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Ron's Weekly Tuesday, January 22, 2019

Winter's Pure Sweetness

When we first opened The Herbfarm restaurant, frankly our focus was on the foods between April through October. Indeed, for the first two years, we actually closed in the winter!

But no more. Now with year's of hard-earned experience, winter is a season with its own rewards. Surely there is no better time for shellfish, game, nor for the sweetness of root vegetables tucked safely in the ground to fatten, welling up with crisping sugars.

Like the First Nation's peoples or self-sufficient farmers before, we now work year-round pickling, fermenting, drying, curing, and otherwise working with nature to store, preserve, and create new flavors month by month.

So join us with this all-new dinner theme designed by Chef Chris Weber. The nightly Indoor Garden Tour begins at 6:30. Come at 6:10 (3:40 on Sunday) and we'll also have an Open House in the Wine Cellar where you can check out the 22,000 bottles of wines covering some 5,000 selections! This is also the most extensive collection of Oregon and Washington wines in the world.

As always, the extraordinary 9-course dinner with 6 wines is graced by guitar music, candlelight, and opportunities to sneak out to give a snack to our little pigs, Basil and Borage.

Treat yourself. Come and celebrate with family and friends. We have room for you this weekend and next!

To reserve your table, give us a call at 425-485-5300 between 10 am and 5 p.m., or here on line 24 hours a day!


Current Theme: A Winter's Tale
The warmth of the great fireplace embraces. Welcome! Candles flit and flitter through the crystal at your table. Settle in. The wine is poured. The chefs busy themselves with the rich fare at hand: winter shellfish, fatted game, solstice mushrooms, hot delights pulled from the ovens, and frosted vegetables, the sweetest of the year. It's a grand time to celebrate life.
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