Upcoming Events

Happy New Year


New Year’s Eve: Brunch 7am-2pm; Dinner 4-10pm
New Year’s Day: Brunch 7am-4pm; Dinner 4-9pm

 

SMALL PLATES AND APPETIZERS
maine lobster profiteroles
| watercress, sauce américaine 26
big eye tuna crudo | taggiasca olive oil, celery root puree, blood orange & calabrian chile 22
dungeness crab cake lettuce wrap | charred lime, grilled avocado, cucumber, coriander 26
grilled portugese octopus | green hummus, chorizo, balsamic ink sauce 24
tempura maitiake mushrooms | black truffle silken tofu sauce, persimmon mustard 19
silver bell oysters | champagne mignonette, smoked salmon roe & cucmber 28
deviled eggs | horesradish, dill, roasted beets, smoked bacon 18

 

3 COURSE DINNER $74
Your Choice of Three

 

STARTERS
butternut squash soup | chestnut pear dumplings, maple granola
red curry roasted heirloom carrots | rich yogurt, chiles, mint, almonds
roasted squash salad with grilled apples and pears | endive, pomegranate dressing, sage
grilled gem letttuces | cucumber, radish, white cheddar, buttermilk herb dressing
buffalo fried cauliflower | herb blue cheese dipping sauce, sultana puree

 

ENTREES
grilled 8oz natural beef tenderloin | black truffle mashed potatoes, buttered carrots & onions
seared & roasted chinook salmon | lobster saffron sauce, white truffle cauliflower
miso glazed alaskan black cod | wagyu beef dashi, shitake mushrooms, tender cabbage, edamame
chanterelle mushroom risotto | sage, mulled wine apples, baby kale
grilled moulard duck breast | spiced squash grits, cranberries, duck leg quinoa stuffing

— add butter poashed lobster tail OR seared hudson valley foie gras   38

 

DESSERTS
hot chocolate | chocolate cake, espresso meringue, warm chocolate ganache
coconut key lime | citrus sable, lime curd, toasted coconut meringue, coconut lime sorbet
maple chai spiced crème brûlée | vanilla poached cranberries, house made carmel corn
salted caramel pudding | olive oil cake, sour cherry compote, chantilly cream, almond streusel
local farmer’s market cheeses | house preserves, rainforest crackers

 

SIDES
black truffle mashed potatoes | sauteeed spinach with lemon and chile | white cheddar grits | buttered kale | roasted roots vegetables 10

 

 MAKE A RESERVATION »

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. To make that possible, a 20% service charge is included on each check. The Lakehouse retains 100% of the service charge.

Christmas at The Lakehouse


Christmas Eve & Christmas Day:
Brunch: 7am–2pm / Dinner: 4pm–9pm

 

SMALL PLATES AND APPETIZERS
broiled & stuffed seckel pears |  dolce gorgonzola, chorizo 18
deviled eggs | white truffle, smoked salmon roe 16
artisian charcuterie | cheeses & pickles with grilled miche toast 20
buttermilk fried cauliflower | with black truffle & preserved lemon 18
dungeness crab cakes | spicy cucumber & radish, basil aioli 22
parker house rolls |  salted wildflower honey butter  5

 

THREE COURSE DINNER
$74 | your choice of three courses

 

SALADS
roasted squash salad | winter greens, grilled apple and pears, pomegranate dressing
butter lettuce and endive citrus salad | shaved radishes, winter citrus, parmesan
pumpkin soup | truffled parsnip flan, maple granola

 

ENTREES

niman ranch prime rib |  truffled mashed potatoes, buttered kale, beet mustard, cabernet sauce
seared Atlantic scallops |  meyer lemon tarragon risotto, curried pumpkin & pomegranate
winter vegetable “Pot Pie” | with Beecher’s white cheddar, chanterelle mushrooms, herb crust
seared & roasted chinook salmon |  lobster saffron sauce, cauliflower, creamed leeks

 

DESSERTS

chocolate ganache cake |  winter citrus meringue, salted caramel, brandied cherries
pumpkin cheesecake |  cranberry compote, spiced graham crumble, chai tea ice cream
roasted caramel apple |  vanilla spice custard cake, mulled wine ice cream,
butterscotch pudding parfait | huckleberries, lemon almond olive oil cake, chantilly

 

MAKE A RESERVATION »

 

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. To make that possible, a 20% service charge is included on each check. The Lakehouse retains 100% of the service charge.

