HUMMUS ~ crispy house-made taro chips - 7.5

FALAFEL ~ croquettes of crispy fried seasoned ground chickpeas; yogurt & dill dipping sauce – 8.5

THAI CHICKEN ~ tempura batter fried chicken breast pieces with Thai chili sauce and cilantro – 9.5

PANANG LETTUCE WRAPS ~ chicken, bean sprouts, carrots, snow peas, ginger, rice noodles, red and green onions, with a sweet and spicy thai chili sauce; lettuce cups – 9.5

CRAB CAKES ~ Alaska snow crab and Dungeness crab, roasted corn, shallots, chives, bell peppers and panko; spicy poblano aioli – 13.5

FRIED GREEN BEANS ~ spicy roasted red pepper aioli – 8.5

CALAMARI FRITTI ~ house-made garlic aioli – 10.5

GRILLED TERIYAKI BEEF SKEWERS ~ house marinade of soy, fresh ginger, garlic, sesame oil, rice wine and brown sugar – 10.5

AHI TUNA POKE TOWER* ~ diced Ahi tuna, roasted sweet corn, cucumber, cilantro, red onion and avocado mixed with a spicy vinaigrette; taro chips and seaweed salad – 12.5

FRESH STEAMED NORTHWEST CLAMS ~ white wine, garlic, lemon herb broth – 13.5

HOT CRAB, ARTICHOKE AND CHEESE DIP ~ house-made crostinis – 12.5



CLAM CHOWDER or DAILY SOUP ~ cup – 4.5 / bowl – 7.

CLASSIC FRENCH ONION SOUP ~ topped with a crostini and melted gruyere cheese; bowl – 8.

CAESAR SALAD ~ romaine lettuce, seasoned croutons & parmesan cheese tossed in house-made dressing – 7.

BLEU CHEESE SALAD ~ romaine lettuce, bacon, tomatoes, croutons, gorgonzola cheese and house bleu cheese dressing – 7.

SPRING GREENS SALAD ~ mixed greens, raspberry vinaigrette dressing, seasonal fruit, glazed walnuts and gorgonzola cheese crumbles – 8.

SPINACH SALAD ~ spinach, honey mustard dressing, mushrooms, tomatoes, bacon, almonds, and parmesan cheese – 7.

GARDEN SALAD ~ romaine lettuce, croutons, cucumber, tomato, and parmesan cheese; choice of house-made dressing – 7.

ROASTED ORGANIC BEET SALAD ~ chilled roasted beets, mixed greens, pumpkin seeds, red onion, goat cheese; finished with a lemon and olive oil vinaigrette accented with oregano and garlic – 8.5


~House-made pizza cooked in our Wood Stone oven at 600 degrees. Great to share as a starter.

MARGHERITA ~ Roma tomatoes, mozzarella, olive oil, and basil – 13.5

PEPPERONI ~ pepperoni, tomato sauce and mozzarella – 13.5

PALERMO ~ pepperoni, salami, italian sausage, olives, onions, mushrooms, mozzarella cheese, and tomato sauce – 15.

ITALIAN SAUSAGE and MUSHROOM ~ mushrooms, Italian sausage, garlic, rosemary, gruyere cheese, and garlic aioli – 14.5

PUTTANESCA ~ artichoke hearts, Kalamata olives, capers, and Roma tomatoes, feta and mozzarella cheese; drizzled with basil pesto – 14.5

CAJUN CHICKEN & ANDOUILLE ~ cajun-seasoned chicken, Andouille sausage, caramelized onion, roasted red pepper, mozzarella cheese and tomato sauce – 14.5

CHARCUTERIE ~ linguica, prosciutto, salami, Andouille sausage & Italian sausage with tomato sauce, mozzarella & parmesan cheese – 15.5

AVIGNON ~ prosciutto, caramelized onions, walnuts, fresh pear, olive oil, fresh thyme, and brie cheese – 15.5

CANDIED BLT FLATBREAD SANDWICH ~ seasoned olive oil, candied bacon, bibb lettuce, roma tomatoes and garlic aioli in between our seasoned flatbread – 14.5

CALZONE CORDON BLEU ~ Black Forest ham, pulled chicken breast, creamy Swiss cheese; side of sweet mustard aioli dipping sauce – 15.


