
Sample Tasting Menu
grilled oysters & spices with tequila
dungeness crab gaznate
kamachi bread & radish
nettle soup & mussels
smoked salmon
heirloom beet & rhubarb
mustard greens & mole
mushroom mixiote tacos
with loganita herbs & kumquat
halibut & potato
with crusty bread & leeks
sorrel & green apple
pumpkin tamal
with rosemary bavois
pairing
2020 – kelley fox – willamette blanc
willamette valley
2020 – cos – rami bianco
vittoria, sicily, italy
2020 – limited edition – chardonnay & sauvignon blanc
eola amity hills ava, willamette valley
2019 – aborigen – piel de luna rose
valle de guadalupe, mexico
2014 – golden cluster – ode to chuck
david hill vineyard, willamette valley
2019 – jj prum – spatlese
wehlener sonnenuhr, mosel, germany
juice
grape & lovage root
bay
melon & lemon verbena
pluot plum & madrona
shiro chamomile
pear & cinnamon
Chef de Cuisine – Hugo Veras
Sous Chef – Estefania Brito
Please note for all food and beverage items we apply a 20% service charge. These funds are 100% retained by the Willows Inn.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.