Join us Thursday, November 28
SMALL PLATES AND APPETIZERS
sweet potato croquettes | pickled cranberry, rosemary chèvre 18
deviled eggs | white truffle, smoked salmon roe 16
roasted honeynut soup | crème fraîche, coffee flour granola 12
charcuterie & cheese board | house made pickles and mustards 21
fresh oysters on the half shell | pomegranate mignonette 22
dungeness crab cakes | spicy remoulade, cucumber radish and buttermilk dressing 24
THREE COURSE DINNER | 74
please choose one of each: salad | entree | dessert
roasted squash salad | autumn greens, pumpkin seeds, sage
apples & pears with autumn herbs | smoked blue cheese, walnuts, endive
grilled romaine caesar salad | brioche croutons, parmesan roasted garlic dressing
organic turkey classicly roasted with sage brown butter gravy | mashed potatoes, green bean casserole, cranberry chutney, apple brioche stuffing
niman ranch prime eye of rib | mashed potatoes, foraged mushrooms, creamed horseradish, sautéed kale
deep fried apple pie | walnut streusel, cinnamon chantilly cream
classic pumpkin pie | puffed farro, sage caramel, cranberry sorbet
warm chocolate brownie sundae | salted caramel ice cream, cherries
SIDES | 10
cranberry chutney | green bean casserole | apple stuffing | mashed potatoes | roasted root vegetables | roasted brussels sprouts
MAKE A RESERVATION »
A 20% service charge is included on each check. Lakehouse retains 100% of the service charge. Our professional service team receives industry leading compensation.
As general manager of The Lakehouse Bellevue, Chris LeRoy brings a deep understanding and respect for the restaurant’s farming partners. When he isn’t in the restaurant, he is tending his own farm in Carnation, WA and frequently showcases his herbs and flowers in the restaurant’s bar menus and decor.
Chris has been part of the Fire & Vine Hospitality family since 2006 at El Gaucho Bellevue and the former Seattle-based Troiani. He briefly left to help open and lead the bar at Il Terrazzo Carmine’s Bellevue location but returned when he heard about the new Fire & Vine Hospitality partnership. “I came to The Lakehouse when I heard that Chad and Jason joined forces. With Jason’s amazing food and the over-the-top hospitality of El Gaucho, I knew it was going to be my new home.”
Since the June 2017 opening, Chris has managed The Lakehouse bar program and was eventually promoted to assistant general manager. In October 2019, he became general manager for both The Lakehouse and Civility & Unrest. He is known for his hard work ethic and his love of numbers. He was a Theoretical Math major at the University of Washington and brings a unique blend of data analysis and dedicated guest service to his role as general manager.
Chris and his wife, Serina, met in the restaurant industry and now share their love of farming and animals. In addition to caring for several horses, they have a Malamute/Akita mix named Loki and a cat named Sypher. Outside of farm work, Chris likes to spend his free time sailing his boat and snowboarding in the mountains. He has an affinity for big Italian red wine, rich Kentucky bourbon and loves pasta. Join Chris at The Lakehouse to find out more about our new general manager and resident farmer.
DINE AT ANY REVELERS CLUB LOCATION THIS HOLIDAY SEASON & RECEIVE A ONE-TIME $50 BONUS WHEN YOU SPEND $175 OR MORE.
When you dine and spend more than $175* with us between November 23 & December 31, as a Revelers Club member you will receive a one-time $50 reward bonus to redeem in January 2019. The bonus will automatically load to your account on January 1, 2019 for redemption through January 31, 2019. This is in addition to your earned loyalty points. *Total is on food and beverage only and excludes service charge and tax.
Revel with us this Holiday Season!
REVELERS CLUB PROPERTIES
GIVE THE GIFT OF AN EXCEPTIONAL EXPERIENCE AT MILLER’S GUILD OR THE LAKEHOUSE—AND GET A GIFT FROM US.
Purchase $1000 in gift cards*, and we will give 10% back in reward dollars on your Revelers card. With a purchase of $1500 or more in gift cards*, we will give 15% back in reward dollars on your Revelers card. *Offer valid November 23 through December 31, 2018. In-store promotion only.
Your gift to them – our gift to you!
Join us for a sensational experience with James Beard Award Winning Chef Jason Wilson, The Lakehouse and Civility & Unrest Teams. Arouse your senses with a unique multi-course tasting menu.
Friday, October 26 • 6:30pm
$385/person plus 20% service charge & tax
Call for Reservations
A sneak peek into the culinary journey
you will explore—expertly paired with wine:
Badger Fire Beet
Come as you are, bring an open mind and your appetite!
Tickets limited to 20 persons. To ride this ride you must be 21.
$385 per seat, plus 20% service charge & tax.
We hope to see you here!
Joel Handshuh’s favorite quote perfectly expresses what he loves about being a chef: “He who works with his hands is a laborer, he who works with his head and his hands is a craftsman, he who works with his head, his hands and his heart, is an artist.” -St. Francis of Assisi. Chef Joel says that cooking allows him to creatively express himself in a way that provides an immediate and tactile response. “Providing happiness for others through food is a feeling I have yet to match,” he says. Since joining us at The Lakehouse Bellevue in November 2017, Joel has been delighting guests with that creativity and passion.
Originally from Palm Springs, CA, Joel began his culinary career while attending the University of Arizona. His time at the Tubac Country Club gave him his first taste in fine dining and he fell in love with the culinary arts and began pursuing it full time. He briefly moved back to Palm Springs and worked for the Purple Palm where he met his first mentor who taught him about the nuance and dedication required to succeed in this field. Joel spent most of his culinary career in San Diego at the Grand Del Mar working in Amaya and the acclaimed fine-dining restaurant Addison. During his tenure, the Grand Del Mar earned Forbes 5 star ratings for three consecutive years and was recognized as top luxury hotel in the US.
Joel wanted to expand his culinary horizons and moved to Seattle. “I knew I wanted to be somewhere with strong food integrity and a diverse restaurant scene.” He joined former French Laundry chef, Mark Bodinet at Copperleaf, where he continued to expand his culinary repertoire and was shown how a true farm-to-table restaurant operates in this region. Joel was selected as a personal chef to one of Seattle’s most notable high net worth individuals and during the two and a half years in that position, was given exciting challenges and incredible opportunities to travel and develop his skills.
Lakehouse Executive Chef and owner Jason Wilson knew Joel was talented and hoped the two would work together at some point and The Lakehouse provided that perfect opportunity. Joel is excited to be part of a restaurant again and enjoys the “passion of the entire team and commitment to excellence” found at The Lakehouse.
When dining out, Joel’s favorite food to eat is a perfect ribeye or piece of seared fois gras, as well as sushi and In-N-Out Burger. When he cooks at home, he focuses on simple ingredients and trying new flavors and techniques inspired by culinary periodicals, social media and his travels. His favorite exotic cuisine experience was authentic Szechuan food. Joel and his girlfriend, Allison, have a “furry little buddy” named Marley and the four year old dog is the light of their lives. His parents and twin siblings, Kip and Casey, still live in the Palm Springs area and visiting them allows him to enjoy golf and hiking.
Fun fact: Joel was once a contestant and winner on Wheel of Fortune! You don’t need to buy a vowel or solve the puzzle to join Joel and his talented team for breakfast, lunch, brunch or dinner at The Lakehouse in the W Hotel Bellevue.