1
The Herbfarm—
where nature
suggests the
weekly menu
W
ith each visit to The
Herbfarm, you’ll
delight in unique
menus showcasing the
exceptional foods and wines
of the Pacific Northwest. Each
9-course dinner, served with 5 matched wines,
draws its inspiration from the annual rhythms.
For most of the year, The Herbfarm’s own kitchen
gardens and nearby farm supply the restaurant with
an ever-changing harvest. Small growers, foragers,
A Glorious Meal.
A Restful Retreat.
Sample Menu
4
Reviews & Awards 6-7
Dinner Dates
8-17
Farm & Activities 18-19
Wine Cellar
20-21
Herbfarm History 24-25
Herbfarm Suites 26-27
FAQ31
22
Copyright © 1986-2016
The Herbfarm LLC, all rights reserved.
The Herbfarm is a trademark.
About the Cover: Smoking Salmon Heads to
make a Dashi Broth with Local Seaweed
Founders Carrie Van Dyck & Ron
Zimmerman welcome you to a night
of magical dining on the pure flavors
of the Pacific Northwest.
and producers bring wild mushrooms, heritage fruits,
handmade cheeses, and rare treasures such as wasabi
root and artisanal caviars.
Each day’s menu
is finalized only
hours before
the meal to
best represent the flavors of land
ation
in
t
s
e
D
rld”
and sea. Week in and week out,
“ No . 1
the Wo ,
ic
rant in
Restau a l Geograph
The Herbfarm showcases new
n
—Natio of Everything
t
s
e
B
10
culinary discoveries.
Whatever the occasion, The Herbfarm will weave
you into the fabric of an enchanted evening you’ll cherish
and long remember. Call—or visit The Herbfarm online—
to reserve one of life’s memorable experiences.
425-485-5300
www.theherbfarm.com
33
www.theherbfarm.com
Reservations 425-485-5300
Sample Menu—This menu is an example of how the
9-course dinner format works.
For an actual current menu, we highly encourage you
to visit www.theherbfarm.com
and click the gold “Current or Recent Menu” button.
Meditation at Oyster River
When the Tide Is Out
Fennel-Cured Steelhead on Wild Goose Tongue Greens.
Fanny Bay Scallop with Licorice Fern Root-Carrot Vinaigrette.
St. Jude Fishing Vessel Albacore Tuna with Wild Ginger & Seaweed.
2010 Argyle Oregon Brut
This Morning’s Gathering
Lemon Basil & Today’s Farm Harvest with This Morning’s Egg Yolk.
2013 lOPEZ ISLAND SIEGERREBE, PUGET SOUND AVA
Salmon, Shrimp & Hookers
Smoked Salmon Head Soup, Camano Island Coonstripe Shrimp,
Early Peas, Wild Hooker Onions.
2010 CEDERGREEN CELLARS OLD VINE CHeNIN BLANC
Roast Squab
Rotisserie Squab, Pickled Green Strawberries, Brown Butter, Beets
2013 Big table farm willamette valley pinot noir
Duet of Snoqualmie Valley Lamb
Herb-Crusted Saddle of Jeff Roger’s Lamb with Poached Salsify Root,
Applewood-Roasted Shoulder with Thyme-Crisped Ozette Potato Cake,
and Wild Huckleberry-Madrona Bark Sauce.
2012 Owen roe chapel block syrah
Herbfarm Homemade Triple Crème
With Housemade “Coppa,” Farm Greens, and Herbfarm Honey.
Ice Cream Sandwich
Cinnamon Basil Ice Cream Sandwich
with Cinnamon Basil-Zucchini Sorbet, Red Haven Peaches,
Anise Hyssop, Blueberry Gelée.
We Believe
The Herbfarm believes that no dish can
be better than its ingredients, and that the best ingredients
are usually local. Freshness is ephemeral and geography
expresses itself in the taste of the food—sometimes subtly
and sometimes profoundly. The foods and wines of our region
share a similar motherhood of soil and weather, making for
happier culinary marriages than those from dissimilar climates. The Herbfarm believes that chefs who cook with local
ingredients—season by season, year after year—develop a
more complete understanding of the foods than chefs who
do not. This understanding can give rise
to greater expressions
of the food, its preparation, and enjoyment. The
Herbfarm believes that
supporting local farmers, foragers, cheesemakers,
wineries, and fishermen helps
preserve local foods.
425-485-5300
See the Current Menu
http://bit.ly/HerbfarmMenu
Light and Darkness
Ganache Cake of Lime Basil, Dark Chocolate, and Sorrel
with Wild Native Trailing Blackberry Compote
and Basil-Sorrel Honey
2013 Koenig Cabernet Sauvignon Ice Wine, Idaho
44
Coffees, Teas, and Infusions
Sweet Treats
55
Expa
nded
3r
d Ed
ition
An Ultimate Guide for Travelers
The Herbfarm—
Rated the Number 1
Destination Restaurant
in the World...
Restaurant
founders
Carrie Van
Dyck & Ron
Zimmerman
accepting the
AAA’s 5
Diamonds, its
highest honor
“You can’t help but applaud at the end”
ROBB REPORT
Forbes Travel Guide & Fodor’s Best
Best Places Seattle & Best Places N.W.
The Seattle Times
Frommer’s Washington State (highest rating)
AAA 5-Diamond Award for 14 years (1 of 49 in America)
RECOMMENDED
C
ompiled by National Geographic veteran travel writers Nathaniel and Andrew
Lande, this fabulous 480-page
guide will inspire you with insightA great trip planner
ful superlatives and ideas galore.
and coffee table or nightstand
Dive in at random to discover book all rolled into one!
the best sporting events and tropical island hideaways, glorious gardens and magnificent museums,
Destination Restaurants
stylish ski runs, superb cigars, and
Descriptions & contact info accompany
even the “Ten Best Things to Do” the book’s recommendations:
on a Sunday afternoon in a dozen
1 The Herbfarm, Woodinville, WA
of the world’s greatest cities.
2 The French Laundry, Yountville, CA
From Arnold Palmer’s pick of 3 Chez Panisse, Berkeley, CA
the ten finest golf courses to the 4 Perry Street, New York, NY
late Pavarotti’s ten favorite opera 5 Inn at Little Washington, Wash., VA
6 Fearrington House, Pittsboro, NC
houses to the ten poshest train 7 Alan Wong’s, Honolulu, Hawaii
trips, and most atmospheric Eng- 8 Veeraswamy, London, England
lish pubs, this is the blue-chip bible 9 Whampoa Club, Shanghai, China
10Wildfire, Sydney, Australia
to delight travelers of all stripes.
