Dinner Menu

Shared Plates

  • crab cakes (SF) 22

    Seared crab cakes, corn brûlée, remoulade, petite arugula salad

  • calamari (SF) 23

    buttermilk-brined and flash-fried calamari, tomato confit, banana peppers, roasted red peppers, white wine butter sauce, balsamic drizzle, parmesan cheese, grilled lemon

  • tuscan dip (V) 23

    house white bean and goat cheese dip, tuscan bread crumbs, grilled flat bread, tortilla chips, cucumber, carrots, bell pepper strips, cauliflower

  • wagyu sliders (CTO) 19

    three mini american kobe beef patties, mini brioche buns, glazed bacon, caramelized onion aioli, white cheddar, lake house traditional steak sauce

  • Warm Baby Brie (V) 18

    Warm baby brie, blueberry-port wine reduction, sliced apples, grilled baguette bread

  • BYO Thai Steak Lettuce Wraps (CTO) 22

    Grilled marinated 4oz flank steak sliced, napa cabbage slaw, cashews, romaine leaves, thai chili glaze

SALADS

ADD ON OPTIONS: garlic butter or blackened shrimp skewer (SF) | 12, grilled chicken breast or blackened chicken breast | 8, grilled salmon or blackened salmon (CTO) | 16, house bread basket | 6

HOUSE DRESSINGS: caesar | bleu cheese | italian | french | balsamic vinaigrette | ranch | summer berry vinaigrette

  • Caesar 10 side/16 entrée

    crisp leaf romaine, parmesan cheese, grape tomatoes, croutons, house caesar dressing

  • the lake house (V) 10 side/16 entrée

    artisan greens, grape tomatoes, parmesan cheese, cucumber, red onion, croutons

  • Martha’s Vineyard (v, gf) 11 side/17 entrée

    artisan greens, goat cheese, granny smith apples, cashews, golden raisins, candied pecans, red onions, summer berry vinaigrette, balsamic drizzle

  • Beet & Goat Cheese Salad (GF, V) 11 side/17 entrée

    Artisan greens, roasted beets, goat cheese, red onions, orange segments, pistachios, balsamic vinaigrette

soups

  • soup du jour 6 cup/8 bowl
  • white chicken chili 6 cup/8 bowl

HANDHELDS

served with house-made chips and pickle unless specified

Substitution Options:  french fries | 4, sweet potato waffle fries | 4, fruit cup | 4, coleslaw | 4, cup of soup or chili | 6, onion rings | 5
*substitute gluten-free bread/bun | +2

Handheld Add Ons: cup of soup | 6, cup of chili | 6, small lake house salad | 6, small caesar salad | 6, small martha’s vineyard salad | 8, cole slaw | 4, fruit cup | 4, asparagus or balsamic brussels sprouts | 4, whipped potatoes | 4, french fries | 4, sweet potato waffle fries | 4, onion rings | 5

  • Lake House Signature Burger (cto) 19

    8oz certified angus beef patty, lake house steak sauce, stone-ground mustard, house aioli, michigan white cheddar cheese, lettuce, tomato, red onion, artisan bun

  • Classic Shoreline Burger (cto) 18

    8oz certified angus beef patty, lettuce, tomato, red onion, artisan bun
    add cheese (pepper jack, swiss, cheddar, american or bleu cheese) + 2
    add bacon or over hard egg + 3

  • Whitefish Sandwich 20

    8oz flash-fried buttermilk & cornmeal-breaded whitefish, remoulade, arugula, tomato, soft hoagie

  • fried egg blt 17

    over hard eggs, white cheddar, smoked bacon, garlic aioli, tomato, lettuce, griddled sourdough bread

  • Shrimp Tacos (SF) 19

    (2) Cornmeal dusted and fried shrimp, pickled onions, queso fresco, lime crema, salsa verde, flour tortillas, served with sweet potato waffle fries

Steaks & Chops

STEAK SAUCE OPTIONS (additional sauces +2):
lake house traditional steak sauce | szechuan steak sauce (SF) | truffle demi glace | garlic-tallow butter | bearnaise | horseradish cream

  • Boneless Short Rib 32

    8oz boneless short rib meat, root vegetable mashed, balsamic brussels sprouts, burgundy au jus, haystack onions

  • Cauliflower Steak (GF, VV) 25

    Grilled marinated cauliflower, vegan demi glace, crispy red potatoes, asparagus

  • new york strip (CTO) 49

    10oz chef-cut strip steak finished with garlic-tallow butter, whipped potatoes, balsamic brussels sprouts, choice of sauce

  • filet mignon (CTO) 63

    6oz chef-cut filet, whipped potatoes, asparagus, choice of sauce

Fresh Catch

  • walleye 36

    10oz fresh caught dijon & pretzel-crusted walleye, hot honey drizzle, wild rice pilaf, asparagus

  • Salmon (CTO, GF) 32

    8oz char grilled sustainably sourced Norwegian salmon, nordic pesto, roasted butternut squash, crispy red potatoes, brussels sprouts

  • Perch & Chips (GF) 30

    Five buttermilk/cornmeal breaded & flash-fried perch, coleslaw, french fries, remoulade, lemon

  • Whitefish Plank (GF) 36

    8oz fresh caught Great Lakes whitefish broiled with lemon & paprika butter on a cedar plank, brussels sprouts, rosemary-parmesan duchess potatoes

Pastas & grains

served with garlic baguette

  • cajun seafood pasta (SF) 32

    baby bay scallops, shrimp, mussels, andouille sausage, pappardelle pasta, roasted peppers, parmesan cheese, creole tomato bechamel

  • chicken linguini 28

    grilled marinated chicken breast, gold tomatoes, asparagus, wild mushrooms, roasted peppers, boursin cream sauce, parmesan cheese

  • surf & turf scampi (CTO, SF) 31

    london broil marinated beef tips skewer, garlic butter shrimp skewer, linguini pasta, asparagus, white wine butter sauce, parmesan cheese

  • harvest vegetable risotto (V, GF) 26

    roasted pumpkin, apple, red & gold beets, arborio rice, arugula pesto, parmesan cheese

ENTRÉE ADD ONS

  • cup of soup 6
  • cup of chili 6
  • small lake house salad 6
  • small caesar salad 6
  • small martha’s vineyard salad 8
  • cole slaw 4
  • fruit cup 4
  • asparagus or brussels sprouts 4
  • whipped potatoes 4
  • french fries 4
  • sweet potato waffle fries 4
  • onion rings 5
  • house bread basket 6
  • garlic butter or blackened shrimp skewer (SF) 12
  • grilled chicken breast or blackened chicken breast 8
  • grilled salmon or blackened salmon (CTO) 16

Let us help you plan your next gathering!

Did you know that our event space can be customized to host all types of events – from corporate meetings to wedding receptions?

Call 231.720.4206 or email [email protected] for more information!

CTO – cooked to order | GF – gluten free | V – vegetarian | VV – vegan | SF – shellfish

NOTICE: ask your server about menu items that are served raw or undercooked. consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Parties of 8 or more will be subject to an 20% automatic gratuity.