At The Lakehouse, every dish has a story behind it – and an artisan hand that has touched it.
OPEN DAILY
Monday – Friday: breakfast 6:30-11am / lunch 11am-4pm / dinner 4-10pm
Saturday – Sunday: brunch 7am-4pm / dinner 4-10pm
On Wednesday, Feb. 26 dinner seating will be extremely limited due to a large party booking. Please contact restaurant for seating and availability.
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.
Our professional service team receives industry leading compensation including commissions on sales, health insurance and extensive education and training for a successful career path. To make that possible, a 20% service charge is included on each check. The Lakehouse retains 100% of the service charge. For more information on our service charge, please read here.
hearts of palm soup
curried chickpea, cardamom oil | 14
local farmer’s market cheeses
house made preserves, rain-forest crackers | 18
salt and pepper squid
spicy remoulade, fresno chili, lime | 16
tempura cauliflower
black truffle, squid ink, preserved lemon, harissa | 16
pork dumplings
citrus shishito ponzu, chiles | 17/26
crispy brussels sprouts
maple bacon aioli | 14
grilled maitake mushrooms
black garlic tofu, toasted seed, persimmon mustard | 15
moroccan spice roasted organic carrots
rich yogurt, chilies, almonds, fresh picked herbs | 16
grilled octopus
green root hummus, crispy chorizo, balsamic ink | 24
ahi sashimi
celery root, blood orange, calabrian chile | 21
baby kale
fresh pear, manchego, pistachio, meyer lemon & mint| 16
butter lettuce & winter citrus salad
radishes, cucumbers, extra virgin olive oil | 14
grilled baby gem
roasted garlic parmesan dressing, crouton, boquerones | 16
butternut cappalletti
hazelnuts, poached quince, amaretti cookies | 26
squid ink tagliatelle
green curry, clams, mussels, spanish octopus | 28
beet risotto
truffled crème fraîche, pistachio crumble | 24
pan seared sea bass
curry, leeks, spring onion, rice | 38
seared diver sea scallops*
lemon risotto, curried pumpkin, cranberry | 45
seared & roasted king salmon*
lobster saffron sauce, fennel confit, truffled parsnip | 46
waygu “bourguignon frites”*
hand cut fries, foie gras mousse, watercress | 42
grilled 16oz dry aged prime rib eye*
potato purée, grilled asparagus, cabernet demi | 78
crisly buttermilk organic fried chicken
house made hot sauce, mashed potatoes, roasted garlic gravy, brussels sprouts| half 36 / whole 68
mashed potato | 10
brussels sprouts | 10
buttered kale | 10
foraged mushrooms | 10
bread rolls cherry valley dairy butter, fleur de sel | 5
view Wine List »
view Drink List »
chef proprietor | jason wilson
executive chef | joel handshuh
general manager | chris leroy
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.
moroccan spice roasted carrots
rich yogurt, chiles, almonds, cilantro, thai herbs | 16
grilled octopus
green root hummus, crispy chorizo, balsamic ink | 24
tempura cauliflower
black truffle, preserved lemon, harissa| 16
salt and pepper squid
spicy remoulade, fresno chili, lime | 17
local farmer’s market cheeses
house made preserves, rain-forest crackers | 16
foraged mushroom toast
rosemary sherry syrup, herbed chèvre, grilled bread | 12
add | grilled chicken 10 | coho salmon* 14 | grilled prime sirloin* 14
hearts of palm soup
curried chickpea, cardamom oil | 14
baby kale
fresh pear, manchego, pistachio, meyer lemon, mint | 16
butter lettuce & winter citrus salad
radishes, cucumbers, extra virgin olive oil | 14
grilled baby gem
roasted garlic parmesan dressing, crouton, boquerones | 16
butternut cappalletti
hazelnuts, poached quince, amaretti cookies | 26
squid ink tagliatelle
green curry, clams, mussels, spanish octopus | 28
washington wagyu beef burger*
beecher’s cheddar, bacon, beet mustard, arugula | 19
plant based beyond burger
mushroom conserva, roasted garlic aioli | 19
buttermilk fried chicken and waffles
sweet onion jam, chipotle aioli, baby greens | 19
dungeness crab “BLT”
house seed mix, bacon, avocado, salad greens | 22
beer-battered fish & chips
house remoulade, mixed green salad | 18
coho salmon
lobster saffron sauce, fennel confit, truffled parsnip | 26
beet risotto
truffled crème fraîche, pistachio crumble | 24
grilled maitake mushrooms
black garlic tofu, persimmon mustard, house seeds | 16
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
bowl of coffee flour granola with fresh berries | 14
