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/26 or just cheese/18

  • 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

  • puree of petit green pea and mint / mushrooms / crème fraiche / chives

  • romaine and kale / fingerling potatoes / pickled red onions / goat cheese / sliced almonds / kalamata olives / Liberty School Cabernet 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

  • 15,18,29

    Add to any entree, a half pound of king crab legs/29 three prawns/15 three scallops/18

  • 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

  • 29 4oz. or 43 8oz.

    grilled California raised certified angus beef tenderloin / peppercorn cream sauce / broccolini / yukon gold mashed potatoes / 29 4oz., 43 8oz.

  • pan roasted trout filet / roasted eggplant puree / sauté of quinoa, kale, brussel sprouts, onion, and an assortment of mushrooms with balsamic / lemon caper beurre blanc

  • 40

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

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

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

  • grilled portabella mushroom, sauté of quinoa, kale, brussel sprouts, onion, and an assortment of mushrooms with balsamic / chimichurri and balsamic reduction

  • 1/2 lb. 35 or 1 lb. 59

    steamed king crab legs / broccolini / yukon gold mashed potatoes / clarified butter and lemon half pound/35 or one pound/59

  • pan roasted duck breast and confit of duck leg / broccolini / yukon gold mashed potatoes / cranberry port wine cumberland sauce

The Lake House Tahoe