The Herbarl Atelier
A Discovery: Savors and Flavors in the Great Herbal Kingdom
9-Course Dinner at The Herbfarm • Woodinville, WA • 2-12 July 2015
Marjoram, Lovage & Angelica
On the Garden Tour: Sliced House-Cured Ram Ham.
Herbfarm Romaine with Cured Egg Yolk, Marjoram & Lovage.
WILD LINGONERRY & ANGELICA SODA
Dill & Coriander
Terrine of Dillweed Panna Cotta & Pacific Oyster Mousse,
Potatoes Pickled with Green Coriander Seed,
Pommes Souffées with Green Coriander Salt.
2011 ARGYLE BRUT, WILLAMETTE VALLEY
Shisho & Sancho
Grilled Atka Mackeral, Cucumber, Tomato, Red Onion,
2013 AVENNIA OLIANE SAUVIGNON BLANC, BOUSHEY & RED WILLOW
Tarragon & Lemon Thyme
Zucchini Blossom Stuffed with Summer Chanterelles & Tarragon,
Zucchini and Lem on Thyme, Sauce of Handchurned Goat Butter.
2013 LUMOS PINOT GRIS, "RUDOLFO," LOGSDON RIDGE VINEYARD
English Thyme & Fennel
Boneless and Crispy Blue-Footed Chicken Wings,
Spicy Montmorency Cherries, Beets, English Thyme, Fennel Pollen.
2010 TANAQUIL PINOT NOIR, PATRICIA GREEN CELLARS, OREGON
Hops & Mint
Pork Belly Baked in a Salt and Cascade Hop Crust, Spent Grain Sauce,
2012 W.T. VINTNERS SYRAH, LES COLLINES VINEYARD, WALLA WALLA
Cascadia Creamery Glacier Blue Cow Cheese and Hazelnut Tart,
Compressed Wenatchee Apricot with Anise Hyssop, Black Pepper.
Wild Lake Kachess Vanilla Leaf Cream Soda with Raspberry Crema.
Beeswax Ice Cream Macaron Mountain, Cinnamon Basil,
Wild Trailing Blackberries.
2013 AMALIE ROBERT LATE-HARVEST BOTRYTIS CHARDONNAY
Choice of Coffees, Teas, Herbal Infusions,
And Historic Bark & Root Decoctions of the American West.
Balm & Woodruff
• White Currant & Lemon Balm Tart • Black Currant-Rosemary Chocolate
• Red Currant-Sweet Woodruff Pavlova
• House-Churned Holstein Cow Butter
• Savory Onion Brioche • Tevaldi Sourdough Wheat Bâtard
JULY TAKES US into the garden and afield. With this two-week-only(! )menu, we explore some of the intriguing flavors that seldom appear on the American Table.
When we opened The Herbfarm restaurant back in 1986, remarkably few people had heard of plants such as Scented Geraniums or Lemon Verbena. We we said we were serving ice cream flavored with fresh bay leaves, people would look at us in disbelief -- or even disgust.
Now such things are almost normal, but
we set the bar a bit higher with this menu, and take up both the wild kingdom as well as some of the less usual herbal flavors. All this is paired with seasonal finds, seafood, and other summer delights.
So, gather up friends and family and join us as we celebrate at July's early table. It’s a treat not to be missed!
More Info or Reservations
10a-5p Every Day
New Discoveries and
You Can Also
Enjoy Beers with Your Dinner!
Rather have a selection of beers instead of wine? Just let us know in advance and we'll set you up with a different beer with each course.
THE HERBAL ATELIER
Brux to the Cru
Wingman Brewers - Tacoma, WA
1811 Pre-Prohibition Lager
Fort George Brewery, Astoria, OR
Pike Locale Skagit Valley Alba
Pike Brewery, Seatle, WA
King Street Brown
Schooner Exact Brewing - Seattle, WA
Organic Secession Canadian Dark Ale
Hopworks Urban Brewery, Portland, OR
Calypso (Hard Cider with Blackberry)
Alpenfire Cider, Port Townsend, WA
Your Dinner Paired to
Beverages & Elixirs
Created with the same care and consideration as our wine pairings, our Non-Alcoholic alternatives celebrate the unique flavors of wild-crafted plants and herbs from our cutting gardens.
THE HERBAL ATELIER
Douglas Fir Sparkler.
Tisane of Shiso Leaves.
Thyme for Dinner
Tisane of Lemon Thyme
With Skagit Valley White Tea.
Montmorency Sour Cherries
Summer Blueberry Juice,
Cinnamon Basil Cordial
"You can't help but applaud at the end." The FINANCIAL TIMES of LONDON