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The
Lodge at Suttle Lake
Boathouse Restaurant
Dinner Menu
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Small Plates
Polenta - Smoked Salmon Gratin
Parmesan-pepper polenta and house-smoked salmon with caramelized pear and onion, topped with brie cheese gratin |
10 |
Truffled Mac and Cheese
Pasta, gruyere, aged sharp white cheddar, drizzled with white truffle oil (Add Calabrese Italian Sausage or Rockshrimp $5) |
11 |
Pesto Cheese Baguette
Basil pesto with fresh mozzarella, sundried tomato pesto with chevre cheese and cilantro pesto with pepperjack. Served with a side of Caponata |
10 |
Rock Candy Shrimp
Quick fried sweet chili Rock Shrimp, fresh greens and citrus gremolata |
11 |
Steamer Clams
Served in a Pinot tomato broth with citrus gremolata, red pepper threads and rosemary planks |
15 |
Barbeque Ahi Sliders
Seared Ahi with our house made onion and sweet orange BBQ sauce, topped with Jicama slaw (with a side of truffle fries, add $3) |
14 |
| Buffalo Burger |
14 |
| Greens, caramelized onion, bacon, wild mushrooms with roasted heirloom tomato jam (add a side of truffle fries $3) |
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Large Plates
All entrees come with vegetable unless otherwise specified
Grilled Halibut
Chevre pink peppercorn butter served atop stewed heirloom tomatos and smoked onions served with fingerling potatoes |
27 |
Beef Tenderloin
Grilled sterling silver beef tenderloin medallions, layered with house-smoked apricots and roasted hazelnuts. Served with sage-saffron demi atop grilled parmesan-pepper polenta |
33 |
Marmalade Glazed Pork Chop
Spiced orange marmalade, pickled shallots and warm white bean salad |
18 |
Poach-Baked King Salmon
Oregon pear coulee, citrus gremolata and fingerling potatoes |
28 |
Boathouse Shephard's Pie
Grilled flank steak stacked upon roasted eggplant, wild mushrooms with fine herbs and topped with whipped cardamom sweet potatoes |
19 |
Sterling Silver New York
Sauteed wild mushrooms, double smoked bacon, green onions with herbed fingerling potatoes |
31 |
Smoked Chicken Pasta
House smoked chicken breast, angel hair pasta, wild mushrooms, frangelico cream, shaved parmesan, and roasted hazelnuts |
22 |
Pecan Crusted Chicken Breast
Stuffed with proscuitto, wild mushrooms and caramelized pears and onions. Served with huckleberry brandy coulee and whipped cardamom sweet potatoes |
24 |
| Lake Trout Fish and Chips |
17 |
| Butter milk soaked, blue and red cornmeal dusted trout with truffle fries and apricot red pepper dipping sauce with Jicama slaw |
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Finishers
Lemon Ricotta Cheese Cake with Huckleberry Coulee
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6 |
White Chocolate Hazelnut Tiramisu
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6 |
Seasonal Berries with Tiple Cream
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6 |
| Chocolate Raspberry Pot du Creme |
6 |
| Chevre Stuffed Baked Apples with Cinnamon Anglaise |
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The Staff of The Lodge at Suttle Lake Welcomes You
Here at The Boathouse Restaurant we are focused on finding and utilizing local organic products
There is an automatic 18% gratuity on parties of 8 or more
There is a $4 split plate charge |
For Reservations Please Call: 541-595-BOAT
(2628) |
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