Breakfast at The Willows Inn

August 15, 2017

On July 21, 2017, the morning after our dinner at The Willows Inn, I went for breakfast.

To start there was coffee and a glass of kale, celery, gumi berry and parsley juice. Alongside was a little glass of goat’s milk.

The juice had lovely crisp flavors.

Next I was served Rainier cherries and yoghurt with flax seed, pumpkin seed, hazelnut butter and bourbon maple syrup.

The delicious garnishes added a little natural sweetness to the natural tartness of the yoghurt.

Granola and rhubarb butter could be added to the yoghurt.

Then the main spread was served, including a soft boiled duck egg, cherries and jams.

Close-ups:
Warm buckwheat crèpes to be enhanced with the jams.

Crisped kale.

An overly generous portion.

Radish slices with crème fraîche and scallion greens.

Their fresh crispness went well with the softness of the crèpes.

A plate of king salmon lox (cured,) pancetta, honeycomb, fromage blanc, bacon and raw-milk cow cheese.

All top quality.
The breakfast was excellent, continuing the locavore theme of the dinner letting the ingredients shine through. My server was particularly charming. She wrote out for me all the  breakfast ingredients on a little card.

On a walk after breakfast I took these photos of the front of The Willows Inn, including the terrace where we had started our dinner the evening before. It blends into the landscape and would be easy to miss driving by. There are parking lots behind to the right and across the road. Our room was in back.


Then we packed up and drove back to the pier for the 11:00 ferry to the Washington mainland.

One Response to “Breakfast at The Willows Inn”

  1. sue girdwood Says:

    Mike and Linda —
    What a wonderful way to start the day. Lovely-looking food — so bright and lively and clearly delicious, too!


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