At The Lakehouse, every dish has a story behind it – and an artisan hand that has touched it.
Join us Sunday & Monday 11am to close and Tuesday through Friday 3-6pm in the bar for Happy Hour! Menu includes $10 small plates, $8 wine by the glass and specialty cocktails, $6 well drinks and $2 OFF draft beer.
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 including commissions on sales and extensive education and training for a successful career path. Learn more about our service charge here.
potato and leek veloute
crispy leek, truffle crème fraiche | 15
grilled spanish octopus
merguez sausage, cucumber, tapenade | 24
curry roasted cauliflower
apple salsa, green root hummus | 16
moroccan spice roasted organic carrots
rich yogurt, chiles, almonds, thai herbs | 16
lauren’s cheese composition
seasonal preparation | mp
smoked black cod
roasted potato, house pickled vegetables, mustard vinaigrette | 19
westtcott bay pacific oysters*
champagne and cucumber mignonette | 18
seared hudson valley foie gras “steak”
french toast, washington huckleberries, aged balsamic, watercress | 35
crab cakes
fennel celery slaw, truffle, meyer lemon | 29
apple salad
baby kale, endive, rogue river bleu, walnuts, sherry vinaigrette | 18
roasted beet salad
goat’s milk ricotta, pistachio, aged balsamic | 18
baby lettuces
fresh herbs, cucumber, radish, meyer lemon vinaigrette | 15
house-made rosemary sarde shell pasta*
king oyster mushroom, mustard green pesto, ricotta | 24 / 42
chevre agnolotti
winter squash, spiced pear, baby kale, hazelnut | 29 / 54
mushroom pappardelle
pancetta, escarole, foraged mushrooms, caramelized onion and parmesan brodo | 28 / 52
squid ink tagliatelle
prawns, clams, octopus, honey mussels, chorizo red pepper broth | 39 / 74
sablefish
melted leeks, truffle, rosemary, grapefruit, bacon, tarragon butter | 42
slow braised yakima beef short rib
potato purée, buttered carrots, horseradish-white truffle pesto | 44 / 80
pure country farms pork chop*
white cheddar grits, mustard greens, roasted apple, bourbon whiskey | 46 / 85
king salmon*
bacon lardon, mustard, preserved lemon and olive tapenade | 46 / 82
seared alaskan sea scallops*
curried cauliflower purée, brown butter radish, golden raisins, mint | 45 / 82
lamb chops
herbed gnocchi, broccoli rabe, lentil tapenade, syrah lamb jus | 52 / 85
2 lb bone-in ribeye*
kale, foraged mushroom fricassee, sauce perigourdine | NA / 129
mad hatcher farms chicken for two
roasted brussels sprouts, mashed yukon gold potato, buttered carrots, foraged mushroom gravy and house made fresno hot sauce | NA / 68
white cheddar grits | 10
mashed yukon gold potato | 10
bloomsdale spinach | 10
buttered carrots | 10
roasted brussels sprouts maple-bacon aioli | 14
seeded brioche rolls, proven bakery cherry valley dairy butter | 5
view Wine List »
view Drink List »
chef proprietor | jason wilson
chef de cusine | joel handshuh
general manager | James Parsons
bradford steak knives | 125 ea
savilino kitchen aprons | 85
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
The Lakehouse invites you to have a specialty cocktail of your choice and take that long lunch you deserve. We won’t tell if you never make it back to the office. Happy Hour starts at 3:00!
Two course lunch with cocktail
Monday-Friday 11-4 • $36
First Course Choices
moroccan carrots
avocado toast
goat cheese toast
Second Course Choices
avocado prawn curry
washington wagyu beef burger
rosemary sarde shells
dungeness crab “BL-Herirloom T”
Cocktail Choices
spicy pineapple margarita
cucumber ginger lemonade
northwest g&t
the revolution
seasonal smash
ruby grapefruit
spirit of flight
mulled spice manhattan
moroccan spice roasted carrots
rich yogurt, chiles, almonds, cilantro, thai herbs | 16
grilled spanish octopus
merguez sausage, cucumber, tapenade | 24
lauren’s cheese composition
seasonal preparation | mp
roasted brussels sprouts
maple-bacon aioli 14
dungeness crab toast
chile, basil, lemon aioli | 18
avocado toast
smoked salmon, radishes | 15
goat cheese toast
lavender honey, hazelnuts, cranberry | 15
add | grilled chicken 10 | fresh fish* mp | grilled prime sirloin* | 14
potato and leek veloute
crispy leek, truffle crème fraîche | 15
apple salad
baby kale, endive, rogue river bleu, walnuts, sherry vinaigrette | 18
baby lettuces
fresh herbs, cucumber, radish, meyer lemon vinaigrette | 15
roasted beet salad
goat’s milk ricotta, pistachio, aged balsamic | 18
house-made rosemary sarde shell pasta*
king oyster mushroom, mustard green pesto, ricotta | 24
mushroom pappardelle
pancetta, escarole, foraged mushrooms, caramelized onion and parmesan brodo | 28
washington wagyu beef burger*
beecher’s cheddar, mushroom conserva, roasted garlic aioli | 19
buttermilk fried chicken sandwich
house made pickle relish, honey mustard aioli, baby lettuces | 19
avocado & blue prawn curry
squash & coconut broth, roasted vegetables, vadouvan, chilis, fresh herbs | 21
dungeness crab “BL-Heirloom T”
house seed mix, bacon, avocado, salad greens | 21
beer-battered fish & chips
