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

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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.

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