We are now offering complete craft comfort dinners for pick up on Mondays, Wednesdays, and Fridays. We believe in the strength of our team and community, and we will revel and celebrate together again soon.
For the month of May, join us for a 3-course menu paired with a bottle from Sparkman Cellars. Refer to “date night” when making your reservation.
service charge and tax not included
menu subject to change based on seasonality
Please reference “Date Night” when making your reservation. Bring this (via print out or mobile device) into The Lakehouse to redeem your special offer.
SHARED FIRST COURSE
moroccan spice roasted carrots
rich yogurt, chiles, almonds, mint
curry roasted cauliflower
apple salsa, green root hummus
SHARED SECOND COURSE
mad hatcher farms chicken for two
roasted brussels sprouts, celery root puree, buttered carrots, foraged mushroom gravy and house made fresno hot sauce
slow braised yakima beef short rib for two
asparagus, creamy celery root, foraged mushrooms
king salmon for two
fiddlehead fern, cauliflower tabbouleh, sauce verte
SHARED DESSERT COURSE
dark chocolate cabernet ganache
white chocolate cardamom sauce, blood orange, hazelnut lace
banana bread, fresh blueberries, walnut brittle
2013 Stella Mae Cabernet Sauvignon blend or Lumiere Chardonnay
*A 20% service charge is included on each check. The Lakehouse retains 100% of the service charge. Our professional service team receives industry-leading compensation on sales, health insurance, and extensive education and training for a successful career path.POSTS PAGE
Join us for a night of Champagne featuring Veuve Cliquot, and Moët et Chandon, expertly paired with a 10-course menu from Chef de Cuisine Joel Handshuh.
Saturday, February 16 at 6:30pm
$200/person plus 20% service charge and tax
A sneak peek into the culinary journey:
veuve cliquot • polenta • caviar • crème de cassis • lovage • celery heart • bubbles • hickory smoke • brut champagne • pumpkin chawanmushi • mussels • curry • perigord truffle • duck breast • dry aged strip loin • black trumpet mushrooms • bergamot • hibiscus • beetroot • nettle • foie gras • pistachio pain perdu • huckleberry • white chocolate • honeycomb • tangerine • bee pollen • marcona almond • elderflower • salt • passionfruit • marmalade • rosé • dom ‘06*
Substitutions will be politely declined. Allergies will be accommodated where possible. Menu subject to change based on the discretion and whim of the chef.