APPETIZERS

HUMMUS ~ crispy house made taro chips - 7.5

FALAFEL ~ croquettes of crispy fried seasoned ground chickpeas; tzatziki sauce – 7.5

THAI CHICKEN ~ tempura batter fried chicken breast pieces with Thai chili sauce and cilantro – 8.5

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

CRAB CAKES ~ Dungeness and Snow crab, roasted corn, shallots, chives, bell pepper, and panko, then French fried; spicy poblano pepper 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, 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

EMORY’S GARLIC CHEESE BREAD ~ 5.5

SOUPS & STARTER SALADS

CLAM CHOWDER or DAILY SOUP ~ cup – 4.5 / bowl – 6.5

CLASSIC FRENCH ONION SOUP ~ bowl – 8.

CAESAR SALAD ~ romaine lettuce, seasoned croutons, parmesan cheese; house made dressing – 7.

SPINACH SALAD ~ spinach, tomato, bacon, mushrooms, almonds, parmesan cheese; house honey mustard dressing – 7.

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

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

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

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

PIZZA & CALZONES

~House-made pizza cooked in our Wood Stone oven at 600 degrees. Great to share as a starter.
Any pizza can be made into a calzone upon request.

MARGHERITA ~ Roma tomatoes, mozzarella cheese, extra virgin olive oil, roasted garlic, basil, kosher salt, pepper – 13.5

PEPPERONI ~ pepperoni, red sauce, mozzarella cheese – 13.5

PALERMO ~ pepperoni, salami, Italian sausage, olives, onions, mushrooms, red sauce, mozzarella cheese – 14.5

NEOPOLIS ~ mushrooms, Italian sausage, garlic, rosemary, red sauce, gruyere and mozzarella cheeses – 14.5

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

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

CHARCUTERIE ~ prosciutto, salami, Andouille sausage & Italian sausage, red sauce, mozzarella & parmesan cheeses – 15.5

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

SALADS, SANDWICHES

~served with house french bread and seasoned olive oil

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

MAHI MAHI TACO SALAD* ~ romaine lettuce, green cabbage, warm black beans and cilantro tossed in house chipotle ranch dressing, topped with blackened Mahi Mahi; garnished with diced tomato, avocado corn salsa, pico de gallo, sour cream, and crisp tortilla chips – 16.5

SAUTÉED SEAFOOD CAESAR SALAD ~ romaine lettuce topped with shrimp, scallops, calamari, salmon, cod, and claims sautéed with olive oil, white wine, and seasonings; finished with house caesar dressing, croutons, Roma tomatoes and parmesan cheese - 23.

DUNGENESS CRAB & SHRIMP SALAD* ~ 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}

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

LAKE HOUSE GARLIC CHEESE FRENCH DIP* ~ slices of slow roasted beef on a garlic cheese french roll; au jus and french fries – 15.5

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

DINNER FEATURES

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 market vegetables – 22.

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

CAPELLINI with PRAWNS & SCALLOPS, PROVENÇE ~ 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 – 25.

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

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 market vegetables – 23.5

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

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

BRAISED AUSTRALIAN LAMB SHANK ~ meaty lamb shank braised with onions, celery, carrots, garlic, and rosemary until fall-off-the-bone tender, finished with an herbed tomato ragout; garlic mashed potatoes and market vegetables – 26.5

TENDERLOIN of BEEF BOURGUIGNON ~ pieces of tenderloin steak braised with onions, mushrooms, shallots, bacon, and herbs in a rich red wine and cognac enhanced demi-glace; garlic mashed potatoes and market vegetables – 23.

AMERICAN KOBE WAGYU TOP SIRLOIN* ~ char-grilled 10oz baseball cut top sirloin from Snake River Farms in Idaho; baked potato and market vegetables – 32.

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

FILET MIGNON* ~ 8oz center cut beef tenderloin presented over a crostini, finished with a Marsala and red wine demi-glace; baked potato and 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.

{ITEMS & PRICES SUBJECT TO CHANGE}