APPETIZERS

CAULIFLOWER CONTADINO ~ fresh cauliflower sautéed with onions, roasted garlic, capers, sun-dried tomatoes, roasted sweet peppers, fresh basil pesto and red wine; parmesan cheese – 9.

THAI STYLE CHICKEN STRIPS ~ chicken breast strips French fried in house ale-tempura batter, tossed with sweet and spicy Thai chili sauce and fresh chopped cilantro – 9.

CALAMARI FRITTI ~ dipped in buttermilk and seasoned flour then flash-fried; house made garlic aioli – 11.

PANANG LETTUCE WRAPS ~ chopped grilled chicken, bean sprouts, carrots, snow peas, ginger, rice noodles, onions, Thai curry, and spicy sweet chili sauce; lettuce cups - 11.

CAJUN BUFFALO SHRIMP FRITTI ~ small Cajun seasoned shrimp flash-fried, then tossed in spicy buffalo sauce; bleu cheese dip - 11.5

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

TEQUILA LIME PENN COVE MUSSELS ~ poached with tequila, lime, cilantro, jalapeños, cream and seasonings - 13.5

HOT CRAB, ARTICHOKE AND CHEESE DIP ~ baked blend of crab, 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 – 13.5

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 – 15.

EMORY’S GARLIC CHEESE BREAD ~ 6.

SOUPS & STARTER SALADS

CLAM CHOWDER or DAILY SOUP ~ cup – 5. / bowl – 7.

CLASSIC FRENCH ONION SOUP ~ bowl – 8.

CAESAR SALAD ~ romaine lettuce, 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; rosemary vinaigrette accented with oregano – 9.

PIZZA

~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 – 13.95

PEPPERONI ~ pepperoni, house red sauce, mozzarella and provolone cheese – 13.95

PALERMO ~ pepperoni, salami, Italian sausage, olives, onions, mushrooms, house red sauce, mozzarella and provolone cheese – 14.95

GREEK CHICKEN PESTO ~ chicken, artichoke hearts, Kalamata olives, capers, Roma tomatoes, house red sauce, feta and mozzarella cheese; drizzled with basil pesto – 14.95

CHARCUTERIE ~ pepperoni, prosciutto, salami, Andouille and Italian sausage, house red sauce, mozzarella, provolone and parmesan cheese – 15.95

AVIGNON ~ prosciutto, caramelized onion, walnuts, pear, olive oil, fresh thyme, brie cheese – 15.95

CHEF’S SPECIAL PIZZA ~ your server will advise you of the daily selection - MP

ENTRÉE SALADS, SANDWICHES, ETC.

~Entrée salads 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 strips - 17.

FISH TACO SALAD* ~ romaine lettuce, cabbage, warm black beans and cilantro tossed in house chipotle ranch dressing, topped with blackened Alaska cod fillets; diced tomato, avocado corn salsa, pico de gallo, sour cream, and tortilla chips – 18.

BISTRO STEAK SALAD ~ 7oz char-grilled bistro steak presented over fresh romaine lettuce tossed in house made rosemary vinaigrette dressing, seasoned croutons, tomato wedges, gorgonzola cheese crumbles and bleu cheese dressing; caramelized onions – 21.5

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 – 23.5

LAKE HOUSE CHEESEBURGER DELUXE* ~ char-grilled premium house ground beef patty on a brioche bun with house sauce, caramelized onions, tomato, onion, dill pickle, lettuce, and cheddar cheese; french fries – 14.5 {with bacon – 15.5}

PEPPERCORN CRUSTED GORGONZOLA BURGER* ~ char-grilled premium house ground beef patty on a brioche bun with gorgonzola cheese, cracked black pepper, bacon, butter lettuce, pickled red onion, red wine demi-glace and Harissa aioli; french fries – 15.5

LAKE HOUSE GARLIC CHEESE FRENCH DIP* ~ slices of slow roasted beef piled on a garlic cheese french roll; au jus and french fries – 17.5

FISH & CHIPS ~ 3 ale tempura batter-fried Alaska cod fillets; house made tartar sauce and french fries - 17.5

PRAWNS & CHIPS ~ 6 ale tempura batter-fried prawns; house made tartar sauce and french fries – 19.5

DINNER FEATURES

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

FRESH COLUMBIA RIVER STEELHEAD with SCAMPI SAUCE* ~ char-grilled and presented with a scampi, white wine and cream reduction; Chef’s potatoes and fresh market vegetable - 24.5

CAPELLINI with PRAWNS & SCALLOPS, PROVENÇE ~ prawns and scallops sautéed in olive oil with onions, mushrooms, Roma tomato sauce, thyme, shallots, basil, parsley, white wine and seasonings, tossed with capellini pasta, garnished with parmesan cheese – 26.5

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 Thai sweet chili sauce; rice pilaf and fresh market vegetable – 28.

CHICKEN SAN REMO with MUSHROOM RISOTTO FLORENTINE ~ chicken breast medallions with seasoned flour sautéed in olive oil with shallots, capers, sun-dried tomatoes, mushrooms, lemon and white wine; risotto with fresh mushrooms and spinach - 23.

PORK RIB CHIP TROPICANA ~ char-grilled center cut pork rib chop brined in rice wine vinegar with Asian spices, presented with a pineapple, mango and papaya salsa; garlic mashed potatoes and fresh market vegetable – 24.5

PENNE PASTA with CHICKEN, SALTIMBOCCA ~ chicken breast sautéed with onions, mushrooms, garlic, sage, prosciutto, Marsala wine and cream, tossed with penne pasta; garnished with parmesan cheese – 21.5

SEAFOOD RETRO PLATE ~ two pieces of ale tempura batter-fried Pacific cod fillets and four ale tempura batter-fried prawns with tartar and cocktail sauce; french fries and fresh market vegetable – 21.5

AMERICAN KOBE BEEF BOURGUIGNON ~ lean Wagyu beef pieces braised with onion, mushrooms, shallots, bacon and herbs in a rich red wine and cognac-enhanced demi-glace; garlic mashed potatoes and fresh market vegetable – 24.

USDA PRIME TOP SIRLOIN ~ 10oz char-grilled baseball cut top sirloin; baked potato and gorgonzola broiled tomatoes - 34.5

LAKE HOUSE BISTRO STEAK* ~ 7oz char-grilled bistro steak with a red wine and mushroom demi-glace; garlic mashed potatoes and fresh market vegetable – 23.5

FILET MIGNON* ~ 8oz center cut beef tenderloin with a cabernet demi-glace; baked potato and fresh market vegetable – 36.

Add Tempura Batter-Fried Prawns to Any Steak: four – 8.  /  six – 11.
Add a Crab Cake to Any Steak - 7.5

Sides & To-Go Dressing

BAKED POTATO – 4.5  /  GARLIC MASHED POTATOES – 4.  / RICE PILAF – 4.
FRENCH FRIES – 4.  /  SWEET POTATO FRIES – 4.5  / FRESH MARKET VEGETABLES – 4.5
HOUSE FRENCH BREAD with SEASONED OLIVE OIL – 4. / HOUSE SALAD DRESSING (12oz) To Go – 6.

*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}