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 Thursday 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, Thursday and Sunday nights are for guests of the Inn only. We offer a discounted package for lodging and dinner (The "European Plan", Thursdays and Sundays), 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. Our summer chef, Justin Neidermeyer, 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.
We have one seating at 7 pm in summer, 6:30 in winter. Cocktail hour before dinner seating.
$45*
Wines by the glass
NV Zardetto ~ Prosecco ~ Italy $8
2008 Sanguineti ~ Toscana Bianco ~ Tuscany $9
2006 Chinook ~ Cabernet Franc ~ Yakima Valley $10
1
crostini with house made ricotta,
marinated fennel with mint and riley’s mangalitsa prosciutto
2
salad of nettles farm lettuces with
parmigianno and toasted pine nuts
3
live local spot prawns roasted in the wood fired oven
with garlic, chili flake, fennel seed and fresh oregano
4
jeremy brown’s troll caught king salmon with
puy lentils and roasted nettles farm cauliflower
5
crepes with macerated nettles farm raspberries,
crushed almonds and fresh whipped cream
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, and 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, local, and flavorful.
