View our Chef’s Specials HERE. 

APPETIZERS & SMALL PLATES

BRUSCHETTA FLATBREAD - Roma tomatoes, basil, seasoned olive oil, cheese, balsamic glaze – 13.

ANTIPASTI PLATE - a delicious assortment of artisan cheese, sliced Italian meat, olive and marinated vegetables – 16.

CALAMARI FRITTI -  aioli – 11.5

SHISHITO AGRODOLCE – shishito peppers, cipollini onions, balsamic – 8.

TEMPURA BUFFALO CAULIFLOWER - spicy buffalo sauce, ranch, gorgonzola cheese - 10.

KALBI CHICKEN LETTUCE WRAPS - bean sprouts, carrots, cabbage, rice noodles, snow peas, onions, and Thai sweet chili sauce; lettuce cups – 14.

NORTHWEST MANILA CLAMS - white wine, garlic, and a lemon-herb broth – 17.

TEQUILA LIME MUSSELS - simmered in clam broth with jalapeños, fresh lime, cilantro, cream, tequila and garlic butter – 14.95

HOT CRAB, ARTICHOKE AND CHEESE DIP - crab, chopped onions, artichoke hearts, parmesan cheese and cream cheese; house made flatbread - 15.

AHI TUNA POKE TOWER* - diced Ahi tuna, roasted sweet corn, cucumber, cilantro, red onion and avocado mixed with a spicy vinaigrette, topped with seaweed salad; taro chips - 15.

CRAB CAKES - Dungeness and Alaska Snow crab mixed with scallions, cilantro, coconut milk, egg whites, fresh lime zest, and panko; Thai sweet chili aioli and seaweed salad – 16.

EMORY’S GARLIC CHEESE BREAD - 7.

SOUPS & STARTER SALADS

HOUSE MADE CLAM CHOWDER or HOUSE MADE SOUP - cup – 6.5 / bowl - 8.5

CLASSIC FRENCH ONION SOUP - topped with a crostini and gruyere cheese - 10.5 {bowl}

CAESAR SALAD - fresh romaine lettuce, seasoned croutons, parmesan cheese; house made caesar dressing - 8.

GARDEN SALAD - fresh romaine lettuce, croutons, cucumber, tomato, parmesan cheese; choice of house made dressing - 8.

BLEU CHEESE SALAD - fresh romaine lettuce, bacon, tomato, croutons, gorgonzola cheese; house made bleu cheese dressing - 9.

SPINACH SALAD - fresh spinach, mushrooms, diced tomato, bacon, almonds and parmesan cheese; house made honey mustard dressing - 9.

MIXED ORGANIC GREENS SALAD - mixed greens, seasonal fruit, balsamic glazed walnuts, gorgonzola cheese; house made raspberry vinaigrette dressing - 10.

ROASTED ORGANIC BEET SALAD - chilled roasted beets, mixed greens, red pepper, pumpkin seeds, red onion, and goat cheese; house made rosemary-oregano vinaigrette dressing - 11.

PIZZA

~House made and cooked in our WoodStone oven at 600 degrees. Great to share as a starter.
~Add artisan bread and seasoned olive oil – 4.5

MARGHERITA - Roma tomatoes, seasoned olive oil, basil, kosher salt, house red sauce and fresh mozzarella cheese - 14.

PEPPERONI - house red sauce, mozzarella and provolone cheese – 14.

PALERMO - pepperoni, salami, Italian sausage, olives, onions, mushrooms, house red sauce, mozzarella and provolone cheese – 15.5

GREEK CHICKEN PESTO - chicken, artichoke hearts, Kalamata olives, capers, Roma tomatoes, house red sauce, feta, provolone, and mozzarella cheese; drizzled with basil pesto – 15.5

CHICKEN BLANCO - pulled chicken, prosciutto, fresh spinach, white onions, fresh chili peppers, ground black pepper, house made white sauce, mozzarella and provolone cheese – 15.5

CHARCUTERIE - pepperoni, prosciutto, salami, Andouille and Italian sausage, house red sauce, mozzarella, provolone and parmesan cheese – 17.

AVIGNON - prosciutto, caramelized onions, walnuts, fresh pear, thyme, seasoned olive oil and brie cheese; drizzled with balsamic glaze - 17.

ENTRÉE SALADS

Served with artisan bread and seasoned olive oil
House made salad dressings: Bleu Cheese, Caesar, 1000 Island, Honey Mustard, Ranch, Raspberry Vinaigrette, Sesame-Ginger Vinaigrette, Rosemary Vinaigrette

SPINACH SALAD - house made honey mustard dressing, egg, tomato, bacon, toasted almonds, mushrooms – 14.
with Grilled Chicken Breast – 17.

BISTRO STEAK SALAD - romaine lettuce tossed with house made rosemary vinaigrette dressing, topped with gorgonzola cheese crumbles, tomato, seasoned croutons, caramelized onions and house made bleu cheese dressing - 22.

