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, health insurance, 401K, and extensive education and training for a successful career path.
moroccan spice roasted carrots
rich yogurt, chiles, almonds & mint | 16
curry roasted cauliflower
green apple, herb hummus & kale pesto | 16
deviled eggs
spring pea and avocado mousse & onion conserva | 14
grilled octopus
chorizo aioli, green chickpeas, fennel, celery, lemon & castelvetrano olive | 24
taylor shellfish farms oysters*
half dozen seasonal selects & kiwi cucumber mignonette | 18
summer corn soup
dungeness crab, basil, smoked chili oil | 14
spring asparagus salad
grilled asparagus, spring greens, wild leek and parmesan sauce & hazelnuts | 16
baby lettuces
radish, cucumber, buttermilk herb dressing, bacon, parmesan cheese | 16
smoky house-made sarde shell pasta*
morel mushrooms, yakima corn, parmesan, basil & chard | 21
mafalde noodles
blue prawns, manila clams, octopus, artichokes, arugula, roasted pepper & saffron | 28
slow braised washington beef short rib
potato latke, summer beans, bleu cheese, cabernet sauce | 44
grilled niman ranch pork chop
baby turnips, washington cherries, green mostarda, anson mills scallion & beecher’s cheddar grits | 46
pan roasted halibut
grilled spring onion, pea tendrils, grapefruit & avocado-tarragon vinaigrette | 42
alaskan weathervane scallops
marinated baby beet, farro, romanesco & smoked citrus yogurt | 44
pan seared copper river king salmon
parsley root, english peas, morel mushrooms, bacon & lovage | 62
mad hatcher farms chicken three ways
buttermilk bisquits, lavender honey butter, grilled gem lettuce, bacon mustard vinaigrette, fresno chile hot sauce & smoked blue cheese aioli | 67
22oz beef tenderloin
mashed yukon potatoes, sauteed kale, mushrooms & smoked blue cheese aioli | 115
anson mills grits beechers cheddar | 10
roasted brussels sprouts parmigiano-reggiano, lemon | 8
bloomsdale spinach chile lemon | 8
buttered mashed potatoes | 10
seeded brioche rolls proven bakery with cherry valley dairy butter | 4
chef proprietor | jason wilson
chef de cusine | joel handshuh
general manager | lawrence main
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.
in and out in 45 minutes.
first course choices
moroccan carrots
roasted organic beets
avocado toast
goat cheese toast
second course choices
avocado curry
washington wagyu beef burger
sarde shells
dungeness crab “BL-Heirloom T”
moroccan spice roasted carrots
rich yogurt, chiles, almonds & mint | 16
grilled octopus
chorizo aioli, green chickpeas, fennel, celery, lemon & castelvetrano olive | 24
avocado toast
smoked salmon & radishes | 15
dungeness crab toast
chile, basil & lemon aioli | 18
goat cheese toast
lavender honey, hazelnuts & seasonal fruit compote | 15
deviled eggs
spring pea, avocado mousse & onion jam | 18
add | grilled chicken 10 | roasted chinook salmon 14 | grilled prime sirloin* | 14
summer corn soup
dungeness crab, basil, smoked chili oil | 14
chopped summer garden vegetable salad
farm fresh lettuces, green goddess | 18
baby lettuces
radish, cucumber, buttermilk herb dressing, bacon, parmesan cheese | 16
tuna niçoise*
olive tapanade, haricot vert, potato & quinoa | 28
mafalde noodles
blue prawns, manilla clams, octopus, artichokes, arugala, roasted pepper & saffron | 28
smoky sarde shells
morel mushrooms, yakima corn, parmesan, basil & chard | 21
washington wagyu beef burger*
beecher’s cheddar, mushroom conserva & kale pesto | 19
pan seared pacific cod sandwich
house remoulade & fennel slaw | 18
grilled chicken club sandwich
quinoa, arugula, avocado & herb aioli | 18
avocado & blue prawn curry
corn & coconut broth, roasted vegetables, vadouvan, chilis, fresh herbs | 21
grilled washington prime top sirloin*
watercress salad & french fries | 26
dungeness crab “BL-Heirloom T”
house seed mix, avocado & salad greens | 21
