An All-Red wine Dinner at The Herbfarm Restaurant.

 

 

“To take wine into our mouths is to savor a droplet of the river of human history.”

— Clifton Fadiman

 

 

 

 

 

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425-485-5300

 

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A Menu for Red Heads A Mid-Winter Menu Paired with All Red Wines. A Dinner in 9-Courses at The Herbfarm • Woodinville, Washington The Herbfarm • 21 February - 3 March 2019 Before Play • Sourdough Aebleskiver with Salmon Caviar and Chives. INFUSION OF EVERGREEN NEEDLES, SAKE & SHISO Mosaic of Plants Mosaic of Winter Vegetables & Rhubarb, Lemon Thyme Vinaigrette. 2017 PANTALOONS SPARKLING NEBBIOLO ROSÉ, NACHES HEIGHTS Box of Grain • Renan Wheat Sourdough • House-Churned Butter • Fried Bread with Preserved Tomatoes & Savory Albacore & Apple Core Albacore Tuna & Leeks With Smoked Apple Pomace Broth and Fennel. 2018 AMALIE ROBERT ESTATE PINOT MEUNIER, WILLAMETTE VALLEY Coaled Sturgeon Grilled Columbia River Sturgeon with Nettle Sauce, Red-Wine Ravioli with Rutabaga and Mustard. 2018 SAVAGE GRACE CABERNET FRANC CRU CARBONIC, RED WILLOW Three Game Birds Trio of Game Birds & Celery Root Baked in a Brioche Crust, Marjoram-Oregon Olive Oil Sauce. 2015 ALEXANA LONESOME RANCH "GRAN ROUGE" Lamb, Ram, and Ewe Lavender-Crusted Rack of Lamb, Ram Sausage with Fava Bean-Green Garlic Pesto, Wood-Roasted Ewe with Potato-Caramelized Yogurt Sauce. 2016 QUILCEDA CREEK MERITAGE RED, COLUMBIA VALLEY Double Cream Daniel's Artisan Bonneville Syrah-Washed Double-Cream Cheese, Sweet & Sour Red Cabbage, Huckleberries, Seeded Cracker. Island in the Sun Preserved Stone Fruits with Lake Chelan Saffron & Roses, Soft Meringue. Chocolate & Berry Salsa Strawberry and Chocolate Terrine, 2010 MARYHILL PORT, COLUMBIA VALLEY, WASHINGTON Native Beverages, Herbals & Teas Choice of Coffees, Teas, Herbal Infusions, And Historic Bark & Root Decoctions of the American West. On the Wild Side Walnut & Wild Maple Strudel with Bay Leaf, Parsnip Cream.
"All wine would be red if it could." –Leon Adams

RED WINE ... WITH EVERY COURSE!

IF YOU’RE OF THE PERSUASION that wine isn’t serious unless it is of the red genre, then this is a menu for you. It’s our once-a-year “Menu for Red Heads,” an all-red exploration of food and wine. With this menu we select an array of red wines and challenge Chef Weber and the kitchen team to create a menu appropriate to the wines. This is backwards from our normal food-first-then-pair-the-wine ritual.

     Wines may vary from day to day, but include diverse grape varietals and styles...all in shades of red!

 

 

Prefer other beverages? Here are some options.

Check out the Beer or Non-Alcoholics Pairings

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425-485-5300

The Herbfarm

"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