With 280 color illustrations, Fascinating “10 Bests”
sidebars and savvy tips, and wide- Islands • Golf Courses • Inns • Festivals
ranging details on hotels, resorts,
Tea & Coffee • Beaches • Bar-B-Que
Lakes • Wine • San Francisco Tailors
and restaurants—as well as a
Cameras • Watches • Ice Creams
wealth of transportation options—
Airlines • Cigars • Perfumes • Gardens
this sophisticated treasury of travel
London Pubs • Ski Runs & Lodges
lore will illuminate paths to places
National Parks • Flea & Antique Maryou may never have found. Makes a kets • Chocolates • Hamburgers • Steak
fascinating travel resource, conver- Houses • Africa • New Zealand • Paris
Mattresses • Beers • Horseback Tours
sation starter, and super gift. $15.95
and so much more
66
World’s 10 Best
“America’s Best 100 Wine Restaurants”—Wine Enthusiast 2015
America’s Top Restaurants—Zagat Survey
Fine Dining Hall of Fame—Nation’s Restaurant News, since 2003
Top 100 US Restaurants—Opinionated About Dining 2012
“#1 Destination Restaurant in the World”—National Geographic
Crystal Beverage Award’s highest honor, “The Award of Prestige”
“Wine Hospitality Restaurant of the Year”— Santé Magazine
“Top 40 Restaurants in the U.S.”—Gayot, The Restaurant Issue 2012
“Restaurant of the Year”—Seattle Times/Wash. Wine Commission
“Top 50 Restaurants in the World”—Travel-Leisure
“Best of Award of Excellence”—Wine Spectator 12 years running
“Best Northwest Wine List” 8 years straight—Wine Press Northwest
“Futile search for synonyms for ‘Bliss’”—Seattle Weekly
“An unparalleled dining event.”—The Seattle Times
“A must-experience. The fastest five hours you’ll ever
experience.”—Best Places Seattle
“The Northwest’s most-celebrated restaurant; the ultimate expression of the Northwest’s bounty.”—Frommer’s
“You can’t help but applaud at the end”—Financial Times of London
“amazing evening”
“unparalleled service”
77
Reservations 425-485-5300
www.theherbfarm.com
A Repertory of Seasonal Dinners
Awaits You at The Herbfarm
December 10 - December 27, 2015
The Holly & the Ivy
The dining room is dressed from head to
toe, the fire crackles, the tree glows, and
the merriment of the holiday flows.
Thursday, Dec. 10, 7 p.m., Avail. for Group
Friday, December 11, 7 p.m.*
Saturday, December 12, 7 p.m.*
Sunday, December 13, 4.30 p.m.*
Thursday, December 17, 7 p.m.*
Friday, December 18, 7 p.m.*
Saturday, December 19, 7 p.m.*
Sunday, December 20, 4.30 p.m.*
Christmas Eve
Thursday, December 24, 5 p.m.*
Saturday, December 26, 7 p.m.*
Sunday, December 27, 4.30 p.m.*
* Each night during the Holly and the Ivy, The
Dickens Carolers add their perfect harmony to your
E
ACH YEAR, The Herbfarm offers more than
20 different thematic dining opportunities to
amaze and enchant you with unique menus
shaped to showcase and capture the essence of the
season. From mushrooms to wild foods and Wagyu
beef—from Red Heads to Red Hearts—there’s an
evening just for you.
Join us at the table!
November 20 - December 6, 2015
December 289- December 30, 2015
The Harvest Table
As we reach deep autumn, the weather
cools and we move the richness of the year’s
harvest to the table. This is a time and
menu resplendent with goodness as the fire
in the hearth and the warmth of candlelight invite us to feast and be thankful!
Thurs., Nov. 19, Avail for Your Group
Friday, November 20, 7 p.m.
Saturday, November 21, 7 p.m.
Sunday, November 22, 4.30 p.m.
Thanksgiving: Thurs., Nov. 26, 5 p.m.
Friday, November 27, 7 p.m.
Saturday, November 28, 7 p.m.
Sunday, November 29, Closed
Thursday, Dec. 4, Avail for a Group
Friday, December 5, 7 p.m.
Saturday, December 6, 7 p.m.
Sunday, December 7, 4.30 p.m.
Enjoy true, free-ranging NW Heritage
Farm Turkey as one of the courses
during Thanksgiving week.
holiday dining pleasure.
The Moon & the Stars
The holiday season reaches a peak with
our “Moon and Stars” mini-series.
Luxurious foods are showcased with fine
wines in a festive end-of-the-year setting.
Tuesday, December 29, 7 p.m.
Wednesday, December 30, 7 p.m.
November 26
Thanksgivierng
s” to enjoy
December 31, 2015
eftov
Includes “L xt day!
the ne
New Year’s Eve Gala
What’s the difference between a theme & a menu?
O
ne way to enjoy The Herbfarm is to think of each
menu cycle as a play. Each play (the theme) is centered
around a specific time of the year or a seasonal
ingredient. On these pages, for example, the Mycologist’s
Dream focuses on wild mushrooms, the Spring Forager on
wild, foraged foods in many guises, and the Harvest Table on
autumn farm foods, game, fruits, and mushrooms.
The menu for each theme is this year’s script. Within a
theme, menus are never repeated from year to year. So you can
88return again and again to discover different delights.
425-485-5300
Bid farewell to the old year and
welcome in 2016 with an extravagant
dinner at The Herbfarm. The glittering
evening offers old- and new-world
wines, live music, custom party hats,
Auld Lang Syne, dessert after midnight, and plenty of memories! Festive
dress encouraged.
Thursday, December 31, 8 p.m.
New Year’s Eve Singing!
Soprano Marcy Stonikas
sang the role of Tosca at Seattle
Opera’s performance of Puccini’s
masterpiece. She has appeared
around America and in Europe.
Tenor Eric Neuville has
performed in many operas and
is a tenor soloist with the Seattle
Symphony. Both will perform
periodically throughout the evening
and will lead us in a rousing Auld
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Lang Syne at midnight!
www.theherbfarm.com
9
Reservations 425-485-5300
www.theherbfarm.com
A Repertory of Seasonal Dinners Awaits You at The Herbfarm
January 8 - January 23, 2016
March 3 - April 9, 2016
Truffle Treasure
Super Cattle in Seattle
The Northwest abounds with wild
native truffles. Let these mysteries of
the underground enchant you!
