A Menu in 9 Courses Showcasing a Range of Cattle from the Pacific Northwest
A Bovine Exploration in 9-Courses at The Herbfarm • 14 March - 7 April 2019
• Vinegar-Cured Grass-Fed Black Angus Sirloin.
• Warm Beef Consommé.
On Oyster Bay
Crispy Willapa Bay Oyster, Short-Grain Rice
Dressed in Beef Marrow Fat and Elderflower Vinegar,
Fermented Radish, Chives.
BLUE MOUNTAIN CANADIAN BRUT, OKANAGAN, BRITISH COLUMBIA
• Skagit Valley Yecora Rojo Sourdough Bâtard • Rosemary Biscuit
• Herbfarm Cultured & Churned Holstein Cow Butter
Bison Crudo, Celery Root, Caraway Crêpe, Horseradish Cream, Dill
2016 ALEXANA RIESLING, REVANA VINEYARD, DUNDEE HILLS, OREGON
Wood-Roasted Pioppini Black Poplar Mushrooms,
Preserved Fruits "Curried" with Local Plants.
2015 COWHORN BIODYNAMIC VIOGNIER, APPLEGATE VALLEY, OREGON
Sausage of Beef Short Rib & Oxtail with Pork & Bull's Blood Beets,
Toasted Hazelnuts, Bull's Blood Beet Sauce, Fennel Pollen.
2012 RED LILY TEMPRANILLO, ROGUE VALLEY, OREGON
What's the Beef
Wood-Grilled Snake River Farm Wagyu Zabuton
With a Fondue of Leeks, Beef Fat, and Grilled Turnip Greens.
2013 EFESTĒ "CEIDLEIGH" SYRAH, RED MOUNTAIN, WASHINGTON
Cheese & Maple
Cherry Valley "Meadow Bloom" Cheese, Caramelized Shallot,
Whatcom County New-Harvest Native Big-Leaf Maple Syrup.
A Fern Root
Wild Licorice-Fern-Root Sherbet, Black Garlic-Chocolate Molé Sauce.
Soufflé & Friends
Preserved Mt. Adam's Wild Huckleberry Soufflé,
Sweet Woodruff Ice Cream, Caramelized White Chocolate.
2014 OWEN ROE "THE PARTING GLASS" CORDON-CUT GEWURZTRAMINER,
OUTLOOK VINEYARD, YAKIMA VALLEY, WASHINGTON
Native Beverages, Herbals & Teas
Baba au Whiskey
Baba au Whiskey, Oak-Flavored Whipped Cream,
Pickled Montmorency Cherries.
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Between 10:00 and 5:00 Pacific Time
Every Day Except Tuesdays
(On-Line Reservations 7 Days a Week)
Explore a Rich & Varied Palate of "Super Cattle"
Our Super Cattle in Seattle menu includes a range of cattle. Some have been raised entirely on pasture. Some are finished on grain. And as a Take-Home Gift, we've made and aged our own Worcestershire Sauce for you to use for home enjoyment!
American “KOBE BEEF”
is both delicious and expensive. True Kobe comes only from the Hyogo Pefecture of Japan. Known as "WAGYU"
(Japanese for “Japanese Cattle”), the “Kobe Beef” raised in America is from select genetics that came to this country about 25 years ago.
The breed itself is the result of the isolation of cattle introduced to Japan in the Second Century. Originally draft animals, the isolated breed became legendary for its eating quality.
Highest Amount of Marbling
The current American USDA beef grading system doesn’t have a classification that extends to the abundant marbling from Wagyu cattle. This marbling creates wonderful eating with a buttery texture and unmatched succulence. For part of this menu, we'll be using our own 100% pure-blood steer, raised for us in Gold Beach, Oregon.
The American Bison
Pasture-Raised Oregon Bison: A Flavor from the Past
Until the mid-19th Century, millions of Bison roamed the grasslands and forests of this continent. Bison meat supported great Indian nations. Though almost driven to extinction, bison numbers have rebounded due to conservation and ranching. Bison is lower in fat and cholesterol than beef, but has similar flavor with a slightly sweeter taste. Our Oregon Bison spent their entire lives living and grazing on pasture.
Prefer other beverages?
Check out the Beer or Non-Alcoholics Pairings
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"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