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 – 13.

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.

PACIFIC NORTHWEST MUSSELS - Asian lemon-lime brodo, Sriracha, sweet soy – 16.

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

AHI TUNA POKE BOWL* - diced Ahi tuna, roasted sweet corn, cucumber, cilantro, red onion and avocado mixed with a spicy vinaigrette, seaweed salad, Sambal; 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

CAESAR SALAD - romaine, lemon garlic croutons, shaved parmesan cheese- 8.

GARDEN GREENS SALAD - mixed seasonal greens, cucumber, tomato, lemon garlic croutons, parmesan cheese; choice of dressing – 8.

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

WEDGE - bibb lettuce, gorgonzola crumbles, scallions, cherry tomatoes, egg; pancetta vinaigrette – 10.

GREEK TABBOULEH - cucumber, tomatoes, barley, feta cheese, Kalamata olive, lemon herb dressing – 8.

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; 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, 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, Rosemary Vinaigrette

SPINACH - mushrooms, bacon, almonds, egg, tomato, parmesan cheese; honey mustard dressing – 14.
with Grilled Chicken Breast – 17.

BISTRO STEAK - romaine, rosemary vinaigrette dressing, tomato, gorgonzola crumbles, lemon garlic croutons, caramelized onions, bleu cheese dressing - 22.

SEAFOOD CHOP CHOP* - romaine and bibb lettuce, fine cut herbs, sweet red pepper, red onion, celery, citrus wontons, Dungeness crab, shrimp; Meyer lemon vinaigrette – 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
Add Bacon – 1.5
Sub Chicken Breast - 1.

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

DINNER FEATURES

Served with artisan bread and seasoned olive oil

ALASKA LONG LINE COD PARMESAN - sustainable line caught cod fillet seared with a panko and parmesan cheese crust, citrus beurre blanc; garlic confit mashed potatoes, fresh market vegetable – 24.5

CRAB ENCRUSTED STEELHEAD - Dungeness and Snow crab, citrus and coconut breading; Brussels sprouts, rainbow baby carrots, bacon gastrique – 29.

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

WILD NORTHWEST SALMON - char-grilled with house seasoning, fried caper beurre blanc; bistro rice pilaf, fresh market vegetable – MP

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

CHICKEN PENNE SALTIMBOCCA - onions, mushrooms, garlic, sage, prosciutto, Marsala wine, cream; parmesan cheese - 23.

WILD PATAGONIAN PRAWN LINGUINE - onions, mushrooms, Roma and sun-dried tomatoes, olive oil, white wine, basil pesto; parmesan cheese - 25.

ANDERSON FARMS LAMB SIRLOIN - 8oz char-grilled, mint cucumber yogurt; garlic confit mashed potatoes, fresh market vegetable – 27.5

MAPLE LEAF FARMS DUCK BREAST - 8oz seared medium rare, pickled bing cherry gremolata, cherry glaze; bistro rice pilaf – 28.

LAKE HOUSE BISTRO STEAK – 8oz char-grilled shoulder tender, green peppercorn and brandy demi-glace; garlic confit mashed potatoes, fresh market vegetable – 24.

SEARED WAGYU CADERA STEAK - 8oz Snake River Farms, Yuzu chimichurri; bacon and chive potato croquette, fresh market vegetable – 31.

WASHINGTON BONE-IN RIBEYE - 16oz char-grilled St. Helens choice grade, fennel and chili flake chutney; parmesan gratin, fresh market vegetable – 38.5

NEW YORK STRIP LOIN STEAK - 12oz char-grilled center cut choice grade, lodge butter; loaded baked potato, fresh market vegetable – 36.

FILET MIGNON* - 8oz char-grilled center cut, lodge butter; loaded baked potato, 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

BAKED POTATO – 6.  /  GARLIC CONFIT MASHED POTATOES – 5.  / RICE PILAF – 5.
FRENCH FRIES – 6.  /  SWEET POTATO FRIES – 8. / TATER TOTS – 8.  / FRESH MARKET VEGETABLES – 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}