Kitchen Notes

1 Year Birthday Party


June 15, 2018
Two Seatings: 6pm and 7pm

Dinner & Wine Pairings $250/person plus 20% service charge and gratuity

Time is not measured by the passing of years but by what one does, what one feels and what one achieves.” Jawaharlal Nehru

June 15, 2018 marks one year since the opening of The Lakehouse and Civility & Unrest and after 365 breakfasts, lunches, social hours and dinners we are ready to celebrate! We invite you to join chef Jason and his team for a progressive celebration with two seatings for only 10 people each at 6 and 7 pm.

From its inception, chef Jason Wilson reflected on the history of the area in bringing The Lakehouse vision to life. He aimed to build a place that is comfortable, yet elegant; familiar, yet sophisticated. Ultimately, one that will feel like a respite, a home, for guests, where he and his team put forth delicious, distinct craft cooking. Civility & Unrest has a spirit and is the place for serious cocktails and unbridled fun, inspired by the cocktail culture and underground speakeasies of a bygone era.
“What a ride! Our team has loved getting to know our guests and becoming part of the evolving Bellevue spirit,” said James Beard Award-winning chef Jason Wilson. “We wanted to take a moment to celebrate with our team and this vibrant community with a special dinner.”The evening will begin in Civility & Unrest with

a special birthday punch and festive appetizers. Dinner will be served at The Lakehouse and the menu will highlight Jason’s commitment to the seasonal bounty sourced from local farmers, ranchers and fishermen and will feature perfectly paired wines with each course.

 

MENU

WAGYU BEEF TARTAR
sturgeon caviar, potato chips

YAKIMA ASPARAGUS
corn butter, herbs, smoked fish granola

CRISP SALMON SKIN
maple bacon salmon belly, roe, parsnip puree

GEODUCK CLAM CRUDO
green strawberries, sorrel, frozen tiger’s milk

SAN JUAN ISLAND SEA URCHIN
brown buttered brioche, watercress, lardo

ALASKAN HALIBUT
spring onion, pork broth, sea vegetables, wild leeks

DUNGENESS CRAB & FOIE GRAS
chawanmushi, beet, truffle, lemon thyme

ROASTED OREGON LAMB
spring peas, curried carrot mustard, hand-rolled potato gnocchi

STRAWBERRIES & RHUBARB
vanilla custard, elderflower olive oil cake, almonds

SMALL TREATS
marshmallows, chocolates, macarons

Sunday Suppers at The Lakehouse


Sunday Night Fried Chicken Suppers

 Gather your friends and family around the table for a comforting meal to wind down the weekend.  The Lakehouse is welcoming groups of four or more to come and share a delicious fried chicken meal, complete with starters and desserts, served family style for Sunday Supper.  No shopping, cooking or dishes required!  We all know busy schedules make it hard to find the time to prepare a meal for loved ones at home. This could be your new family tradition. Make your reservation today!

For Father’s Day, June 17th, a Prime Rib menu option will also be available.

 

 Sunday Supper menu served family style for 4 or more guests on Sunday evenings 4-close. $36 per person plus 20% service charge and tax. No substitutions.

 

Meet Lawrence Main, General Manager at The Lakehouse


“Still waters run deep” is an apt metaphor for Lakehouse general manager, Lawrence Main. While he is known for his calm presence with his team and guests, there are a few surprises in his story. 

Lawrence grew up in California and graduated from Bakersfield High School before heading east to attend the University of North Carolina in Charlotte where he studied communications. In 1995, Lawrence joined the Marine Corps, where he primarily worked on flight lines for the Aircraft Wing. After 18 months on active duty, he spent the following 4 years in the Marine Corps Reserve.

Lawrence began his hospitality career as a sixteen year-old cook in a small Italian restaurant and then began a path where he learned his front of the house skills in 28 restaurants all over the country. His first GM position was with Rosti Tuscan Kitchen and he continued in management with Restaurants Unlimited at four Palomino restaurants and Stanley & Seaforts in Tacoma. Lawrence spent seven years as GM for John Howie at Seastar Bellevue before heading back to California to work with chef Michael Mina in San Francisco, Las Vegas and Seattle.

After leaving RN74 in 2016, Lawrence reached out on social media asking about ideas for his next step. Most of the responses told him to go talk to James Beard Award-winning chef Jason Wilson. The two had never met, but Lawrence reached out, and after working a few private functions together, they decided it was a great fit. “It is always great to work where you are proud and excited by the food, the environment and the team,” Lawrence exclaims. “Jason and I basically share the same brain when it comes to a lot of views on both life and business.”

Lawrence describes The Lakehouse style as a place that allows guests to feel comfortable whether they are dressed for the mall or the theater, with their children or their business associates. “Jason and I have worked really hard to make sure we feel approachable to all of our guests.”

Lawrence’s extended family is stretched out across California and his father and one of his brothers live in Houston and another brother in Reno. Lawrence lost his mom about 20 years ago and carries her memory very close to his heart at all times. He shares his home with his best friend and former partner and their 10year old West Highland Terrier, Raleigh. He has been described as even-tempered, unorganized, confident, respected and open-minded. He’s a bit of a thrill-seeker as well: at one time, he would do anything he was dared to do for $20, including diving off a pier, pulling a car’s emergency brake at full speed and swimming a frozen Boise river in the middle of winter. He loves comfort foods such as cassoulet and a nice bottle of Cote Rotie but his guilty pleasure is a Coke and chicken nuggets.

Lawrence’s mantra of “don’t worry, be happy” sums up his approach to his life and role as general manager at The Lakehouse. His calm presence and warm smile are ready to greet you when you join us at The Lakehouse.

Join us for Easter Brunch Sunday, April 1


Enjoy these Easter brunch items in addition to our normal brunch menu.

