pick up orders now available

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.

$149/per couple*
service charge and tax not included
menu subject to change based on seasonality

OR CALL 425.454.7076

Please reference “Date Night” when making your reservation. Bring this (via print out or mobile device) into The Lakehouse to redeem your special offer.


choice of:

moroccan spice roasted carrots
rich yogurt, chiles, almonds, mint

curry roasted cauliflower
apple salsa, green root hummus

choice of:

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

choice of:

dark chocolate cabernet ganache
white chocolate cardamom sauce, blood orange, hazelnut lace

butterscotch pudding
banana bread, fresh blueberries, walnut brittle

choice of:
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.


Taste The Stars With Us!

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

Please call 425.454.7076 for reservations


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.