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A MENU FOR An Indian Summer The Riches of Summer Render to an Autumn Harvest 9-Course Dinner at The Herbfarm • 21 September - 14 October 2017 Before the Repast Dilled Egg-Yolk Pudding, Herbfarm Carrots & Radishes ANISE HYSSOP MALT SODA Trident of Garden & Sea • Tomato Water with Braised Celery & Onions, Smoked Coho Roe. • Relish of Cukes, Peppers & Ground Cherries. Scallop Chips. • Whole Grilled Baby Corn, Dried Oregon Albacore Tuna, Lemon Thyme. 2013 KARMA CELLARS PINK, METHODE CHAMPENOISE, LAKE CHELAN Staff of Life • Autumn Foccacia with Eggplant • Just-Harvested Renan Wheat Bâtard • Grilled House-Churned Butter Fruit 'n' Filbert Wedges of Pear, Turnip & Kohlrabi with Hazelnuts & Green Coriander, Sauce of Roasted Pear & Hazelnut Oil. 2016 ILLAHE VIOGNIER, WILLAMETTE VALLEY, OREGON Gilded Cod Wood-Roasted Black Cod with Golden Marigold, Pellegrini Bean-Tarragon Sauce. 2014 ASHAN CELLARS CHARDONNAY, KESTREL VINEYARD, WASHINGTON Mushroom Marriage Mille-feuille of Winter Squash & Matsutake, Glouchestershire Old Spot Ham, Fermented Blackberry and Cinnamon Basil Sauce. 2015 LINGUA FRANCA AVNI PINOT NOIR, EOLA-AMITY HILLS Wandering Angus Grapevine-Grilled Seven-Year-Old Angus Sirloin, Leek & Smoked Beef Heart Pie with Seaweed Crust, Charred Leek Sauce. 2013 EIGHT BELLS SYRAH, EIGHT CLONES, RED WILLOW VINEYARD Taproot on Thyme Thyme-Infused Fresh Curds, Chioggia Beets Baked in a Sugar Crust. Melon Confitured Candied Melon Peel with Rosemary & Lemon Grass, Charentais Melon, Espelette Pepper. Pomme Fromage Caramelized Apples with Bay, Apple Cider Jelly, Macaron Shells, Black Sheep Creamery Cheese Ice Cream. 2014 ALPENFIRE ORGANIC ICE CIDER, PUGET SOUND, WASHINGTON Coffees, Native Beverages & Teas Coffees, Teas, and Historic Bark & Root Decoctions of the American West. Harvest Flavors Parfait of Herbfarm Grapes & Fennel Cream. Pumpkin Biscotti.





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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