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14580 NE 145th Street,

Woodinville, WA 98072

(425) 424-3900

Barking Frog

Barking Frog

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Chef Bobby Standing in Barking Frog

Barking Frog Dining 

Barking Frog is open for indoor dining with limited capacity following all proper health and safety protocols. Patio dining is open weather permitting. Brunch and dinner reservations can be made by calling 425-424-2999.

Barking Frog continues to offer takeout (Monday-Thursday only) and in-room dining (to-go style for hotel guests). 

Hours of Operation for Restaurant Dining Daily:

Brunch: 8:00am - 2:30pm

Dinner: 4:00pm - 9:00pm

 

PREMIER DINING EXPERIENCE IN WOODINVILLE WINE COUNTRY

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Interior of Barking Frog

Located in the heart of Washington's wine country, Barking Frog is a highly acclaimed Woodinville restaurant with innovative seasonal menus and an award-winning cellar of Northwest and global wines.  Our warm, cozy dining area embodies the same relaxed style as Willows Lodge, making Barking Frog one of the most widely desired restaurants in Woodinville and the wider Seattle area.

Executive Chef Bobby Moore's relationships with local farmers, food artisans, and foragers has inspired a talented culinary team that draws on its mastery of both modern and classic techniques.  Bobby and his team consistently prepare fresh and tasty dishes, using local ingredients native to Woodinville and Washington State.

The result of Bobby's talented team's work is the illustrious Barking Frog menu.  Complemented by our wide selection of globally and locally sourced wines, you'll struggle not to identify Barking Frog as the best restaurant in Woodinville.  What's more, many of our local wines originate from the many Woodinville wineries, situated right on Barking Frog's doorstep!

WINE LOVERS, REJOICE

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We’re known for our phenomenal wine list, which highlights the world-acclaimed wines of the Northwest. Our cellar is deep in stellar wines from Washington state growers. We also look beyond our own backyard to collect exciting wines and legendary classics from around the world. Our sommeliers are exceptional at pairing wines to our food and your tastes—no pretense, just knowledgeable suggestions and a passion for sharing great finds.

We are proud to be awarded “Most Innovative Wine List” by the Washington Wine Commission, and to have received Wine Spectator’s Award of Excellence for five consecutive years.

We will gladly open your personal bottle of wine (750ml) not currently on our wine list for $30 per bottle and $40 per 750ml bottle that currently appears on our list. Please limit your corkage to two 750ml bottles (or one 1.5L) per party.

Barking Frog dish being plated

MEET CHEF BOBBY MOORE

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Chef Bobby Moore cooking

Executive Chef Bobby Moore joined us in 2001 from Fullers in Seattle, and he’s been winning accolades and fans at Barking Frog ever since. In 2008 and again in 2014, he was invited to cook at the historic James Beard House in New York City, where he led a culinary team in preparing a five-course meal. His respect for local seasonal ingredients is an inspiration that wins national accolades and a loyal following.

WHEN FROGS BARK

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Barking Frog is named after the Native American use of the frog as a symbol of abundance. When the frogs are barking, storytellers say, it’s a sign of peace and harmony—our wish for every guest who walks through the door.

A large circular table surrounds a fireplace where guests gather all year round for a meal or one of our special Winemaker Dinners.

In the summer, our patio is one of the most popular spots in Woodinville Wine Country for dining al fresco.

Barking Frog Catering

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Barking Frog Catering

Off-site catering from Barking Frog is hitting the road in style. Introducing Barking Frog Catering.

Barking Frog Catering will help you deliver an unforgettable event and add a dash of whimsy to any of the following:

* Wedding Receptions
* Celebrations
* Wine Releases
* Corporate Events
* Holiday Parties
* Summer Picnics

For more information or to book your event, please call 425-424-2587 or e-mail barkingfrogMK@willowslodge.com.
 