Friday, January 8, 7 p.m.
Saturday, January 9, 7 p.m.
Sunday, January 10, 4.30 p.m.
Friday, January 15, 7 p.m.
Saturday, January 16, 7 p.m.
Sunday, January 17, 4.30 p.m.
Thursday, January 21, 7 p.m.
Friday, January 22, 7 p.m.
Saturday, January 23, 7 p.m.
e!
Expand the Experienc
Truffle Dog Adventures!
Field Trip with a trained truffling dog
& handler! Then dinner of truffles
that evening! Details on web at
http://bit.ly/Truf fleDog
January 29- February 28, 2016
A Menu for Red Heads
It’s the stuff of legends: rare, marbled
Wagyu cattle team up with other
bovines such as grass-fed Angus,
bison and water buffalo for a meal
you’ll long remember.
Thursday, March 3, 7 p.m.
Friday, March 4, 7 p.m.
Saturday, March 5, 7 p.m.
Sunday, March 6, 4.30 p.m.
Friday, March 11, 7 p.m.
Saturday, March 12, 7 p.m.
Sunday, March 13, 4.30 p.m.
Thursday, March 17, 7 p.m.
Friday, March 18, 7 p.m.
Saturday, March 19, 7 p.m.
Friday, April 1, 7 p.m.
Saturday, April 2, 7 p.m.
Sunday, April 3, 4.30 p.m.
Thursday, April, 7, 7 p.m.
Friday, April 8, 7 p.m.
Saturday, April 9, 7 p.m.
April 15 - May 1, 2016
Throughout the year we create a menu
inspired by the best local ingredients.
Then—and only then—the wines are
matched to the foods. With this menu,
however, we choose all red wines and
create a menu to match them.
Friday, January 29, 7 p.m.
Saturday, January 30, 7 p.m.
Sunday, January 31, 4.30 p.m.
Friday, February 5, 7 p.m.
Saturday, February 6, 7 p.m.
Feb. 12-15: See Two Hearts below
Thursday, February 18, 7 p.m.
Friday, February 19, 7 p.m.
Saturday, February 20, 7 p.m.
Sunday, Feb. 21, Avail for Your Group
Friday, February 26, 7 p.m.
Saturday, February 27, 7 p.m.
Sunday, February 28, 4.30 p.m.
The Spring Forager Dinner
We go to the field to search for wild
foods to weave into a springtime story.
You’ll delight in the likes of Spring
Beauty, Miner’s Lettuce, Sea Beans,
Spring Boletes, Douglas Fir, Morels,
and the haunting flavor of Big Leaf
Maple blossoms.
Friday, April 15, 7 p.m.
Saturday, April 16, 7 p.m.
Sunday, April 17, 4.30 p.m.
Thursday, April 21, 7 p.m.
Friday, April 22, 7 p.m.
Saturday, April 23, 7 p.m.
Friday, April 29, 7 p.m.
Saturday, April 30, 7 p.m.
Sunday, May 1, 4.30 p.m.
February 12 - February 15, 2016
A Menu for Two Hearts
The Herbfarm is intoxicatingly romantic
every night, and Valentine’s brings it all to
an amorous crescendo. Hitch up your beau
for Champagne, roses, and our annual
aphrodisiac affair set to cupid’s divine beat.
Reserve early! Then get set to lose yourself
to the strains of “My Funny Valentine.”
Friday, February 12, 7 p.m.
Saturday, February 13, 7 p.m.
Valentine’s Day:
Sunday, February 14, 4.30 p.m.
President’s Day: Mon., Feb. 15, 4.30 p.m.
February 20-28: See above.
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425-485-5300
www.theherbfarm.com
May 5 - May 22, 2016
Salmon Nation
In search of unrivaled flavor, we plumb
our Pacific waters for the top wild salmon
coursing homeward to legendary rivers
flowing from high and distant icy peaks.
Taste the treasures of the Copper, Yukon,
and Columbia rivers—crown jewels of our
fabled “Salmon Nation.”
Thursday, May 5. 7 p.m.
Friday, May 6, 7 p.m.
Saturday, May 7, 7 p.m.
Friday, May 13, 7 p.m.
Saturday, May 14, 7 p.m.
Sunday, May 15, 4.30 p.m.
Friday, May 20, 7 p.m.
Saturday, May 21, 7 p.m.
Sunday, May 22, 4.30 p.m.
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O
n May 25, 1986, The Herbfarm
served its first meal on a farm in Fall
City, Washington. Over the years, many talented chefs have come through this kitchen,
and we’re bringing back some stars to shine
for a night. For one dinner only, these former
Herbfarmers will don their whites to create
three dishes of their choosing as part of our
9-course Prodigal Chef ’s menu. Teamed
with Herbfarm Chef Chris Weber and our
Chef Chris Weber
current all-star team, the guest chefs are
Nine years in The
free to recreate dishes they prepared while at Herbfarm Kitchen
The Herbfarm or to come up with
all-new creations that reflect their
current style. Don’t miss it!
Reservations
425-485-5300
Thursday, May 26, 2016 | 7 p.m.
Chef Tom Douglas
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Friday, May 27, 2016 | 7 p.m.
Thursday, June 2, 2016 | 7 p.m.
Chef Edouardo Jordan
David Kellaway, C.M.C.
Friday, June 3, 2016 7 p.m.
Chef Matt Dillon
Virtually no
one knows that
Seattle’s legendary chef, Tom
Douglas, spent
time in The Herbfarm kitchen.
Though he will
now say he was
consulting, the
fact is that he
and his wife, Jackie, are long-time friends
on the culinary road. With his their farm
in Yakima, the Douglas’s now own and
operate 19 Seattle restaurants.
A Le Cordon
Bleu graduate,
Edouardo Jordan
came to The
Herbfarm via The
French Laundry.
He studied
charcuterie in
Italy and worked
in the Big Apple
at Lincoln and
Per Se before returning to Seattle as Chef de
Cuisine at Bar Sajor. Now owner of Salare in
Ravenna, Jordan melds his Southern roots
creatively with Northwest ingredients.
