Regardless, the meat-centric menu, including lamb, bison and chicken is solid, though pricey.
While seafood entrées like Australian lobster tail and Scottish salmon are well executed, it is somewhat disappointing that the menu features few local seafood choices, given the high quality of Santa Barbara spot prawns, spiny lobster and fish like white sea bass and halibut.
Appetizers include a charcuterie plate of duck prosciutto, Italian salami and roasted garlic. Chef Sergio Renteria's food is thoughtfully prepared. The interior is more formal, with white tablecloth-covered tables, while the outdoor patio is casual by comparison. The Willows provides an oasis of calm, an elegant spot for Prime steaks and quality seafood. The Willows is the antithesis of its casino surroundings, worlds removed from the cigarette smoke and slot machines downstairs.
