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Wine List

When you dine at The Herbfarm, our sommeliers will be pairing 5 or 6 wines to match the range of flavors on the nightly 9-course tasting menu. These wines are poured freely, within common sense limits, throughout the evening and are included with your dinner.
MORE ABOUT WINES

Seasonal Thematic Dinners

	A Summer Sketchbook The flavors of summer burst forth on the table with this sunny menu, a celebration saluting the coming of summer in the Pacific Northwest. July 3rd - July 12th
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	Reds, Whites, Brews... You. In the spirit of all Fourths past, we're pullin' out the Reds, Whites, and Brews to give you your choice of either a 4-course Patriotic Luncheon or the culinary fireworks of a 6-course Independence Dinner. And it's all designed so you'll have plenty of time to enjoy the sun by day and your choice of fireworks at night. So you won't miss a thing, 'cept the work and the cleaning up. To create your Reds, Whites, and Brews Fourth, Chef Keith Luce went to his bag of culinary magic, inspired by his patriotic time cooking for The President in the other Washington. You'll feast on the iconic American holiday fare you've come to expect on the Fourth...but all wrapped up with a good measure of The Herbfarm's flair and whimsy. So, gather up your gang for a traditional and festive Fourth of July at The Herbfarm. Don the shorts, pull on a T-shirt, or even dress up if you like. The choice is all yours. July 4th
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	Of a Feather In this diverse menu, Chef Keith Luce creates a culinary flight of fowl fancy. From quail to waterfowl, wild and tame, ordinary and unusual, you'll explore a flock of flavors in this new dinner theme offered here for the first time. July 17th - July 26th
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	The Great Basil Banquet An amazing range of basil flavors from our farm power this high-summer feast. July 30th - August 9th
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	10-YEAR EROICA ANNIVERSARY DINNER The world’s greatest Riesling partnership turns 10. Time to reminisce. Time to look ahead. And time to celebrate! Come early August, Dr. Ernst Loosen, the world’s best-known Ambassador of Riesling, makes a historic journey to Seattle. Join him in Woodinville for a private, glittering evening celebrating the 10th anniversary of the visionary Eroica Riesling partnership between Dr. Loosen and Chateau Ste. Michelle. Ste. Michelle’s winemaker, Bob Bertheau, and his good friend “Ernie” Loosen will host you at The Herbfarm restaurant for a night you’re sure to remember. The nine-course anniversary dinner has been months in planning. Each dinner course will be paired with Chateau Ste. Michelle and Dr. Loosen Rieslings. Included in the line-up is one of only three of the world’s magnums of the very first-release of Eroica “Single Berry Select.” The 10-year-old 1999 vintage, retrieved from the depths of The Herbfarm cellar, was rated 97 points by the Wine Spectator, the highest score ever given for a white wine from the new world. As two of the world's leading Riesling winemakers, Bob and Ernie will be your guides as you explore their Old and New World Rieslings. After a glass or two, both will share stories-—both the good and the bad!--about what they’ve learned over these past 10 years. Learn and laugh as you hear how they’ve worked, puzzled, and refined their thoughts, vineyards, and winemaking techniques toward their shared goal of making the best Riesling in America. Food takes no back seat at this rousing dinner as Herbfarm’s Executive Chef Keith Luce creates and serves his no-holds-barred menu of Northwest foods to match the parade of Rieslings. This one-night-only dinner is $195 per person plus service and tax ($179 for VRC members, be sure to enter your member number when making your online reservation request). Seating is limited to the first 60 guests. August 10th
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	The 100- Mile Dinner Partake in a modern culinary adventure! When you join us for our 100-Mile Dinner, you'll dine on 9 courses created exclusively from foods, wines, and beverages grown or gathered from no more than 100 miles from The Herbfarm. Experience first hand the local food bounty of our diverse section of North America's "Salmon Nation". August 13th - August 30th
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	The Great Northwest Barbeque Join us as Chef Keith Luce puts a smile on summer fare conjuring barbeque with Herbfarm flare. Stroll from the dining room, if you wish, to watch the grill glow under the fragrant, blue smoke. Our outdoor, wood-fired oven offers savory flatbreads and caramel-flecked vegetables. Nearby, the dancing alder flames season and lick at the fat, wine- barrel-planked salmon. September 3rd - September 13th
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	An Indian Summer Summer's riches and autumn's harvest coexist for two magnificent weeks. it is the best of both seasons. September 17th - September 27th
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	An Autumn Sketchbook As the geese head south, the first chill of autumn adds a natural touch of sweetness to the palate. Wild Fall mushrooms begin in abundance. October 1st - October 15th
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	A Mycologist's Dream One of America's great wild mushroom feasts gathered by our staff forager from the wilds of the Northwest. The Herbfarm's master wild-food forager travels hundreds of miles and often hikes deep into the mountains to gather wild mushrooms for our "Menu for a Mycologist's Dream". October 16th - October 31st
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