Blossoming vines thread over the cedar-shingled walls and inside, island-inspired paintings and a flagstone fireplace are the background for creative meals served at comfortable booths. Everything is made from scratch daily, from the sourdough bread to the ice cream. You might start with crispy five-spice duck confit with hoisin-plum sauce; or perhaps Jones Family Farm Manila clams from Lopez Island steamed with pancetta and sherry. For a second course, consider the Vietnamese
crepe with pork confit, wild prawns, bull kelp pickles, herbs, romaine lettuce, and Himalayan blackberry nuoc cham dipping sauce; or roasted-eggplant croquettes with garlic hummus, cucumber-mint yogurt, and toasted walnuts. An excellent selection of Northwest, Californian, and European wines is also on hand.
50 Duck Soup La., off Roche Harbor Rd., Friday Harbor, Washington, 98250, United States