Green Eggs n Ham
Duroc Pork “Zabuton” Steak with parmesan eggs and salsa verde
24

Build your own Granola Parfait, Waffle and Pancake Bar
Fresh Fruits, Compotes, Syrups, Toppings, yogurts, and creams
21

Dungeness Crab Lettuce Wraps
baby lettuces, sprouts, grilled pineapple and lime, nuoc cham
36

Chicken and Waffles
Fried Egg, Buttered Spinach, Mustard pickle, maple
22

Grilled Prime Washington Sirloin Steak and Eggs
Roasted Garlic Hashbrowns, Chimichuri
26

Buttermilk Donut Holes
Housemade Jam, Chocolate coffee Sauce
16

Sweet Potato Brioche “Sticky Cinnamon Bun”
12

Meet Joel Handshuh, Chef de Cuisine


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.

New Year’s Resolution to Get Healthy?


Resolve to start 2018 deliciously with The Lakehouse freshly pressed juice blends. Our red, green and yellow juices are cold pressed so they include 100% of the vitamins, minerals, enzymes, and nutrients and a unique and tasty combination of flavors. They pair perfectly with breakfast dishes including Coffee Flour granola, oil-cured salmon and avocado toast or our signature field-hand breakfast.

red…beet, ginger, orange, carrot

green…cucumber, kale, lemon, pear

yellow…pineapple, lemongrass, pepper, fennel

Cheers to a healthy start to 2018!

Christmas Eve and Christmas Dinner


SUNDAY, DEC. 24 & MONDAY, DEC. 25
NOON — 8PM

$90 Adults / $45 Children 10 & under


SHARED SMALL PLATES

stuffed seckel pears
dolce gorgonzola, chorizo

deviled eggs
beet, truffle, salmon roe

roasted chestnut soup
creme fraiche

parker house rolls
salted wildflower honey butter


CHOICE OF SALAD

roasted squash and pumpkin salad
winter greens, grilled tree fruits, pomegranate dressing

butter lettuce and endive citrus salad
shaved radishes, winter citrus, parmesan


SHARED ENTREES

herb and salt roasted salmon
meyer lemon, spot prawn butter

niman ranch eye of prime rib
truffled mashed potatoes, brussels sprouts, sauteed kale, roasted squash


SHARED DESSERTS

chocolate roulade
tangerine meringue, chocolate ganache, brandied cherries

goat cheese cake
cranberry compote, spiced graham crumble

Holiday Bonus Reward Promotion


Revelers Club Holiday Bonus
November 24 to December 31

Dine at any Revelers Club location this holiday season and receive a one-time $50 reward when you spend $250 or more.
When you dine and spend more than $250* with us between November 24 and December 31, as a Revelers Club member you will receive a one-time $50 reward bonus to redeem in January 2018. The bonus will automatically load to your account on January 2, 2018 for redemption through January 31, 2018. This is in addition to your earned loyalty points.
Revel with us this Holiday Season!

*Total is on food and beverage only and excludes tax and service charge or gratuity.

Thanksgiving at The Lakehouse


Thursday, November 23 • 11am – 8pm
Reservations strongly suggested

$70/person, $45/kids 12 and under
plus tax

 

BEVERAGES
Ask about our special cocktails and wine pairings.

SMALL PLATES
SHARED FOR THE TABLE

Twice Baked Sunchokes with bacon, gruyere, and chives
Freshly Baked Multigrain Rolls
Deviled Eggs, Pickled in Beet Juice, Smoked Salmon Roe
Roasted Pumpkin Soup

SALADS
Roasted Squash, Autumn Greens, Pumpkin Seeds, White Cheddar, Crisp Sage
Grilled and Fresh Apples and Pears, Endive, Blue Cheese, Walnuts and Pomegranate

FAMILY STYLE DINNER
Classic Roasted Natural Turkey
Whole Grain Bread, Apple and Chanterelle Stuffing, Green Bean Casserole, Gravy, Cranberry Chutney

Grilled Niman Ranch Prime Eye of the Rib
with Mashed Potatoes, Horseradish, Sauteed Kale

DESSERT
Pecan Pie, maple bourbon ice cream with caramel sauce
Honeynut Squash Cheesecake, maple granola, cranberry sorbet

Artistic Collaboration: Chef Jason Wilson Brings Authentic Craft-Cooking to Teatro ZinZanni


 

 

Opening The Lakehouse has always been a dream of mine. From concept to design, it has fulfilled many of my career goals and personal aspirations. As a chef, it’s those aspirations that keep growing and evolving, sometimes daily. Now, it has brought me to a place where quality, innovation and authenticity meet on a different kind of stage – at Teatro ZinZanni.

One of the most genuine and artistic organizations in Western Washington, Teatro ZinZanni returns tomorrow, October 19, for the first time on the Eastside. The vibrant, farm-inspired craft-cooking of The Lakehouse will accompany the theatrics and entertainment under the spiegelent with Love, Chaos and Dinner at Marymoor Park.

 

 

The opportunity to work with Teatzo ZinZanni and design the menu, was forged from a shared, genuine love of craft and art, from the talented and creative cast and players to the interpretation and innovation of the food.

When developing the menu under the famous spiegelent, I wanted to stick to the root of how I approach my cooking at The Lakehouse – local, seasonal, craft-cooking. The dishes will work symbiotically with the playfulness of the show, allowing everyone who attends to experience the show and lose themselves in the performance, while enjoying a delicious, authentic dinner, with a few surprises along the way.

 

 

I look forward to welcoming theater-enthusiasts to this artistic collaboration and bringing The Lakehouse’s vibrant, farm-inspired craft-cooking to the thrilling, breathtaking performances for the next six months.

– Jason

View the full menu and get tickets for Love Chaos and Dinner.