A MENU** FOR
Salmon Nation
Signature Salmon & the Foods of "Salmon Nation."
A 9-Course Dinner at The Herbfarm • 14-31 May 2015
Roe On
Smoked Steelhead Salmon Caviar Tart with Marble Onions,
Scrambled Egg, Dill Sauce.
2010 ARGYLE OREGON BRUT
Pea Break
Garden Pea Soup with Fava Bean-Green Garlic Beignet. Pea Salad with Cured Ham, Lemon Thyme, Nasturtium.
2013 CRISTOM ESTATE VIOGNIER, EOLA-AMITY HILLS, OREGON
Sockeye Shrimp
Slow-Roasted Copper River Sockeye Salmon,
Coon Stripe Shrimp Sauce, Chervil.
2013 TRISAETUM RIBBON RIDGE ESTATE RIESLING, OFF DRY
The Devil's Fire
Bison Tartare, Fire-Roasted Cedar Bannock Bread with Devil's Club Powder,
Native Seeds, Shoots, and Wild Berry Mostardo.
2010 FACELLI WINERY SANGIOVESE, SAGEMOOR VINEYARD
Copper on Coals
Binchotan-Grilled Copper River King Salmon with Lardo Emulsion,
Grilled Yakima Asparagus, Rosemary New Potatoes.
2013 W.T. Vintner's Grenache-Syrah-Mourvèdre, Stoney Vine Vineyard
Morel Story
Braised Morels, Birch Syrup, River's Edge Slumped Cheese,
Puffed Wild Rice, Parsley.
Sweet & Sour
Rhubarb-Angelica Drinking Vinegar, Chewy Carrot with Sweet Cicely.
Penny Buns & Honey
Wild Boletus Ice Cream, Hazelnut Financier, Burnt Honey Meringue,
Tart Cherry, Sage.
Coffee, Teas & Native Beverages
Choice of Coffees, Teas, Herbal Infusions,
And Historic Bark & Root Decoctions of the American West.
Small Treats
• Dry Fly Cookie • Strawberry-Sweet Woodruff Milkshake
• Wild Juniper Berry Taffy
2013 OWEN ROE LATE-HARVEST GEWURZTRAMINER ﷯ Accompanying Dinner:
• House-Churned Holstein Cow Butter • Wood-Oven Porter Beer Bread • Herbfarm Epi **This is the menu plan. The menu can and will vary from day to day depending on the availability of fish and other ingredients and the chef's inspirations.

The six species of Pacific Salmon (if one counts 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 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 on-line 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 resisted, easily split, and 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 and reliable food that could be smoked and dried for winter storage.

 

 

 

A Feast Hosting the
Iconic Fish of our Pacific Coast

 

The Species

of Pacific Salmon

 

Or Call

425-485-5300

 

"You can't help but applaud at the end."­    The FINANCIAL TIMES of LONDON

The Herbfarm