Don’t forget your Holiday Bonus


Holiday Bonus

Dine at any Revelers Club location this holiday season & receive a one-time $50 bonus when you spend $175 or more on food and beverage*.

When you dine and spend more than $175* with us between November 29 & December 31, as a Revelers Club member you will receive a one-time $50 reward bonus to redeem in January 2020. The bonus will automatically load to your account on January 1, 2020 for redemption through January 31, 2020. This is in addition to your earned loyalty points. *Total is on food and beverage only and excludes service charge and tax.


Revelers Club Properties

Aerlume
near Pike Place Market

AQUA by El Gaucho
Pier 70, Seattle

El Gaucho Bellevue
City Center Building

El Gaucho Portland
Benson Hotel

El Gaucho Seattle
Belltown

Inn at El Gaucho
Belltown

The Lakehouse
W Hotel, Bellevue

Miller’s Guild
Hotel Max, Seattle

Walla Walla Steak Co
Walla Walla

El Gaucho Tacoma
Downtown

Eritage Resort
Walla Walla

Civility & Unrest
W Hotel, Bellevue

Crossbuck Brewing
Walla Walla

Happy Thanksgiving


Thanksgiving

Join us Thursday, November 28
11am-8pm

 

SMALL PLATES AND APPETIZERS
sweet potato croquettes | pickled cranberry, rosemary chèvre   18
deviled eggs | white truffle, smoked salmon roe   16
roasted honeynut soup | crème fraîche, coffee flour granola   12
charcuterie & cheese board | house made pickles and mustards   21
fresh oysters on the half shell | pomegranate mignonette   22
dungeness crab cakes | spicy remoulade, cucumber radish and buttermilk dressing   24

 

THREE COURSE DINNER | 74
please choose one of each: salad | entree | dessert

 

SALADS
roasted squash salad | autumn greens, pumpkin seeds, sage
apples & pears with autumn herbs | smoked blue cheese, walnuts, endive
grilled romaine caesar salad | brioche croutons, parmesan roasted garlic dressing

 

ENTREES
organic turkey classicly roasted with sage brown butter gravy | mashed potatoes, green bean casserole, cranberry chutney, apple brioche stuffing
niman ranch prime eye of rib | mashed potatoes, foraged mushrooms, creamed horseradish, sautéed kale

 

DESSERTS
deep fried apple pie | walnut streusel, cinnamon chantilly cream
classic pumpkin pie | puffed farro, sage caramel, cranberry sorbet
warm chocolate brownie sundae | salted caramel ice cream, cherries

 

SIDES | 10
cranberry chutney | green bean casserole | apple stuffing | mashed potatoes | roasted root vegetables | roasted brussels sprouts

 

MAKE A RESERVATION »

 

A 20% service charge is included on each check. Lakehouse retains 100% of the service charge. Our professional service team receives industry leading compensation.

Meet the GM: Chris LeRoy, The Lakehouse Bellevue


Chris Leroy

 

As general manager of The Lakehouse Bellevue, Chris LeRoy brings a deep understanding and respect for the restaurant’s farming partners. When he isn’t in the restaurant, he is tending his own farm in Carnation, WA and frequently showcases his herbs and flowers in the restaurant’s bar menus and decor.

Chris has been part of the Fire & Vine Hospitality family since 2006 at El Gaucho Bellevue and the former Seattle-based Troiani. He briefly left to help open and lead the bar at Il Terrazzo Carmine’s Bellevue location but returned when he heard about the new Fire & Vine Hospitality partnership. “I came to The Lakehouse when I heard that Chad and Jason joined forces. With Jason’s amazing food and the over-the-top hospitality of El Gaucho, I knew it was going to be my new home.”

