Lummi Island – Willows Inn

For K’s birthday we made the short drive back to Lummi Island just over two years since our first visit. While Chef Wetzel was not in the kitchen this weekend, his team kept standards high and I’d say this meal was better than our first visit. Only five of the 19 courses were repeats and I’m glad two of them were the sablefish doughnuts and smoked salmon. A few of the dishes were different takes on the same ingredients, the spot prawns were grilled rather than cooked in rock salt and the shrimp paste with the heads were amazing. The crab brain instead of chicken drippings for the bread course was also a luxurious upgrade. The aged venison was better in flavor and the smaller portion was also good, the little bit of tendon served with it was succulent. Of the new dishes the geoduck, tostada and charred fins were amazing, I’m really glad to see the team pushing their boundaries.

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Toasted Kale Leaves: truffle, rye

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Sidestripe Ceviche: rhubarb

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Blue Clams: black radish

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Savory Doughnot: black cod

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Smoked Mussel

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Native Oysters: wildcress

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Chillled Hakurei Turnip Soup: caviar

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Lightly-Cured Rockfish: bone broth

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Grilled Geoduck

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Spot Prawns: Shrimp head paste

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Smoked Sockeye

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Aged Venison Leg: tendon

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Herb Tostada

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Bread: crab brain

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Charred Black Cod Fins

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Toasted Birch Branches

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Quince and Candied Rosemary

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Nootka Rose Petals

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Island Berries and Elderflowers

This time we had breakfast at the Inn before catching the ferry back to the mainland. While it was very good and more than we could eat, I felt it was a bit overpriced compared to dinner, which is cheap in comparison to similar restaurants in NYC/SF/Chicago.

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