house remoulade, mixed green salad | 18
plant based beyond sausage
hoagie roll, pepperonatta, salad or fries | 16
porchetta sandwich
mustard and pickle aioli, jalapeño, house giardiniera | 19
open-faced crab cake sandwich
brioche, fennel celery slaw, truffle, meyer lemon | 21
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
bowl of coffee flour granola with fresh berries | 12
greek yogurt, cocoa, coconut & honey
warm grain cereal | 13
ancient grains, almonds & steel-cut oats
citrus cured salmon and avocado toast* | 15
sauteéd spinach, poached egg, lemon, romesco
belgian waffle with summer fruits | 16
maple syrup, vanilla chantilly cream
two eggs cooked as you like them* | 17
mad hatcher farms chicken apple sausage, bacon, fried potatoes, sauteéd spinach
vanilla brioche french toast | 16
seasonal fruit, maple-candied walnuts, vanilla chantilly cream
lakehouse chilaquiles | 17
over medium eggs, tomato, shishito peppers, house-pickled slaw
mad hatcher chicken apple sausage | 8
applewood smoked bacon | 8
2 farm eggs as you like them | 6
goats milk yogurt | 6
avocado | 6
sliced heirloom tomato | 6
side fresh fruit | 7
roasted pee wee potatoes | 6
plant based beyond sausage | 10
house-made refreshers | 6
cherry pomegranate soda
lemon ginger soda
mint bosc pear soda
house juiced blends | 8
red…beet, ginger, orange, carrot
green…cucumber, kale, lemon, pear
yellow…pineapple, lemongrass, fennel
cold-pressed juices | 5
orange
grapefruit
pineapple
tart cranberry
fonte coffee | 3
espresso | 3.5
latte or cappuccino | 5
teas | 3
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
coffee flour granola | 12
greek yogurt, cocoa, coconut, fresh berries
cocoa coffee flour pancakes | 16
fresh berries, yogurt, walnuts, sticky toffee
warm grain cereal | 13
ancient grains & steel-cut oats
vanilla brioche french toast | 16
seasonal fruits, maple-candied walnuts, vanilla chantilly cream
belgian waffle with seasonal fruits | 16
vanilla chantilly cream, maple syrup
house-made pastry plate | 10
fresh daily selections
grilled spanish octopus | 24
merguez sausage, cucumber, tapenade
citrus-cured salmon and avocado toast | 15
poached egg, sautéed spinach, lemon, romesco
open-faced crab cake sandwich | 21
brioche, fennel celery slaw, truffle, meyer lemon
dungeness crab and avocado “benedict”* | 22
toasted seeds, poached eggs, roasted potatoes
roasted beet salad | 18
goat’s milk ricotta, pistachio, aged balsamic
moroccan spice roasted carrots | 16
rich yogurt, chiles, almonds, cilantro, thai herbs
apple salad | 18
baby kale, endive, rogue river bleu, walnuts, sherry vinaigrette
baby lettuces | 15
fresh herbs, cucumber, radish, meyer lemon vinaigrette
two eggs cooked as you like them* | 17
chicken sausage, bacon, fried potatoes, bloomsdale spinach
Lakehouse chilaquiles | 17
over medium eggs, tomato, shishito peppers, house-pickled slaw
mushroom pappardelle | 28
pancetta, escarole, foraged mushrooms, caramelized onion and parmesan brodo
porchetta sandwich | 19
mustard and pickle aioli, jalapeño, house giardiniera
lakehouse wagyu beef burger* | 19
beecher’s cheddar, mushroom conserva, roasted garlic aioli
buttermilk fried chicken sandwich | 19
house made pickle relish, honey mustard aioli, baby lettuces
house-made rosemary sarde shell pasta* | 24
king oyster mushroom, mustard green pesto, ricotta
mad hatcher chicken apple sausage | 8
applewood smoked bacon | 8
2 farm eggs as you like them | 6
goats milk yogurt | 6
avocado | 6
roasted pee wee potatoes | 6
side fresh fruit | 7
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
dark chocolate ganache | 14
chocolate meringue, smoked bourbon caramel, blackberry-earl grey sorbet, blackberries
lemon verbena panna cotta | 12
fresh peaches, almond streusel, basil
chevre cheesecake | 14
figs, graham crumble, concord grape sorbet, aged balsamic
butterscotch pudding | 11
banana bread, fresh blueberries, walnut brittle
market fresh fruits and berries | 10
with cream if you like…
house sorbets and ice creams | 12
freshly baked cookies
local farmer’s market cheeses | 16
house made preserves
all draft beer | 6
bartenders choice glass white or red wine | 8
well spirits | 6
specialty cocktails | 8
light bites | 10
moroccan spice roasted carrots
rich yogurt, chiles, almonds, thai herbs
deviled eggs
spring pea and avocado mousse & onion conserva
ahi tuna crudo*
cucumber, chile & pickled green strawberries
salmon toast
smoked salmon, avocado & radishes
curry roasted cauliflower
herb hummus, kale pesto & green apple
For our guests wishing to enjoy that special bottle from their own cellar, you are welcome to do so. There is a corkage charge of $25 per 750 ML bottle with a limit of one bottle for every two people. For our private dining corkage policy please contact the restaurant or our private dining team directly. Wine service and crystal stemware will be provided.
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 including commissions on sales and extensive education and training for a successful career path.