David Kellaway was
The Herbfarm Chef
in 1990. He won the
World Champion title
at the International
Culinary Olympics,
the Medal of the
French Government
and is one of 67 Certified Master Chefs. His
career highlights include executive chef positions
at The Salish, The Plaza Hotel (NYC), Director of
Food Operations at Mandalay Bay & the Mirage
Resorts in Las Vegas, and Managing Director of The
Culinary Institute of America, San Antonio.
Matt Dillon
worked at some
great restaurants.
But he says his
time as sous chef
at The Herbfarm
was instrumental
in shaping his
love of gardens,
foragers, and
local cuisine. His
Sitka & Spruce
earned him a Food & Wine Best New Chef
nod. He also now owns the Corson Building,
Bar Sajor, the London Plane, and others.
Saturday, May 28, 2016 | 7 p.m.
Sunday, May 29, 2016 | 4.30 p.m.
Saturday, June 4, 2016 | 7 p.m.
Sunday, June 5, 2016 | 4.30 p.m.
Chef Cory Barrett
Jeremy Faber & Jonathan Julia
Chef Becky Selengut
Chef Jerry Traunfeld
Cory Barrett was
our Pastry Chef
and appeared
with Michael
Symon on Iron
Chef America
17 times. Cory
is unique, as he
can shift seamlessly between
sweet and savory cooking. A graduate
of Baker College, he was a James Beard
Rising Star Chef & is now a professor at
the Culinary Institute of Michigan.
Jeremy
Faber and
Jonathan
Julia were
both sous
chefs at The
Herbfarm.
Each is an
exceptional
cook. But these days they are “Foraged
& Found.” Jeremy is arguably America’s
best-known wild food forager, and
tonight they bring their talents back to
The Herbfarm for a “wild evening.”
Becky Selengut
was the top
graduate in
her culinary
class. She
spent 3 years
in The Herbfarm kitchen
and has since
been a chef
and teacher to many. An author, Becky
wrote “Good Fish,” “Shroom” and “The
Washington Local & Seasonal Cookbook.”
She has also taught at Bastyr University.
The first
Pastry Chef
at Jeremiah
Tower’s Stars in
San Francisco,
Jerry Traunfeld
steered The
Herbfarm
kitchen for 17
years, writingThe Herbfarm Cookbook and The Herbal
Kitchen. Now owner of two restaurants,
Poppy & Lionhead, Traunfeld continues his
love of food and gardening in Seattle.
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Reservations 425-485-5300
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A Repertory of Seasonal Dinners Awaits You at The Herbfarm
June 9 - June 26, 2016
June 30 - July 24, 2016
June’s Silver Spoon
Nine Songs of Summer
The budding flavors of early summer
dance to the plate. Don’t miss the grassand-herb grazed spring lamb, among the
best you’ll ever have!
Thursday, June 9, 7 p.m.
Friday, June 10, 7 p.m.
Saturday, June 11, 7 p.m.
Sunday, June 12, 4.30 p.m.
Thursday, June 16, 7 p.m.
Friday, June 17, 7 p.m.
Saturday, June 18, 7 p.m.
Father’s Day: Sunday, June 19, 4.30 p.m.
Show the Love. Toast Dad!
Thursday, June 23, 7 p.m.
Friday, June 24, 7 p.m.
Saturday, June 25, 7 p.m.
Sunday, June 26, 4.30 p.m.
Explore the unfolding flavors of
summer in the Northwest. Each course
showcases an exceptional ingredient
in a cavalcade of 9 summery delights.
Thursday, June 30, 7 p.m.
Friday, July 1, 7 p.m.
Saturday, July 2, 7 p.m.
Sunday, July 3, 4.30 p.m.
Thursday, July 7, 7 p.m.
Friday, July 8, 7 p.m.
Saturday, July 9, 7 p.m.
Sunday, July 10, 4.30 p.m.
Thursday, July 14, 7 p.m.
Friday, July 15, 7 p.m.
Saturday, July 16, 7 p.m.
Sunday, July 17, 4.30 p.m.
Thursday, July 21, 7 p.m.
Friday, July 22, 7 p.m.
Saturday, July 23, 7 p.m.
Sunday, July 24, 4.30 p.m.
Reservations
425-485-5300
July 28 - August 21, 2016
The 100-Mile Dinner
Like no other
orld !
dinner in the w
Our challenge: Every last molecule of food and wine must
be sourced no more than 100 miles from the dining room!
What if the rest of the world
vanished? When you join us for
our 100-Mile Dinner, you’ll dine
on 9 courses created exclusively
from ingredients, wines, and
beverages grown or gathered from
no more than 100 miles from The
Herbfarm. We start with our own
farm. And even end up making
the salt! Experience and taste the
real, unadulterated essence of this
region unfiltered through outside
flavors. Partake in this unique
modern culinary adventure!
It’s the stuff you never think about
that’s the hardest to create or source
for the “every molecule” part of the
100 miles! Here are some of the ingredients we must make ourselves:
• Salt
• Mustards
• Vinegars
• Capers
• Corn meal
• Baking powder
• Molasses
• Cheese rennet
• Worcestershire • Sourdough
Some common things we can’t cook
with or serve for the 100-Mile Dinner:
• Black pepper
• Oregon or
• Olive oil
Walla Walla
• Citrus
wines
Making sea
salt from sea
water
14 Rennet making
Wood ash will
become baking
powder
July 28 - August 21, 2016
The 100-Mile Dinner
Thursday, July 28, 7 p.m.
Friday, July 29, 7 p.m.
Saturday, July 30, 7 p.m.
Sunday, July 31, 4.30 p.m.
Thursday, August 4, 7 p.m.
Friday, August 5, 7 p.m.
Saturday, August 6, 7 p.m.
Sunday, August 7, 4.30 p.m.
Thursday, August 11, 7 p.m.
Friday, August 12, 7 p.m.
Saturday, August 13, 7 p.m.
Sunday, August 14, 4.30 p.m.
Thursday, August 18, 7 p.m.
Friday, August 19, , 7 p.m.
Saturday, August 20, 7 p.m.
Sunday, August 21, 4.30 p.m.
Churning butter
A dessert
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Reservations 425-485-5300
www.theherbfarm.com
A Repertory of Seasonal Dinners Awaits You this year
August 25 - September 11, 2016
October 14 - November 6, 2016
The Herbal Atelier
A Mycologist’s Dream
For three weeks only we explore interesting flavors from our extensive collection
of herbs and rare plants. Paired with
summer vegetables, seafood, fowl, and
meat, the kitchen showcases little-known
herbal marvels. Each course is created
to magnify and spotlight the flavor of a
single herb, often in a new context.
