SRIRACHA HUMMUS ~ crispy house made taro chips - 7.5

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

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

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 – 9.5

BACON WRAPPED MEDJOOL DATES ~ Medjool dates stuffed with goat cheese and toasted curried pecans, wrapped with bacon and oven-roasted; pure maple and soy syrup – 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

PANANG LETTUCE WRAPS ~ sliced chicken breast, 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 Alaska Snow Crab mixed with scallions, cilantro, coconut milk, egg whites, fresh lime zest, and panko; pan-fried and presented with a sweet Thai chili sauce – 13.5

HOT CRAB, ARTICHOKE AND CHEESE DIP ~ Dungeness and Alaska Snow Crab baked with chopped onions, artichoke hearts, parmesan cheese, and cream cheese; house made crostinis – 12.5



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


CAESAR SALAD ~ romaine, seasoned croutons, parmesan cheese; house caesar 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


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

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

PEPPERONI ~ pepperoni, house red sauce, mozzarella cheese – 13.5

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

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

NEW ORLEANS ~ Cajun-seasoned chicken, Andouille sausage, caramelized onion, roasted red pepper, house red sauce, mozzarella cheese – 14.5

CHARCUTERIE ~ prosciutto, salami, Andouille and Italian sausages, house red sauce, mozzarella & parmesan cheeses – 15.5

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


~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; 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 clams 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, bay shrimp, tomato, hard cooked egg, olives, red pepper, and lemon; choice of house made dressing – 23.

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

PEPPERCORN CRUSTED GORGONZOLA BURGER* ~ 8oz char-grilled premium Wagyu-Angus beef patty on a ciabatta bun with gorgonzola cheese, cracked black pepper, crispy bacon, butter lettuce, pickled red onion, red wine demi-glace and Harissa aioli; 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 include French bread with house seasoned olive oil and Chef’s accompaniments

WILD ALASKA KING SALMON* ~ char-grilled and finished with lemon beurre blanc; garlic mashed potatoes and fresh market vegetable – 27.

PAN-SEARED ALASKA COD, PARMESAN* ~ panko-parmesan cheese crusted cod fillets are pan-seared and finished with a citrus guerre blanc; Chef’s potatoes and fresh market vegetable – 22.

NEW ENGLAND SCALLOPS with BRIE SAUCE ~ scallops are pan-seared in olive oil with Chef’s seasonings and presented with a Brie cheese, white wine, and cream reduction, garnished with chopped bacon, almonds, and parsley; red quinoa and fresh market vegetable – 27.

CRAB CAKES ~ Dungeness and Alaska Snow Crab mixed with scallions, cilantro, coconut milk, egg whites, lime zest, and panko, pan-fried and presented with sweet Thai chili sauce; red quinoa and fresh market vegetable – 26.5

CREAMY SEAFOOD RISOTTO* ~ sautéed prawns, scallops, salmon, clams, cod, mushrooms, and spinach over creamy risotto; crispy crust of panko, parmesan and cheddar cheese – 26.5

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.

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 vegetable – 23.5

CAJUN CHICKEN PIE ~ sautéed chicken, Andouille sausage, sweet pepper, onion, and okra in a rich New Orleans style gumbo sauce; topped with a golden brown puff pastry crust – 17.5

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

TENDERLOIN of BEEF BOURGUIGNON ~ tenderloin and Wagyu sirloin beef braised with onions, mushrooms, shallots, bacon, and herbs in a rich red wine and cognac enhanced demi-glace; garlic mashed potatoes and fresh market vegetable – 21.5

LAKE HOUSE BISTRO STEAK* ~ 8oz char-grilled Bistro steak with a red wine and mushroom demi-glace; garlic mashed potatoes and fresh market vegetable – 22.5

BRAISED AUSTRALIAN LAMB SHANK ~ meaty lamb shank braised with onion, celery, carrots, garlic, and rosemary until fall-off-the-bone tender, finished with a rich cabernet demi-glace; garlic mashed potatoes and fresh market vegetable – 26.5

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

FILET MIGNON* ~ 8oz center cut beef tenderloin presented over a crostini, finished with a Marsala and red wine demi-glace; baked potato and fresh market vegetable – 34.

Add Tempura Batter Fried Jumbo Prawns to Any Steak: Four – 8.  /  Six – 11.

Entrée Accompaniments


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