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Dinner Menu

Emory's on Silver Lake / Menus / Dinner Menu

We kindly request that you limit your
dining experience to a maximum of
1.5 hours during this phase.
Thank you for your cooperation.

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Menu items & prices subject to change without notice.

Current Chef Specials

APPETIZER

Grilled Octopus Salad
arugula, green beans, fingerling potatoes;
lemon caper vinaigrette dressing – 12.

Pulled Pork Empanadas
pulled pork, shredded cheese and pickled onions stuff in
house made dough, then fried; cilantro mojo – 10.5

ENTRÉES

Asian Sea Bass, Thai Mango Salsa
grilled Barramundi fillet, mango-ginger salsa with cucumber,
red onion and Thai basil; coconut Jasmine
rice, vegetable stir fry – 26.5

Alaskan Coho Salmon 
7oz char-grilled fillet, pesto cream sauce;
roasted fingerling potatoes, Brussels sprouts – 33.

Cajun Jambalaya
prawns, Andouille sausage, turkey, celery, onion,
bell pepper, okra, baby corn; white rice – 24.5

DESSERT

House Made Peach Cobbler
Mascarpone gelato – 8.5

Starters

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.

CRAB CAKE
Dungeness and Alaska Snow crab, lime zest, cilantro, coconut milk, panko; white bean salad, Thai sweet chili aioli, seaweed salad – 17.

EMORY’S GARLIC CHEESE FRENCH 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 – 8.5

CAESAR SALAD
chopped hearts of romaine, lemon garlic croutons, shaved parmesan – 8.5

SPINACH SALAD
mushrooms, diced Roma tomato, Applewood smoked bacon, toasted almonds, egg, parmesan; honey mustard dressing – 9.5

BLEU CHEESE SALAD
chopped hearts of romaine, Applewood smoked bacon, Roma tomato, gorgonzola crumbles, lemon garlic croutons; bleu cheese dressing – 9.5

Add to Any Salad:
Grilled Chicken Breast (6oz) – 5.5
Chilled Shrimp (2oz) – 5.5
Grilled Salmon (5oz) – 14.5
Dungeness Crab (2oz) – 12.5

SILVER BEACH COBB SALAD*
char-grilled chicken breast over chopped hearts of romaine and butter leaf lettuce, avocado, Applewood smoked bacon, tomato, olives, gorgonzola, egg, watermelon radish, rosemary vinaigrette dressing – 19.5

NORTHWEST CRAB & SHRIMP SALAD*
Dungeness crab and shrimp over chopped hearts of romaine, egg, olives, sweet pepper, tomato, avocado, watermelon radish; 1000 island dressing – 26.
All Shrimp Salad – 21.
All Dungeness Crab Salad – 32.

Pub Fare

Served with French Fries
Substitute Sweet Potato Fries or Tater Tots for $1.

LAKE HOUSE CHEESEBURGER
7oz hand made PNW beef patty, dill pickle, cheddar, tomato jam, lettuce, brioche bun – 16.5
Add bacon – 1.5

BEYOND BURGER
all vegan plant based patty, dill pickle, tomato jam, lettuce, brioche bun – 16.5

MEMPHIS CHICKEN SANDWICH
spicy battered chicken breast, brioche bun, jalapeño jam, arugula, dill pickle – 15.5

GARLIC CHEESE FRENCH DIP
slow roasted beef on Emory’s Garlic Cheese Bread; au jus – 22.

FISH & CHIPS
3 ale tempura fried Alaska cod fillets; lemon, tartar sauce – 22.

Dinner Features

SEA

ALASKA LONG LINE COD, PARMESAN
seared panko-parmesan cheese crusted sustainable cod fillet, citrus beurre blanc; loaded mashed potatoes, vegetable stir fry – 26.

CREAMY SEAFOOD RISOTTO
sautéed prawns, scallops, clams, seasonal fish, and mushrooms over creamy risotto with spinach; crispy panko-parmesan cheese crust – 32.

SESAME CRUSTED AHI TUNA
7oz sushi grade fillet seared rare, candied mandarin orange glaze; seared sushi rice, vegetable stir fry – 28.

CRAB CAKES
2 Dungeness and Alaska Snow crab cakes, lime, cilantro, coconut milk, pinko, Thai sweet chili aioli, seaweed salad; white bean salad, mixed vegetable – 33.

PISTACHIO CRUSTED NW HALIBUT
7oz oven-roasted, lemon pepper aioli; wild rice pilaf, vegetable stir fry – 36.

LAND

CHICKEN DUNGENESS
seared, topped with house crab, artichoke and cheese blend, lemon beurre blanc, bacon and almonds; rice pilaf, market vegetable – 28.

CHICKEN PENNE SALTIMBOCCA
diced chicken breast sautéed with onion, mushrooms, sage, prosciutto, garlic, Marsala wine and cream; parmesan – 24.

BEEF BURGUNDY
tenderloin braised with vegetables and herbs in a rich red wine demi-glace; loaded mashed potatoes, market vegetable – 28.

BISTRO STEAK
7os char-grilled flat iron steak, bordelaise butter; loaded mashed potatoes, market vegetable – 28.

NEW YORK STEAK
12oz char-grilled center cut choice grade, garlic herb butter; loaded mashed potatoes, market vegetable – 39.

FILET MIGNON
8oz center cut tenderloin, black garlic butter; loaded mashed potatoes, mixed vegetable – 42.

WoodStone Pizza & Flatbread

BRUSCHETTA FLATBREAD
Roma tomatoes, basil, seasoned olive oil, cheese; balsamic glaze – 13.5

ITALIANO FLATBREAD
fig, goat cheese, prosciutto, cracked pepper, honey – 14.5

MARGHERITA
Roma tomatoes, fresh basil, red sauce, fresh mozzarella – 14.5

PEPPERONI
red sauce, mozzarella, provolone – 14.5

GREEK CHICKEN PESTO
pulled chicken, artichokes, capers, kalamata olives, red sauce, feta, mozzarella and provolone; basil pesto drizzle – 16.5

PALERMO
pepperoni, Italian sausage, mushrooms, olives, red onion, red sauce, mozzarella, provolone – 16.5

MOLLY’S GARDEN
basil pesto, mushrooms, caramelized onion, Roma tomatoes, artichoke hearts, olives, sweet peppers, goat cheese, fresh basil – 15.5

Dinner Menu

Bar & Happy Hour

Wine List

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