King Bolete, aka Porcini, Cepe (Boletus edulis)
Blue Chanterelle (Polyozellus multiplex)
Lobster Mushroom (Hypomyces lactifluorum)
Cauliflower Mushroom (Sparassis crispa)
Golden Chanterelles (Cantharellus cibarius)
Oregon Black Truffles (Leucangia carthusiana)
Saffron Milk Cap (Lactarius deliciosus)
Man on Horseback (Tricholoma equestre)
Fried Chicken Mushroom (Lyophyllum decastes)
Shiitake (Lentinula edodes)
Maitake/Hen of the Woods (Grifola frondosa)
Wild Oyster Mushroom (Pleurotus sp.)
Matsutake (Tricholoma magnivelare)
Some of the Autumn Edible
Mushrooms of the Region
Mists blue the sky from salted shore to highland meadow. With punctured cries,
a distant crow departs his spartan post. Fallen leaves and forest duff gain voice, recounting in deep-down, dream-like whispers—“Time. Time. It is time!
The mushrooms await!”
THOUGH THE NORTH PACIFIC COAST OF NORTH AMERICA IS BLESSED WITH MUSHROOMS throughout the year, autumn is high season for abundant and esculent fungi. Since 1986, we have featured an annual mushroom feast, bringing the flavors of the forager’s basket to the comfort of our table.
In this spirit, we once again present “A Menu for a Mycologist’s Dream.”
As a wild edible, we can never be sure as to what we will find in our forager's basket on any given day. The ever-changing nightly menu is woven with whatever wild mushrooms nature offers up and occasionally interlaced with a few mushrooms gathered fresh from a local farm.
Experience and taste the deep and enduring flavors of autumn mushrooms. Join with friends and family for a night you will all long remember.
Always a popular menu! Reserve your place today!
From Mists & Matter Emerge Wild Mushrooms of the Northwest
A 9-Course Dinner at The Herbfarm • 16 October - 2 November 2014
Sip of the Fruiting Fungi
Pre-Dinner Beverage: Warm Dogwood Berry and Chanterelle Tea
Life from Wood
Cauliflower Purée, Cauliflower Mushroom Soup, Burnt Bread, Dill Pollen.
Glazed Bear's Tooth Mushroom, Cucumber, Shiso Vinaigrette.
Sourdough-Morel Waffle, Shaved Pork Belly, Maple-Cured Quinault Steelhead Caviar.
TREVERI CELLARS GERMAN CUVÉE
Scallops & Black Truffle
Seared Alaska Sea Scallops, Leek and Potato Salad,
Oregon Black Truffle-Beet Juice-Verjus Syrup.
2012 DR. LOOSEN EROICA RIESLING, COLUMBIA VALLEY
The Orange & the White
Yellow & White Chanterelle Cannoli, Oregon Olive Oil Emulsion,
Lemon Thyme, Crispy Kale.
2012 MATELLO CHARDONNAY, RICHARD'S CUVÉE, WILLAMETTE VALLEY
Duck & Pine Mushroom
Duck Marinated with Wine Grape Must & Grilled Over Pinot Noir Cuttings,
Confit of Matsutake, Wilted Swiss Chard.
2012 WILRIDGE ESTATE NEBBIOLO, BIODYNAMIC, NACHES HEIGHTS, WASHINGTON
Wood-Spiced Jeff Roger's Duvall Roasted Lamb, Roasted Turnip,
Whole-Roasted Porcini with Lamb Jus.
2011 MAISON BLEUE "LE MIDI" GRENACHE, BOUSHEY VINEYARD, YAKIMA VALLEY
Tieton "Rheba" Washed Rind Sheep-Goat Cheese,
Saffron Milk Caps Braised in Tieton Wild Washington Apple Cider,
Compressed Spitzenberg Apple, Sage, Pretzel Pieces.
Parsnip 'n' a Pear Bee
Seckle Pear & Parsnip Strudel with Whipped Oregon White Truffle Honey.
Lanterns 'n' 'shrooms
Bay-Pumpkin Frozen Custard, Salted Maitake Chips,
Mushroom Brioche, Candy Cap Mushroom Caramel Sauce.
Native Beverages, Herbals, and Teas
Choice of Coffees, Teas, Herbal Infusions,
And Historic Bark & Root Decoctions of the American West.
• Black Trumpet Mushroom Pâte de Fruit • Porcini-Porter Macaron
• Rosehip Curd • Roasted Chestnut Bavarian, White Truffle, Maple Syrup
2005 THURSTON WOLFE 8-YEAR BARREL-AGED TAWNY PORT
• Housemade Holstein Cow Butter, Churned Daily
• Walnut-Mushroom Focaccia
• Tevaldi Skagit Valley Single-Varietal Whole Wheat Bread
A MENU FOR A
Get in the mood for mushrooms with Langdon Cook's fast-pace story of the lives of professional mushroom hunters in the Pacific Northwest!
More Info or Reservations
10a-5p Every Day
"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