Thursday, August 25, 7 p.m.
Friday, August 26, 7 p.m.
Saturday, August 27, 7 p.m.
Sunday, August 28, 4.30 p.m.
Thursday, September 1, 7 p.m.
Friday, September 2, 7 p.m.
Saturday, September 3, 7 p.m.
Sunday, September 4, 4.30 p.m.
Thursday, September 8, 7 p.m.
Friday, September 9, 7 p.m.
Saturday, September 10, 7 p.m.
Sunday, September 11, 4.30 p.m.
September 15 - October 9, 2016
November 11 - November 26, 2016
Exploring the Ark of Taste
The Harvest Table: Historic Techniques
The Slow Food’s “Ark of Taste” was created to seek out and promote traditional
foods in danger of being lost. The Ark of
Taste is a vetted catalog and database of
these foods, all of which have been a part
of cultures and gastronomic traditions
around the world.
The Herbfarm’s Menu for the Ark of
Taste explores a range of these historic—
sometimes elusive—and often vanishing
flavors. Some are wild. Many are raised,
nurtured, and grown on our own farm
just a mile from the restaurant.
Join us for an exciting harvest dinner in
9-courses exploring a range of Ark of Taste
flavors. Current Slow Food members
or new members will also receive a $60
Thank You Gift Certificate when you set
sail with us on this culinary adventure.
Thursday, September 15, 7 p.m.
Friday, September 16, 7 p.m.
Saturday, September 17, 7 p.m.
What is Slow Food?
Sunday September 18, 4.30 p.m.
Slow Food is a world-wide movement
Thursday September 22, 7 p.m.
founded in 1986 for people interested in
Friday, September 23, 7 p.m.
traditional and regional cuisine. It encour- Saturday, September 24, 7 p.m.
ages the farming and preservation of plants, Sunday, September 25, 4.30 p.m.
seeds, and livestock characteristic of local
Thursday, September 29, 7 p.m.
ecosystems, as well as the preservation and Friday, September 30, 7 p.m.
perpetuation of historic food preparations. Saturday, October 1, 7 p.m.
Friday, October 7, 7 p.m.
Saturday, October 8, 7 p.m.
Sunday, October 9, 4.30 p.m.
Special! Dine at our “Ark of Taste” dinner and join Slow Food ­ the world’s leading
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Timed to coincide with the height of
the wild mushroom season here in the
Pacific Northwest, we typically feature
10-12 species of the best native fungi
gathered from the mountains and
seashore to pair with seafood, fowl &
meat in this 9-course dinner.
Friday, October 14, 7 p.m.
Saturday, October 15, 7 p.m.
Sunday, October 16, 4.30 p.m.
Thurs., Oct. 20, Avail. for Your Group
Friday, October 21, 7 p.m.
Saturday, October 22, 7 p.m.
Sunday, October 23, 4.30 p.m.
Thursday, October 27, 7 p.m.
Friday, October 28, 7 p.m.
Saturday, October 29, 7 p.m.
Friday, November 4, 7 p.m.
Saturday, November 5, 7 p.m.
Sunday, November 6, 4.30 p.m.
protector of real & historic foods — and we’ll send you a $60 Gift Certificate for future use
at The Herbfarm. Don’t care to join? Just make a donation of $60 or more to help promote
this important cause, which you can do on line here > http://bit.ly/SaveRealFood
and you’ll also receive the Special Certificate when you dine at this dinner.
Our menu for The Harvest Table embraces the feasting
season and the hearth, allowing us to cook with smoke,
fire, and embers. It is a touchstone whose traditions
still resonate over time, bound to our locale
through custom, legend & lore.
Friday, November 11, 7 p.m.
Saturday, November 12, 7 p.m.
Sunday, November 13, 4.30 p.m.
Thursday, November 17, 7 p.m.
Friday, November 18, 7 p.m.
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Saturday, November 19, 7 p.m.
November
Sunday, November 20 (Truffle Dinner)
g 2016to
in
iv
Thanksgiving: Thur., Nov. 24, 5 p.m. Thanksg
ve rs ”
to
ef
“L
In cl ud es
Friday, November 25, 7 p.m.
ne xt da y!
e
th
y
jo
en
Saturday, November 26, 7 p.m.
December 2 - December 24, 2016
The Holly & the Ivy
The dining room is dressed from head to
toe, the fire crackles, the tree glows, and
the merriment of the holiday flows.
Thursday, Dec. 1, Available for a Group
Friday, December 2, 7 p.m.*
Saturday, December 3, 7 p.m.*
Sunday, December 4, 4.30 p.m.*
Thursday, Dec. 8, Available for a Group
Friday, December 9, 7 p.m.*
Saturday, December 10, 7 p.m.*
Sunday, December 11, 4.30 p.m.*
Thursday, December 15, 7 p.m.*
Friday, December 16, 7 p.m.*
Saturday, December 17, 7 p.m.*
Sunday, December 18, 4.30 p.m.*
Thursday, December 22, 7 p.m.*
Friday, December 23, 7 p.m.*
Saturday, December 24, 5 p.m.*
* Each night during the Holly and the Ivy,
The Dickens Carolers add their perfect
harmony to your holiday dining pleasure.
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Our Farm
O
ur farm inspires your
night’s menu. Dinner
at The Herbfarm really begins at our farm. Much of
what you enjoy each evening
starts with a morning delivery
from our fields and greenhouses
to our kitchen. Heritage vegetables, freshly gathered herbs,
and molten-yolked eggs still
warm from the hen’s nest
offer experiences of pure
and—sometimes—even
astonishing flavors.
When old is new again
Enjoy a 24-hour
farm and food
experience at
The Herbfarm
From farm to plated artistry
O
ld skills reborn. Dinner at The
Herbfarm is an experience in
flavor. We churn our own butter, bake
artisan loaves, cure and age meat, and
tend our own beehives. Our pigs are
Gloucestershire Old Spots, as flavorful
as pork was a century ago. To complete
the cycle, the pigs savor field crops,
kitchen scraps become compost at the
farm, and the cooking oil is recycled by
our biodiesel tractor. Experience wise
old traditions in fresh new ways.
