An All-Red wine Dinner at The Herbfarm Restaurant.
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Between 10:00 and 5:00 Pacific Time Every Day
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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
30 January - 8 February & 20-22 February 2015
Virginica Oyster Mi-Cuit with Aged Ham Nage.
Quinault River Steelhead Caviar, Poached Leek, Crispy Leek Threads.
King Crab Sausage with Preserved Pepper Sauce.
TREVERI CELLARS BRUT ROSÉ, SYRAH-CUVÉED, COLUMBIA VALLEY
Congress of Vegetables
Wood-Roasted Pumpkin, Baby Carrots, Winter Wild Mushrooms,
Radishes, Rutabaga Purée, Fermented Cranberries, Savory Oat Granola,
Foie Gras Candle.
2013 AMALIE ROBERT ESTATE PINOT MEUNIER, WILLAMETTE VALLEY
Grilled Columbia River White Sturgeon, Grilled Red Cabbage,
Charred Onion Sauce, Oregano.
2012 FALL LINE TEMPRANILLO, BOUSHEY VINEYARD, YAKIMA VALLEY
Dumplings from the Northwest "Barley Project" Trial Cultivars,
Guinea Fowl Bouillon, Dried Green Pepper Powder.
2012 MARK RYAN "CRAZY MARY" MOURVÈDRE, RED MT., WASHINGTON
Gold Beach Beef
Braised Rogue River Oregon Wagyu Beef Short Rib,
Potato-Black Truffle Mille-feuille, Oregon Wasabi Root.
2005 BETZ FAMILY WINERY PERE DE FAMILLE, COLUMBIA VALLEY
Big Boy, Bacon & Birch
Rosemary Pan Perdu, Willapa Hills Big Boy Blue Cheese,
Crispy Bacon, Kahiltna Alaska Birch Tree Syrup.
Oak & Walnut
Oaked Ice Milk, Walnuts Braised in Green Walnut Liqueur,
Walnut Oil Powder.
Chocolate Terrine with English Thyme Bavarian,
Wild Huckleberry Mousse, Caramelized Quinoa.
2005 THURSTON-WOLFE 8-YEAR CASK-AGED TAWNY ZINFANDEL PORT
Native Beverages, Herbals, and Teas
Choice of Coffees, Teas, Herbal Infusions,
And Historic Bark & Root Decoctions of the American West.
• Carrot-Sweet Woodruff Pate de Fruit • Wild Ginger Tart
• Rose-Prune Jam Macaron • Caramelized White Chocolate Truffle
• Housemade Holstein Cow Butter, Churned Daily
• Tevaldi Wheat Loaf • Onion Biscuits
About Treveri Cellars Brut Rosė
Treveri Cellars' Juergen Grieb began his winemaking career in Germany. Now working with his son, Christian, he crafts some of America's finest sparkling wines here in Washington's Yakima Valley. This rosé is fermented right in the bottle to create classic bubbles using Syrah & Chardonnay. Treveri's Sparking Wines have been served at the White House!
About Amalie Robert Pinot Meunier
Pinot Meunier (MUH-n’yay) is a close relative of Pinot Noir. It's appreciated for its aromatics, fruitiness, soft tannins, and spicy finish showing aromas of cherry and raspberry over lavender in bloom, graham, cinnamon, and brown sugar. Made by Oregon's Dena Drews and Ernie Pink from their estate fruit in the Coast Range. 70 cases produced!
About Fall Line Tempranillo
Fall Line Winery began 10 years ago by Tim Sorenson and his wife Nancy Rivenburgh. Tempranillo is the great grape of Rioja, Spain, and with this wine comes from the Boushey Vineyard in the Yakima Valley. Shows leather, earth, and plum. 18 months in barrel. 91 pts. Wine Enthusiast. 113 cases.
About Mark Ryan Crazy Mary Mourvèdre
The 2012 Mark Ryan "Crazy Mary" is a tremendous example of Mourvèdre’s potential as a star varietal in Washington . Aromas of ripe black fruits, white and black pepper and rocky minerals explode from the glass. The palate is weighty, with a dense core of blackberry compote mingling with anise and hints of caramel. Shows class with a polished finish.
About the Wagyu Beef Wines
The Herbfarm's cellar is deep in the great and classic wines and producers of Washington. For this menu, we'll cycle through a "who's-who" of top names and bottles with some cellar age on them. Among these are treasures from Andrew Will, Betz, DeLille & Baer Wineries.
About Thurston-Wolfe 8-Year Zinfandel Port
Dr. Wade Wolfe of Thurston-Wolfe Winery in the Yakima Valley is one of the state's premiere winemakers. In 2005, he took 4 barrels of his rich Zinfandel Port and put them outside under the eaves of the winery where he left them (without topping up) for the next 8 years. The result was 3 barrels total — and one of the finest, smoothest, butterscotchy Port-style wines in America!
"All wine would be red
if it could."
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 will vary from day to day, but include diverse grape varietals and styles...all in shades of red!
"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