Spring - Sample Menus
- Amuse Bouche
  
  Fresh kusshi oyster with caviars and saffron
- Baked
  
  Fresh pretzel roll, goat's milk butter, salted radish
- Vegetable
  
  Braised onion, cumin, local sheep's milk feta, wild onion greens and mint
- Fish
  
  Line caught ling cod, bacon emulsion, sorrel and asparagus
- Raw
  
  Surprisingly fresh quail egg
- Cured
  
  Compressed cucumber, nitro frozen litchi cream, coriander blossoms, cured foie gras
- Meat
  
  Anderson ranch lamb loin, buckwheat, carrots, pine, béarnaise sphere
- Cheese
  
  Whipped camembert, sweet rhubarb stew, tart raw rhubarb air, anise biscotti
- Sweet
  
  Frozen yogurt, strawberry, sweet soft set goat cheese, whey biscuits and chervil bloom

Summer - Sample Menus
- Amuse Bouche
  
  Beet, orange, and fennel salad
- Appetizer
  
  Seared alaskan scallop on fresh corn polenta with roasted morels
- Pasta
  
  Simple potato gnocchi with fresh squash blossom and summer truffle
- Seafood
  
  Slow-cooked yukon river salmon, on yellow wax beans with penn cove mussel broth and sweet lettuce ravioli
- Entree
  
  Whidbey Island lamb loin on a panisse cake with yellow pepper oil and green garlic
- Cheese
  
  Pierre robert, cherry-filled buckwheat crepes and shallot jam
- Dessert
  
  Apricot semi freddo, marzipan-muscat sorbet and green almonds

Autumn - Sample Menus
- Amuse Bouche
  
  Snow creek oyster with cucumber caviar pearls
- Soup
  
  Lobster mushroom panna cotta with celery root puree
- Seafood
  
  Roasted alaskan black cod with rockwell beans and local mussels
- Entree
  
  Clove and pepper dusted duck breast with sweet corn polenta and chanterelles
- Cheese
  
  Whipped mt. townsend camembert with vanilla and beets
- Dessert
  
  Peanut butter and jelly concord grape sorbet with caramelized brioche and peanut anglaise

Winter - Sample Menus
- Amuse Bouche
  
  Candied kumquat filled with cherry cordial and roasted cocoa bean
- Soup
  
  Sunchoke puree with dry tarragon oil and preserved lemons
- Seafood
  
  Roasted black bass with artichoke and brown butter
- Intermezzo
  
  Sparkling verjus
- Entree
  
  Braised 3 sisters beef short rib with blue foot chanterelles and yam jus
- Cheese
  
  Wine poached pear with orange flower H2O and fourme d' ambert
- Dessert
  
  Holiday inspired drinks served in different forms

Menu for Inn At Langley provided by Allmenus.com

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