Inn At Langley Prices in Langley, WA 98260
Hours of Operation
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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
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| 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
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| 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
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| Meat |
Anderson ranch lamb loin, buckwheat, carrots, pine, béarnaise sphere
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| 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
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| 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
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| Pasta |
Simple potato gnocchi with fresh squash blossom and summer truffle
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| 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
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| Dessert |
Apricot semi freddo, marzipan-muscat sorbet and green almonds
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| 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
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| Winter - Sample Menus |
| Amuse Bouche |
Candied kumquat filled with cherry cordial and roasted cocoa bean
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| 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
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| Dessert |
Holiday inspired drinks served in different forms
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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