Off-Site Catering Information

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Menus
Barking Frog offers a broad selection of menu items but if you have special requests, our Chefs will be happy to work with you on creating a signature menu. Plated meal selections are available upon request. Please note our policies for plated meal selections listed below under guarantees. The food, beverage and miscellaneous prices quoted are subject to a 24% service charge and applicable Washington State sales tax.  These prices are subject to change without notice, but may be confirmed up to three months prior to your event.  All food for your function must be obtained from Willows Lodge and the Barking Frog. Please note that menu prices include eco-friendly disposable plates, napkins, cutlery, and beverage cups. China, silverware, glassware and linen napkins are available for an additional fee.

 

Beverage Service
Beverage menus are available upon request. Beverages for your function are purchased on a per guest basis, wine is charged per bottle.  Beer and Wine bars carry a bartender fee of $25.00 per hour and a Full Bar incurs a bartender fee of $50.00 per hour; both styles have a four-hour bartender minimum.

 

Guarantees
The Catering Office must be notified of your guaranteed number of guests as well as your menu selections and entrée counts by 11:00 am seven (7) business days prior to your event. Once received by the Catering Department, the number will be considered a guarantee and is not subject to reduction.  If you are unable to provide exact entrée counts for your plated meal you will be charged an additional $10.00 per guest on top of the plated meal price.

 

Payment Policies
The booking fee for each event is specified on your event contract. Payment of the total estimated bill for social events is due two weeks prior to the scheduled event date. All banquet functions must have a valid credit card number on file. Willows Lodge will only bill corporate clients that have established a direct bill account with our Accounting department. If you are interested in setting up a direct bill account please request an application form; this must be submitted no later than three weeks prior to the date of your scheduled event

Barking Frog Special Catering

Chefs' Corner

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Executive Chef Bobby Moore and team share their world and showcase the season for you.

If food is your passion, you've come to the right place.  Join Executive Chef Bobby Moore and team behind the scenes of the Barking Frog as they share what's new in their culinary world, what's in season, and how it's inspiring them in the kitchen.  

Find out what's fresh.  Get seasonal recipes that look as fabulous as they taste.  Learn simple, ingenious tips for finessing everything from food prep to presentation.  And get step-by-step instructions that make it easy to master techniques.  

Check in often for a taste of the latest buzz in Pacific Northwest cooking. 

Barking Frog Bobby Moore

Get the latest word on wine from two expert guides

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MEET THOSE IN THE KNOW

Willows Lodge has the rare good fortune to be located in the heart of Woodinville Wine Country, home to more than 110 wineries and tasting rooms.  Our Advanced Sommelier & Wine Director, Tyler Alden serves our guests as  a knowledgeable guide to the local wine community and to our nationally acclaimed wine lists at the Barking Frog and Fireside Lounge.

In August of 2013, Tyler passed the three-day Advanced Sommelier exam by the Court of Master Sommeliers, Americas and thereby adding his name to an elite list.

In addition to this esteemed certification, Tyler holds the title of Certified Cicerone and is a graduate of the University of Washington's Foster School of Business.  Tyler brings years of experience as a wine educator, sommelier, and steward of service.  

Tyler Alden, Sommelier

Barking Frog Dinner Menu

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dinner served 4pm - 9pm

due to limited seating, please limit your dining experience  to 2 hours so we may accommodate all dining requests. thank you for your understanding.

This is a sample menu, menu items subject to change

bread service 6.

~ a p p e t i z e r s ~

fresh local oysters*
half dozen 20./dozen 40.

spring panzanella*
croutons/spring vegetables
red wine vinaigrette/sous vide egg 16.

roasted heirloom carrots
walnut-miso “hummus”/bread and butter shallots 14.

baby romaine caesar*
dehydrated lemon/anchovy and olive tartine
roasted garlic/parmesan 14.

mixed green salad
strawberry/candied pecans/goat cheese
strawberry-balsamic dressing 12.

radish salad
raddichio/pistachio/citrus/calabrian chili/e.v.o.o.  14.

grilled asparagus
prosciutto/charred date/parmesan crisp/aged balsamic 18.

beef tartare*
shallot/cornichons/capers
roasted garlic-dijon aïoli/charcoal lavash cracker 22.

mussels*
chorizo sarda/fennel/shallot/madeira/garlic bread 22.

