Sample Tasting Menu

albacore tuna & shiso

dungeness crab gaznate

grilled oysters & tequila sauce

potato & cream

prawn empanada

smoked mussels

smoked salmon

romano beans & mole

heirloom beet & rhubarb

summer squash & purslane

grilled rock fish & cabbage
with crusty bread

melon & cucumber

raspberries & kisses

pairing

2020 · christian venier · les hauts de madon blanc
cheverny, loire valley, france

2021 · limited addition · willows’ cuvee
eola amity hills ava, willamette valley

2018 · kelley fox · skin contact pinot gris
weber vineyard, willamette valley, oregon

2019 · domaine vincent paris · granit 30
cornas, northern rhone, france

2018 · vino di anna · palmentino rosso
solicchiata, sicily, italy

nv · yuki no bosha · junmai yamahai
akita, japan

juice
quince
red currant
plum
snap pea
black currant
grape

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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