A Menu in 9 Courses Showcasing a Range of Cattle from the Pacific Northwest
Angus. Wagyu. Water Buffalo. Bison.
The Best of Bovines
A 9-Course Dinner with 6 Matched Wines
The Herbfarm • 27 February - 29 March 2014
Confit of Rib Eye Cap with Smoked Quinault River Steelhead Roe and Dill.
Salad of Burdock Root & Cured Beef with Housemade Barley Vinegar.
Wagyu Beef Bone Marrow Custard, Kelp Sauce.
Grilled Beef with Birch Tree Syrup and Pickled Red Emperor Tulip Petals.
2010 ARGYLE OREGON BRUT ROSÉ, KNUDSEN VINEYARD, DUNDEE HILLS
Hand-Cut Water Buffalo Tartare, Mint,
British Columbia Wasabi Leaves, Flax Seed Crisp, Puffed Beef Tendon.
2013 AVENNIA OLIANE SAUVIGNON BLANC, YAKIMA VALLEY
Spring in White Broth
Spring Nettles, Radish, Turnip, and Pellegrini Beans
Poached in Aromatic White Beef Broth., Lemon Grass Cotyledons.
2013 LUMOS PINOT GRIS, RUDOLFO VINEYARD, WILLAMETTE VALLEY
Smoked Brisket, Fermented Lentil-Mustard, Charred Leeks, Lovage.
2010 TESOARIA ESTATE KADARKA "BULL'S BLOOD," SOUTHERN OREGON
Twice is Nice
Rosemary-Vinegar-Brushed Twice-Grilled Wagyu New York Strip,
Olympic Peninsula Saffron Mashers,
Tallow Potato Chips with The Herbfarm Red Peppers Powdered.
2012 FORCE MAJEUR ESTATE VINEYARD SYRAH, RED MOUNTAIN
Cheese, Berries, Oil
Ancient Heritage Valentina Cow Cheese, Green Elderberry Capers,
Salad of Preserved Wild Berries, Oregon Koroneiki Olive Oil
Rhubarb & Botanicals
Icy Rhubarb Juice with Beeswax, Wild Ginger, Lavender.
Hay Ice Cream, Hazelnut & Coco Nib Granola,
Wild Candy Cap Mushroom Waffle, Sage Yogurt, Raisin Sauce.
Coffees, Native Beverages, and Teas
Cookie Dough Cow Pie • Condensed Buttermilk Chocolate
• Anise Marshmallow • Pie Cherry Pâtes de Fruits
• American Bison Jerky
House-Churned Holstein Cow Butter • Smoked Beef Fat
• Wood-Oven Loaf of Kevin Tevaldi's Skagit Valley Single-Varietal Wheat
• Roy's Calais Flint Corn Cornbread from Our Own Heritage Flint Corn
2010 UPLAND AMPELI MUSCAT OF ALEXANDRIA ICE WINE,
ORIGINAL VINES, PLANTED IN 1917
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Between 10:00 and 5:00 Pacific Time Every Day
Explore a Rich & Varied Palate of "Super Cattle"
Our Super Cattle in Seattle menu includes a range of the members of the bovine family. Some have been raised entirely on pasture. Some are finished on grain. And this year add some unusual bovines including American Bison and Water Buffalo (depending on the day), all reared right here in the Pacific Northwest.
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. This is our own 100% pure-blood steer, raised for us in Gold Beach, Oregon.
Water Buffalo: From Oregon!
The African Water Buffalo is very dangerous. But the Asian Water Buffalo was domesticated 5,000 years ago and has served for plowing, milk, and meat. Brought to Italy, it flourished and is prized for its milk: the richest of any animal's. True mozzarella cheese—mozzarella di bufala—is made only from Water Buffalo milk.
In addition to the milk, the meat of Water Buffalo is low in calories and cholesterol, yet high in protein and iron. Because the meat is leaner than domestic beef, it is best when braised or slow cooked.
Presently there are only about 400 Water Buffalo in Oregon, making this a rare opportunity to sample this lesser-known member of the bovine community.
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.
"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