The five species of Pacific Salmon (six, if you count the Steelhead) were the  primary food for the first peoples of the region. Available in great abundance, their flesh was eaten fresh, cooked over smoky fires, and made into soups, the water heated with fiery hot rocks.

In addition, great quantities of salmon were smoked and wind-dried for winter sustenance. Many ingenious methods were invented for taking this greatest of all fish. Reef netting was a specialized method around the islands north of what is now Seattle. Weirs and water-powered nets set on the Columbia could capture fish by the ton.

With this menu, we salute the greatest of Northwest fish, offering the best WILD SALMON you have ever tasted, taken directly from Pacific waters, the Columbia and the Copper River.

Join us for this unique tribute, our Menu for Salmon Nation, a menu possible for just a few days each year.

Reserve your place now for an evening you will long remember!

CLICK to go behind the scenes to see our

Salmon Nation Menu Planner

TWO NATURAL WONDERS dramatically shaped the indigenous landscape of the Pacific Northwest prior to European contact. One was the cedar tree. The other was salmon.

Cedar—rot resistant, easily split, easily worked—was the mainstay for homes, storage boxes, canoes, and high art.

Salmon—in abundance beyond the wildest dreams of the coming whites—was a rich & reliable food that could be smoked & dried for winter storage.

 9-Course Dinner at The Herbfarm • 17 May - 2 June 2013

Skin 'n' Bones, Roe 'n' Mo'

Line-Caught Coho Salmon Crudo in Shiso Leaf,

Salmon-Bone Glaze, Pickled Wild Ginger Root, Dill.

Parfait of Asparagus, Sheep's Milk Panna Cotta,

Whipped Cream, Smoked Steelhead Roe, Chive Florets.

Crispy Salmon Fin, Seeded Onion Crumble, Lovage Mayonnaise.

2009 ARGYLE WILLAMETTE VALLEY BRUT

Belly Up

Columbia River King Salmon Belly Mi-Cuit, Lettuce Leaf-Oyster Emulsion,

Cattail Shoot Hearts, Spring Sea Beans, Lemon Thyme Oil.

2011 EFESTĒ RIESLING, EVERGREEN VINEYARD, BLOCK 9

Headin' Down

Bullion of Smoked Salmon Heads and Bull Kelp, Wild Spring Boletes,

North Puget Sound Spot Prawns, Baby Onions, Radish, Spring Peas.

2010 CEDERGREEN CELLARS OLD VINE CHENIN BLANC

Folly of Red Salmon

Licorice-Fern-Glazed Grilled Copper River Sockeye Salmon,

Wood-Roasted Carrots, Fennel, Hazelnut Cracklings, "Foielandaise."

2011 SPARKMAN CELLARS WONDERLAND GRENACHE, COLUMBIA VALLEY

Behold, The Copper King

Slow-Roasted Mustard-Seed-Capped Copper River King Salmon,

Beet Greens, Morel Mushrooms, Pinot Noir-Red Beet Sauce.

2011 WALTER SCOTT PINOT NOIR, CLOS DE OISEAUX, EOLA-AMITY HILLS

Cheese, Please

Cascadia Creamery Raw Organic Caerphilly Cheese

With Pear and Caraway Deep Fried in Feuille de Brick

When Lilacs Bloom

White Lilac Sorbet, Wild Huckleberry Coulis,

Lavender Short Bread with Oregon Olive Oil Icing, Sage Flowers.

Twinkie & Daiquiri

First-of-Season Hood Strawberry & Sweet Woodruff Daiquiri,

"Twinkie*" Stuffed with White Chocolate-Yogurt Bavarian,

Juniper Berry Juice, Rhubarb-Rose Geranium Sauce.

Coffees, Native Beverages, and Teas

Choice of Coffees, Teas, Herbal Infusions,

And Historic Bark & Root Decoctions of the American West.

Spawning Treats

Macaron with Anise Hyssop Peach • Chocolate-Mint Marshmallow

• Sage Granola Bar • Chocolate with Black Currant Cordial

• Sour Cherry Fishes

2011 Pomum Cellars Late-Harvest Botrytized Riesling, Columbia Valley

Accompanying Dinner:

House Churned Holstein-Cream Butter

• Wood-Fired Seashore Three-Kelp Foccacia  • Oregano Sourdough Bâtard

 

 

 

 

 

 

SEARCH FOR THE GREATEST WILD SALMON IN THE WORLD

The 5 Species

of Pacific Salmon

 

The Herbfarm

The Herbfarm | 14590 NE 145th Street • Woodinville, WA 98072 | Phone: 425-485-5300 | Fax: 425-424-2925