The Willows Inn on Lummi Island
@WillowsInn
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Spring is just arriving here on Lummi Island. Our deck is ready and waiting to welcome you all back for the 2021 season. We cannot wait to share the island with you all. Reservations are open online now and filling up fast!
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For 24 hours only, on Monday 11/30, all gift certificates purchased through our online shop will be 10% off. To receive the discount, enter coupon code COMMUNITY at checkout. It's been a challenging year for everyone, and we're beyond grateful for your support.
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Our final #WillowsInnProjects of 2020! . 1) Walnut & hazelnut baklava w/ quince, pistachio-black pepper crunch by Mac Hyde. 2) Dungeness crab, grains, broth of crab & pinto tamari by John Miller. 3) Smoked honey - nasturtium mead w/ de-salinize sea water, honey by TJ Bleau.
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For the last few weeks of our 2020 season, we’ll be serving braised lamb, alongside our freshly baked pitas and all the bounty of Lummi Island in the fall.
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Tetela of Dungeness crab and house-made ricotta, meant to be dipped in a warmed crab custard.
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3) Sweet woodruff ice cream, Santa Rosa plums, creme fraiche mousse by Marlana Poling.
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2) Coal-roasted pumpkin, stonefruit ponzu, wasabi by Sam Miller.
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This week’s #willowsinnprojects: . 1) Lamb tartare, stonefruit agrodolce, fermented nectarine relish, summer savory crisp by Mac Hyde.
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A few favorites from our late-summer menu at Taft’s Bar.
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Halibut, grilled over bay leaves and bay branches.
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During a season marked with some unprecedented challenges, John’s knowledge and passion for hospitality has been a joy for us all. You can find him on the deck each night pouring his favorites from the island and region.
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With a background in both the culinary and service side, we are so excited about the changes happening within our wine and beverage program.
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Introducing our new wine director, John Miller. John washed ashore this spring, and joins our team with a decade of experience working in some of the top restaurants in the world.
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