Bacon & Fig Flatbread
seasoned garlic-herb oil, chopped bacon, fresh figs, goat cheese – 12.5
Kalbi Beef Bites
lean New York steak seared with Korean style teriyaki sauce; sesame seeds, scallions – 14.
New Orleans Gumbo
diced chicken, shrimp & Andouille sausage with onions, sweet peppers and okra in a spicy New Orleans style gumbo sauce accented with garlic, thyme and gumbo filet spice; steamed rice – 26.
Carlton Farms Pork Rib Chop
14oz marinated in herb brine, dusted with Chef’s spice blend, char-grille, finished in the oven, mango chutney; rainbow marble potatoes, Brussels sprouts – 32.
Mary’s Free Range Duck Breast
6oz pan-roasted, pomegranate glaze, Cotton Candy grapes; butternut squash, shiitake mushrooms, truffle risotto – 32.
Chicken Linguine, Pomodoro
pan-seared chicken breasts dusted with seasoned flour, sautéed with onions, mushrooms, garlic, basil, Italian tomato sauce and cream; linguine, Burrata cheese – 26.
Pumpkin Mousse Tart
house made in a tart shell, bourbon caramel sauce; whipped cream – 8.
crispy bacon, onion, orange zest, bacon vinaigrette, melted Swiss – 10.
SPICY BUFFALO CAULIFLOWER
house buffalo sauce, ranch, gorgonzola – 10.5
flash-fried; aioli – 14.
Roma tomatoes, fresh basil, seasoned olive oil, fresh mozzarella; balsamic glaze – 14.5
AHI TUNA POKE STACK*
sweet corn, cucumber, cilantro, red onion, avocado, spicy vinaigrette, Sambal, seaweed salad; taro chips, wasabi – 16.
HOT CRAB, ARTICHOKE AND CHEESE DIP
crab, chopped onions, artichoke hearts, parmesan cheese and cream cheese; house made flatbread – 16.
STEAMED MANILA CLAMS
white wine, garlic, and a lemon-herb broth – 17.
EMORY’S GARLIC CHEESE BREAD – 7.5
AWARD WINNING CLAM CHOWDER
cup – 7.5 / bowl – 10.
FRENCH ONION SOUP – bowl – 10.5
GARDEN GREENS SALAD
mixed greens, tomato, cucumber, lemon garlic croutons, parmesan; choice of dressing – 8.5 / 14.
romaine lettuce, lemon garlic croutons, shaved parmesan – 8.5 / 14.
BLEU CHEESE SALAD
romaine lettuce, Applewood smoked bacon, tomato, gorgonzola crumbles, lemon garlic croutons; bleu cheese dressing – 9.5 / 15.
tomato, mushrooms, Applewood smoked bacon, almonds, egg, parmesan; honey mustard dressing – 9.5 / 15.
fajita seasoned chicken, romaine lettuce, tomato, red onion, olives, cheddar-jack cheese, jalapeño, avocado, tortilla chips, lime; cilantro ranch dressing – 18.
NORTHWEST SHRIMP LOUIE*
chilled shrimp, chopped hearts of romaine, egg, olives, sweet pepper, tomato, avocado, watermelon radish; 1000 island dressing – 22.
Add to Any Salad:
Grilled Chicken Breast (5oz) – 5.5
Chilled Shrimp (3oz) – 5.5
Grilled Salmon (5oz) – MP
2 house rolls & seasoned oil – 3.5
Served with French Fries
Substitute Sweet Potato Fries or Tater Tots for $1.
Substitute Small Garden or Small Caesar Salad – 3.
Add 2 house rolls and seasoned oil – 3.5
LAKE HOUSE CHEESEBURGER
hand made PNW beef patty, brioche bun, cheddar, tomato jam, lettuce, pickle – 17.
Add bacon – 1.5
-Substitute chicken breast upon request-
all vegan plant based patty, brioche bun, tomato jam, lettuce, pickle – 17.
GARLIC CHEESE FRENCH DIP
slow roasted beef on Emory’s Garlic Cheese Bread; au jus – 22.
FISH & CHIPS
ale tempura fried Alaska cod fillets; lemon, tartar sauce
2 piece – 17. / 3 piece – 22.
served with house rolls and seasoned oil
ALASKA LONG LINE COD PARMESAN
7oz panko-parmesan crusted cod fillet, citrus beurre blanc, micro greens; bistro mashed potatoes, seasonal vegetable – 26.
CREAMY SEAFOOD RISOTTO
sautéed prawns, scallops, clams, seasonal fish, and mushrooms over creamy risotto with spinach; panko-parmesan crisp topping – 34.
Vegetarian Risotto – 21.
FRESH NORTHWEST SALMON
7oz char-grilled fillet, Yuzu chimichurri; bistro rice pilaf, stir-fried vegetables – 32.
SESAME CRUSTED AHI TUNA*
6oz sushi grade fillet seared rare, orange ginger vinaigrette; seared sushi rice, vegetable stir fry – 28.
CHICKEN PENNE SALTIMBOCCA
diced chicken breast sautéed with onions, mushrooms, sage, prosciutto, garlic,
Marsala wine, cream, parmesan – 24.
BRAISED AUSTRALIAN LAMB SHANK
meaty lamb hind shank braised until fall of the bone tender, rosemary mustard demi-glace; creamy white polenta, seasonal vegetable – 34.
7oz char-grilled flat iron, demi-glace; bistro mashed potatoes, seasonal vegetable – 28.
NEW YORK STEAK*
12oz char-grilled center cut choice grade, Bordelaise butter; bistro mashed potatoes, seasonal vegetable – 48.
8oz char-grilled center cut, black garlic-herb compound butter; bistro mashed potatoes, seasonal vegetable – 52.
Add to Any Steak:
Garlic Butter Prawns – four – 8. / six – 12.
Coconut Prawns – four – 8. / six – 12.
Tempura Prawns – four – 8. / six – 12.
Substitute Gluten Free Crust – 2.
Roma tomatoes, fresh basil, red sauce, fresh mozzarella – 17.
pepperoni, red sauce, mozarella & provolone – 17.
fresh basil, mushrooms, caramelized onion, Roma tomatoes, artichoke hearts, olives, sweet peppers, basil pesto, goat cheese – 17.
Italian sausage, onions, sweet peppers, red sauce, fresh mozzarella – 18.5
pulled chicken, artichoke hearts, onion, roasted red pepper, caramelized onion,
red sauce, mozzarella & provolone; basil pesto – 18.5
pepperoni, Italian sausage, mushrooms, olives, onions, red sauce, mozzarella, provolone – 18.5
We add a 4% service charge that goes to support living wages to our non-tipped kitchen staff.
Service charges are collected by management and 100% is distributed to non-tipped staff.
Although some restaurants have moved to include gratuity, we feel it best to let our guests make that decision.