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You’ll begin your day by joining the garden staff at our farm. There you’ll help
the crew harvest food for the restaurant kitchen. At midday, you’ll lunch with
the gardeners. Then you’ll deliver your harvest to The Herbfarm kitchen and
watch as the chefs set about their daily work. Now retire to your room at the
lovely Willows Lodge to soak, rest, and relax before returning to the restaurant
to enjoy your 9-course dinner. You’ll take home an autographed cookbook or a
bottle of wine. Relish your well-deserved night’s sleep on the custom mattress.
May-September. Available as a gift certificate, too. $1650 for two | $1100 single
ur Farm
From O Plate
to Your
Enjoy the flavors of free-range
eggs gathered warm from the
nest each day.
425-485-5300
www.theherbfarm.com
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‘A Wonder, full of beverages”—
Explore The Herbfarm’s 26,000
bottle cellar. Or have a beer. Or
delight to non-alcoholic elixirs.
L
et us do the work. When you dine at The Herbfarm,
we pair a half dozen wines to match the foods on the
evening’s 9-course tasting menu. Since the
wines are paired and poured by the glass, you’ll
enjoy a seamless array of flavors perfectly
attuned to the food.
O
r work from the list. If you love
Lisa Rongren
exploring wine, dig into the list. There
Advanced
Sommelier
are 5,000 different discoveries for wine lovers
of all tastes. Try a different wine with the entrée or the
cheese. Or order a birthday or anniversary wine.
rost! Have the beers! We love beer, too. Enjoy a beer
pairing instead of the wine, if you wish.
P
Actually, I won’t be drinking...
T
hen we’ll treat you to non-alcoholic botanicals. These lowsugar beverages are crafted every day from herbs, juices, and
wild native plants. The choice—and delight—is yours.
View list online:
bit.ly/HFwine
Lots of wine. No wine snobs.
Wine is for pleasure
Our philosophy is pretty
simple. Wine is one of
the pleasures of life. And
a good wine is also an
expression of a particular
time and place in the world.
Whether by itself or with
a meal, wine should give
enjoyment.
Best Wine List in America
“The Herbfarm offers an incredible wine list, one of the best we’ve ever seen.
Even the most seasoned wine expert will find new information and obscure
wines that they have never tried. And for the neophyte, it’s like the map
of a wine amusement park—
everything looks incredibly
PROFESSIONALS
fun and inviting.”
FOR RESTAURANT
ar
Ye
staurant of the
Wine Hospitality Re
—Restaurant Hospitality
“America’s Top 100
Wine Restaurants”
The Wine Enthusiast
Coravin:
An Alternate Wine Pairing
Reservations
425-485-5300
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theherbfarm.com
Each day we pair what we
believe to be notable and
appropriate Northwest
wines to each dish. From
the classics to the obscure,
we seek wines that bring
harmony and discovery to
the food pairings and the
nightly experience.
The Coravin is a device that uses a strong,
surgical-grade needle to pierce the cork of
a wine bottle and draw out wine by replacing the volume with inert argon gas.
Each dinner also offers a “Coravin Selection,” 4 wines from our cellar with good
cellar age or of such limited quantity that
they could not normally be offered. There
is a variable surcharge for these wines,
which you can enjoy in lieu of the regular
pairing of our Pacific Northwest choices.
“America’s Best Wine List
Over 1,000 Selections”
Monterey Wine Festival
But wait, there’s more!
The nightly paired wines and The Herbfarm
cellar make for a wine experience as easy or
as elaborate as you wish. So, go with the flow.
Order from the list. Or try...
Alternative Coravin Pairing: See details in the
column to the left.
Tasting Flights: Each evening we offer several
tasting flights of extraordinary and unusual
wines. Experience rare, 100-point wines for
far less than ordering a bottle.
Bring Your Own: We’ll gladly open any 750ml
bottle not on our list for $35. Limit 2 per party.
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www.theherbfarm.com
Reservations 425-485-5300
Enter The Herbfarm—
a world rich in country charm
D
esigned & created
from artwork and
objects gathered
from throughout the
world, The Herbfarm Restaurant invites you to an
evening of exciting dining
in rich and comfortable
surroundings.
Our century-old, seathemed fireplace greets
you in the Salon. Its two
tons of whimsical tiles
were saved from a mansion on the Atlantic shore.
Antique doors, wainscoting, and stained glass give
the restaurant a gracious
warmth and patina.
Watch the chefs in action
from the vaulted main dining room
A welcoming fire awaits you.
An optional pre-dinner
Wine Cellar Open House
begins 50 minutes before
each dinner seating.
In addition, an introduction to The Herbfarm
and our hosted indoor
or outdoor garden tour
begins 30 minutes before
service each evening.
“Patricio Contreras’
guitar gently weeps”
—The Seattle Times
“Unforgettable! So thankful to
have this national treasure in my
backyard.” —Patrick Halstead
The Founder’s Room
is the perfect place for
celebrating birthdays and
anniversaries as well as hosting
special business gatherings of
6 to 14 people
“The meal of our lives at The
Herbfarm.”—Steve Seres
“Truly a dining experience like
no other.”—Louise Smith
See Private
Dining Options
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Explore The Herbfarm’s
award-winning 26,000bottle wine cellar (see pages
21-22 for details). Enjoy
the Cellar Open House each
evening between 6:10 and
6:35 (3:40-4:05 on Sundays).
2123
www.theherbfarm.com
Reservations 425-485-5300
With a few pots of herbs,
Bill and Lola Zimmerman
started an adventure that
now spans over 40 years.
How a few chives grew into
The Herbfarm Restaurant
O
NCE THERE WAS
A TIME when Bill
and Lola Zimmerman purchased an
old farm near Fall City, about 30
miles east of Seattle.
Back in 1974, Lola found herself with some extra chives. She
put them along the road and
posted a little sign, “Herb Plants
for Sale.” People stopped to buy
them. In the following years, Lola
grew extra herbs on purpose. Bill
built some greenhouses. The little
herb nursery flowered.
worked to remodel part
of the farm’s
garage into a
little country
restaurant. The
educational luncheon program serving a 6-course meal opened on May
25, 1986. Ron was the chef in those
early years and Carrie was the host.
