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The Herbfarm Restaurant Dining Schedule & Brochure

The Herbfarm Restaurant Dining Schedule & Brochure

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Published by Ron Zimmerman
Explore The Herbfarm restaurant and farm. This year The Herbfarm offers 19 totally different 9-course dinners matched with 6 Pacific Northwest wines. Each 4 hour dinner brings together the seasonal flavors of the Pacific Northwest in America's only 5-Diamond restaurant north of San Francisco and west of Chicago.
For further details and the dishes being offered this week, visit www.theherbfarm.com or call 425-585-5300.
The Herbfarm | 14590 NE 145th Street | Woodinville, WA 98072 USA
20 minutes Northeast of Seattle
Explore The Herbfarm restaurant and farm. This year The Herbfarm offers 19 totally different 9-course dinners matched with 6 Pacific Northwest wines. Each 4 hour dinner brings together the seasonal flavors of the Pacific Northwest in America's only 5-Diamond restaurant north of San Francisco and west of Chicago.
For further details and the dishes being offered this week, visit www.theherbfarm.com or call 425-585-5300.
The Herbfarm | 14590 NE 145th Street | Woodinville, WA 98072 USA
20 minutes Northeast of Seattle

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Categories:Topics, Food & Wine
Published by: Ron Zimmerman on Nov 23, 2013
Copyright:Attribution Non-commercial

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06/14/2014

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Copyright © 1986-2014
Te Herbfarm LLC, all rights reserved. Te Herbfarm is a trademark.
 W
ith each visit to Te Herbarm, you’ll delight in unique menus showcasing the exceptional oods and wines o the Pacific Northwest. Each 9-course dinner, served with 6 matched wines, draws its inspiration rom the rhythms o the seasons.
 For most o the year, Te Herbarm’s own kitchen gardens and nearby arm supply the restaurant with an ever-changing harvest. Small growers and producers bring wild mushrooms, heritage ruits, handmade cheeses, and rare treasures such as water-grown wasabi root and artisanal caviars.
Each day’s menu is finalized only hours beore the
Te Herbarm—where nature suggests the weekly menu
The Herbfarm Restaurant
--
www.theherbfarm.com
meal to best represent the flavors o land and sea. Week in and week out, Te Herbarm’s menu brings new discoveries. Whatever the occasion, Te Herbarm will weave you into the abric o an enchanted evening you’ll cherish and long remember.
Call—or visit Te Herbarm online—to reserve one o lie’s memorable experiences.
32
On the cover: Embark on a season of culinary travel and adventure with dinner themes changing nearly 20 times a year.
Founders Carrie Van Dyck & Ron Zimmerman welcome you to a night of magical dining on the pure flavors of the Pacific Northwest.
 “ No. 1  De s t i na t io n  Re s ta u ra n t  i n  t he  Wo r ld ”
 N a t i o n a l  G e o g  r a p h i c, 
1 0  Be s t o f   E ve r y t h i n g
A Glorious Meal. A Restful Retreat.
Sample Menu 4Reviews & Awards 6-7Dinner Dates 8-15Farm & Activities 16-17Wine Cellar 18-19Herbfarm History 22-23Herbfarm Suites 24-27FAQ 31
 
