Inn At Langley Prices in Langley, WA 98260

4.2 based on 109 votes

Hours of Operation

  • Hours may fluctuate. For detailed hours of operation, please contact the store directly.

Restaurant Menu

Spring - Sample Menus
Amuse Bouche  
Fresh kusshi oyster with caviars and saffron
0
Baked  
Fresh pretzel roll, goat's milk butter, salted radish
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Vegetable  
Braised onion, cumin, local sheep's milk feta, wild onion greens and mint
0
Fish  
Line caught ling cod, bacon emulsion, sorrel and asparagus
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Raw  
Surprisingly fresh quail egg
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Cured  
Compressed cucumber, nitro frozen litchi cream, coriander blossoms, cured foie gras
0
Meat  
Anderson ranch lamb loin, buckwheat, carrots, pine, béarnaise sphere
0
Cheese  
Whipped camembert, sweet rhubarb stew, tart raw rhubarb air, anise biscotti
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Sweet  
Frozen yogurt, strawberry, sweet soft set goat cheese, whey biscuits and chervil bloom
0
Summer - Sample Menus
Amuse Bouche  
Beet, orange, and fennel salad
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Appetizer  
Seared alaskan scallop on fresh corn polenta with roasted morels
0
Pasta  
Simple potato gnocchi with fresh squash blossom and summer truffle
0
Seafood  
Slow-cooked yukon river salmon, on yellow wax beans with penn cove mussel broth and sweet lettuce ravioli
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Entree  
Whidbey Island lamb loin on a panisse cake with yellow pepper oil and green garlic
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Cheese  
Pierre robert, cherry-filled buckwheat crepes and shallot jam
0
Dessert  
Apricot semi freddo, marzipan-muscat sorbet and green almonds
0
Autumn - Sample Menus
Amuse Bouche  
Snow creek oyster with cucumber caviar pearls
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Soup  
Lobster mushroom panna cotta with celery root puree
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Seafood  
Roasted alaskan black cod with rockwell beans and local mussels
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Entree  
Clove and pepper dusted duck breast with sweet corn polenta and chanterelles
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Cheese  
Whipped mt. townsend camembert with vanilla and beets
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Dessert  
Peanut butter and jelly concord grape sorbet with caramelized brioche and peanut anglaise
0
Winter - Sample Menus
Amuse Bouche  
Candied kumquat filled with cherry cordial and roasted cocoa bean
0
Soup  
Sunchoke puree with dry tarragon oil and preserved lemons
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Seafood  
Roasted black bass with artichoke and brown butter
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Intermezzo  
Sparkling verjus
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Entree  
Braised 3 sisters beef short rib with blue foot chanterelles and yam jus
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Cheese  
Wine poached pear with orange flower H2O and fourme d’ ambert
0
Dessert  
Holiday inspired drinks served in different forms
0

* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

Hot Menus

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