SRIRACHA HUMMUS ~ puréed chickpeas seasoned with Sriracha, cilantro, garlic & cumin; crispy house made taro chips - 7.5

CALAMARI FRITTI ~ dipped in buttermilk and seasoned flour, then flash-fried; house made garlic aioli – 10.5

ASIAN BBQ PORK ~ Chinese hot mustard, ketchup, sesame seeds - 9.5

PANANG LETTUCE WRAPS ~ chopped grilled chicken, bean sprouts, carrots, snow peas, ginger, rice noodles, onions, sThai curry, and spicy sweet chili sauce; lettuce cups - 10.5

FRESH STEAMED NORTHWEST CLAMS ~ white wine, garlic, lemon-herb broth – 14.

TEQUILA LIME PENN COVE MUSSELS ~ fresh local mussels poached with tequila, lime, cilantro, jalapeños, cream and seasonings - 13.

HOT CRAB, ARTICHOKE AND CHEESE DIP ~ baked blend of crab meat, chopped onions, artichoke hearts, parmesan cheese and cream cheese; house made crostinis – 13.5

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

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 Thai sweet chili sauce and seaweed salad – 14.5


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 – 8.

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, and 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 cheese; drizzled with basil pesto – 14.5

BLT ~ garlic aioli, mozzarella, candied bacon pieces, Roma tomatoes, butter lettuce - 14.5

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

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

BACON & DATE FLATBREAD ~ chopped Medjool dates, bacon, Brie and mozzarella cheese; garlic-herb flatbread – 13.5


~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

GREEK SALAD ~ sweet peppers, cucumber, red onion, artichoke hearts, baby pear tomatoes, Kalamata olives and Feta cheese tossed an olive oil and lemon vinaigrette accented with garlic, oregano, and Chef’s seasonings; presented over fresh romaine lettuce – 12.5 {Add seasoned char-grilled chicken breast – 4.  /  chilled Bay shrimp – 4.}

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

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 – 16.5


Dinner features include French bread with house seasoned olive oil and Chef’s accompaniments

NORTHWEST COD, PARMESAN* ~ pinko-parmesan cheese crusted cod fillets are pan-seared and finished with a citrus beurre blanc; Chef’s potatoes and fresh seasonal vegetables - 22.5

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

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

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

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 vegetables – 23.5

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 vegetables – 18.5

PENNE PASTA with CHICKEN, SALTIMBOCCA ~ pieces of chicken breast sautéed with fresh onion, mushroom, garlic, sage, prosciutto, Marsala wine, and cream, tossed with penne pasta and parmesan cheese - 18.5

USDA PRIME TOP SIRLOIN ~ 10oz char-grilled baseball cut top sirloin; baked potato and fresh market vegetables - 32.

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

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 vegetables – 34.

Add Tempura Batter Fried Jumbo Prawns to Any Steak: Four – 8.  /  Six – 11.
Add a Crab Cake to Any Meal: 7.5 each



*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.