APPETIZERS

CAULIFLOWER VINDALOO ~ cauliflower roasted with olive oil, spicy Indian curry, and onions, topped with almonds; cilantro ranch dip - 9.5

CALAMARI FRITTI ~ dipped in buttermilk and seasoned flour then flash-fried; house made garlic aioli – 11.5

PANANG LETTUCE WRAPS ~ Thai yellow curry and ginger marinated chicken, bean sprouts, carrots, rice noodles, snow peas, red and green onions, and spicy sweet Thai chili sauce; lettuce cups - 11.5

KALBI BEEF STIR-FRY ~ pieces of tender beef steak stir fried with Korean style ginger-soy and chili sauce; scallions, sweet pepper and sesame seeds - 12.5

POPCORN SHRIMP FRITTI ~ dipped in buttermilk and seasoned flour then flash-fried; house made cocktail sauce - 12.5

FRESH STEAMED NORTHWEST CLAMS ~ white wine, garlic, lemon-herb broth – 14.5

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.

SILVER LAKE SAMPLER ~ hot crab, artichoke and cheese dip, fried green beans, popcorn shrimp fritti, kale beef stir-fry, and calamari fritti – 45.

SOUPS & STARTER SALADS

CLAM CHOWDER or DAILY SOUP ~ cup – 5.5 / bowl – 7.5

CLASSIC FRENCH ONION SOUP ~ bowl – 8.5

CAESAR SALAD ~ romaine lettuce, seasoned croutons, parmesan cheese; house caesar dressing – 7.

HOUSE GARDEN SALAD ~ romaine lettuce, croutons, cucumber, tomato, parmesan cheese; choice of house made dressing – 7.

BLEU CHEESE SALAD ~ romaine lettuce, bacon, tomato, croutons, gorgonzola cheese; house bleu cheese dressing – 8.5

SPRING GREENS SALAD ~ mixed greens, seasonal fruit, glazed walnuts, gorgonzola cheese; house raspberry vinaigrette dressing – 8.5

ROASTED ORGANIC BEET SALAD ~ chilled roasted beets, mixed greens, pumpkin seeds, red onion, and goat cheese; rosemary vinaigrette accented with oregano – 9.5

PIZZA

~House made and cooked in our Wood Stone oven at 600 degrees. Great to share as a starter.

MARGHERITA ~ house red sauce, fresh mozzarella cheese, oven roasted tomatoes, extra virgin olive oil, basil, kosher salt - 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

VEGANO ~ roasted mushrooms, artichoke hearts, caramelized onions, roasted peppers, olives, house red sauce, mozzarella cheese – 13.95

ENTRÉE SALADS, SANDWICHES, ETC.

~Entrée salads served with house french bread and seasoned olive oil

LAHAINA LOUIE ~ romaine lettuce, snow peas, sweet red pepper, pineapple, bean sprouts and almonds tossed in house made sesame-ginger vinaigrette dressing, topped with sliced Kalbi grilled chicken breast and taro chips - 17.5

FISH TACO SALAD* ~ romaine lettuce, cabbage, 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 – 18.5

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 – 22.5

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
All Dungeness Crab Salad – 31.5

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}
Substitute char-grilled chicken breast upon request

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
Substitute char-grilled chicken breast upon request

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

DINNER FEATURES

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

FRESH ALASKA TRUE COD, PARMESAN* ~ panko-parmesan cheese crusted fresh cod fillets are pan-seared and presented with a citrus beurre blanc; Chef’s potatoes and fresh market vegetable - 22.5

LINGUINE 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 linguine pasta, garnished with parmesan cheese – 26.5

FRESH COLUMBIA RIVER STEELHEAD with BASIL PESTO* ~ fresh char-grilled boneless steelhead fillet presented with pesto sauce, accented with fresh basil, garlic, walnuts, olive oil and parmesan cheese; bistro rice pilaf and fresh market vegetable – 24.5

CREAMY SEAFOOD RISOTTO* ~ sautéed prawns, scallops, clams, fresh seasonal fish, mushrooms and spinach over creamy risotto; crispy crust of panko, parmesan and cheddar cheese – 27.5

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 – 28.5

SEAFOOD RETRO PLATE ~ 2 ale tempura batter-fried cod fillets and 4 ale tempura batter-fried prawns; house made tartar sauce and french fries – 21.5

CHICKEN DUNGENESS ~ char-grilled tender chicken breast topped with our house crab and artichoke blend scented with parmesan cheese and cream cheese, finished in the oven, and topped with lemon beurre blanc, toasted almonds and bacon bits; garlic mashed potatoes and fresh market vegetable – 24.5

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.

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

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

RACK OF NEW ZEALAND SPRING LAMB ~ full rack of lamb seared with extra virgin olive oil, dijon mustard and fresh herbs, finished in the oven and topped with mint gastrique and paprika oil; Chef’s potatoes and fresh market vegetable - 38.

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

BASEBALL CUT NEBRASKA TOP SIRLOIN ~ 10oz char-grilled thick center cut choice grade top sirloin seasoned with cracked black peppercorns, served with maître d’ butter; loaded baked potato and fresh market vegetable - 28.5

FILET MIGNON* ~ 8oz center cut beef tenderloin with a cabernet demi-glace; loaded 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}