Dinner Menu
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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
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