Join us for Mother’s Day and enjoy classic brunch items from The Lakehouse menu, plus special a la carte items just for Mother’s Day.
Sunday, May 12
7am-4pm
Special a la carte items include:
wild alaskan halibut • grilled spring lamb, alaskan spot prawns • pacific northwest quiche • wild mushroom quiche • smoked salmon eggs benedict • prime filet mignon eggs benedict • strawberry almond bread pudding • maple pecan cinnamon rolls • meyer lemon yogurt panna cotta
For the month of April, join us for a 3-course menu paired with a bottle from àMaurice. Refer to “date night” when making your reservation.
$149/per couple*
service charge and tax not included
menu subject to change based on seasonality
Please reference “Date Night” when making your reservation. Bring this (via print out or mobile device) into The Lakehouse to redeem your special offer.
SHARED FIRST COURSE
choice of:
moroccan spice roasted carrots
rich yogurt, chiles, almonds, mint
curry roasted cauliflower
apple salsa, green root hummus
SHARED SECOND COURSE
choice of:
mad hatcher farms chicken for two
roasted brussels sprouts, celery root puree, buttered carrots, foraged mushroom gravy and house made fresno hot sauce
slow braised yakima beef short rib for two
asparagus, creamy celery root, foraged mushrooms
king salmon for two
fiddlehead fern, cauliflower tabbouleh, sauce verte
SHARED DESSERT COURSE
choice of:
dark chocolate cabernet ganache
white chocolate cardamom sauce, blood orange, hazelnut lace
butterscotch pudding
banana bread, fresh blueberries, walnut brittle
SHARED BOTTLE
choice of:
àMaurice Night Owl and àMaurice Chardonnay
*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 on sales, health insurance, and extensive education and training for a successful career path.
Join us for a unique dining experience 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, May 10 • 6:30pm
$200/person plus 20% service charge and tax
Your culinary journey will include:
tequila • morels • ramps • razor clams • wood sorrel • tortilla • wild salmon • ancho chili liquor • veal • sopapilla • stone fruit • dry aged beef • chilis • nopales • squash blossoms • chorizo • strawberry • chili relleno • blue corn • huitlacoche • octopus • mango • pineapple • horchata • hibiscus flower • avocado • chive flower • nasturtium • borage • mole • lobster • queso fresco • tres leches • lengua
Substitutions will be politely declined. Allergies will be accommodated where possible. Menu subject to change based on the discretion and whim of the chef.
For the month of May, join us for a 3-course menu paired with a bottle from Sparkman Cellars. Refer to “date night” when making your reservation.
$149/per couple*
service charge and tax not included
menu subject to change based on seasonality
Please reference “Date Night” when making your reservation. Bring this (via print out or mobile device) into The Lakehouse to redeem your special offer.
SHARED FIRST COURSE
choice of:
moroccan spice roasted carrots
rich yogurt, chiles, almonds, mint
curry roasted cauliflower
apple salsa, green root hummus
SHARED SECOND COURSE
choice of:
mad hatcher farms chicken for two
roasted brussels sprouts, celery root puree, buttered carrots, foraged mushroom gravy and house made fresno hot sauce
slow braised yakima beef short rib for two
asparagus, creamy celery root, foraged mushrooms
king salmon for two
fiddlehead fern, cauliflower tabbouleh, sauce verte
SHARED DESSERT COURSE
choice of:
dark chocolate cabernet ganache
white chocolate cardamom sauce, blood orange, hazelnut lace
butterscotch pudding
banana bread, fresh blueberries, walnut brittle
SHARED BOTTLE
choice of:
2013 Stella Mae Cabernet Sauvignon blend or Lumiere Chardonnay
*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 on sales, health insurance, and extensive education and training for a successful career path.
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
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.
Join us for Seattle Restaurant Week
April 7 – 18 • Sunday through Thursday
Three-course dinner for $35
FIRST COURSE
Choice of
mixed garden salad
radish, cucumber, fresh herbs
asparagus salad
watercress, balsamic
pea soup
lemon crème fraîche, crispy bacon
SECOND COURSE
Choice of
saint helens flank steak
celery root, asparagus
cheese tortellini
young vegetables, brodo
roasted chicken breast
potato purée, vegetable gratin
DESSERT COURSE
Choice of
ice cream sandwich
vanilla ice cream, coco nib, chocolate chip cookie
citrus and blood peach fruit bar
honey graham crust, lavender chantilly cream
beehive espresso cheese
Join us for a night featuring Woodinville Whiskey, expertly paired with a 10-course menu from Chef de Cuisine Joel Handshuh.
