Barking Frog Hours For Dine-In, Takeout and In-Room Dining 7 Days a Week:
Brunch: 8am - 3pm
Dinner: 4pm - 9pm
Room Service: Will be offered out of Barking Frog (packaged in to-go containers to eat in safety of your room or on patio/balcony). Menus can be found here.
Fireside Lounge Hours:
Thursday - Sunday: 3pm - 9pm
Happier Hour: 3pm - 5pm
Executive Chef Bobby Moore leads a kitchen and staff that wins accolades for its seasonal menus, memorable service, and one of the most extensive wine lists in the Northwest.
Our casual indoor/outdoor lounge is a favorite of locals and hotel guests alike — whether it’s cocktails on the patio or a glass of local wine by the fire.
BARKING FROG CATERING
The Barking Frog Mobile Kitchen, fondly referred to as the “road toad,” is a popular choice for off-site catering.
THE HERBFARM RESTAURANT
We’re proud to have The Herbfarm Restaurant on our grounds. The AAA 5-Diamond Award-winner offers a multi-course dining experience focusing on the bounty of the Pacific Northwest.
With Executive Chef Bobby Moore at the helm, the Barking Frog's culinary team gathers inspiration from the finest fresh local ingredients and transforms them into an authentic regional experience at the table. Always innovative and of the moment, this is seasonal wine country cuisine at its finest.
It's our passion for creating dishes that tempt the tastebuds and visually inspire.
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
* Wine Releases
* Corporate Events
* Holiday Parties
* Summer Picnics
For more information or to book your event, please call 425-424-2847 or e-mail barkingfrogMK@willowslodge.com.
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 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.
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.
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
The Herbfarm reopens for indoor dining on Feburary 19th.
We’re happy to have a kindred spirit, the internationally renowned Herbfarm Restaurant, on the grounds of Willows Lodge. Winner of AAA’s 5 Diamond award, The Herbfarm offers a unique, multi-course dining experience rich in the culinary heritage and bounty of the Pacific Northwest.
Each nine-course dinner is inspired by the season and accompanied by wine pairings. The day’s menu is finalized only hours before the meal to take full advantage of fresh ingredients at their peak—including produce and herbs harvested daily from The Herbfarm’s own kitchen garden. Local growers and producers provide wild mushrooms, heritage fruits, handmade cheeses and other rare treasures.
The food, the wine, the service—every evening is a fresh new reason to experience The Herbfarm.
For more information, visit www.theherbfarm.com
Make a Night of It
The perfect finale to dinner at The Herbfarm? An overnight stay at Willows Lodge, across the drive. Contact our reservations department to inquire about the two Herbfarm Suites, the Orchard Suite and the Herb Garden Suite, located on the second floor of Willows Lodge overlooking the beautiful herb gardens.
Herbfarm Romantic Suites
These two gorgeous suites are located on the second floor of the lodge, just steps away from The Herbfarm Restaurant. The exceptionally spacious and well-appointed suites feature custom furnishings, gas fireplaces, oversized soaking tubs, and many more luxurious and thoughful touches. From the safety and privacy of the large balconies, guests will enjoy expansive views of the Sammamish River Valley and Mount Rainier, as well as the kitchen gardens abundant with herbs, flowers, and vegetables.
We are excited to announce that Fireside Lounge is open for indoor seating at 25% capacity Thursday-Sunday. Enjoy an updated menu, hand crafted cocktails, local wines and craft beers in our cozy lounge. .
Thursday-Sunday 3pm - 9pm Happier Hour 3pm - 5pm
Please note: Your order will be delivered to you in to-go style containers to be eaten in the safety of your room or on your patio/balcony.
Introducing our Willows Lodge Gin - A Collaborative Effort
Food and beverage director Anthony Berkau was keen on adding customized spirits to our bar program, but his focus was beyond the norm. He wanted something truly local, unique and collaborative. That's when he approached Copperworks Distilling Company in Seattle with his idea. Copperworks has been known for their unusual experimentation when it comes to aging gin in unconventional barrels, so Berkau proposed the idea of aging the gin in a wine barrel. And who better to partner with than DeLille Cellars. Their Chaleur Blanc, known as one of the state's best white wines, would be perfect and DeLille winemaker Jason Gorski loved the idea to collaborate on something unique.
Over the course of the next 8 1/2 months as the gin aged, the collaborative team would periodically taste the gin to identify it's progress. It had great potential for a craft cocktail and just what Berkau had hoped for. One of his and Barking Frog Chef Bobby Moore's favorite drinks is a Negroni, which this gin was prime for. Twenty-five cases of the "Collaborative Cask" gin were bottled in early December 2018 and now have become a part of the beverage and culinary program in both our Fireside Lounge and Barking Frog. Look for some new and creative craft cocktails utilizing this unique gin along with some of the classic as our seasons evolve.