Dinner Menu
Due to the CDC & Snohomish Health District recommendations, we are limiting outdoor dining to a maximum of 1.5 hours.
Menu items & prices subject to change without notice.
Unicorn Deal – Everett Restaurant Month
Week 1: March 3 – 7
Spring Chicken Platter
half chicken, 3 ways:
-breast under a brick, truffle jus-
-buffalo wings-
-confit legs-
served with duchess potatoes, mixed vegetable
Current Chef Specials
STARTER
Brussels Sprouts
crispy bacon, fennel, onion, orange, bacon vinaigrette, Swiss cheese – 9.5
ENTRÉES
Tuna Togarashi Salad
6oz seared sushi grade tuna with a Japanese spice rub, arugula, sweet peppers, snow peas, shredded carrots, red onions; sesame vinaigrette, crispy taro chips – 23.5
French Onion Burger Dip
ground Angus beef patty, caramelized onions, Swiss & Gruyere on Emory’s Garlic Cheese Bread; au jus, fries – 18.
Asian Sea Bass with Winter Risotto
9oz seared fillet over roasted butternut squash & wild mushroom risotto; balsamic glaze – 26.5
Southern Gumbo
sautéed Cajun prawns, blackened chicken, Andouille sausage, onions, okra, sweet peppers; Cajun rice – 24.
DESSERT
Candy Bar Cheesecake
Snickers bar, caramel sauce, Oreo cookie crust – 8.5
Starters
BUTTERNUT SQUASH RAVIOLI
browned butter, garlic, white wine, sage, parmesan – 12.5
SPICY BUFFALO CAULIFLOWER
house buffalo sauce, ranch, gorgonzola – 10.5
TENDERLOIN KALBI BEEF BITES
cilantro, toasted sesame seeds – 13.5
CALAMARI FRITTI
flash-fried; aioli – 13.5
AHI TUNA POKE STACK*
sweet corn, cucumber, cilantro, red onion, avocado, spicy vinaigrette, Sambal, seaweed salad; taro chips, wasabi – 15.5
HOT CRAB, ARTICHOKE AND CHEESE DIP
crab, chopped onions, artichoke hearts, parmesan cheese and cream cheese; house made flatbread – 15.5
STEAMED MANILA CLAMS
white wine, garlic, and a lemon-herb broth – 17.
EMORY’S GARLIC CHEESE BREAD – 7.5
Soups & Salads
AWARD WINNING CLAM CHOWDER
cup – 7.5 / bowl – 9.5
GARDEN GREENS SALAD
organically grown mixed greens, tomato, cucumber, lemon garlic croutons, parmesan; choice of dressing – 8.
CAESAR SALAD
chopped hearts of romaine, lemon garlic croutons, shaved parmesan – 8.
BLEU CHEESE SALAD
chopped hearts of romaine, Applewood smoked bacon, Roma tomato, gorgonzola crumbles, lemon garlic croutons; bleu cheese dressing – 9.
SPINACH SALAD
Roma tomato, mushrooms, Applewood smoked bacon, almonds, egg, parmesan; honey mustard dressing – 9.
SILVER BEACH SALAD*
chopped hearts of romaine, avocado, tomato, olives, gorgonzola, egg, sweet pepper, watermelon radish; choice of dressing – 14.
Add to Any Salad:
Grilled Chicken Breast (6oz) – 5.5
Chilled Shrimp (2oz) – 5.5
Beef Tenderloin Medallions (6oz) – 12.5
Grilled Salmon (6oz) – 14.5
Pub Fare
Served with French Fries
Substitute Sweet Potato Fries or Tater Tots for $1.
Add a house roll and seasoned olive oil – 2.
CANDIED BLT SANDWICH
brown sugar bacon, arugula, grape tomato, lemon pepper aioli on Emory’s Garlic Cheese Bread with goat cheese – 15.
LAKE HOUSE CHEESEBURGER
hand made PNW beef patty, brioche bun, cheddar, tomato jam, arugula, pickle – 16.
Add bacon – 1.5
BEYOND BURGER
all vegan plant based patty, brioche bun, tomato jam, arugula, pickle – 16.
MEMPHIS CHICKEN SANDWICH
spicy battered chicken breast, brioche bun, jalapeño jam, arugula, pickle – 16.
GARLIC CHEESE FRENCH DIP
slow roasted beef on Emory’s Garlic Cheese Bread; au jus – 18.5
FISH & CHIPS
ale tempura fried Alaska cod fillets; lemon, tartar sauce
2 piece – 17. / 3 piece – 21.
Dinner Features
served with a house roll and seasoned olive oil
ALASKA LONG LINE COD, PARMESAN
seared panko-parmesan cheese crusted
sustainable cod fillet, citrus beurre rouge;
loaded mashed potatoes, mixed vegetable – 24.5
CREAMY SEAFOOD RISOTTO
sautéed prawns, scallops, clams, seasonal fish,
and mushrooms over creamy risotto with spinach;
panko-parmesan crisp topping – 28.5
FRESH PNW KING SALMON
6oz char-grilled fillet, Yuzu chimichurri;
wild rice pilaf, vegetable stir fry – 31.
CHICKEN DUNGENESS
seared chicken topped with our house crab,
artichoke and cheese blend, citrus beurre rouge,
Applewood smoked bacon, almonds;
wild rice pilaf, vegetable stir fry – 26.5
CHICKEN PENNE SALTIMBOCCA
diced chicken breast sautéed with onions,
mushrooms, sage, prosciutto, garlic,
Marsala wine, cream, parmesan – 22.
BEEF BURGUNDY
tenderloin braised with vegetables and herbs
in a rich red wine demi-glace;
loaded mashed potatoes, mixed vegetable – 28.
LAKESIDE STEAK
Choose Your Steak:
12oz New York – 39.
8oz Filet Mignon – 42.
Choose Your Topping:
Machu Picchu Sauce, Peruvian pepper
Black Garlic Butter
Accompaniments Included:
Loaded mashed potatoes, mixed vegetable
Add to Your Steak:
Garlic Butter Prawns – four – 8. / six – 11.
Coconut Prawns – four – 8. / six – 11.
Tempura Prawns – four – 8. / six – 11.
WoodStone Pizza & Flatbread
BRUSCHETTA FLATBREAD
Roma tomatoes, basil, seasoned olive oil, cheese; balsamic glaze – 13.
BYOP
Build Your Own Pizza
red sauce, mozzarella, provolone – 13.5
Each additional topping – .5
MARGHERITA
Roma tomatoes, fresh basil, red sauce, fresh mozzarella – 14.5
MOLLY’S GARDEN
fresh basil, mushrooms, caramelized onion,
Roma tomatoes, artichoke hearts, olives,
sweet peppers, basil pesto, goat cheese – 15.5
PALERMO
pepperoni, Italian sausage, mushrooms, olives,
onions, red sauce, mozzarella, provolone – 16.5
GREEK CHICKEN PESTO
pulled chicken, artichoke hearts, onion,
sweet pepper, kalamata olives, feta cheese,
red sauce; basil pesto – 16.5
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