~ e n t r e e s ~

chef’s seasonal*
market price

halibut*
asparagus/wild ramps/peas/bacon lardons
duck fat potatoes/lemon espuma
malt vinegar tapioca chip 45

seared scallops*
fregola sarda/lacinato kale
pickled mustard seed/sunflower seed romesco
smoked onion jam 38.

pan roasted rainbow trout*
garlic green beans/wild mushroom risotto/shaved almonds/grapefruit-thyme gastrique 34.

egg yolk ravioli & house sausage*
pine nut pesto/wild mushrooms/house made sausage
grana padano cream 40.

choice of:
8 oz. beef tenderloin*
~ or ~
16 oz. bone-in beef ribeye*
white cheddar gnudi/grilled broccolini
wild mushrooms/veal demi-glace 75.
add egg yolk ravioli* 15.
add 6 oz. maine lobster tail* 30.

grilled natural pork chop*
herbed polenta/bbq spring onion/grilled pea vines
sweet pepper relish/bacon lardons 38.

anderson lamb chops*
black chickpea/fresh mint/cucumber
baba ghanoush/tzatziki sauce/chickpea crepe 56.

wild nettle tagliatelle
fiddlehead ferns/shallots/aged balsamic
wild mushrooms/grana padano 28.

eggplant al forno
eggplant/house tomato sauce
parmesan/mozzarella/herbed breadcrumbs 24.

~ t h e  f i n i s h ~

chocolate peanut butter parfait
caramelia cremeux/peanut butter powder
candied peanuts/chantilly cream 14.

blueberry brown butter cake
blueberry compote/orange flower caramel
mascarpone gelato 14.

pot de crème
rhubarb compote/strawberry salad
pound cake crumbs 16

sorbets & gelatos
seasonal selection of flavors
scoop 6.

chocolate pecan bread pudding
chantilly cream/candied pecans/salted caramel 12.

*Washington State Department of Health would like us to inform you that consuming raw or undercooked foods may pose a health risk.

{ c o c k t a i l s }

willows lodge old fashioned  15.
woodinville bourbon/demerara/orange & angostura bitters

chester copperpot  15.
copperworks gin/gran classico/carpano antica vermouth

pineapple daiquiri  15.
plantation pineapple rum/simple syrup/lime

sinnerman  15.
publo viejo tequila/cynar/lime & pineapple/cinnamon demerara

tropical popsicle  15.
suntory toki whisky/aperol/lime/passionfruit/soda

french lavender  15.
absolut vodka/lemon/simple syrup/lavender bitters

 

{ sparkling wines by the glass }

Crémant de Limoux Brut, Domaine J. Laurens, Limoux  NV                                        13/50

Crémant de Limoux Brut Rosé, Domaine J. Laurens, Limoux  NV                              14/52

Champagne, Louis Armand, Brut, 1er Cru, Mareuil-sur-Aÿ, NV                                   20/78

{ rose wines by the glass }

Grenache/Mourvèdre,  Devison, Boushey Vineyard, Yakima Valley  2019                  13/50

{ white wines by the glass }

Albariño, Bodegas Eidosela, Rias Baixas  2018                                                                 14/52

Riesling, David Hill, Last Pick, Tualatin Hills   2019                                                        14/52

Sauvignon Blanc, Devison, Columbia Valley  2020                                                          14/52

Chardonnay, L'Ecole No. 41, Columbia Valley  2019                                                      15/55

Chenin Blanc, Orr, Old Vine, Yakima Valley  2020                                                         15/55

Sauvignon Blanc/Sémillon, Delille, Chaleur Estate Blanc, Columbia Valley  2019      18/68

{ red wines by the glass }

Cabernet Franc, Tranche, Blue Mountain Vineyard, Walla Walla Valley  2017            15/55

Pinot Noir, Mark Ryan, Megan Anne, Willamette Valley  2018                                     15/55

Grenache/Syrah/Mourvèdre Blend, Devison, Columbia Valley  2018                          16/59

Nebbiolo, Giovanni Rosso, Langhe  2017                                                                         16/59

Syrah, Avennia, Arnault, Columbia Valley  2017                                                              18/60

