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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

	The Great Northwest Barbeque Join us as we put 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 2nd - September 12th
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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 16th - September 26th
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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. September 30th - October 10th
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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 15th - October 31st
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	Über Tuber The potato is unmatched. This “Über Tuber” is the most generous food known, producing more food per acre than any grain or legume. With over 400 varieties cultivated for 8000 years in the western Andes of South America, Spanish Explorers brought it to Europe along with other treasure plundered in the New World. Within a short time, it revolutionized the diet of rich and poor, setting the stage for the end of the Middle Ages and the beginning of the Industrial Revolution. In this menu we explore this versatile and tasty food, pairing it with seafood and meat and showcasing it in a myriad forms. Join us for a spudtacular evening, our first ever Dinner for the Über Tuber. November 5th - November 21st
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	An American Harvest Our harvest table is rich with autumn goodness and the fire in the hearth and warmth of candle-light invites us to feast and be thankful. November 25th - November 28th
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	The Hunter's Table As the weather cools, we gather the goodness of the outdoors as our attention turns to the game of the field, winter vegetables and wild food. December 3rd - December 12th
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	The Holly & The Ivy The dining room is dressed from head to toe, the fire crackles, the tree glows, the merriment of the holidays flow. December 16th - December 26th
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	The Moon and The Stars The holiday season reaches a peak with our "Moon and Stars" series. Luxurious foods are showcased with fine wines in a festive end-of-year setting. December 29th - January 2nd
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	Truffle Treasure The wild native truffles of Oregon, Washington and British Columbia will seduce you! January 7th - January 23rd
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	A Menu for Red Heads (red wines) Day in and day out throughout the year, we create a timely menu inspired by the best local ingredients. Then -- and only then -- the wines are matched to the foods. With this menu, Chef Luce is challenged to create a menu to accompany only an array of red wines. January 28th - January 30th
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