Friday, March 8 at 6:30pm
$200/person plus 20% service charge and tax
A sneak peek into the culinary journey:
Hudson Valley Foie Gras • Atlantic Monkfish • Kurobuta Pork Belly • Veal Breast • Spanish Octopus • Green Garlic • Spring Wild Onions • Oregon Lamb • Alaskan Halibut • Veal Sweetbreads • Stinging Nettles • Smoked Salmon • Beef Tartare • Aged Duvall Cheddar Cheese • Valrhona Chocolate
Substitutions will be politely declined. Allergies will be accommodated where possible. Menu subject to change based on the discretion and whim of the chef.
For the month of March, join us for a 3-course menu paired with a bottle from Amavi Cellars or Basel Cellars. Refer to “date night” when making your reservation.
$149/per couple*
service charge and tax not included
menu subject to change based on seasonality
Please reference “Date Night” when making your reservation. Bring this (via print out or mobile device) into The Lakehouse to redeem your special offer.
SHARED FIRST COURSE
choice of:
moroccan spice roasted carrots
rich yogurt, chiles, almonds, mint
curry roasted cauliflower
apple salsa, green root hummus
SHARED SECOND COURSE
choice of:
mad hatcher farms chicken for two
roasted brussels sprouts, mashed yukon gold potato, buttered carrots, foraged mushroom gravy
and house made fresno hot sauce
slow braised yakima beef short rib for two
potato purée, buttered carrots, horseradish-white truffle pesto
king salmon for two
bacon lardon, mustard, preserved lemon, and olive tapenade
SHARED DESSERT COURSE
choice of:
dark chocolate cabernet ganache
white chocolate cardamom sauce, blood orange, hazelnut lace
butterscotch pudding
banana bread, fresh blueberries, walnut brittle
SHARED BOTTLE
choice of:
Amavi Cellars Cabernet Sauvignon
Basel Cellars Sémillon
*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 on sales, health insurance, and extensive education and training for a successful career path.
Join us for a night of Champagne featuring Veuve Cliquot, and Moët et Chandon, expertly paired with a 10-course menu from Chef de Cuisine Joel Handshuh.
Saturday, February 16 at 6:30pm
$200/person plus 20% service charge and tax
A sneak peek into the culinary journey:
veuve cliquot • polenta • caviar • crème de cassis • lovage • celery heart • bubbles • hickory smoke • brut champagne • pumpkin chawanmushi • mussels • curry • perigord truffle • duck breast • dry aged strip loin • black trumpet mushrooms • bergamot • hibiscus • beetroot • nettle • foie gras • pistachio pain perdu • huckleberry • white chocolate • honeycomb • tangerine • bee pollen • marcona almond • elderflower • salt • passionfruit • marmalade • rosé • dom ‘06*
Substitutions will be politely declined. Allergies will be accommodated where possible. Menu subject to change based on the discretion and whim of the chef.
Thanksgiving dinner menu is offered from 4-8pm. The restaurant is open with regular menu service 6am-3pm (closed from 3-4pm).
SMALL PLATES AND APPETIZERS
twice baked sunchokes
bacon, gruyere, chives 18
deviled eggs
smoked salmon roe 16
roasted honeynut soup
sage creme fraiche 12
freshly baked seeded brioche
salted cherry valley butter 5
SALADS
roasted squash salad
autumn greens, pumpkin seeds, sage 18
fresh and grilled apple and pear
endive, blue cheese, walnut, pomegranate 16
ENTRÉES
turkey in three preparations
green bean casserole, cranberry chutney, green apple, chanterelle stuffing 45 | 82 | 165
niman ranch prime eye of rib
mashed potatoes, horeseradish, sautéed kale 52 | 90 | 175
DESSERTS
pecan pie
maple bourbon ice cream, caramel sauce 17
honeynut squash cheesecake
maple granola, cranberry sorbet 17
