The Herbfarm

Dedicated to the delicacy and decadence of beef, April 17th-20th.

A winter series of seminal winemakers from the Willamette Valley, March 20th-23rd.

Espolon Reposado, Nuestro Soledad Mezcal, cilantro, lime, smoked salt

Gin, Chartreuse, Mara

Old Overholt rye, Angostura, orange

Tito's vodka, Dolin dry vermouth, concord grape, lime

Greenhook gin, Salers, Cocchi Americano

Focused on sourcing ingredients that represent this region and its seasons. Menu changes daily.

Menu featuring mid-winter truffles available January 3rd-5th.

Celebrate Valentines day cozied up by candlelight.

Study of edible mushrooms, October 9th-12th.

saffron rice, celery root, golden raisins

cornbread polenta, brussels sprouts, chipotle salsa

spring onion, fava beans, sofrito

sunchoke, english peas, black truffle

refried beans, cabbage, salsa verde

littleneck clams, ramps, artichoke, confit lemon

Wild, untamed flavors of this region, May 22nd-25th.

Experience hearty fare of winter with evolving menus featuring ingredients from the Northwest.

yuzu kosho, olive oil toast, aioli

asparagus, sauce gribiche

lovage, carrots, schmaltz

cheddar, butternut squash, almonds, pecorino

broccoli pesto, grilled pita

cucumber, bitter greens, caesar dressing

Every ingredient sourced from within 100 miles, September 11th-14th.

Celebration featuring luxurious ingredients, December 30th.

A menu for the best salmon of the year, June 19th-22nd.

Ruth Lewandowski "Feints" Mendocino CA, 2013

Clos du Gravillas Minervois FR, 2012

Domaine Bois de Boursan Châteauneuf-du-Pape FR, 2011

Puzelat Bonhomme Loire FR, 2014

Ferrando "Canavese Rosso" Piedmont IT, 2013

Lucien Crochet "Le Chêne" Sancerre FR, 2013