A Menu in 9 Courses Exploring the Seascape of the Pacific Northwest
A MENU** FOR THE
"The Chambers of the Sea"
I have seen them riding seaward on the waves
Combing the white hair of the waves blown back
When the wind blows the water white and black.
We have lingered in the chambers of the sea
By sea-girls wreathed with seaweed red & brown
Till human voices wake us, and we drown.
The Love Song of J. Alfred Prufrock, T.S. Eliot, 1920
Click to Learn About the name "Chambers of the Sea"
WHEN THE EARLY Spanish, Russian, and English trappers, traders, and explorers first landed on what is now Washington and British Columbia, they found a rich native culture with one foot on land and the other
in the sea.
“When the tide is out, the table is set,” was a local saying that codified much about life in the region. The rich seafood heritage allowed not only for a varied diet, but also lent the Salish peoples the luxury of living in sturdy, artfully carved cedar long-houses in permanent villages on protected bays. Traveling by canoe, they harvested the myriad fish that plied the coastal waters. Great mounds of discarded shells called "middens" still mark the sites of these villages.
As winter's cold waters warm, we turn our attention once again to this magical time of the year when great Neptune himself helps us re-imagine and prepare this living treasure of the Pacific Northwest.
Join us for this special seafood feast, offered only once a year. Reserve your place today.
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Between 10:00 and 5:00 Pacific Time Every Day
Chambers of the Sea
A Discovery of the Seascape of the Pacific Northwest
The Herbfarm • 2-19 April 2015
• Roast Abalone with Barley Milk Panna Cotta, Wild Watercress.
• Clayoquot Sound Hand-Harvested Gooseneck Barnacles with Lemon Flower Broth.
• Grilled Rosario Strait Halibut, House-Cured Lardo, Sancho Leaf.
2010 ARGYLE OREGON BRUT
Columbia River Smelt and Onion Fried in Feuille de Brick,
Egg Yolk, Sorrel.
2013 CHINOOK WINERY SAUVIGNON BLANC, YAKIMA VALLEY
Black Cod & Fir Tree
Pacific Black Cod Baked in Douglas Fir Bough,
Turnip, Douglas Fir Sea Salt.
2013 CRISTOM ESTATE VIOGNIER, EOLA-AMITY HILLS, OREGON
Bay Watch & Clams
Roast Hazelnut-Fed Pork Belly Confited with Fresh Bay Leaves,
Lopez Island Butter Clams, Sea Vegetables.
2013 JULIA'S DAZZLE ROSÉ OF PINOT GRIS, COLUMBIA VALLEY
Cut the Mustard
Bloomed-Mustard-Seed Crusted Salmon Smoked Over Herbs,
Fermented Mustard Greens.
Salmon Head Sipping Broth, New Fava Beans, Lovage Oil.
2010 BRIAN CARTER CELLARS TUTTOROSSO, COLUMBIA VALLEY
Mayor from Heaven
River's Edge "Mayor of Nye Beach" Goat Cheese,
David & Cassandra's Honey, Greens and Flowers from Our Farm.
Sorbet of Momokawa Organic Junmai Ginjo Oregon Sake,
Cattail Shoots, Fresh Dill.
Fresh Sheep's Cheesecake, Toasted White Chocolate Tuille,
Glazed Rhubarb, Sweet Woodruff.
2010 UPLAND ESTATES MUSCAT ICE WINE, 1917 VINES
Coffee, Teas & Native Beverages
Choice of Coffees, Teas, Herbal Infusions,
And Historic Bark & Root Decoctions of the American West.
• Lingonberry "Swedish Fish" • Green Tea & Seaweed Madeline
• Sea-Salted Caramel Ganache • Licorice Fern Marshmallow
• House-Churned Holstein Cow Butter
• Wood-Oven Bread from Kevin Tevaldi's Skagit Valley Farm Wheat
• Herbfarm Challah Buns
**This is the menu plan.
The menu can and will vary from day to day
depending on the availability of ingredients and the chef's inspirations.
"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