At The Lakehouse, every dish has a story behind it – and an artisan hand that has touched it.
OPEN DAILY
Monday – Friday: breakfast 6-11am / lunch 11am-4pm / dinner 4-10pm
Saturday – Sunday: brunch 7am-4pm / dinner 4-10pm
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. For more information on our service charge, please read here.
warm corn soup
truffle crème fraîche, chili oil | 15
grilled spanish octopus
roasted corn pudding, green strawberry jam, toasted almond | 24
curry roasted cauliflower
apple salsa, green root hummus | 16
moroccan spice roasted organic carrots
rich yogurt, chiles, almonds, fresh picked herbs | 16
local farmer’s market cheeses
house made preserves, rain-forest crackers | 16
blue prawn ceviche
tomatillo gazpacho, tajin chicharron, ancho chili, pickled cherry | 16
soft shell crab
charred scallion, heirloom tomato, crispy bacon | 21
dungeness crab lettuce wraps
baby lettuce, meyer lemon-curry vinaigrette | 24
heirloom tomatoes
parmesan, aged balsamic, spicy greens | 16
wenatchee peaches
herbed chevre, cilantro chimichurri, prosciutto di parma, pistachio | 18
baby lettuces
fresh herbs, cucumber, radish, grilled strawberry tarragon vinaigrette | 15
sweet corn gnocchi
pancetta, roasted bell pepper, smoked ricotta, basil | 26 / 48
lemon campanelle
mint and walnut pesto, english peas | 24 / 45
squid ink tagliatelle
prawns, clams, octopus, mussels, chorizo red pepper broth | 39 / 74
neah bay black cod
pepperonata, summer squash, chermoula | 38 / 74
48 hour wagyu zabuton
carrot puree, grilled asparagus, spiced yogurt | 44 / 80
pure country farms bone-in pork chop*
grilled polenta, charred onion salad, yakima cherry | 42 / 85
seared diver sea scallops*
sweet corn, pickled plum, fregola, crisp prosciutto | 45 / 82
2 lb bone-in 21 day dry aged ribeye*
grilled summer vegetables, potato puree, chimichurri | NA / 129
mad hatcher farms chicken for two
potato salad, grilled watermelon salad, coleslaw | NA / 68
mashed potato | 10
bloomsdale spinach | 10
grilled summer vegetables | 10
grilled asparagus | 10
grilled watermelon salad | 10
heirloom tomatoes | 10
potato salad | 10
coleslaw | 10
seeded herb rolls, proven bakery cherry valley dairy butter, fleur de sel | 5
view Wine List »
view Drink List »
chef proprietor | jason wilson
executive chef | 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
dungeness crab “BL-Heirloom T”
Cocktail Choices
spicy pineapple margarita
cucumber ginger lemonade
northwest g&t
the revolution
seasonal smash
ruby grapefruit
spirit of flight
moroccan spice roasted carrots
rich yogurt, chiles, almonds, cilantro, thai herbs | 16
grilled octopus
merguez sausage, cucumber, tapenade | 24
local farmer’s market cheeses
house made preserves, rain-forest crackers | 16
curry roasted cauliflower
apple green salsa, green root hummus | 16
dungeness crab toasts
chile, basil, lemon aioli | 18
smoked salmon toast
avocado, radishes | 15
goat cheese toast
lavender honey, hazelnuts, strawberry-rhubarb | 15
add | grilled chicken 10 | fresh fish* mp | grilled prime sirloin* | 14
warm corn soup
truffle crème fraîche, chili oil | 15
heirloom tomatoes
parmesan, aged balsamic, spicy greens | 16
baby lettuces
cucumber, radish, grilled strawberry tarragon vinaigrette | 15
wenatchee peaches
herbed chevre, cilantro chimichurri, prosciutto di parma, pistachio | 18
lemon campanelle
pesto, candied pine nut, pickled spring onion | 24
sweet corn gnocchi
pancetta, roasted bell pepper, smoked ricotta, basil | 26
washington wagyu beef burger*
beecher’s cheddar, mushroom conserva, roasted garlic aioli | 19
buttermilk fried chicken and waffle
maple syrup | 19
avocado & blue prawn curry
green curry coconut broth, roasted vegetables, vadouvan, chile, herbs | 23
dungeness crab “BL-Heirloom T”
house seed mix, bacon, avocado, salad greens | 22
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
*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
belgian waffle with summer fruits | 16
maple syrup, 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
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
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 with fresh berries | 12
greek yogurt, cocoa, coconut, honey
cocoa coffee flour pancakes | 16
fresh berries, yogurt, walnuts, sticky toffee
warm grain cereal | 13
ancient grains & steel-cut oats
belgian waffle with seasonal fruit & berries | 16
vanilla chantilly cream, maple syrup
house-made pastry plate | 10
fresh daily selections
grilled octopus | 24
merguez sausage, cucumber, tapenade
avocado & blue prawn curry | 23
green curry coconut broth, roasted vegetables,
vadouvan, chile, herbs
citrus-cured salmon and avocado toast | 15
poached egg, sautéed spinach, lemon, romesco
dungeness crab and avocado benedict | 22
toasted seeds, poached eggs, roasted potatoes
beer-battered fish & chips | 18
house remoulade, mixed green salad
heirloom tomatoes | 16
parmesan, aged balsamic, spicy greens
wenatchee peaches | 18
herbed chevre, cilantro chimichurri, prosciutto di parma, pistachio
moroccan spice roasted carrots | 16
rich yogurt, chiles, almonds, thai herbs
enchiladas suizas | 18
chicken, tomatillo salsa, beecher’s cheddar, over medium eggs
buttermilk fried chicken and waffle | 19
maple syrup
baby lettuces | 15
cucumber, radish, grilled strawberry tarragon 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
porchetta sandwich | 19
mustard and pickle aioli, jalapeño, house giardiniera
lakehouse wagyu beef burger* | 19
beecher’s cheddar, mushroom conserva, roasted garlic aioli
curry roasted cauliflower | 16
apple salsa, green root hummus
lemon campanelle | 24
mint and walnut pesto, english peas
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
plant based beyond sausage | 10
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
pb&j s’more | 14
chocolate ganache, peanut and graham crust, berry meringue
honey pudding cake | 14
caramelized milk, dulce de leche, cocoa nibs, poached rhubarb
cardamom brulee french toast | 14
bergamot creme anglaise, brown butter, bergamot, earl grey sorbet
salted caramel pudding | 12
olive oil cake, sour cherry compote, chantilly cream, almond streusel
market fresh fruits and berries | 10
with cream if you like…
sorbet or icecream | $3 per scoop
chef’s seasonal selections
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
available from 11am to 10pm daily
grilled chicken breast
summer vegetables, sautéed spinach, and your choice of daily pasta or mashed yukon potato or hand cut fries
fresh daily fish*
summer vegetables, sautéed spinach, and your choice of daily pasta or mashed yukon potato or hand cut fries
tenderloin filet*
summer vegetables, sautéed spinach, and your choice of daily pasta or mashed yukon potato or hand cut fries
fresh daily pasta
grilled polenta, charred onion salad, yakima cherry
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.
For more information on our service charge, please read here.