45
 
Meditation at Oyster River 
When the Tide Is Out 
Fennel-Cured Steelhead on Wild Goose ongue Greens
Fanny Bay Scallop with Licorice Fern Root-Carrot Sauce
St .Jude Fishing Vessel Albacore una with Wild Ginger & Seaweed
󰁃󰁡󰁰󰁩󰁴󰁥󰁬󰁬󰁯 󰁏󰁲󰁥󰁧󰁯󰁮 󰁂󰁲󰁵󰁴
 This Morning’s Gathering 
Lemon Basil & oday’s Farm Harvest with Tis Morning’s Egg Yolk 
2012 󰁬󰁏󰁐󰁅󰁚 󰁉󰁓󰁌󰁁󰁎󰁄 󰁓󰁉󰁅󰁇󰁅󰁒󰁒󰁅󰁂󰁅, 󰁐󰁕󰁇󰁅󰁔 󰁓󰁏󰁕󰁎󰁄 󰁁󰁖󰁁
Lummi Island Reef-Netted Salmon 
With Crispy Pork Belly Confit, Farro with Caramelized Shallots,Roasted Bull’s Blood Beets, and a Savory Beet Jus
2008 󰁆󰁡󰁣󰁥󰁬󰁬󰁩 󰁗󰁩󰁮󰁥󰁲󰁹 󰁓󰁡󰁮󰁧󰁩󰁯󰁶󰁥󰁳󰁥, 󰁙󰁡󰁫󰁩󰁭󰁡 󰁖󰁡󰁬󰁬󰁥󰁹
 Roast Squab & Oregon Truffle
With Woodoven-Roasted Morels and Garden Pea Medley 
2009 󰁐󰁡󰁴󰁲󰁩󰁣󰁩󰁡 󰁇󰁲󰁥󰁥󰁮 󰁐󰁩󰁮󰁯󰁴 󰁎󰁯󰁩󰁲, 󰁂󰁡󰁬󰁣󰁯󰁭󰁢󰁥 󰁖󰁩󰁮󰁥󰁹󰁡󰁲󰁤
Duet of Snoqualmie Valley Lamb
Herb-Crusted Saddle o Jeff Roger’s Lamb with Poached Salsiy Root
,
Applewood-Roasted Shoulder with Tyme-Crisped Ozette Potato Cake,
and Wild Huckleberry-Madrona Bark Sauce
2005 󰁃󰁯󰁲󰁬󰁩󰁳󰁳 󰁥󰁳󰁴󰁡󰁴󰁥 󰁭󰁡󰁬󰁢󰁥󰁣, 󰁷󰁡󰁬󰁬󰁡 󰁷󰁡󰁬󰁬󰁡
Herbfarm Homemade Triple Crème
With Housemade “Coppa,” Farm Greens, and Herbarm Honey 
Ice Cream Sandwich 
Cinnamon Basil Ice Cream Sandwichwith Cinnamon Basil-Zucchini Sorbet, Red Haven Peaches,Anise Hyssop and Blueberry Gelée
Light and Darkness
Ganache Cake o Lime Basil, Dark Chocolate, and Sorrelwith Wild Native railing Blackberry Compoteand Basil-Sorrel Honey 
Coffees, Teas, and Infusions
2004 󰁈󰁩󰁧󰁨 󰁐󰁡󰁳󰁳 󰁬󰁡󰁴󰁥 󰁈󰁡󰁲󰁶󰁥󰁳󰁴 󰁳󰁣󰁨󰁥󰁵󰁲󰁥󰁢󰁥
Sweet Treats
S󰁡󰁭󰁰󰁬󰁥 M󰁥󰁮󰁵
—Tis menu is an
example
of how the 9-course dinner format works. For an actual current menu, please visit www.theherbfarm.com.
54
Reservations 425-485-5300www.theherbfarm.com
We Believe 
Te Herbarm believes that no dish can be better than its ingredients, and that the best ingredients are usually local. Freshness is ephemeral and geography expresses itsel in the taste o the ood—sometimes subtly and sometimes prooundly. Te oods and wines o our region share a similar motherhood o soil and weather, making or happier culinary marriages than those rom dissimilar cli-mates. Te Herbarm believes that ches who cook with local ingredients—season by season, year afer year—develop a more complete understanding o the oods than ches who do not. Tis understanding can give rise to greater expressions o the ood, its prepara-tion, and enjoyment. Te Herbarm believes that supporting local arm-ers, oragers, cheesemakers, wineries, and fishermen
helps preserve local oods.
A M󰁥󰁮󰁵 󰁦󰁯󰁲 󰁡
See oday’s Menuhttp://bit.ly/HerbfarmMenu
--

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