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!
For the month of October, join us for a 3-course menu paired with a bottle from Gorman Winery. Refer to “date night” when making your reservation.
SHARED FIRST COURSE CHOICES
moroccan spice roasted carrots
rich yogurt, chiles, almonds, mint
curry roasted cauliflower
herb hummus, kale pesto, green apple
SHARED SECOND COURSE CHOICE OF
mad hatcher farms chicken three ways
buttermilk biscuits, lavender honey butter, grilled gem lettuce, bacon mustard vinaigrette, fresno chile, hot sauce & smoked blue cheese aioli
moses lake grass fed skirt steak*
spicy greens, grillled farm vegetables, cabernet sauce, herb salsa verde
porcini sarde pasta
foraged mushrooms, arugula, farm egg, thyme
SHARED DESSERT COURSE CHOICE OF
dark chocolate cabernet ganache
chocolate meringue, smoked bourbon caramel, blackberry-earl grey sorbet
figs, graham crumble, concord grape sorbet, aged balsamic
SHARED BOTTLE CHOICES
The Big Sissy, Chardonnay, Columbia Valley, WA
Zachary’s Ladder, Red, Red Mountain, WA
service charge and tax not included
menu subject to change
*A 20% service charge is included on each check. 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.
Please reference “Date Night” when making your reservation. Bring this (via print out or mobile device) into The Lakehouse to redeem your special offer.
Join us for Seattle Restaurant Week
October 21 – November 8 • Sunday through Thursday
Two-course lunch for $18 & Three-course dinner for $33
raddish, cucumber, verjus
basil, smoked chili oil
grilled chicken sandwich
herb aioli, white cheddar
heirloom tomato pommodoro, basil, parmesean
raddish, cucumber, verjus
watercress, creme fraiche
basil, smoked chili oil
slow braised yakima beef short rib
roasted root vegetables, pumpkin puree
heirloom tomato pommodoro, basil, parmesean
anson mills grits, squash, pear
ice cream sandwich
vanilla ice cream, coco nib, chocolate chip cookie
SMALL PLATES AND APPETIZERS
twice baked sunchokes
bacon, gruyere, chives 18
smoked salmon roe 16
roasted honeynut soup
sage creme fraiche 12
freshly baked seeded brioche
salted cherry valley butter 5
roasted squash salad
autumn greens, pumpkin seeds, sage 18
fresh and grilled apple and pear
endive, blue cheese, walnut, pomegranate 16
turkey in three preparations
green bean casserole, cranberry chutney, green apple, chanterelle stuffing 45 | 82 | 165
niman ranch prime eye of rib
mashed potatoes, horeseradish, sautéed kale 52 | 90 | 175
maple bourbon ice cream, caramel sauce 17
honeynut squash cheesecake
maple granola, cranberry sorbet 17
SMALL PLATES AND APPETIZERS
stuffed seckel pears
dolce gorgonzola, chorizo 16
beet, truffle, salmon roe 24
roasted chestnut soup
creme fraiche 18
parker house rolls
salted wildflower honey butter 5
roasted squash and pumpkin salad
winter greens, grilled tree fruits, pomegranate dressing 14
butter lettuce and endive citrus salad
shaved radishes, winter citrus, parmesan 18
niman ranch eye of prime rib
truffled mashed potatoes, brussels sprouts, sauteed kale, roasted squash 52 | 90 | 175
meyer lemon, black truffle, celeriac, sage 46 | 85 | 169
stuffed delicata squash
quinoa, fall vegetables, pomegranate molasses 36 | 67 | 139
foie gras, braised cabbage, maple glazed carrots 175
tangerine meringue, chocolate ganache, brandied cherries 16
goat cheese cake
cranberry compote, spiced graham crumble 16
Meet James Parsons, General Manager, The Lakehouse and Civility & Unrest
James Parsons knows that growth comes from change and trying something new. He has been part of Fire & Vine Hospitality since 2003 and in July 2018, began a new chapter with the company as general manager of The Lakehouse and Civility & Unrest in Bellevue’s W Hotel. James embodies the heart of hospitality that El Gaucho is known for and is looking forward to a new path at The Lakehouse. “I fell in love quickly with The Lakehouse. It is a special combination of elevated, yet casual where we want our guests to feel welcomed into our home and experience new flavors and techniques.”