DUNGENESS CRAB & SHRIMP SALAD* - romaine lettuce, tomato, egg, olives, red pepper, and lemon; choice of house made dressing – 24.
Shrimp Salad – 19.5
Dungeness Crab Salad – 29.5

PUB FARE

Served with French fries
Substitute Sweet Potato Fries or Tater Tots – add 1.
Add artisan bread and seasoned olive oil – 4.5

LAKE HOUSE CHEESEBURGER - 1/3lb Painted Hills Natural Ground Chuck, brioche bun, house sauce, caramelized onions, tomato, lettuce, cheddar cheese, pickles - 15.5
Bacon Cheeseburger – 17.

SMOKED GOUDA CHICKEN SANDWICH - brioche bun, aioli, lettuce, caramelized onions, tomato – 16.

LAKE HOUSE GARLIC CHEESE FRENCH DIP - slow roasted beef on Emory’s Garlic Cheese Bread; au jus – 19.5

FISH & CHIPS - 3 ale tempura-fried Alaska cod fillets; lemon and house made tartar sauce – 19.5

CHEF’S FEATURES

Served with artisan bread and seasoned olive oil

ALASKA TRUE COD PARMESAN* - pan-seared panko and parmesan cheese crusted fresh cod fillet, citrus beurre blanc; garlic confit mashed potatoes and fresh market vegetable - 24.5

CRAB ENCRUSTED STEELHEAD* - Dungeness and Snow crab, coconut milk, mozzarella cheese Brussels sprouts, rainbow baby carrots, bacon gastrique – 30.

CREAMY SEAFOOD RISOTTO* - sautéed prawns, scallops, clams, mussels, fresh seasonal fish, mushrooms and spinach over creamy risotto; crispy crust of panko, parmesan and cheddar cheese - 29.5

WILD NORTHWEST WILD KING SALMON - skin-on King salmon fillet char-grilled with house seasoning, fried caper beurre blanc; bistro rice pilaf, fresh market vegetable - 34.5

CHICKEN DUNGENESS - char-grilled chicken breast topped with our house crab and artichoke blend, finished in the oven, then topped with lemon beurre blanc, toasted almonds and bacon bits; garlic confit mashed potatoes and fresh market vegetable - 26.5

CHICKEN PENNE PASTA SALTIMBOCCA - chicken breast sautéed with fresh onions, mushrooms, garlic, sage, prosciutto, Marsala wine, house seasoning and cream, tossed with penne pasta; parmesan cheese - 23.

WILD PATAGONIAN PRAWN LINGUINE - prawns, onions, mushrooms, Roma and sun-dried tomatoes sautéed in olive oil and white wine with fresh basil pesto, tossed with linguine pasta; parmesan cheese - 25.

BRAISED AUSTRALIAN LAMB SHANK - meaty lamb hind shank braised with onions, celery, carrots, garlic and rosemary until very tender, finished with a rich cabernet pan jus; garlic confit mashed potatoes and fresh market vegetable – 26.5

LAKE HOUSE BISTRO STEAK* - 7.5oz char-grilled shoulder tender sliced and presented with a green peppercorn and brandy demi-glace; garlic confit mashed potatoes and fresh market vegetable – 24.

AMERICAN WAGYU SIRLOIN* - 7.5oz Snake River Farms, mushroom demi-glace, crispy onions; gorgonzola fritter, garlic confit mashed potatoes – 34.

NEW YORK STRIP LOIN with LODGE BUTTER – 12oz char-grilled center cut choice grade New York steak topped with house made compound butter accented with shallots, garlic, thyme, Dijon and horseradish; loaded baked potato and fresh market vegetable – 36.

FRENCH ONION RIBEYE* - 14oz char-grilled choice aged boneless ribeye steak topped with caramelized onions and a gruyere, swiss and parmesan cheese blend; loaded baked potato and fresh market vegetable – 36.

FILET MIGNON* - 8oz char-grilled center cut beef tenderloin topped with house made compound butter accented with shallots, garlic, thyme, Dijon and horseradish; loaded baked potato and fresh market vegetable – 38.

Add Tempura Batter-Fried Prawns to Any Entrée: four – 8.  /  six – 11.
Add Coconut Prawns to Any Entrée: four – 8.  /  six – 11.
Add a Crab Cake to Any Entrée - 8.

Sides & Items To-Go

LOADED BAKED POTATO – 6.  /  GARLIC CONFIT MASHED POTATOES – 5.  / RICE PILAF – 5.
FRENCH FRIES – 6.  /  SWEET POTATO FRIES – 8. / TATER TOTS – 8.  / FRESH MARKET VEGETABLE – 6.
HOUSE ARTISAN BREAD with SEASONED OLIVE OIL – 6. / HOUSE SALAD DRESSING (8oz) – 7.
HOUSE SEASONING SALT (8oz) – 7.; (4oz) – 4. / GROWLERS of BEER – price varies

*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.

{ITEMS & PRICES SUBJECT TO CHANGE WITHOUT NOTICE}