21 COURSE LATE SUMMER MENU AT WILLOWS INN LUMMI ISLAND AND MY TOP PICK LOOKS LIKE A FLORAL ARRANGEMENT
For our 3rd visit to the Willows Inn we chose late summer to fully enjoy the abundance of the season. Below are pictures of some of our favourites. The herb tostada was our top pick. A tempura fried mustard leaf topped with some creamy herb spread and covered in a beautiful and delicious arrangement of herbs and edible flowers.
Lummi Island's remote location and the length of the dinner experience means you need to overnight on the island. The Inn has several guest rooms and partners with the best local bed and breakfasts. Booking early is a must.
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| Herb Tostada |
Chef Blaine Wetzel won the 2017 James Beard Award for Best Chef in the Pacific Northwest and the restaurant is consistently named among the best in America. I like to arrive early enough to spend time watching the action around the grill, smoker and kitchen. Young food professionals from all over the world come to work with Blaine and their passion is a thing of beauty.
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| Lummi Island Plums |
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| Mackerel and Rhubarb Ceviche |
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| Grilled and smoked Mussel |
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| Smoking Mussel |
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| Toasted Kale Leaves with Truffle |
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| Black cod donut |
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| Rockfish in Bone Broth |
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| Grilled Geoduck Clam |
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