greek yogurt, cocoa, coconut & honey
warm grain cereal | 15
ancient grains, almonds & steel-cut oats
citrus cured salmon and avocado toast* | 18
sauteéd spinach, poached egg, lemon, romesco
belgian waffle with berries | 17
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 | 19
over medium eggs, tomato, shishito peppers, house-pickled slaw
mad hatcher chicken apple sausage | 9
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 & berries | 8
plant based beyond sausage | 11
house-made refreshers | 7
cherry pomegranate soda
lemon ginger soda
mint bosc pear soda
house juiced blends | 10
red…beet, ginger, orange, carrot
green…cucumber, kale, lemon, pear
yellow…pineapple, lemongrass, fennel
cold-pressed juices | 7
orange
grapefruit
tart cranberry
fonte coffee | 3
espresso | 3.5
latte or cappuccino | 5
teas | 3.5
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
coffee flour granola | 14
greek yogurt, cocoa, coconut, fresh berries
cocoa coffee flour pancakes | 16
fresh berries, yogurt, walnuts, sticky toffee
warm grain cereal | 15
ancient grains & steel-cut oats
belgian waffle | 18
seasonal fruit & berries, vanilla chantilly cream, maple syrup
house-made pastry plate | 10
fresh daily selections
grilled octopus | 24
smoked paprika potato, braised leek, calabrian chile
squid ink tagliatelle | 28
green curry, clams, mussels, spanish octopus
citrus-cured salmon and avocado toast | 18
poached egg, sautéed spinach, lemon, romesco
beer-battered fish & chips | 18
house remoulade, mixed green salad
dungeness crab and avocado “benedict”* | 22
toasted seeds, poached eggs, roasted potatoes
moroccan spice roasted carrots | 16
rich yogurt, chiles, almonds, thai herbs
buttermilk fried chicken and waffles | 21
wild baby greens, maple syrup, house made hot sauce
baby kale | 16
fresh pear, manchego, pistachio, meyer lemon & mint
grilled baby gem | 16
roasted garlic parmesan dressing, crouton, boquerones
butter lettuce & winter citrus salad | 14
radishes, cucumbers, extra virgin olive oil
two eggs cooked as you like them* | 19
chicken sausage, bacon, fried potatoes, bloomsdale spinach
lakehouse chilaquiles | 19
over medium eggs, tomato, shishito peppers, house-pickled slaw
lakehouse wagyu beef burger* | 19
beecher’s cheddar, mushroom conserva, roasted garlic aioli
roasted cauliflower | 16
black truffle, preserved lemon harissa
butternut cappaletti | 26
hazelnuts, poached quince, amaretti cookies
mad hatcher chicken apple sausage | 9
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 & berries | 8
plant based beyond sausage | 11
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
honeynut squash pie | 14
sage, caramel, poached quince, puffed faro, cranberry sorbet
hot chocolate | 14
chocolate cake, espresso meringue, warm chocolate ganache
maple chai spice crème brûlée | 14
vanilla poached cranberries, house made caramel corn
salted caramel pudding | 12
olive oil cake, sour cherry compote, chantilly cream, almond streusel
coconut key lime | 13
citrus sable, lime curd, toasted coconut meringue, coconut lime sorbet
market fresh fruits and berries | 15
with cream if you like…
local farmer’s market cheeses | 16
house preserves, rainforest crackers
sorbet or icecream | $3 per scoop
Chef’s seasonal selections
all draft beer | 6
bartenders choice glass white or red wine | 8
well spirits | 6
specialty cocktails | 8
moroccan spice roasted carrots | 10
rich yogurt, chiles, almonds, thai herbs
chanterelle toast | 10
rosemary sherry syrup, herbed chevre
roasted cauliflower | 10
black truffles
charcuterie and cheese board | 19
daily selection of meats, cheeses, mustard, homemade jam
fries or tater-tots | 6
hand-cut kennebec potatoes
chicken wings | 12
chile hot sauce, bleu cheese aioli
totchos | 14
tater tots, beechers white cheddar beer sauce, bacon, jalapenos
crudite and green, root hummus | 10
fresh cut crudite of seasonal vegetables
prawn cocktail | 16
blue prawns, harissa cocktail sauce
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 | 14
fresh daily fish*
summer vegetables, sautéed spinach, and your choice of daily pasta or mashed yukon potato or hand cut fries | 14
tenderloin filet*
summer vegetables, sautéed spinach, and your choice of daily pasta or mashed yukon potato or hand cut fries | 14
fresh house-made pasta
butter, parmesean cheese | 10
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.
