A Menu in 9 Courses Showcasing a Range of Cattle from the Pacific Northwest
A Bovine Exploration at The Herbfarm • 6 March - 5 April 2020
First Round Up
• Skewer of Grilled Wagyu Shoulder with Wild Birch Tree Syrup.
PRESERVED TOMATO VIRGIN MARY WITH LOVAGE.
Leeks, Cured Hen's Yolk with Dill, Crispy Onions,
Fresh-Pressed Beef Drippings.
MAYSARA BIODYNAMICALLY-FARMED SPARKLING PINOT NOIR ROSÉ,
MOMTAZI VINEYARD, WILLAMETTE VALLEY, OREGON
Box of Grain
• Herbfarm Sourdough Renan Wheat Bread • Baguette of Skagit Wheat
• Today's Cultured & Churned Holstein Cow Butter
The Razor's Edge
Twice-Cooked Beef Breast, Razor Clams, Pear, Green Garlic, Spring Nettles.
2017 THURSTON WOLF PINOT GRIS-VIOGNIER, COLUMBIA VALLEY
Blackmouth King Salmon, Aromatic Beef Broth, Sprouts.
2018 W.T. VINTNERS CHENIN BLANC, UPLAND VINEYARD, SNIPES MOUNTAIN
Millefeuille of Grass-Fed Beef Sirloin Tartare, Parsley & Black Truffle Sauce.
2015 A.C. CELLARS GRENACHE, BOUSHEY VINEYARD, YAKIMA VALLEY
What's the Beef
Rosemary-Crusted Coulotte of Palouse River Wagyu,
Potato Mousseline, House Worchestershire, Tuberous Nasturtium.
2015 BETZ WINERY CLOS DE BETZ BORDEAUX BLEND, COLUMBIA VALLEY
Cascadia Creamery Alpenglow Cow Cheese,
Salad of Smoked Carrot & Apple, Marjoram-Cured Rump.
Beet Red & Baked Milk
Baked-Milk Ice Cream, Bull's Blood Beet Juice, Lavender Salt.
Layers of Spring Rhubarb, Meringue, Almond Tuille,
Lemon Thyme Pastry Cream, Angelica.
2014 ALEXANA LATE-HARVEST RIESLING, LONESOME SPRING VINEYARD
Native Beverages, Herbals & Teas
Choice of Coffees, Teas, Herbal Infusions,
And Historic Bark & Root Decoctions of the American West.
Malted Barley and Hazelnut Cookie.
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Between 10:00 and 5:00 Pacific Time
Every Day Except Tuesdays
(On-Line Reservations 7 Days a Week)
Explore a Rich & Varied Palate of "Super Cattle"
Our Super Cattle in Seattle menu includes a range of cattle. Some have been raised entirely on pasture. Some are finished on grain. And as a Take-Home Gift, we've rendered healthy and traditional beef tallow, which, because it can cook at high temps creates fabulous fare.
American “KOBE BEEF”
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. For part of this menu, we'll be using our own 100% pure-blood steer, raised for us in Gold Beach, Oregon.
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.
Prefer other beverages?
Check out the Beer or Non-Alcoholics Pairings
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The Herbfarm | 14590 NE 145th Street • Woodinville, WA 98072 | Phone: 425-485-5300 | Fax: 425-424-2925