July 12, 2019 • 6pm
$300/person plus service charge and tax
We would be honored for you to join us for this very special evening. Lightning rarely strikes twice. Experience these treasured wines, along with a coursed dinner pairing by Chef Owner Jason Wilson and Executive Chef Joel Handshuh.
Pret a Boire 2017 Rose Napa Valley
Richard G Peterson 2005 Brut Rose Napa Valley
Coup de Foudre 2017 Sauvignon Blanc Napa Valley
Richard G Peterson 2016 Pinot Noir Santa Lucia Highlands
Coup de Foudre “Le Gauchiste” 2015 Cabernet Sauvignon Napa Valley
Coup de Foudre 2016 Cabernet Sauvignon Napa Valley
Au Sommet 2015 Cabernet Sauvignon Napa Valley
Amuse Bouche 2015 Pomerol Blend Napa Valley
This exclusive tasting event will feature:
pork belly • pickled strawberries • pastrami brisket • mustard • olive crusted lamb • lobster • nage • smoked watermelon • feta cremeux • bourbon • chicken chicharron • scallop crudo • blackberry anglaise • pinot noir • yakima peach • jalapeño ash • sweetbreads • rainier cherry • parsley root • soufflé • brown butter • parisian pithivier • grilled stone fruits • magnum • honey comb • brut rosé • summer corn ice cream
We would be honored for you to join us for this very special evening.
Please call 425-454-7076 or
BOOK ONLINE for this very special event.
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For the month of July, join us for half off a bottle of EFESTE and a complimentary cheese plate*
regular pricing
EFESTE Feral Sauvignon Blanc $55.00
EFESTE Final Final Red Blend $75.00
pricing after discount
EFESTE Feral Sauvignon Blanc $27.50
EFESTE Final Final Red Blend $37.50
*service charge and tax not included
wines subject to change based on availability
cannot be combined with other offers, promotions or discounts.
Please reference “Date Night” when making your reservation. Bring this (via print out or mobile device) into The Lakehouse to redeem your special offer.
*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.
Ideally situated at the crossroads of three main growing areas, Montagne de Reims, the Vallée de la Marne and the Côte des Blancs, the Domain Laurent-Perrier Estate is part of the 17 Champagne villages ranking in the prestigious ‘Grand Cru’ area.
Join us for this special evening featuring champagnes from Laurent-Perrier, expertly paired with a 10 course meal by Executive Chef Joel Handshuh.
Friday, July 19 at 6:30pm
$200/person plus 20% service charge and tax
Your culinary journey will include:
sturgeon caviar • summer squash • black pepper honey • summer melon • iberico ham • foie gras • wenatche peaches • rosé • elderflower • apricot • spot prawn • trout roe • cocktail • pork cheek • corn pudding • yakima cherry • vintage brut • copper river salmon • peas • morel • grand siècle • watermelon • jalapeño biscuit • cuvée alexandra • demi sec
Substitutions will be politely declined. Allergies will be accommodated where possible. Menu subject to change based on the discretion and whim of the chef.
Enjoy a table side prepared 8-course meal expertly paired with Woodford Reserve whiskeys
Wednesday, June 19 at 6:30pm
$150/person plus 20% service charge and tax
Your culinary journey will include:
tomato tartare • crispy quinoa • spot prawn • scallion • yakima corn panna cotta • jalapeno ash • smoked roe • rye • soft shell crab • heirloom tomato • slab bacon • buttermilk • pork cheek • coleslaw • cornbread • skate wing • brown butter • roasted pepper jam • wagyu zabuton
creamed corn • sarsaparilla • smoky apricot caramel • strawberry powder • double oak neat
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 June, join us for a 3-course menu paired with a bottle from Ross Andrew Winery. Refer to “date night” when making your reservation.
$99/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 fried 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
asparagus, creamy celery root, foraged mushrooms
wild alaskan halibut for two
wild alaskan halibut, green garlic clam chowder, applewood smoked bacon, fennel pollen
SHARED DESSERT COURSE
choice of:
dark chocolate cabernet ganache
white chocolate cardamom sauce, blood orange, hazelnut lace
salted carmel pudding
flourless chocolate cake, sour cherry compote, toasted italian meringue, coco nib
SHARED BOTTLE
choice of:
Pinot Gris, Celilo Vineyard
or Glaze, Cabernet Sauvignon
*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 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
In addition to our regular brunch menu, the following items will be available:
savory
wild alaskan halibut, green garlic clam chowder, apple wood smoked bacon, fennel pollen | 44
grilled spring lamb*, pistachio, english peas, young carrots, mint, ras el hanout | 49
smoked salmon eggs benedict*, grilled asparagus | 19
prime filet mignon eggs benedict*, grilled asparagus | 14
pacific northwest quiche, smoked salmon, chive, nettles | 14
wild mushroom quiche, caramelized onion, gruyère, fines herbs | 14
sweet
strawberry almond bread pudding, vanilla chantilly whipped cream | 14
maple pecan cinnamon rolls | 14
meyer lemon yogurt panna cotta, shortbread, berry compote | 12
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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 24 • 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 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.