beer-battered fish & chips
house remoulade & watercress salad | 18
plant based beyond sausage
hoagie roll, pepperonatta & house-made mustard, salad greens or fries | 16
house-made refreshers 6 | as a cocktail 10
cherry pomegranate soda
lemon ginger soda
mint bosc pear soda
cucumber mint lemonade
lemon herb ice tea
fresh made juices | 8
red…beet, ginger, orange carrot
green…cucumber, kale, lemon, pear
yellow…pineapple, lemongrass, pepper fennel
a glass of red or white wine
newton chardonnay | 14
willakenzie pinot noir | 15
draft beer | 8
*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
ancient grain porridge, chia & flax bowl | 13
almond milk, berries and stone fruits
express breakfast | 10
seasonal pastry, fresh fruit, choice of juice or brewed coffee
fresh fruits and berries | 10
citrus cured salmon and avocado toast | 15
poached egg, lemon, romesco
belgian waffle | 16
seasonal fruit compote, elderflower maple syrup, vanilla chantilly cream
two eggs cooked as you like them | 16
mad hatcher farms chicken apple sausage, bacon, fried potatoes, sauteed spinach
brioche french toast | 16
seasonal fruit compote, candied walnuts, vanilla chantilly cream
farmers breakfast | 17
hard cooked egg, charcuterie, icebox cheese, quarter pickles, grilled toast
copper river smoked salmon scramble | 21
house-smoked copper river salmon, sliiced scallion
seasonal mushroom omelette | 18
locally faraged morels, arugala, pecorino
socials | 7
grapefruit russian tarragon soda
lemon ginger soda
cherry pomegranate soda
mint bosc pear soda
fresh made juices | 8
red…beet, ginger, orange, carrot
green…cucumber, kale, lemon, pear
yellow…pineapple, lemongrass, pepper, fennel
fonte coffee | 3
espresso | 3
latte or cappuccino | 4
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
ancient grains porridge | 13
chia, flax, quinoa, almond milk, fresh berries
vanilla brioche french toast | 16
seasonal fruit compote, maple candied walnuts, vanilla chantilly cream
cocoa coffee flour pancakes | 16
fresh berries, yogurt, walnuts, sticky toffee
whole grain sourdough belgian waffle | 16
seasonal fruit compote, elderflower syrup, vanilla chantilly cream
bowl of fresh seasonal fruits and berries | 10
grilled octopus | 24
chorizo aioli, green chickpeas, fennel, celery, lemon, castelvetrano olive
summer corn soup | 14
dungeness crab, basil, smoked chili oil
mafalde noodles | 28
blue prawns, manila clams, octopus, artichokes, arugula, roasted pepper & saffron
grilled ahi tuna & quinoa bowl | 28
baby potatoes, soft cooked egg, quinoa, moroccan-spiced carrots, fennel
dungeness crab & avocado “benedict” | 22
toasted seeds, poached eggs, roasted potatoes
copper river smoked salmon scramble | 21
house-smoked copper river salmon, sliced scallion
avocado & blue prawn curry | 21
corn & coconut broth, roasted seasonal vegetables, vadouvan, chilis, fresh herbs
moroccan spice roasted carrots | 15
rich yogurt, chiles, almonds, mint
house-made smoky sarde shell pasta | 18
morel mushrooms, yakima corn, parmesan, basil & chard
lakehouse wagyu beef burger | 19
mushroom conserva, kale pesto, white cheddar kennebec fries
add over easy egg | 3
grilled chicken sandwich | 18
applewood smoked bacon, gem lettuce, avocado, green apple, herb aioli, quinoa salad
two eggs cooked as you like them | 16
chicken sausage, bacon, fried potatoes, bloomsdale spinach
seasonal mushroom omelette | 18
locally faraged morels, arugala, pecorino
mad hatcher chicken apple sausage | 8
applewood smoked bacon | 8
farm eggs as you like them | 4 each
goats milk yogurt | 6
roasted pee wee potatoes | 6
*Our menu changes with the seasons. The website may not always reflect the most recent additions.
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, health insurance, 401K, and extensive education and training for a successful career path.
