March 29-April 9 Sunday-Thursday
Three course dinner for $35
1st COURSE | Choice of:
Hearts of Palm Soup
with cardamom oil and crispy curried chickpeas
Asparagus Panna Cotta
with asparagus salad and aged balsamic
Mixed Baby Greens Salad
with roasted pear vin
2nd COURSE | Choice of:
Roasted Chicken Breast
with sweet pea puree, pea tendrils and chicken jus
Grilled Short Rib
with potato puree, grilled asparagus and cabernet demi
Root Vegetable Cassoulet
with celery root and fine herbs
3rd COURSE | Choice of:
Ice Cream Sandwich
with vanilla bean ice cream and candied cocoa nibs
Lemon Bar
with elderflower chantilly and citrus olive oil crust
Barely Buzzed Espresso Rubbed Cheese Course
seasonal jam, rainforest cracker
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
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 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
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.
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
A 20% service charge is included on each check. Lakehouse retains 100% of the service charge. Our professional service team receives industry leading compensation.
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.
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.
October 27 – November 7 • Sunday through Thursday
Dinner: 3 courses for $35
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.
Friday, Sept. 27, 2019 • 6pm
$180/person plus tax*
*price includes service charge
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.
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.
August 30, 2019 at 6pm
$115/person, plus 20% service charge and tax
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.
