The Willows Menus
Dinner
Dinners at the Willows are based on the European model of prix fixe, chef's tasting menu in five courses. We serve dinner Wednesday night through Sunday night, with one seating at 6:30 pm in winter, 7 pm in summer. We open the no-host bar an hour before seating, with a unique cocktail menu. After Labor Day, Wednesday and Thursday nights are for guests of the Inn only. We offer a discounted package for lodging and dinner (The "European Plan"), for all rooms during the winter.
Our menu changes each week, and offers a vegetarian option for the main entree. Our food is organic and local, much of it grown on our own farm. Chef/owner Judy Olsen, and guest chef Vincent Schofield in summer, will delight you with plate after plate of Lummi Island bursts of flavor. Our wine list is a well rounded mix of local, regional, and international labels.
Here is our menu for June 4 , 2009
We have one seating at 7 pm in summer, 6:30 in winter. Cocktail hour before dinner seating.
wines by the glass
2007 Fiulot Barbera D’Asti $9
2007 Buty white blend $11
1
roasted king salmon collar
radish buerre fondue, avocado rounds, herbs
2
spot prawn bisque
yoghurt, basil & fennel
3
arugula Caesar salad
polenta croutons
4
pan seared halibut, sautéed tat-soi tops
chorizo, potato, saffron aioli
5
lemon marscapone cheesecake
strawberry sauce, chantilly cream
The king salmon and halibut are Washington troll caught from friend Jeremy Brown, spot prawns are BC from our live tank, chorizo is house-made, veggies are from Nettles Farm.
Breakfast
The
price you pay for your room includes a full breakfast prepared
for you by our expert breakfast chef. The breakfast
alone is worth coming for, and the views are incomparable. You'll
find you won't want to read the morning paper, but will gaze instead
at the ever-interesting marine view just outside.
Breakfast is served between 9:00 and 9:30 am, with freshly brewed Caffe Vita coffee,
and includes our own fresh organic eggs,
produce from Nettles Farm, fresh Odwalla orange juice, Hemplers
breakfast meats or our house-cured meats, sometimes reefnet salmon or other local seafood.
Our dinner menu changes weekly. As the seasons change, so does our cuisine. We belong to Slow Food USA, and to Chefs Collaborative. These two organizations, as are we, are committed to serving local, organic, sustainably produced foods. We carefully source the ingredients we don't grow ourselves, so that just about everything we serve both upstairs and downstairs is organic.