James knows how to start fresh in a new spot. He was born in Durham, NC but only lived there a month before his parents were transferred to Atlanta, and then along to Hawaii while he was in grade school. He attended Bainbridge High School during another transition, but ultimately graduated from a small high school on Oahu.
After studying business management and computer science in college, he eventually felt a calling to the hospitality industry. He had always worked in restaurants to pay for school and always saw it as paycheck instead of a passion. That all changed when he had an epiphany during a staff training at Tulio in Seattle. He realized he could work hard, continue to learn, and make a career of it. And he hasn’t looked back.
James started in a newly created spot just for him at El Gaucho in 2003 as a busser for private events. He recalls that there was no openings on the staff, because everyone loved their jobs, but he gradually took server positions, bartending shifts, and eventually became a Captain in 2006 and the Wine Director in 2007. In 2010, James and his wife, Amanda, moved to Chicago for a promotion with her company. James parlayed his wine experience to represent his beloved Washington wine region. He joined Woodhouse Family Cellars as the Regional Director of Sales & Marketing, growing the territory to 20 states and a rich portfolio of Washington wines.
2012 brought them home to Seattle, and James could think of no place better to be than back at El Gaucho. In 2015 he was promoted to captain of operations and Wine Director for the entire company. In 2016, he promoted to General Manager.
When Chef Jason Wilson became part of the Fire & Vine Hospitality family, James was inspired by his cooking style and shared philosophy. “Jason believes in the same things we do – putting the guest first and celebrating each day.” He is excited about taking the helm at The Lakehouse and Civility & Unrest in Bellevue and the opportunity to grow in the company and learn new skills and techniques, while sharing the El Gaucho service experience.
When asked what he will bring from El Gaucho to The Lakehouse, James referenced El Gaucho founder, Paul Mackay’s belief that “we are the stewards of the El Gaucho service legacy and it will live forever if we take care of it and teach it.” James believes that this opportunity is the perfect next step in his long term career with Fire & Vine Hospitality. “Working for this company is truly a profound experience. We all have the opportunity to retire with this company. How often do you hear that anymore – in any industry, let alone the restaurant industry? I am proud to help support our team as they pursue the passion of their craft.”
In his free time, James admits to being a baseball freak (he’s a loyal Mariners fan), and loves to get outdoors with his wife, Amanda and their young daughter.
James says he will miss seeing the regular guests at El Gaucho Seattle and invites them to visit him at The Lakehouse and looks forward to creating new relationships with Eastside guests – he has an even greater opportunity to create special experiences with both The Lakehouse and Civility & Unrest. Please join James and his team for an exceptional service encounter for breakfast, lunch, happy hour and dinner
We are celebrating the arrival of long sunny days with the release of a new summer sipper. Fire & Vine Rosé is now available by the glass, bottle or retail at each of our Fire & Vine Hospitality locations. The 2017 blend of California Chenin Blanc with a touch of Syrah was selected for its light, refreshing nature and beautiful bouquet.
Lee Spires, director of the Fire & Vine Hospitality Wine Syndicate, is always looking for special vintages to include as a private label for our restaurants. “We started this program with the El Gaucho 20 year anniversary blend in 2017 and then added the Revelers Red in 2018. I wanted to add something special for the summer and this Rosé fits beautifully with the flavors of the season.”
Lee recommends pairing the Fire & Vine Rosé with fresh summer dishes including Dungeness crab, oysters and ahi poke but says it is also just perfect for sipping while sitting on the porch enjoying these beautiful Pacific Northwest summer days. #Roséallday!
AQUA by El Gaucho, El Gaucho Bellevue, El Gaucho Portland, El Gaucho Seattle, El Gaucho Tacoma, The Lakehouse, Miller’s Guild
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.
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.