Upcoming Events

Gorman Winery


Date Night with Gorman Winery

GORMAN WINERY DATE NIGHT

For the month of October, join us for a 3-course menu paired with a bottle from Gorman Winery. Refer to “date night” when making your reservation.


SHARED FIRST COURSE CHOICES

moroccan spice roasted carrots
rich yogurt, chiles, almonds, mint

curry roasted cauliflower
herb hummus, kale pesto, green apple

SHARED SECOND COURSE CHOICE OF
mad hatcher farms chicken three ways
buttermilk biscuits, lavender honey butter, grilled gem lettuce, bacon mustard vinaigrette, fresno chile, hot sauce & smoked blue cheese aioli

moses lake grass fed skirt steak*
spicy greens, grillled farm vegetables, cabernet sauce, herb salsa verde

porcini sarde pasta
foraged mushrooms, arugula, farm egg, thyme

SHARED DESSERT COURSE CHOICE OF
dark chocolate cabernet ganache
chocolate meringue, smoked bourbon caramel, blackberry-earl grey sorbet

chevre cheesecake
figs, graham crumble, concord grape sorbet, aged balsamic

SHARED BOTTLE CHOICES
The Big Sissy, Chardonnay, Columbia Valley, WA
Zachary’s Ladder, Red, Red Mountain, WA

$149/per couple*
service charge and tax not included
menu subject to change

*A 20% service charge is included on each check. 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.

MAKE A RESERVATION
OR CALL 425.454.7076

Please reference “Date Night” when making your reservation. Bring this (via print out or mobile device) into The Lakehouse to redeem your special offer.

Seattle Restaurant Week


 

Join us for Seattle Restaurant Week
October 21 – November 8 • Sunday through Thursday
Two-course lunch for $18 & Three-course dinner for $33

LUNCH

FIRST COURSE
Choice of
mixed garden salad

raddish, cucumber, verjus

corn soup

basil, smoked chili oil

SECOND COURSE
Choice of

grilled chicken sandwich

herb aioli, white cheddar

squash ravioli
heirloom tomato pommodoro, basil, parmesean

 

DINNER

FIRST COURSE
Choice of
mixed garden salad

raddish, cucumber, verjus

apple salad

watercress, creme fraiche

corn soup

basil, smoked chili oil

 

SECOND COURSE
Choice of

slow braised yakima beef short rib

roasted root vegetables, pumpkin puree

squash ravioli

heirloom tomato pommodoro, basil, parmesean

pork tenderloin

anson mills grits, squash, pear

 

DESSERT COURSE
Choice of

ice cream sandwich

vanilla ice cream, coco nib, chocolate chip cookie

apple bar

cinnamon, sage

cheese

rainforest crackers, pear

Introducing Fire and Vine Rose


This light and refreshing wine is a great summer sipper

Fire & Vine Rose at The Lakehouse

We are celebrating the arrival of long sunny days with the release of a new summer sipper.  Fire & Vine Rosé is now available by the glass, bottle or retail at each of our Fire & Vine Hospitality locations.  The 2017 blend of California Chenin Blanc with a touch of Syrah was selected for its light, refreshing nature and beautiful bouquet.

Lee Spires, director of the Fire & Vine Hospitality Wine Syndicate, is always looking for special vintages to include as a private label for our restaurants.  “We started this program with the El Gaucho 20 year anniversary blend in 2017 and then added the Revelers Red in 2018. I wanted to add something special for the summer and this Rosé fits beautifully with the flavors of the season.”

Lee recommends pairing the Fire & Vine Rosé with fresh summer dishes including Dungeness crab, oysters and ahi poke but says it is also just perfect for sipping while sitting on the porch enjoying these beautiful Pacific Northwest summer days. #Roséallday!

Available at:
AQUA by El Gaucho, El Gaucho Bellevue, El Gaucho Portland, El Gaucho Seattle, El Gaucho Tacoma, The Lakehouse, Miller’s Guild

Meet Joel Handshuh, Executive Chef


Joel from The Lakehouse in Bellevue, WA

Joel Handshuh’s favorite quote perfectly expresses what he loves about being a chef: “He who works with his hands is a laborer, he who works with his head and his hands is a craftsman, he who works with his head, his hands and his heart, is an artist.” -St. Francis of Assisi. Chef Joel says that cooking allows him to creatively express himself in a way that provides an immediate and tactile response. “Providing happiness for others through food is a feeling I have yet to match,” he says. Since joining us at The Lakehouse Bellevue in November 2017, Joel has been delighting guests with that creativity and passion.

Originally from Palm Springs, CA, Joel began his culinary career while attending the University of Arizona. His time at the Tubac Country Club gave him his first taste in fine dining and he fell in love with the culinary arts and began pursuing it full time. He briefly moved back to Palm Springs and worked for the Purple Palm where he met his first mentor who taught him about the nuance and dedication required to succeed in this field. Joel spent most of his culinary career in San Diego at the Grand Del Mar working in Amaya and the acclaimed fine-dining restaurant Addison. During his tenure, the Grand Del Mar earned Forbes 5 star ratings for three consecutive years and was recognized as top luxury hotel in the US.
Joel wanted to expand his culinary horizons and moved to Seattle. “I knew I wanted to be somewhere with strong food integrity and a diverse restaurant scene.” He joined former French Laundry chef, Mark Bodinet at Copperleaf, where he continued to expand his culinary repertoire and was shown how a true farm-to-table restaurant operates in this region. Joel was selected as a personal chef to one of Seattle’s most notable high net worth individuals and during the two and a half years in that position, was given exciting challenges and incredible opportunities to travel and develop his skills.

Lakehouse Executive Chef and owner Jason Wilson knew Joel was talented and hoped the two would work together at some point and The Lakehouse provided that perfect opportunity. Joel is excited to be part of a restaurant again and enjoys the “passion of the entire team and commitment to excellence” found at The Lakehouse.

When dining out, Joel’s favorite food to eat is a perfect ribeye or piece of seared fois gras, as well as sushi and In-N-Out Burger. When he cooks at home, he focuses on simple ingredients and trying new flavors and techniques inspired by culinary periodicals, social media and his travels. His favorite exotic cuisine experience was authentic Szechuan food. Joel and his girlfriend, Allison, have a “furry little buddy” named Marley and the four year old dog is the light of their lives. His parents and twin siblings, Kip and Casey, still live in the Palm Springs area and visiting them allows him to enjoy golf and hiking.

Fun fact: Joel was once a contestant and winner on Wheel of Fortune! You don’t need to buy a vowel or solve the puzzle to join Joel and his talented team for breakfast, lunch, brunch or dinner at The Lakehouse in the W Hotel Bellevue.