, reaping Nature’s wild flavors to enrich the laden table.

     Join us in a culinary exploration with family and friends. Bask in the candle light of the dining room. Float on the live guitar notes. Taste the flavors of past, present, and future. Join this ancient magic! Reserve your table today.

 
A MENU FOR The Harvest Table The Harvest is in. The Hunter Returns. The Table is Set with Warming Winter Fare. A 9-COURSE DINNER AT THE HERBFARM • 16 November - 24 November 2018 A Wapato Welcome • Wapato Pit-Roasted in Swamp Lantern Leaves With Wild Matsutake Mushroom and Smoked Keta Roe. INFUSION OF CABERNET FRANC GRAPE MUST Celery Root & Truffles Celeriac Sabayon, Oregon Black Truffle, Lemon Thyme, Barbecued Celeriac Skins.. 2014 ROCO CELLARS RMS BRUT, WILLAMETTE VALLEY, OREGON Our Daily Bread • Hazelnut-Cherry Harvest Sourdough Bread • Sunchoke Palmier • Herbfarm House-Churned Holstein Cow Butter Take the Leek Poached Leeks, Shaved Salt-Cured Herbfarm Pork, Parsley Sauce. 2016 ILLAHE GRÜNER VELTLINER, WILLAMETTE VALLEY, OREGON Girolles & Cod Wood-Roasted Black Cod, Kalibos Cabbage, Pickled & Roasted Autumn Chanterelles. 2015 BUTY WINERY SÉMILLON-SAUVIGNON-MUSCADELLE, COLUMBIA VALLEY, WASHINGTON Pulpo & Tomato Fire-Roasted Tomato Preserves, Octopus Fritter, Purple Shiso. 2016 BUENA NOTTE "CENTO PER CENTO" SANGIOVESE The Fowler's Take Fowler's Plate of Duck, Guinea Fowl, Partridge, and Quail, Flavors of Woods & Wilds, Sous Bois Sauce. 2015 W.T. VINTNERS RHÔNE BLEND, BOUSHEY VINEYARD, YAKIMA VALLEY, WASHINGTON Cheese of Mountain Meadows Montana "Mountina" Alpine Meadow Cheese, Parsnip-Bay Purée, Curd of House-Fermented Big-Leaf-Maple Vinegar, Chicory. Sequence of Sweets • Pumpkin Galette With Habanada Sweet Pepper Ice Cream. • Yuzu-Leaf & Almond Soup, Marshmallow, Chocolate Mint Chiboust, Candied Cranberries. • Sweet Woodruff-Poached Apple with Golden Russet Cider Glaze, Sourdough-Acorn Tuille. 2008 VENTURI-SCHULZE ESTATE BRANDENBURG NO. 3, 
VANCOUVER ISLAND, BRITISH COLUMBIA Native Beverages, Herbals & Teas Choice of Coffees, Teas, Herbal Infusions, And Historic Bark & Root Decoctions of the American West.

 

The feasting season has been celebrated for centuries.

 

 

Uh...

Where's the Turkey?

On THANKSGIVING DAY we're featuring Narragansett Turkey as the "Main Course." A cross with the American Wild Turkey, Narragansetts were the turkeys of early America from the 17th Century onward. When you dine on Thanksgiving, you'll also take home "leftovers," an individual bowl of Turkey & Farm Vegetable Soup, Herbfarm Parker House Dinner Roll, and Big Pumpkin Marshmallow Macaron Enrobed in White Chocolate,—just as if you'd done the work yourself!

 

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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