Gluten Free Menu Options

The menu and the information is provided by Emory’s on Silver Lake, in cooperation with the Gluten Intolerance Group (“GIG”), as a service to our customers. Emory’s and GIG assume no responsibility for its use and any resulting liability or consequential damages are denied. Cynthia Kupper, a Registered Dietitian with GIG, prepared this information (which has not been verified by Emory’s.) Our management teams and service staff are not trained on the intricacies of Celiac Disease or gluten intolerance and cannot be expected to provide recommendations or other advice on this issue. Patrons are encouraged to consider the information provided, to their own satisfaction, in light of their individual needs and requirements.

DINNER

GLUTEN FREE STARTERS

Gluten-Free dressings: raspberry vinaigrette, bleu cheese, honey mustard, caesar, 1000 island

Ahi Tuna and Avocado Tower* ~ ahi tuna, avocado, roasted sweet corn, cilantro, red onion pancetta, avocado vinaigrette; spring greens garnish – 13.5

Hot Crab Artichoke & Cheese Dip ~ crab meat blended with chopped artichokes, onions and cheese; served with corn tortilla chips – 12.5

Panang Lettuce Wraps ~ ginger marinated chicken, sweet thai chili sauce, bean sprouts, carrots, snow peas, ginger, rice noodles, red and green onion; lettuce cups – 9.5

Steamed Clams ~ olive oil, white wine and garlic lemon herb broth – 13.5

Hummus & Taro Chips ~ served with crisp taro chips – 7.5

Garden Salad ~ romaine lettuce, cucumber, tomato, parmesan cheese; choice of house made dressings – 6.

Caesar Salad ~ romaine lettuce tossed with caesar dressing, and parmesan cheese – 6.5

Spinach Salad ~ spinach, honey mustard dressing, mushrooms, tomatoes, bacon, almonds, and parmesan cheese – 6.5

Bleu Cheese Salad ~ house made dressing, bacon, tomatoes, and gorgonzola cheese crumbles, tossed with crisp greens – 6.5

Spring Greens Salad ~ mixed greens, raspberry vinaigrette dressing, seasonal fruit, glazed walnuts and gorgonzola cheese crumbles – 7.

GLUTEN FREE CHEF SPECIALTIES

Bistro Steak & Bleu Cheese Salad* ~ romaine lettuce tossed in house bleu cheese dressing, topped with 6oz char-grilled thinly sliced bistro steak; finished with fresh tomato, roasted peppers, red onion and gorgonzola cheese – 16.5

Seasonal Greens Salad with Grilled Salmon ~ mixed greens with raspberry vinaigrette, seasonal fruit, glazed walnuts, and Gorgonzola cheese crumbles topped with a fresh char-grilled salmon fillet – 18.5

Dungeness Crab & Shrimp Salad ~ A bed of fresh romaine lettuce topped with chilled Dungeness crab meat, shrimp, tomato, red pepper, rip olives, hard cooked egg and lemon; choice of house made dressing – 21.

Seafood Mixed Grille Kabobs* ~ jumbo prawns, fresh salmon and Alaskan cod skewered with sweet peppers and onions, char-grilled, and basted with a Miso-Dijon mustard glaze; served with roasted Yukon gold potatoes and fresh market vegetables – 22.5

Wild Northwest Salmon* ~ your server will describe to you the Chef’s preparation and accompaniments – market

Creamy Seafood Risotto ~ prawns, salmon, clams, calamari, seasonal fish, mushrooms and spinach over creamy risotto; cheddar cheese and a pinch of cayenne pepper – 24.

Chicken Breast Chimichurri ~ chicken breast marinated in tequila, lime, cilantro and chicken stock, then broiled; served over a vegetable risotto of cucumber, cilantro, red bell peppers, green onions, and avocado – 17.5

Lake House Bistro Steak* ~ 8oz char-grilled bistro steak presented with a onion and mushroom shop keepers red wine sauce; mashed potatoes and fresh vegetables – 19.5

Tenderloin of Beef Bourguignon ~ pieces of tenderloin steak braised with onions, mushrooms, shallots, bacon and herbs finished in a rich red wine & cognac enhanced demi-glace sauce, garlic mashed potatoes and fresh vegetable – 23.

Filet Mignon a la Rossini* ~ 8oz center cut beef tenderloin is char-grilled, and finished with a marsala and red wine demi-glace; baked potato, and fresh vegetables – 33.

Prime Top Sirloin ~ 8oz baseball cut prime grade top sirloin is char-grilled and presented with a baked potato and fresh market vegetables – 26.5

GLUTEN FREE DESSERTS

Crème Brûlée – 5.75
Chocolate Mousse – 6.50

Items and prices subject to change