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Hotel Reservations (877) 424-3930
Hotel Main Number (425) 424-3900

Barking Frog (425) 424-2999
Spa (425) 424-2900


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

rosemary olive oil bread/roasted garlic butter 6.

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

fresh local oysters*
half dozen 20./dozen 38.

cheese plate
selection of cheese/almonds/compote
grapes/pickled things/crackers 20.
add dry cured meat/pâté/whole grain mustard 10.

shaved brussels sprouts
sultanas/pickled apple/pine nuts
castelvetrano olives/champagne vinaigrette 14.

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

baby green salad
candied pecans/fromage blanc
green goddess dressing 12.

braised beets & grains
grain granola/shaved fennel/red onion/chocolate
citrus supremes/mint/orange juice vinaigrette 14.

pure country beef tartare*
roasted garlic-dijon aioli/charcoal lavash cracker 22.

manilla clams
fennel/shallot/pernod butter sauce/garlic bread  22.

~ e n t r e e s ~

chef’s seasonal 
market price. 

twice baked spaghetti squash 
lacinato kale/mozzarella/parmesan 
red wine onions/aleppo hot peppers/pine nuts 32. 
seared scallops
fregola sarda/swiss chard/pickled cauliflower/sunflower seed romesco/chili oil  38.

pan roasted ruby trout*
garlic green beans/wild mushroom risotto/shaved almonds/grapefruit-thyme gastrique 32.

sunrise farms roasted chicken
potato gratin/romanesco/dijon-chicken demi
half 24./whole 32.

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*
root vegetable hash/smashed fingerlings potatoes
wild mushrooms/chateaubriand sauce 55.
add egg yolk ravioli* 15.
add 6 oz. maine lobster tail* 30.

grilled natural pork chop*
salmon creek farms pork chop/herbed polenta
sautéed apples & cabbage/maple glaze
balsamic cipollini onion/bacon lardons 38.

anderson lamb chops*
black chickpea/fresh mint/cucumber
baba ganoush/tzatziki sauce 42.

8 oz. dry aged local beef burger*
tillamook white cheddar/caramelized onion
thick cut bacon/arugula/roasted garlic-dijonnaise/smoked ketchup/french fries/potato bun 26.

~ t h e   f i n i s h ~

vanilla bean crème brûlée
house made shortbread cookie 14.

ice creams & sorbets
seasonal selection of flavors
scoop 6./pint 12.

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

e x e c u t i v e   c h e f   b o b b y   m o o r e      s o u s   c h e f   d e n a l i   f o g l i e t t i 

*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.