The Herbfarm received excellent reviews. The dining room was
always full. The restaurant’s fame
continued to grow. It garnered coverage in every national culinary
magazine. During the autumn of
1996, Ron and Carrie built an addiA restaurant in a garage
tion to the restaurant that housed
In 1985, the Zimmermans’ son, Ron,
a spacious new kitchen, chef’s
changed careers. He and Carrie Van
office, underground wine cellar,
Dyck, his wife, joined The Herband much-needed new
farm in early 1986. That winter
dining space.
and spring they
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Fire and ashes
O
A new beginning
On May 25, 2001—15 years to the
day from the original opening—
The Herbfarm Restaurant dedicated its new quarters. Four hard
years had passed since the fire,
but the key staff remained intact.
The new building included pieces
from the original farm.
Start all over again
Ron and Carrie transplanted
The Herbfarm Restaurant and fruit trees, berries, and herbs to
offices were a total loss the new land. The farm tractor
broke the soil on a
that night.
new beginning, conMonths of plantinuing the relationning and daily meetship with the earth
ings consumed Ron
that Lola had loved
and Carrie’s time.
and fostered before.
“Temporary”
Lola passed away,
quarters
quietly pleased to
Ron and Carrie ran
have seen The Herbthe restaurant for a
farm grow from her
while from a large tent
pots of chives
they built on the farm,
to a restaurant
taking
in a garage and
finally to one
of America’s
most-celebrated dining events.
Sometimes even a few chives can
the dishes each night to another shape the future.
city to wash. Later they moved
to temporary quarters inside
of the Hedges Cellars winery in
Issaquah, Washington.
For the next two years, the
restaurant operated within the
winery while work commenced
on the new Herbfarm Restaurant, 20 miles from the original
site. During this time, Bill and
Lola raised fruit and vegetables
for the restaurant. Bill took ill, but
saw the new restaurant almost
completed. On the day he died,
the doves cooed all day at the
farm. He was buried with a sprinkling of restaurant ashes from his
beloved herb farm.
Watch Video History
n a dark Monday night,
January 6, 1997, a fire
ignited by an electrical
short broke out around 8:30 in
the evening. When the volunteer
fire department arrived, there
was no water in the fire hydrant.
http://bit.ly/HFHistory
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www.theherbfarm.com
Reservations 425-485-5300
Relax in another world …
The Herbfarm Romantic Suites
offer warm and spacious luxury
just steps from the restaurant
The Herbfarm offers two luxury overnight suites.
The suites overlook the Kitchen Cutting Gardens
with impressive views of Mt. Rainier. Both suites
have been recently graced with new furnishings.
The Orchard House Suite
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THE ORCHARD HOUSE
surrounds you in warm
and flattering tones,
accented by the richness of
burnished walnut. The suite’s
magnificent four-poster kingsize bed is fitted with Italian
linens for caressing comfort.
French doors open to reveal a
private deck and seating area
with inspiring views.
The Orchard House gives
you two seating areas. One
showcases a marble and
walnut fireplace. The other is
ideal for snuggling up with a
good book. Amenities include
Wi-Fi, a romantic soaking
tub for two, spacious separate
shower with pulsating jets,
fluffy robes, and a fully
accessible bathroom fashioned from
rich Italian marble.
The entire suite is embellished
with paintings, and sculptures
collected from around the world.
The Orchard House Suite
$325 Monday-Wednesday
$425 Sundays & Thursdays.
$475 Fridays, Saturdays, Holidays
The Herb Garden Suite
THE HERB GARDEN SUITE
evokes a trip to the European
countryside. Overstuffed chairs
and couches (one hiding another
bed) invite you to settle in and
relax by the fire.
The suite features a king-size
sleigh bed in shades of ivory and
platinum. Wrapping the fireplace
is a warm pine surround, home to your entertainment center. A built-in pine armoire opens
to a walk-in closet. The large
bathtub for two awaits to soothe
you after a day of exploring the
local wineries, while a separate
shower is enclosed in etched glass.
A European towel warmer hints at
indulgent rubdowns in the marble
bathroom, rich with sumptuous
art-glass sink, twinkling beveled
mirrors, and flattering, romantic
light that makes you feel good.
Herb Garden Suite
$325 Monday-Wednesday
$425 Sundays & Thursdays.
$475 Fridays, Saturdays, Holidays
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ieces by the great Canadian Haida artist,
ill Reid, grace the grounds
T
Enjoy art, beauty,
and recreation
when you dine
or stay at
The Herbfarm
he Herbfarm Restaurant’s Romantic Overnight Suites are
located within the Willows Lodge next to the Sammamish
River east of Seattle. The landscaped grounds hold a wealth
of discoveries, including art and sculpture from noted
Exuberance over
artists. You’ll love strolling through The
the herb gardens
Herbfarm Kitchen Gardens enhanced by
a dramatic, long-valley vista culminating
in lofty Mt. Rainier. The Herbfarm and the
Romantic Suites also put you mere steps
from remarkable walking, jogging, and biking
on the Sammamish
Enjoy the Sammamish
River Trail, which runs River Trail that meanders
by The Herbfarm
all the way to Seattle.
After a day’s activity,
enjoy rejuvenating massage, hot-stone therapy,
and beautifying Carita®
treatments at the Spa at
Willows Lodge.
Unwind at the spa
A visit to The Herbfarm lets you
blend renewal,
Indulge
sophisticated
in body
country charm,
treatments &
and unforgetmassage
table dining.
From the
bucolic bustle
Golfing,
of summer to the tranwine tasting,
strolling,
quil times of winter, The
fishing, jogging, Herbfarm Restaurant and
and biking are
Romantic Suites offer a delijust some of the
cious and memorable getaway—in the country—
recreational
opportunities. just minutes from Seattle. 28
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In the heart of the
Woodinville
Wine Country
I
n 1923, Seattle lumber baron Frederick
Stimson built a country home and
hunting lodge in the Sammamish
Valley east of Seattle. His manor
Peacock,
house survives on the grounds
Chateau Ste. Michelle
of Chateau Ste. Michelle, one of
America’s leading wineries.
These days, the duck hunting in the valley
has been replaced by hunting for fine wines.
Within a couple of miles of The Herbfarm are
more than 145 wineries. The New York Times
named DeLille Cellars “Winery of the Year.”
Columbia Winery has been instrumental over
the last 30 years in introducing new grape
More than 145 wineries
varietals to the state. Master of Wine, Bob Betz, are near The Herbfarm.
crafts big reds at his Betz Family Winery.
