Dinner Menu

Shared Plates

  • street corn (V, GF) 16

    char-grilled sweet corn, ancho chili, parmesan crema, cilantro, manchego cheese, mole

  • calamari 23

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

  • ahi & watermelon poke (CTO) 25

    mirin and coconut amino dressed ahi tuna, compressed watermelon, nori strips, scallions, cucumber, seaweed salad, wonton crisps

  • tuscan dip (V) 19

    house white bean and goat cheese dip, tuscan bread crumbs, grilled flat bread, ciabatta toast, vegetable crudité

  • crab cakes 24

    seared lump crab, corn brûlée, remoulade, petite arugula salad

  • grilled peach flatbread (V) 22

    house-made grilled flatbread, glazed peaches, lemon ricotta, pistachios, arugula, hot honey drizzle, crème fraiche

  • lake house bread basket (V) 6

    house-made pull-apart bread, herb-infused olive oil, house herb butter


ADD ON PROTEINS: five garlic or blackened butterfly shrimp +12 | grilled or blackened chicken breast +8 | grilled or blackened salmon +16 | balsamic sirloin +16

HOUSE DRESSINGS: ranch french | italian balsamic vinaigrette | caesar summer berry vinaigrette | bleu cheese red wine vinegar & olive oil | buttermilk/chive lemon vinaigrette

  • wedge (V) 10 side/16 entree

    baby iceberg, gorgonzola, grape tomatoes, matchstick chives, ciabatta crisps, bleu cheese dressing

  • caesar 10 side/16 entree

    local petite leaf romaine, parmesan cheese, grape tomatoes, croutons, house caesar dressing

  • the lake house (V, GF) 10 side/16 entree

    artisan greens, grape tomatoes, parmesan cheese, cucumber, red onion, choice of dressing

  • martha’s vineyard (V, GF) 18

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

  • balsamic steak cobb (CTO, GF) 32

    baby leaf romaine, white balsamic-marinated sirloin, avocado, hardboiled egg, red onion, grape tomatoes, gorgonzola, buttermilk/chive dressing


served with house-made chips

SUBSTITUTE french fries +3 | sweet potato waffle fries +3 | side garden salad +3 | fruit cup +3 | cup of soup or chili +4

  • lake house signature burger (CTO) 19

    7oz usda prime patty, lake house steak sauce, house aioli, pickled mustard seed, michigan white cheddar, lettuce, heirloom tomato, red onion, artisan bun

  • classic shoreline burger (CTO) 17

    7oz patty, lettuce, tomato, onion, artisan bun
    + add cheese (pepper jack, swiss, cheddar, american or bleu cheese) +2
    + add egg +2
    + add bacon +3

  • walleye po’boy 18

    flash-fried buttermilk & cornmeal-breaded walleye, remoulade, arugula, tomato, soft hoagie

  • fried egg blt 16

    thick-sliced bacon, over-hard egg, cheddar cheese, tomato, lettuce, garlic aioli, griddled artisan sourdough

  • cajun chicken sandwich 16

    blackened grilled chicken breast, pepperjack cheese, lettuce, tomato, red onion, remoulade, artisan bun

  • michigan grilled cheese (V) 16

    local michigan white cheddar, traverse city cherry butter, apples, arugula, sourdough bread

*substitute standard bun/bread for gluten-free +1


ADD TO ENTREE: cup of soup or chili +4 | side garden salad +3 | side lake house, caesar or wedge salad +3

  • WALLEYE 35

    dijon-rubbed, pretzel-crusted and pan-seared walleye, hot honey drizzle, wild rice pilaf, asparagus

  • salmon (GF) 29

    grilled scottish salmon, glazed summer squash, creamy polenta, southern-style tomato jam

  • whitefish 36

    scallion crumb-crusted great lakes whitefish, lemon beurre blanc, baby potatoes, glazed summer squash

  • perch & chips 26

    five buttermilk & cornmeal-breaded, flash-fried perch, remoulade, coleslaw, french fries

  • shrimp tortellini 28

    garlic butter butterfly shrimp, roasted peppers, asparagus, alfredo sauce, cheese tortellini, parmesan cheese

  • sea scallops (CTO, GF) 35

    pan-seared sea scallops, red quinoa, sweet corn/edamame succotash, blood orange vinaigrette, micro greens

  • lake house sirloin (CTO) 28

    10oz char-grilled sirloin, lake house steak sauce, french fries

  • filet mignon (CTO, GF) 50

    6oz chef-cut filet, parmesan potato au gratin, grilled asparagus, bordelaise sauce

  • swordfish brochettes (GF) 32

    two char-grilled swordfish, zucchini, summer squash, bell pepper, onion and mushroom skewers, mango pickapeppa glaze, rice pilaf

  • alepo honey barbeque pork ribs 29

    house alepo chili honey barbeque glaze, french fries, coleslaw

  • chicken caprese linguini 25

    marinated grilled chicken breast, heirloom tomatoes, mozzarella pearls, fresh basil, linguini, parmesan cheese, white wine/pesto butter sauce

  • spaghetti squash gratin (GF) 28

    roasted spaghetti squash, pomodoro sauce, parmesan, roasted red pepper ricotta, arugula pesto, petite salad, blistered tomatoes


  • COLE SLAW (V, GF) 4
  • FRUIT CUP (V, GF) 3
  • sweet potato waffle fries (VV) 4


  • soup du jour 6 cup/8 bowl
  • chilled cucumber & crab bisque 6 cup/8 bowl
  • lake house white chicken chili 6 cup/8 bowl

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

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.