Dinner Menu
Menu items & prices subject to change without notice.
Current Chef Specials
STARTERS
Shrimp Cakes Gremolata
chopped shrimp with sweet peppers, scallions, lime, cilantro, panic and mayonnaise, formed into a patty then pan-fried; frisée and radicchio salad with gremolata sauce – 12.
Heirloom Tomato & Burrata Salad
watermelon radish, fresh herbs, arugula, balsamic glaze – 10.
ENTRÉES
Miso-Marinated Fresh Pacific Rockfish
6oz pan-roasted fillet with fresh cucumber-mango salsa; steamed Jasmine rice, ponzu vinaigrette vegetable stir fry – 24.
Chilean Sea Bass Cheeks Linguine
seared sea bass cheeks with sautéed zucchini, blistered cherry tomatoes, onion, garlic, white wine and butter; linguine, basil pesto – 28.
Fresh Alaska Halibut
6oz char-grilled fillet over creamy risotto with sautéed mushrooms and feta; tomato vinaigrette – 34.
DESSERTS
Summer Tiramisu
Mascarpone cheese whipped with Amaretto; macerated berries, orange tuiles – 9.
Mixed Berry Shortcake
strawberry, raspberry & blueberry coulis, vanilla cake, mixed berries; vanilla cream – 9.
Peanut Butter Brownie
triple chocolate brownie, peanut butter mousse – 9.
Starters
SWISS BRUSSELS SPROUTS
crispy bacon, onion, orange zest, bacon vinaigrette, melted Swiss – 10.
SPICY BUFFALO CAULIFLOWER
house buffalo sauce, ranch, gorgonzola – 10.5
KALBI BEEF BITES
seared marinated tenderloin, toasted sesame seeds – 14.
CALAMARI FRITTI
flash-fried; aioli – 14.
BRUSCHETTA FLATBREAD
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
Soups & Salads
AWARD WINNING CLAM CHOWDER
cup – 7.5 / bowl – 10.
GARDEN GREENS SALAD
mixed greens, tomato, cucumber, lemon garlic croutons, parmesan; choice of dressing – 8.5 / 14.
CAESAR SALAD
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.
SPINACH SALAD
tomato, mushrooms, Applewood smoked bacon, almonds, egg, parmesan; honey mustard dressing – 9.5 / 15.
FIESTA CHICKEN*
fajita seasoned chicken, romaine lettuce, tomato, red onion, olives, cheddar-jack cheese, jalapeño, avocado, tortilla chips, lime; cilantro ranch dressing – 17.5
NORTHWEST CRAB & SHRIMP SALAD*
Dungeness & Rock crab, shrimp, chopped hearts of romaine, egg, olives, sweet pepper, tomato, avocado, watermelon radish; red wine vinaigrette – 28.
All Shrimp – 21.
All Crab – 32.
Add to Any Salad:
Grilled Chicken Breast (5oz) – 5.5
Chilled Shrimp (3oz) – 5.5
Grilled Salmon (5oz) – 14.5
2 house rolls & seasoned oil – 3.5
Pub Fare
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 – 16.5
Add bacon – 1.5
BEYOND BURGER
all vegan plant based patty, brioche bun, tomato jam, lettuce, pickle – 16.5
MEMPHIS CHICKEN SANDWICH
spicy battered chicken breast, brioche bun, jalapeño jam, lettuce, pickle – 16.5
GARLIC CHEESE FRENCH DIP
slow roasted beef on Emory’s Garlic Cheese Bread; au jus – 21.
FISH & CHIPS
ale tempura fried Alaska cod fillets; lemon, tartar sauce
2 piece – 17. / 3 piece – 21.
Dinner Features
served with house rolls and seasoned oil
ALASKA LONG LINE COD, PARMESAN
seared panko-parmesan cheese crusted sustainable cod fillet, citrus beurre rouge;
loaded mashed potatoes, seasonal vegetable – 26.5
CREAMY SEAFOOD RISOTTO
sautéed prawns, scallops, clams, seasonal fish, and mushrooms over creamy risotto with spinach; panko-parmesan crisp topping – 29.
Vegetarian Risotto – 21.
FRESH NORTHWEST SALMON
6oz char-grilled fillet, Yuzu chimichurri; loaded mashed potatoes, roasted cauliflower and Brussels sprouts – 34.
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 – 28.5
CHICKEN PENNE SALTIMBOCCA
diced chicken breast sautéed with onions, mushrooms, sage, prosciutto, garlic,
Marsala wine, cream, parmesan – 24.
SESAME CRUSTED AHI TUNA*
6oz sushi grade fillet seared rare, orange ginger vinaigrette; seared sushi rice, vegetable stir fry – 28.5
BISTRO STEAK*
7oz char-grilled flat iron, demi-glace; loaded mashed potatoes, seasonal vegetable – 26.5
NEW YORK STEAK*
12oz char-grilled center cut choice grade, Bordelaise butter; loaded mashed potatoes, seasonal vegetable – 46.
FILET MIGNON*
8oz char-grilled center cut, black garlic butter; loaded mashed potatoes, seasonal vegetable – 46.
Add to Any Steak:
Garlic Butter Prawns – four – 8. / six – 11.
Coconut Prawns – four – 8. / six – 11.
Tempura Prawns – four – 8. / six – 11.
WoodStone Pizza
MARGHERITA
Roma tomatoes, fresh basil, red sauce, fresh mozzarella – 16.5
PEPPERONI
pepperoni, red sauce, mozarella & provolone – 16.5
MOLLY’S GARDEN
fresh basil, mushrooms, caramelized onion, Roma tomatoes, artichoke hearts, olives, sweet peppers, basil pesto, goat cheese – 17.5
BADA BING
Italian sausage, onions, sweet peppers, red sauce, fresh mozzarella – 17.5
CHICKEN PESTO
pulled chicken, artichoke hearts, onion, roasted red pepper, caramelized onion,
red sauce, mozzarella & provolone; basil pesto – 17.5
PALERMO
pepperoni, Italian sausage, mushrooms, olives, onions, red sauce, mozzarella, provolone – 18.5
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