JOIN US FOR SEATTLE RESTAURANT WEEK
April 7-18 • Sunday through Thursday
Three-course dinner for $35
View Menu
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.
stinging nettle soup
lemon crème fraîche, toasted seeds | 15
grilled spanish octopus
merguez sausage, cucumber | 24
curry roasted cauliflower
apple salsa, green root hummus | 16
moroccan spice roasted organic carrots
rich yogurt, chiles, almonds, thai herbs | 16
local farmer’s market cheeses
house made preserves, rainforest crackers | 16
halibut ceviche
leche de tigre, radish, chicharrone | 19
westtcott bay pacific oysters*
champagne and rhubarb mignonette | 18
foie gras mousse
local greens, mapled rhubarb, seeded waffle | 35
asparagus salad
beet-cured salmon, wild greens, caraway crouton, egg | 18
roasted beet salad
goat’s milk ricotta, pistachio, aged balsamic | 18
baby lettuces
fresh herbs, cucumber, radish, meyer lemon vinaigrette | 15
ricotta gnudi
green garlic, calabrian chile, pancetta | 24 / 42
spring pea agnolotti
soubise, peas | 29 / 54
lemon campanelle
pesto, candied pine nut, pickled spring onion | 28 / 52
squid ink tagliatelle
prawns, clams, octopus, honey mussels, chorizo red pepper broth | 39 / 74
wild alaskan halibut
green garlic razor clam chowder, applewood smoked bacon, fennel pollen | 42
slow braised yakima beef short rib
potato purée, buttered carrots, horseradish-white truffle pesto | 44 / 80
pure country farms pork chop*
white cheddar grits, mustard greens, roasted apple, bourbon whiskey | 46 / 85
king salmon*
fiddlehead fern, cauliflower tabbouleh, sauce vert | 46 / 82
seared alaskan sea scallops*
curried cauliflower purée, brown butter radish, golden raisins, mint | 45 / 82
grilled spring lamb
pistachio, english peas, young carrot, mint & ras el hanout | 52 / 85
2 lb bone-in ribeye*
spring vegetables, garlic-roasted heirloom potato, horseradish cream, chimichurri | NA / 129
mad hatcher farms chicken for two
roasted brussels sprouts, mashed yukon gold potato, buttered carrots, foraged mushroom gravy and house made fresno hot sauce | NA / 68
white cheddar grits | 10
mashed yukon gold potato | 10
bloomsdale spinach | 10
grilled asparagus | 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
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
moroccan spice roasted carrots
rich yogurt, chiles, almonds, cilantro, thai herbs | 16
grilled spanish octopus
merguez sausage, cucumber | 24
local farmer’s market cheeses
house made preserves, rainforest crackers | 16
halibut ceviche
leche de tigre, radish, chicharrone | 19
dungeness crab toast
chile, basil, lemon aioli | 18
avocado toast
smoked salmon, radishes | 15
goat cheese toast
lavender honey, hazelnuts, cranberry | 15
add | grilled chicken 10 | fresh fish* mp | grilled prime sirloin* | 14
stinging nettle soup
lemon crème fraîche, toasted seeds | 15
asparagus salad
beet-cured salmon, wild greens, caraway crouton, egg | 18
baby lettuces
fresh herbs, cucumber, radish, meyer lemon vinaigrette | 15
roasted beet salad
goat’s milk ricotta, pistachio, aged balsamic | 18
lemon campanelle
pesto, candied pine nut, pickled spring onion | 28
ricotta gnudi
green garlic, calabrian chile, pancetta | 24
washington wagyu beef burger*
beecher’s cheddar, mushroom conserva, roasted garlic aioli | 19
buttermilk fried chicken sandwich
house made pickle relish, honey mustard aioli, baby lettuces | 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
vanilla brioche french toast | 16
seasonal fruit, maple-candied walnuts, 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
side 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
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
seasonal fruits, maple-candied walnuts, vanilla chantilly cream
belgian waffle with seasonal fruits | 16
vanilla chantilly cream, maple syrup
house-made pastry plate | 10
fresh daily selections
grilled spanish octopus | 24
merguez sausage, cucumber
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 ‘BLT’ | 22
house seed mix, bacon, avocado, salad greens
open-faced crab cake sandwich | 21
brioche, fennel celery slaw, truffle, meyer lemon
dungeness crab and avocado “benedict”* | 22
toasted seeds, poached eggs, roasted potatoes
roasted beet salad | 18
goat’s milk ricotta, pistachio, aged balsamic
moroccan spice roasted carrots | 16
rich yogurt, chiles, almonds, cilantro, thai herbs
asparagus salad | 18
beet-cured salmon, wild greens, caraway crouton, egg
baby lettuces | 15
fresh herbs, cucumber, radish, meyer lemon 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
spring pea agnolotti | 29
soubise, peas
porchetta sandwich | 19
mustard and pickle aioli, jalapeño, house giardiniera
lakehouse wagyu beef burger* | 19
beecher’s cheddar, mushroom conserva, roasted garlic aioli
buttermilk fried chicken sandwich | 19
house made pickle relish, honey mustard aioli, baby lettuces
lemon campanelle | 28
pesto, candied pine nut, pickled spring onion
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
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
dark chocolate ganache | 14
white chocolate cardamom sauce, blood orange, hazelnut lace
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
butterscotch pudding | 11
banana bread, fresh blueberries, walnut brittle
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
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.
