At The Lakehouse, every dish has a story behind it – and an artisan hand that has touched it.
Join us All Day Sunday & Monday and Tuesday through Friday 3-6pm in the bar or dining room for Happy Hour! Menu includes $10 small plates, $8 wine by the glass and specialty cocktails, $6 well drinks and $2 OFF draft beer.
HOLIDAY HOURS: Christmas Eve: Brunch: 7am – 1pm; Dinner: 2pm – 9pm. Christmas Day: Brunch: 7am – 1pm; Dinner: 2pm – 9pm. New Year’s Eve: Brunch: 7am – 3pm; Dinner: 3pm – 11pm. New Year’s Day: Brunch: 7am – 3pm; Dinner: 3pm – 9pm.
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.
honeynut squash soup
pomegranate syrup, spiced pepitas | 14
grilled spanish octopus
white bean purée, blood orange, wild green-chorizo chimichurri | 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
taylor shellfish farms shigoku oysters*
blood orange, tarragon and pink peppercorn mignonette | 18
roasted brussels sprouts
maple-bacon aioli | 14
octopus salad, sea beans
pickled buddha’s hand, black radish, leche de tigre, coffee flour gremolata | 22
doughnut-fried delicata
goat’s milk ricotta, quince, pomegranate, grape saba, spiced honey | 18
apple salad
caulilini, crème fraiche, wild greens, fennel, autumn caramel, spiced walnuts | 18
mixed green lettuces
cucumber, radish, roasted pear vinaigrette | 16
house-made sage sarde shell pasta
foraged mushrooms, arugula, farm egg, thyme | 21 / 36
rosemary pappardelle
lamb ragu, preserved lemon, dates | 29 / 54
squid ink tagliatelle
prawns, clams, octopus, braised fennel, charred leek, fine herb butter | 34 / 62
slow braised yakima beef short rib
carrot-parsnip puree, maple roasted cipollini onion, foraged mushroom, winter truffle, pickled cranberry | 44 / 80
pure country farms pork chop*
brioche, chanterelle and apple stuffing, sage roasted root vegetables, apple-maple mostarda | 46 / 85
pan roasted sturgeon*
bacon lardon, cabbage, roasted caulilini, gigante bean ragout | 44 / 80
seared alaskan sea scallops*
black garlic puree, caviar lentil, winter greens, squash caponata, toasted seeds | 45 / 82
lamb chops, creamy polenta
roasted brussels and romanesco, winter citrus chermoula, pomegranate seeds | 52 / 85
2 lb bone-in ribeye*
kale, foraged mushroom fricassee, sauce perigourdine | NA / 129
mad hatcher farms chicken for two
roasted brussels, maple roasted carrots, sweet potato mash, apple demiglace | NA / 68
multi-course | market price
available friday and saturday
requires the participation of the entire table
mashed sweet potato | 10
mashed yukon gold potato | 10
creamy polenta | 10
bloomsdale spinach | 10
maple roasted carrots | 10
roasted honey nut squash | 10
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
sage 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 octopus
white bean purée, blood orange, wild green-chorizo chimichurri | 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
lavender honey, hazelnuts, figs | 15
add | grilled chicken 10 | fresh fish* mp | grilled prime sirloin* | 14
honeynut squash soup
pomegranate syrup, spiced pepitas | 14
apple salad
caulilini, crème fraiche, wild greens, fennel, autumn caramel, spiced walnuts | 18
mixed green lettuces
radish, cucumber, roasted pear vinaigrette | 16
house-made sage sarde shell pasta
foraged mushrooms, arugula, farm egg, thyme | 21
rosemary pappardelle
lamb ragu, preserved lemon, dates | 29
washington wagyu beef burger*
beecher’s cheddar, mushroom conserva, roasted garlic aioli | 19
grilled chicken club sandwich
bacon, arugula, avocado, herb aioli, quinoa salad | 18
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, calabrian chili chimichurri, salad or fries | 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 | 12
greek yogurt, cocoa, coconut & honey
warm grain cereal | 13
ancient grains & 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
summmer peaches, maple-candied walnuts, vanilla chantilly cream
lakehouse chilaquiles | 17
over easy eggs, heirloom tomatoes, shishito peppers, house-pickled slaw
mad hatcher chicken apple sausage | 8
avocado | 6
applewood smoked bacon | 8
sliced heirloom tomato | 6
2 farm eggs as you like them | 6
side fresh fruit | 7
goats milk yogurt | 6
roasted pee wee potatoes | 6
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
summer peaches, maple-candied walnuts, vanilla chantilly cream
belgian waffle with seasonal fruits | 16
vanilla chantilly cream, maple syrup
grilled octopus | 24
smoked corn pudding, calabrian chile chimichurri, squid ink
citrus-cured salmon and avocado toast | 15
poached egg, sauteéd spinach, lemon, romesco
mafalde noodles | 28
blue prawns, manila clams, octopus, artichokes, arugula, fire-roasted pepper & saffron broth
dungeness crab and avocado “benedict”* | 22
toasted seeds, poached eggs, roasted potatoes
lauren’s cheese composition | MP
seasonal preparation
grilled gem lettuce | 16
buttermilk dressing, bacon, parmesan
walla walla heirloom tomatoes | 17
basil, aged balsamic, parmesan whip, crispy parmigiano-reggiano
moroccan spice roasted carrots | 15
rich yogurt, chiles, almonds, mint
Lakehouse chilaquiles | 17
over medium eggs, heirloom tomato, shishito peppers, house-pickled slaw
lakehouse wagyu beef burger* | 19
heirloom tomato, chimichurri, white cheddar, kennebec fries
grilled chicken breast sandwich | 18
applewood smoked bacon, white cheddar, avocado, quinoa and grilled vegetable salad
two eggs cooked as you like them* | 17
chicken sausage, bacon, fried potatoes, bloomsdale spinach
ricotta and herb agnolotti | 28
heirloom tomato pomodoro, basil, parmigiano-reggiano
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
roasted pee wee potatoes | 6
side fresh fruit | 7
house-made pastry plate | 10
*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 & mint
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
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.
