The Lakehouse Spring Tasting Menu

First Taste of Spring

Join us for a first foray into spring’s bounty featuring a 10-course menu from Executive Chef Joel Handshuh, paired with cocktails by Joe Dietrich, of Civility and Unrest and wines from The Lakehouse cellar.

 

Friday, April 12 at 6:30pm

$200/person plus 20% service charge and tax

Please call 425.454.7076 for reservations

 

Your culinary journey will include:

stinging nettle • champagne • alaskan halibut • chicharrone • rhubarb mignonette • beet • foie gras • cocktail • dungeness crab • suckling pate • black garlic • spring peas • soubise • rosé • pine nuts • honey mussels • fiddlehead fern • sauvignon blanc • spring lamb • ras al hanout • morel mushroom

 

Substitutions will be politely declined. Allergies will be accommodated where possible. Menu subject to change based on the discretion and whim of the chef.