Bordeaux Blend, Avennia, Gravura, Columbia Valley 2018                                           19/72

Merlot, Mark Ryan, Long Haul, Columbia Valley  2017                                                  22/85

Pinot Noir, Nicolas Jay, Willamette Valley 2017                                                               28/99

 

{ draft beers }

kölsch, 20 corners, woodinville  7.

hefeweizen, pelican brewery, pacific city  7.

ipa, sumerian, woodinville  7.

hazy pale, hellbent, seattle  7.

please ask server about seasonal draft beer

full bar & wine list available upon request

seasonal selections may vary

We will gladly open your personal bottle of wine not currently on our wine list for $30 per bottle and $40 per bottle that currently appears on any of our beverage lists. Please limit your corkage to two 750ml bottles (or one 1.5L) per party.

Barking Frog Room Service Dinner Menu

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bread service 6.

~ a p p e t i z e r s ~

spring panzanella*
croutons/spring vegetables
red wine vinaigrette/sous vide egg 16.

roasted heirloom carrots
walnut-miso “hummus”/bread and butter shallots 14.

baby romaine caesar*
dehydrated lemon/anchovy and olive tartine
roasted garlic/parmesan 14.

mixed green salad
strawberry/candied pecans/goat cheese
strawberry-balsamic dressing 12.

radish salad
raddichio/pistachio/citrus/calabrian chili/e.v.o.o.  14.

grilled asparagus
prosciutto/charred date/parmesan crisp/aged balsamic 18.

beef tartare*
shallot/cornichons/capers
roasted garlic-dijon aïoli/charcoal lavash cracker 22.

 

~ e n t r e e s ~

chef’s seasonal*
market price

halibut*
asparagus/wild ramps/peas/bacon lardons
duck fat potatoes/lemon espuma
malt vinegar tapioca chip 45.

seared scallops*
fregola sarda/lacinato kale
pickled mustard seed/sunflower seed romesco
smoked onion jam 38.

pan roasted rainbow trout*
garlic green beans/wild mushroom risotto
shaved almonds/grapefruit-thyme gastrique 34.

egg yolk ravioli & house sausage*
pine nut pesto/wild mushrooms/house made sausage
grana padano cream 40.

choice of:
8 oz. beef tenderloin*
~ or ~
16 oz. bone-in beef ribeye*
white cheddar gnudi/grilled broccolini
wild mushrooms/veal demi-glace 75.
add egg yolk ravioli* 15.
add 6 oz. maine lobster tail* 30.

grilled natural pork chop*
herbed polenta/bbq spring onion/grilled pea vines
sweet pepper relish/bacon lardons 38.

anderson lamb chops*
black chickpea/fresh mint/cucumber
baba ghanoush/tzatziki sauce/chickpea crepe 56.

wild nettle tagliatelle
fiddlehead ferns/shallots/aged balsamic
wild mushrooms/grana padano 28.

eggplant al forno
eggplant/house tomato sauce
parmesan/mozzarella/herbed breadcrumbs 24.

~ t h e   f i n i s h ~

chocolate peanut butter parfait
caramelia cremeux/peanut butter powder
candied peanuts/chantilly cream 14.

blueberry brown butter cake
blueberry compote/orange flower caramel
mascarpone gelato 14.

pot de crème
rhubarb compote/strawberry salad
pound cake crumbs 16.

sorbets & gelatos
seasonal selection of flavors
scoop 6.

{ c o c k t a i l s }

willows lodge old fashioned  15.
woodinville bourbon/demerara/orange & angostura bitters

chester copperpot  15.
copperworks gin/gran classico/carpano antica vermouth

pineapple daiquiri  15.
plantation pineapple rum/simple syrup/lime

sinnerman  15.
publo viejo tequila/cynar/lime & pineapple/cinnamon demerara

tropical popsicle  15.
suntory toki whisky/aperol/lime/passionfruit/soda

french lavender  15.
absolut vodka/lemon/simple syrup/lavender bitters

 

{ sparkling wines by the glass }

Crémant de Limoux Brut, Domaine J. Laurens, Limoux  NV                                        13/50