~served with house french bread and seasoned olive oil

TUSCAN COBB SALAD ~ romaine lettuce, fresh basil, red onion, gorgonzola cheese, crisp prosciutto ham, and mushrooms, tossed in house balsamic vinaigrette dressing, then topped with avocado, tomato, hard cooked egg, ripe olives, and italian seasoned char-grilled chicken breast slices – 16.5

GREEK SHRIMP SALAD ~ mixed greens, sweet bell peppers, roma tomatoes, red onion, cucumber, kalamata olives and feta cheese tossed in a fresh lemon and olive oil vinaigrette dressings accented with oregano, garlic and seasonings; topped with bay shrimp – 17.5

DUNGENESS CRAB & SHRIMP SALAD ~ fresh romaine lettuce topped with chilled Dungeness crab meat and bay shrimp, then garnished with fresh tomato, hard cooked egg, ripe olives, red pepper, and lemon; choice of house-made dressing – 23.

LAKE HOUSE CHEESEBURGER DELUXE* ~ char-grilled 8oz premium Wagyu-Angus beef patty on a pub bun with house sauce, caramelized onions, sautéed garlic shiitake mushrooms, tomato, onion, lettuce, and cheddar cheese; french fries – 13.5 {with bacon – 14.5}

FISH & CHIPS ~ Alaska cod fillets are dipped in house-made ale batter and french fried; french fries, tartar sauce and cocktail sauce – 16.5

PEPPERCORN CRUSTED GORGONZOLA BURGER* ~ char-grilled 8oz premium Wagyu-Angus beef patty on a pub bun with gorgonzola cheese, cracked black pepper, crispy bacon, red wine demi-glace and Harissa aioli; butter lettuce and pickled red onion; french fries – 14.5

GARLIC CHEESE PRIME RIB FRENCH DIP* ~ slices of warm prime rib beef on a garlic-cheese french roll; au jus and french fries – 17.5


FRESH PAN SEARED ALASKA COD, PARMESAN* ~ panko-parmesan cheese crusted fresh cod fillet is pan-seared and finished with a citrus guerre blanc; served with chef’s potatoes and fresh market vegetables – 22.

WILD ALASKA KING SALMON* ~ your server will advise you of the chef’s seasonal preparation – market price

CREAMY SEAFOOD RISOTTO* ~ prawns, scallops, salmon, clams, cod, mushrooms, and spinach over creamy risotto; topped with a crispy crust of panko, parmesan and cheddar cheese – 26.

ROASTED CHICKEN, BOURDIN semi-boned half chicken is pan-seared and oven-roasted until golden brown, then finished with a roasted garlic and rosemary jus; garlic mashed potatoes and fresh market vegetables – 24.5

CRAB CAKES ~ Alaska snow crab and Dungeness crab meat blended with roasted sweet corn, shallots, chives, bell peppers, and panko, finished with a spicy poblano aioli; bistro rice and fresh market vegetables – 24.

CAJUN SHRIMP & CHICKEN GUMBO ~ sautéed chicken, shrimp, Andouille sausage, sweet peppers, onions and okra, simmered in a rich New Orleans style gumbo sauce; bistro rice – 18.5

CAPELLINI with PRAWNS & SCALLOPS, PROVENCE ~ prawns and scallops sautéed in olive oil with onions, mushrooms, roma tomatoes, thyme, shallots, basil, parsley, white wine and seasonings; tossed with capellini pasta finished with parmesan cheese – 23.

CHICKEN TIKKA ~ pieces of fresh chicken breast meat marinated in yogurt with fresh ginger, cumin, turmeric, crushed red pepper and seasonings, skewered with fresh onions and sweet peppers and char-grilled; curried basmati rice and fresh market vegetables – 18.5

ISLAND PORK T-BONE CHOP ~ 14oz pork T-Bone rib chip marinated in soy, ginger, brown sugar and fresh orange juice, then char-grilled and served with a refreshing mango and papaya salsa and spicy Sriracha tomato sauce; chef’s potatoes and fresh market vegetables – 25.5

AMERICAN KOBE WAGYU TOP SIRLOIN* ~ 10oz baseball cut top sirloin from Snake River Farms in Idaho is char-grilled and presented with a baked potato and fresh market vegetables – 33.

LAKE HOUSE BISTRO STEAK* ~ 8oz char-grilled Bistro steak presented with a red wine and mushroom demi-glace; garlic mashed potatoes and fresh market vegetables – 21.5

TERIYAKI BISTRO STEAK* ~ 8oz Bistro steak marinated in house-made teriyaki sauce is char-grilled and served over fresh stir-fried vegetables; Jasmine rice cakes – 21.5

FILET MIGNON* ~ center cut 8oz beef tenderloin is bacon wrapped, char-grilled, and presented with garlic herb butter; baked potato and fresh market vegetables – 34.

*Consuming raw or undercooked foods fish, shellfish, poultry or beef may increase your risk of food borne illness. Some of our products may contain alcohol that is not completely cooked out.