Ernst Loosen
SOME of the 145 NEARBY WINERIES
comes twice a year
WINERY
DAYS
HOURS
TELEPHONE
to create “Eroica,”
10-5
425-488-1133
Chateau Ste. Michelle Daily
a marvelous joint
daily
11-6
425-482-7490
Columbia Winery
noon-5
425-806-9463
brian carter cellars daily
venture Riessun-th 12-4.30, FRI 12-7; SAT 11-4.30 425-489-0544
DeLille Cellars
ling. Italy’s Piero
tasting daily, 11-5
425-481-5502
Januik/novelty hill
Antinori began
Tues-sun
noon-7
425-418-4999
MARTEDI WINES
thur-mon, 1-6
425-398-1045
in Washington by
sparkman cellars
Sat & Sun
1-5
206-920-4206
savage grace
crafting his Col
daily
VarieS
206-351-0719
gorman winery
Solare here, too.
425-242-8872
FRI-SUN
NOON-6
FORGERON CELLARS
Come and join the JM Cellars
fri-sun
11-4
425-485-6508
fun!
daily
12-6
425-487-9810
Matthews estate
Betz Family Winery
mark ryan
convergence zone
pepper bridge winery
darby winery
Pomum Cellars
pRIVATE ONLY
daily 12-5; Sat-Sun til 6
Sat
noon-5
sun-thurs, 12-5; fri-sat -6
th.-mon, 1-6; Sat-sun 12-6
425-861-9823
425-415-3865
425-233-5638
425-483-7026
206-954-4700
sat-sun
206-362-9203
noon-5
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GIFT CERTIFICATES
The Herbfarm
Gift Certificate
The gift they’ll
delight in twice...
T
hink of our gift certificates
as the gift that is given
twice—first when the happy
recipients open it and then, later, when they redeem it for the dining experience itself. More than likely, they’ll thank you more than once!
Herbfarm gift certificates may be purchased as “Dinner for Two/Four” etc.,
and come without a printed dollar amount. Certificates are also available in
any dollar amount to apply toward dinner or lodging at The Herbfarm.
Host the Most Memorable Event
Business entertaining,
family milestone, or
wedding at The Herbfarm
L
et us help you plan and host your group
events and private parties. The Herbfarm
offers you a unique and celebratory evening
with a level of food, wine, and ambience simply
not available in a catered situation.
The Herbfarm’s private “Founder’s Room” seats
up to 14 and is available on any service evening or
on other days by prior arrangement. Our intimate
“Chef’s Study” can accommodate up to 8 guests in a
library overlooking the main dining room.
For groups of 15 to 80, you may also book
the entire restaurant. This is ideal for business
“thank yous” and important personal milestones.
A number of nights are set aside for private
bookings. We are happy to work with you on
dates and details that will ensure the complete
success of your memorable event.
Get inside info via
electronic updates
I
nformation on special dinners, classes, and events is
either posted on the website
or announced via occasional
e-mails. Most classes & events
are announced only via e-mail.
To stay informed, sign up on
our website: theherbfarm.com.
Facebook: The Herbfarm.
Twitter: @herbguy.
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Information/Reservations
theherbfarm.com
425-485-5300
Frequently Asked Questions
How far in advance do I
need to make a reservation?
Make a reservation at any time.
Our increased seating capacity as
well as unanticipated cancellations
mean there is often a last-minute
table available for you.
jackets are not required for men, but
are certainly not out of place.
Can you seat a single diner?
How do you accommodate
special dietary needs?
Let us know of any allergies or dietary
concerns when you make your reservation. With notice, the chefs can prepare
substitutions to satisfy most dietary
needs. Please keep in mind that since
we cook only with in-season foods
from the Pacific Northwest, each menu
is designed as a progressive “story”
in 9 courses. It might be challenging,
for example, to create an interesting
9-course vegan menu during the winter
“Super Cattle in Seattle” cycle.
What is the dress code?
We want you to be comfortable.
Dressy casual is the norm. Ties and
Absolutely! Our nightly European
Common Table accommodates parties
of 1 to 3 at a table seating 6 to 9 people.
This is a unique opportunity to meet
people of similar interests from around
the country and world. This table is
often the last to leave each evening.
What is the cancellation policy?
Reservations at The Herbfarm are like
having tickets to an entertainment or
sporting event. You are guaranteed a
spot on the night of your reservation.
At the time of your reservation,
we take a $50 per person deposit. The
balance will be charged the night of
the event. A full refund is given if you
cancel prior to noon on Monday of the
week of your dinner. With less notice,
the deposit is forfeited. Of course, you
may always send others in your place.
Do you offer gift certificates?
Absolutely. Each is personalized and
custom crafted. See top of this page.
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In the WOODINVILLE Wine Country • Woodinville, WA • U.S.A.
Local Directions
WOODINVILLE
EXIT
20
Delight in ever-changing
seasonal flavors
124th
Hollywood
Schoolhouse
SR 202 WoodinvilleRedmond Rd
405
132nd Ave. NE
NE 145th St.
NE 143rd St.
Chateau
Ste.
Michelle
On 145th Street east of the
Chateau Ste. Michelle winery
& west of the Hollywood
Schoolhouse Wineries, 35
minutes from the SeattleTacoma International Airport,
Washington State, USA
14590 NE 145th Street
Woodinville, WA 98072 U.S.A.
Phone: 425-485-5300
Facebook: The Herbfarm
Twitter: @herbguy
email: info@theherbfarm.com
Web: www.theherbfarm.com
Unwind in the
Romantic Suites
Beautiful dining
Wood-burning oven
for primal cooking
Proprietors
Ron Zimmerman and
Carrie Van Dyck
Cuisine
Seasonal Pacific Northwest
Days Open
Thursday to Sunday dinner.
Reservation office open
daily, 10-5 Pacific Time
Pinot Noir from the
1-Mile Vineyard
Pricing
9-course dinner includes
5 matched wines, cellar
open house, garden tour,
nightly food & wine talk &
romantic guitar.
$195-$245 per person
plus service and tax,
depending on theme & day.
Dress Dressy casual
Reservations Required
32
Follow @herbguy on
Twitter and
“The-Herbfarm” on
Facebook for menus and
current activities .
Special Features
Overnight suites, private dining
rooms, classical guitarist,
European Common Table for
single travelers and couples,
bocce ball court, pet pig feeding,
kitchen gardens, farm/orchard/
apiary, 4,293-selection wine list,
nearby wineries & recreation.
Credit Cards Amex, Discover,
Visa, MasterCard