Crémant de Limoux Brut Rosé, Domaine J. Laurens, Limoux  NV                              14/52

Champagne, Louis Armand, Brut, 1er Cru, Mareuil-sur-Aÿ, NV                                   20/78

{ rose wines by the glass }

Grenache/Mourvèdre,  Devison, Boushey Vineyard, Yakima Valley  2019                  13/50

{ white wines by the glass }

Albariño, Bodegas Eidosela, Rias Baixas  2018                                                                 14/52

Riesling, David Hill, Last Pick, Tualatin Hills   2019                                                        14/52

Sauvignon Blanc, Devison, Columbia Valley  2020                                                          14/52

Chardonnay, L'Ecole No. 41, Columbia Valley  2019                                                      15/55

Chenin Blanc, Orr, Old Vine, Yakima Valley  2020                                                         15/55

Sauvignon Blanc/Sémillon, Delille, Chaleur Estate Blanc, Columbia Valley  2019      18/68

{ red wines by the glass }

Cabernet Franc, Tranche, Blue Mountain Vineyard, Walla Walla Valley  2017            15/55

Pinot Noir, Mark Ryan, Megan Anne, Willamette Valley  2018                                     15/55

Grenache/Syrah/Mourvèdre Blend, Devison, Columbia Valley  2018                          16/59

Nebbiolo, Giovanni Rosso, Langhe  2017                                                                         16/59

Syrah, Avennia, Arnault, Columbia Valley  2017                                                              18/60

Bordeaux Blend, Avennia, Gravura, Columbia Valley 2018                                           19/72

Merlot, Mark Ryan, Long Haul, Columbia Valley  2017                                                  22/85

Pinot Noir, Nicolas Jay, Willamette Valley 2017                                                               28/99

 

{ draft beers }

kölsch, 20 corners, woodinville  7.

hefeweizen, pelican brewery, pacific city  7.

ipa, sumerian, woodinville  7.

hazy pale, hellbent, seattle  7.

please ask server about seasonal draft beer

full bar & wine list available upon request

seasonal selections may vary

We will gladly open your personal bottle of wine not currently on our wine list for $30 per bottle and $40 per bottle that currently appears on any of our beverage lists. Please limit your corkage to two 750ml bottles (or one 1.5L) per party.

Barking Frog Brunch Menu

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Brunch served daily 8:00am-2:30pm

Due to limited seating, please limit your dining experience to 90 minutes so we may accommodate all dining requests. Thank you for your understanding. 

 

This is a sample menu, menu items subject to change

beignets
fresh and hot/tossed in powdered sugar
huckleberry cream cheese frosting 12.

steel cut oatmeal
made with oatmilk/brown sugar 10.
deluxe with craisins & apple/maple syrup
flax seed/walnut crumble 12.

avocado toast
multi -grain whole wheat/avocado/feta
pistachio-almond dukkah/radish/sprouts 14.
add two poached eggs   5.

huckleberry pancakes
northwest huckleberries/vanilla butter
vermont maple 17.

northwest bagel
house smoked salmon-cream cheese spread
tomato/cucumber/red onion/capers
lemon crème fraiche 18.

dungeness crab or smoked salmon lox benedict*
poached eggs/chard/hollandaise/roasted potatoes
english muffin 24.

huevos rancheros*
crispy corn tortillas/chorizo/two eggs
cotija/black beans/pico de gallo/crema
tomato-chile salsa 19.

breakfast burrito
scrambled eggs/potatoes/tomato/onion
chard/avocado/cilantro/pepper jack cheese
mango salsa verde 14.
add chorizo  4. add bacon  4. add pork or chicken sausage 4.

jesus huevos burrito*
crispy corn tortilla/chorizo/onions/peppers
two fried eggs/cheddar/cotija/black beans
pico de gallo/crema/ranchero salsa 18.

cascade breakfast*
roasted potatoes/choice of two eggs any style
choice of ham/pork sausage/bacon/chicken sausage
choice of toast/english muffin/biscuit 16.