Since the June 2017 opening, Chris has managed The Lakehouse bar program and was eventually promoted to assistant general manager. In October 2019, he became general manager for both The Lakehouse and Civility & Unrest. He is known for his hard work ethic and his love of numbers. He was a Theoretical Math major at the University of Washington and brings a unique blend of data analysis and dedicated guest service to his role as general manager.

Chris and his wife, Serina, met in the restaurant industry and now share their love of farming and animals. In addition to caring for several horses, they have a Malamute/Akita mix named Loki and a cat named Sypher. Outside of farm work, Chris likes to spend his free time sailing his boat and snowboarding in the mountains. He has an affinity for big Italian red wine, rich Kentucky bourbon and loves pasta. Join Chris at The Lakehouse to find out more about our new general manager and resident farmer.

Let’s Split a Bottle


Gamache

Enjoy select bottles of Gamache wines in October for half off.*

regular pricing
Gamache Boulder Red 2015 $50
Gamache Heritage Cabernet Sauvignon $126

pricing after discount
Gamache Boulder Red 2015 $25
Gamache Heritage Cabernet Sauvignon $63

*Service charge and tax not included. Wines subject to change based on availability, cannot be combined with other offers, promotions or discounts.

Seattle Restaurant Week


Seattle Restaurant Week

October 27 – November 7 • Sunday through Thursday
Dinner: 3 courses for $35

DINNER

FIRST COURSE
Choice of

mixed garden salad

radish, cucumber, fresh herbs

pear salad

watercress, crème fraîche

honeynut squash soup

pumpkin seed granola

 

SECOND COURSE
Choice of

glazed pork loin

sliced apples, pumpkin puree

basil sarde pasta

heirloom tomato pomodoro, parmigiano reggiano

cider roasted chicken breast

roasted root vegatables

 

 

DESSERT COURSE
Choice of

ice cream sandwich

vanilla ice cream, coco nib, chocolate chip cookie

apple bar

sage, cinnamon

cheese

rainforest crackers, jam

 

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.

Service charge and tax not included. Seattle Restaurant Week menu is subject to change based on availability and may not be combined with other offers or discounts. Splitting and substitutions will be politely declined.

The Chef’s Market Tasting Menu


HOSTED BY CHEF JASON WILSON

Join us for a night to remember featuring a 9-course menu from Chef Jason Wilson, paired with beverage selections from around the world.

Friday, Sept. 27, 2019 • 6pm
$180/person plus tax*
*price includes service charge

Make a Reservation

Your culinary journey will include:
geoduck • congee • ginger • shallot • tartare • heirloom tomato • horseradish • rye cracker • pickled gherkins • flan • truffle • dungeness crab • neah bay black cod • sea vegetables • chanterelles • duck • blackberries • cheddar grits • arugula • badger flame beets • niman ranch prime new york • pastrami • shortcake • verbena sorbet • tonka bean • olives

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

Must be 21 to attend. Promotional offers and Revelers Rewards cannot be redeemed for this event. 

Let’s Split a Bottle!


Enjoy select bottles of Hand of God wines in September for half off.

regular pricing
Estate Cabernet Franc $60
Estate Malbec $60
Fingerprint Series ‘Red Blend’ $134

pricing after discount
Estate Cabernet Franc $30
Estate Malbec $30
Fingerprint Series ‘Red Blend’ $67

*Service charge and tax not included.
Wines subject to change based on availability, cannot be combined with other offers, promotions or discounts.

Chef’s Tasting Menu – Aug. 30th


Join us for a night to remember featuring a 9-course menu from Chef Jason Wilson, paired with beverage selections from around the world.

August 30, 2019 at 6pm
$115/person, plus 20% service charge and tax

Make a Reservation

Your culinary journey will include:
serrano ham • candied olives • cuttlefish • eggplant • chawanmushi • preserved cherry • brioche • cognac • maine lobster • wenatchee peaches • sweet peas • chablis • foie gras • toasted grains • trout roe • labneh • dungeness crab • heirloom tomatoes • pickled strawberries • sake• truffle • verbena • sea breeze farms duck • yakima summer corn • chanterelles • pinot nero • chocolate • blackberries • hazelnut

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