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.
roasted honeynut soup
sage crème fraîche, spiced grains | 14
six westcott bay oysters
blood orange and tarragon mignonette | 18
local farmer’s market cheeses
house made preserves, rain-forest crackers | 18
salt and pepper squid
spicy remoulade, fresno chili, lime | 16/24
roasted cauliflower
black truffle | 16
salmon and pork dumplings
citrus shishito ponzu, chiles | 17/26
crispy brussels sprouts
maple bacon aioli | 14
moroccan spice roasted organic carrots
rich yogurt, chilies, almonds, fresh picked herbs | 16
grilled octopus
smoked paprika potato, braised leek, calabrian chile | 24
baby lettuces
pear, radish, spiced pear and black pepper vinaigrette | 16/24
apple salad
endives, whipped blue cheese, honey-walnut vinaigrette, spiced grains | 18
badger flame beets
sherried currants, herbed chèvre, coffee flour granola | 16/24
lemon-rosemary campanelle
braised lamb shank, delicata squash, parmigiano reggiano | 28/51
squid ink tagliatelle
green curry, clams, mussels, spanish octopus | 28/51
foraged mushroom risotto
roasted shallot, sherry pomegranate agrodolce | 24/36
neah bay black cod
white miso, koji marinated mushrooms, swiss chard, kombu broth | 38/69
seared diver sea scallops*
honeynut squash, salsify, pickled cranberry, grains | 45/81
king salmon*
crushed peas, olive and chili tapenade, saffron, preserved lemon | 42/76
certified black angus prime new york steak*
potato purée, buttered kale, foraged mushrooms, demi glace | 61/109
pure country farms bone-in pork chop*
sweet potato gratin, braised greens, maple bourbon apple jus | 42/76
16oz 45 day dry aged prime ribeye*
potato purée, buttered kale, foraged mushrooms, demi glace | 88/159
roasted duck breast*
pumpkin grits, brussels sprouts, duck jus | 42/76
whole mad hatcher farms chicken
mashed potatoes, bacon braised greens, herb roasted root vegetables | NA/69
mashed potato | 10
brussels sprouts | 10
buttered kale | 10
bacon braised greens | 10
herb roasted root vegetables | 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 | 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.
moroccan spice roasted carrots
rich yogurt, chiles, almonds, cilantro, thai herbs | 16
grilled octopus
smoked paprika potato, braised leek, calabrian chile | 24
roasted cauliflower
black truffle | 16
salt and pepper squid
spicy remoulade, fresno chili, lime | 17
local farmer’s market cheeses
house made preserves, rain-forest crackers | 16
chanterelle toast
rosemary sherry syrup, herbed chèvre, grilled bread | 12
add | grilled chicken 10 | coho salmon* 14 | grilled prime sirloin* 14
roasted honeynut soup
sage crème fraîche, spiced grains | 14
apple salad
endives, herbed chèvre, honey-walnut vinaigrette, spiced grains | 18
baby lettuces
pear, radish, spiced pear and black pepper vinaigrette | 16
badger flame beets
sherried currants, whipped blue cheese, coffee flour granola | 16
lemon-rosemary campanelle
braised lamb shank, delicata squash, parmigiano reggiano | 28/51
foraged mushroom risotto
roasted shallot, sherry pomegranate agrodolce | 24/36
squid ink tagliatelle
green curry, clams, mussels, spanish octopus | 28/51
washington wagyu beef burger*
beecher’s cheddar, mushroom conserva, roasted garlic aioli | 19
buttermilk fried chicken and waffles
wild baby greens, maple syrup, house made hot sauce | 19
dungeness crab “BLT”
house seed mix, bacon, avocado, salad greens | 22
plant based beyond sausage
hoagie roll, pepperonatta, salad or fries | 16
steak sandwich
baugette, roasted garlic aioli, wild baby greens, preserved mushrooms, salad or fries | 19
beer-battered fish & chips
house remoulade, mixed green salad | 18
coho salmon
crushed peas, olive and chili tapenade, saffron, preserved lemon | 26
*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
roasted pee wee potatoes | 6
side fresh fruit & berries | 8
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 | 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
belgian waffle | 16
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 | 15
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
badger flame beets | 16
sherried currants, herbed chèvre, coffee flour granola
moroccan spice roasted carrots | 16
rich yogurt, chiles, almonds, thai herbs
buttermilk fried chicken and waffles | 19
wild baby greens, maple syrup, house made hot sauce
baby lettuces | 15
pear, radish, spiced pear and black pepper 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
lakehouse wagyu beef burger* | 19
beecher’s cheddar, mushroom conserva, roasted garlic aioli
roasted cauliflower | 16
black truffle
lemon-rosemary campanelle | 28
braised lamb shank, delicata squash, 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
roasted pee wee potatoes | 6
side fresh fruit & berries | 8
plant based beyond sausage | 10
*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.
For more information on our service charge, please read here.