barking frog breakfast*
mini huckleberry pancakes/apple smoked bacon
two eggs any style 18.

soup du jour
chef seasonal soup of the day  cup 8.  bowl 10.

parmesan artichoke dip   
pita/fresh herbs 14.
add crab 10.

the grand marnier prawns
mixed greens/mandarin oranges
lemongrass vinaigrette/sesame seeds 24.

baby romaine caesar*
croutons/white anchovy
grana padano 8./14.

dungeness crab & bacon prawn cobb*
oregon blue cheese/hard poached egg
cherry tomato/avocado-champagne vinaigrette 28.

smash burger*
two 3oz.patties/american cheese/tartar sauce
romaine/french fries 15.

fried chicken sandwich
pickled slaw/chipotle aioli/potato bun/french fries 15.

mac & three cheese
tillamook white cheddar/topped with brioche
bread crumbs 14.
add bacon   4.   add truffle oil   4.   
add crab  12.   add lobster   15.

 

*Washington State Department of Health would like us to inform you that consuming raw or undercooked foods may pose a health risk.

 

{ c o c k t a i l s }

 
willows bloody mary  15.
absolut vodka/house made bloody mary mix
celery/pickled asparagus/pickled green beans/
filthy olive   

sasquatch mary  15.
blue spirits pepper vodka/celery/house made bloody mary mix/
bacon/pepper jack/filthy pepper olive  

mimosa  12.
cava/choose your juice (orange/grapefruit/pomegranate/cranberry)  

hibiscus margarita  15.
hibiscus orange infused sauza blue/combier/housemade sour  

gin & juice  15.
beefeater/evolution fresh organic sweet green juice with ginger  

bellini  12.
choose your real puree (peach/passion fruit/blackberry)

{ sparkling wines by the glass }

Crémant de Limoux Brut, Domaine J. Laurens, Limoux  NV                                        13/50

Crémant de Limoux Brut Rosé, Domaine J. Laurens, Limoux  NV                              14/52

Champagne, Louis Armand, Brut, 1er Cru, Mareuil-sur-Aÿ, NV                                   20/78

{ rose wines by the glass }

Grenache/Mourvèdre,  Devison, Boushey Vineyard, Yakima Valley  2019                  13/50

{ white wines by the glass }

Albariño, Bodegas Eidosela, Rias Baixas  2018                                                                 14/52

Riesling, David Hill, Last Pick, Tualatin Hills   2019                                                        14/52

Sauvignon Blanc, Devison, Columbia Valley  2020                                                          14/52

Chardonnay, L'Ecole No. 41, Columbia Valley  2019                                                      15/55

Chenin Blanc, Orr, Old Vine, Yakima Valley  2020                                                         15/55

Sauvignon Blanc/Sémillon, Delille, Chaleur Estate Blanc, Columbia Valley  2019      18/68

{ red wines by the glass }

Cabernet Franc, Tranche, Blue Mountain Vineyard, Walla Walla Valley  2017            15/55

Pinot Noir, Mark Ryan, Megan Anne, Willamette Valley  2018                                     15/55

Grenache/Syrah/Mourvèdre Blend, Devison, Columbia Valley  2018                          16/59

Nebbiolo, Giovanni Rosso, Langhe  2017                                                                         16/59

Syrah, Avennia, Arnault, Columbia Valley  2017                                                              18/60

Bordeaux Blend, Avennia, Gravura, Columbia Valley 2018                                           19/72

Merlot, Mark Ryan, Long Haul, Columbia Valley  2017                                                  22/85

Pinot Noir, Nicolas Jay, Willamette Valley 2017                                                               28/99

 

{ draft beers }

kölsch, 20 corners, woodinville  7.

hefeweizen, pelican brewery, pacific city  7.

ipa, sumerian, woodinville  7.

hazy pale, hellbent, seattle  7.

please ask server about seasonal draft beer

full bar & wine list available upon request

seasonal selections may vary

We will gladly open your personal bottle of wine not currently on our wine list for $30 per bottle and $40 per bottle that currently appears on any of our beverage lists. Please limit your corkage to two 750ml bottles (or one 1.5L) per party.