The Willows Inn has a seasonally fresh menu

Dining Room Reservations

 

360-758-2620 / 888-294-2620

Chef Blaine Wetzel

 

The menu at the Willows Inn changes on a regular basis, and offers a vegetarian entree option. Our food is organic and local, much of it is grown on our own farm. Each plate will delight you with unique bursts of flavor distinctive to the season and location.

Our wine list is a carefully selected, well-rounded mix of local, regional, and international labels.

Dining Room Hours

The Inn and Restaurant will be closed January and February, and will reopen March 1. We are always open for company meetings and retreats.

Dinner is served in a single seating and is a prix fixe
5-course, chef's tasting menu. There is a cocktail social hour with a bar menu before dinner.

High Season Hours
May 1 through Labor Day
Dinners start at 7:30 p.m.
Wednesday through Sunday
Cocktails start at 4:00 p.m.

Low Season Hours
September 6 through April 30
Dinners start at 6:30 p.m.
Wednesday through Sunday
Cocktails start at 4:00 p.m.

Cost: $135

Breakfast for our Guests:
8:30 – 9:30 a.m.

The Taproot Cafe will be closed January and February and will reopen March 1.

Normal Hours:
Monday - Tuesday:
12:00 - 3:00 p.m.
4:00 - 8:00 p.m.
Wednesday - Thursday:
Closed
Friday - Saturday:
12:00 - 7:00 p.m.
Sunday:
12:00 - 5:00 p.m.

Call the Taproot at
360-758-2930 for
more information.

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Chef Blaine Wetzel

Blaine picking tomatoes

Blaine comes to us
after working with the legendary Rene
Redzepi of Noma in Copenhagen—the best restaurant in the world, according to this year’s prestigious S. Pellegrino awards. Blaine has a passion for serving only the freshest, best foods, sourcing his ingredients at the Inn's Nettles Farm, in the local waters and neighboring fields and forests.

After years spent away from the Northwest, Blaine is glad to be home again and close to his family in Olympia where he grew up. He has worked in kitchens since the age of 14 and graduated from culinary school in Scottsdale, Arizona in 2004. After graduating, he worked at the Phoenician in Scottsdale; Alex in Las Vegas, Nevada; L'Auberge in Carmel, California; Citronelle in Monterey, California; and then to Noma in Copenhagen.

At 25, Blaine has had an auspicious early career and is a rising star in the culinary world.

 

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