Reservations: 530-541-3433
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Dinner Menu

Appetizers, Soups, Salads and Entrees.

Appetizers

  • raw sashimi grade japanese yellowtail / onion / jalapeño / tomato / cilantro / avocado / root vegetable chips

  • raw beef tenderloin / capers / onion / evoo / whole grain mustard / raw quail egg / crostini / horseradish cream

  • tubes and tentacles / shaved jalapeños / roasted jalapeño aioli / cocktail sauce

  • garlic parsley butter / parmesan sourdough toast

  • chef’s selection of cured meats and artisan cheeses with toasted sourdough baguette or just cheese

  • roasted eggplant puree / garlic / lemon / cumin / tahini / chili / kalamata / oregano / thyme / root vegetable chips

  • ask

    ask for today’s offering and price / all risottos contain arborio rice / onion / garlic / mascarpone / parmesan / butter

  • dungeness and pacific blue crab / dijon mustard / old bay seasoning / chipotle aioli / olive and mushroom tapenade

  • garlic / cream cheese / parmesan / served hot with crostini

Soups and Salads

  • Braised pork belly / coconut milk / lemon grass / ginger / kaffir lime / mushrooms / assorted vegetables / cilantro /  basil

  • 7 or 11

    Puree of yukon gold potatoes and sautéed leeks / crème fraiche / croutons / olive oil / chives

  • organic mixed greens and romaine / purple cabbage / sugar snap peas / tomatoes / pickled red onions and carrots / roasted sunflower seeds / garlic chips / cilantro / sesame vinaigrette

  • 10 or 13

    organic greens / apples / red onion / radish / candied walnuts / balsamic vinaigrette

  • 11

    iceberg lettuce / bleu cheese dressing / bacon / candied walnuts / tomatoes/chives

  • 12 or 16

    romaine hearts / feta / kalamata olives / sundried tomato pesto / pine nuts / tomatoes / red onion / balsamic vinaigrette / artichoke hearts

  • 10 or 13

    romaine hearts / garlic / anchovy / lemon / parmesan / herb croutons

Entrees

  • pan seared tofu with a mint pesto crust / mushroom risotto with marscapone / parmesan cheese / butter

  • pan roasted duck breast and confit of duck leg / apricot gastrique with cardamom, ginger and whole grain mustard / asparagus / Yukon gold mashed potatoes

  • 1/2 lb. 35 or 1 lb. 59

    steamed king crab legs / asparagus / yukon gold mashed potatoes / clarified butter and lemon half pound or one pound

  • grilled portabella mushroom, Sautée of Amaranth / sugar snap peas / onion / purple cabbage / assortment of mushrooms with balsamic

  • pan roasted free-range chicken breast / rosemary / garlic / asparagus / mushroom marsala sauce / yukon gold mashed potatoes

  • pan roasted scallops and prawns / sauté of fingerling potatoes, spinach and red onions / chimichurri / spicy chili beurre blanc

  • 40

    grilled 12oz california raised certified angus beef / garlic parsley compound butter / asparagus / yukon gold mashed potatoes

  • pan roasted trout filet / roasted eggplant puree / Sautée of Amaranth / sugar snap peas / onion / purple cabbage / assortment of mushrooms with balsamic

  • 29 4oz. or 43 8oz.

    grilled California raised certified angus beef tenderloin / peppercorn cream sauce / asparagus / yukon gold mashed potatoes

  • california raised and grass fed / served with sauté of fingerling potatoes, spinach, red onions with a dijon mustard-lemon vinaigrette / mint pesto / herbed greek yogurt / pinot reduction

  • 15,18,29

    Add to any entree, a half pound of king crab legs / three prawns / three scallops

The Lake House Tahoe