herb farm

I was extremely lucky and enjoyed a wonderful dinner at the herb farm last thursday. I know, ive had a streak of eating at delicious restaurants lately we went there for a work function (naturally) because otherwise I could not afford to pay the prices myself. :)

Herb farm is a restaurant out in Woodinville that grows their own produce and has a fixed menu every night. Everyone dines at 7pm and enjoys a 9 course meal that will last you until about 11:30ish. They also do wine pairings with the dishes so that is really cool too. these dishes are presented like you would see on iron chef or top chef. Smaller portions that are plated very beautifully. The head chef also just turned 24 haha wish I could say I was that accomplished at the age of 24...

Anywho since there are a LOT of dishes, I’m posting the pictures in the order we ate them with the description that the menu provided. I will say that my favorites were the tuna appetizer with the amazing cannoli, the cod dish, the pierogie, and pumpkin desert. My least favs were the pork dish, the squab and also the blue cheese/corn polenta combo. Just because they were not favorites doesn’t mean they weren’t good or cooked well—just didn’t jump out at my tastebuds just as much. If you ever have a special occasion to celebrate, this is definitely the place to go. Now onto the dishes...

this was our fancy place setting...look at all the wine glasses!!

dish#1: down to the sea again

farm potato & leek with british Columbian scallop & Yellowstone paddlefish caviar

albacore tuna confit with Oregon truffle-celery root cannoli (AMAZING)& shaved bottarga

fresh dutch harbor king crab grape leaf with Olympic peninsula saffron aioli

fennel salad with lavander-smoked mussel filled with fennel jam

(they churn their own butter and it was to DIE for)

dish#2: cod piece & warm oyster (very creative name,I know)

housemade miso-glazed black cod and lopez island oyster tempura with watermelon radish, wild matstake pudding and lemon thyme

dish#3: fall:field&farm

wood-roasted autumn boletes and seared duck foie grason parsley root puree with spinach pierogi and boletus-maple reduction

dish#4: a rare bird

squab breast from the blue smoke rotisserie & juniper squab ragu (squab was a little rare for my liking) with caramelized brown butter kohlrabi, delicate Squash, hazelnut spaetzle, braised red cabbage and walla walla onion-rye granola

dish#5: hey,hay

tamworth pork shoulder sausage and grilled loin and fresh hay sauce (sausage was not very uniform)...

chard croquette

roasted chanterelles and cranberry bean ragu with fines herbes

dish#6: baby blue and corny

estrella wynoochee river blue on farm fresh corn polenta house-cured mangalitsa coppa, baby frisee & rosemary honey crystals

dish#7: bout them apples

granny smith apple sorbet (extremely sour)

apple chip

apple froth with sour garden sorrel and gem mint

dish #8: pig 'n' pumpkin pie
fire-roasted pie pumpkin (so so so good) with butter-fried cedar bough ice cream
old fashioned butterscotch pudding, crispy pie dough and proscuitto

dish #9: coffees, teas & native beverages, a selection of autumn flavors

i suppose this is referring to the tea i had which....i can't remember what it was called because by that point, i had already had several glasses of wine...however, they did serve with the beverages the cutest little deserts which were a perfect way to end the evening.

blogspot is being VERY special right now and i'm ready to throw my laptop against the wall so that's why formatting is effed up. grrr.