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.
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
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
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.
