Inn at Langley Restaurant

Pacific Northwest (American)
Langley

Inn at Langley400 First St. (Anthes Ave.)Langley, WA 98260www.innatlangley.com

360-221-3033

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Stats

# of Reviews:: 72
Pacific Northwest (American) Rank:: 23 of 83
Langley Rank:: 1 of 2
Members Been Here:: 1
Member Favorites:: 2

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Sample Fall Menu
Amuse Bouche Pumpkin pavé with roasted matsutake mushrooms
Appetizer Wrapped Penn Cove oyster on chive sabayon With salmon caviar
Seafood Semi-cured wild salmon with caraway and citrus
Appetizer Foie Gras Mouseline with Madeira gelée and caramelized turnips
Poultry Clove dusted duck breast with yam, ginger and pork belly
Intermezzo Carrot sorbet with candied ginger
Entrée Juniper crusted venison with parsnip custard and bitter chocolate sauce
Cheese Delice de Bourgogne with green apple terrine and candied fennel slaw
Dessert Frozen vanilla-mango mousse With basil and coconut sorbet

Sample Winter Menu
Amuse Bouche Lemon-marinated beets with pumpkin seeds and preserved lemons
Appetizer Citrus-cured wild salmon with caraway dressing and pickled onions
Soup Sweet onion soup with rosemary oil and sautéed radishes
Intermezzo Pomegranate sorbet and lime granita
Entrée Selections Snake River Ranch beef tenderloin on curried lentils with braised artichokes and mustard greens or Dorado on celery root puree with and citrus-green peppercorn vinaigrette and Penn Cove mussels
Cheese Affinuer cheese with rose water marinated grapes and honeycomb
Desserts Chocolate sponge cake with cardamom mango sauce and coffee ice cream

Sample Spring Menu
Amuse Bouche Salsify and truffle with chive blossoms
Fish Slow-roasted Taku river salmon With Penn Cove mussels and leeks
Appetizer Foie gras mousseline with Muscat gelée And orange-fennel salad
Entrée Ansderson Ranch lamb loin With asparagus and artichokes
Cheese Pierre Robert and Forme d'Ambert With twelve year old balsamic and strawberries
Dessert Buttermilk panna cotta With roasted rhubarb and rhubarb sorbet

Sample Summer Menu
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
Entrée 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