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Dinner Menu

The Lakehouse Restaurant

Appetizers

Seafood Chowder ~ 7 (GF)
Chef Shaun’s take on a seafood chowder…. served in a mug!

BBQ Duck Wings ~ 14 (GF)
Slow cooked duck wings dusted with a house made BBQ seasoning, topped with honey and candied walnuts.

Slow Cooked Chicken Wings ~ 13 (GF)
Marinated, slow cooked, then fried, and served with your choice of sauce: Mild, Hot, BBQ, Dr Pepper BBQ, Honey Garlic, Sweet Chili, Chipotle Mango, Dry BBQ, Inferno, Hot Caesar, Salt & Pepper.

Two Way Bruschetta ~ 13 (V)
Classic tomato and basil topped with feta and roasted wild mushroom topped with brie and roasted walnuts.

Coconut Shrimp ~ 12
Coconut panko shrimp served with a sweet and spicy thai sauce.

Duo of Dips ~ 13 (V)
Spinach and artichoke dip, and beer and cheddar dip with pretzel buns for dipping!

Fresh P.E.I. Mussels ~ 11
Choice of sauce: leek and dill cream or white wine and garlic, served with a side of garlic bread.

Smoked Pork Tenderloin Sliders ~ 14
House smoked pork, apple slaw, cheddar sauce, and crispy onions on a pretzel bun.

Crab Cakes ~ 14
Served with a horseradish and lime aioli.

Salads

Add chicken or shrimp ~ 6

Caesar Salad ~ 13
A twist on a classic. Herbed crostini, crispy prosciutto, parmesan crisp, and house-made dressing.

Nacho Salad ~ 15 (GF)
Romaine lettuce, tomatoes, onions, peppers, cheddar cheese, garlic sour cream, nacho strips, and taco beef.

Tossed Salad ~ 12 (V) (GF)
Mixed greens, onions, cucumber, tomatoes, and candied walnuts served with; maple dijon, orange vinaigrette, balsamic vinaigrette, or ranch.

Greek Salad ~ 13 (V) (GF)
Mixed peppers, tomatoes, cucumber, onion, black olives, feta, and a house-made dressing over top of romaine lettuce.

Steak Salad ~ 17 (GF)
Spring mix, roasted wild mushrooms, blue cheese, cherry tomatoes, red onions, candied walnuts and a balsamic vinaigrette topped with a sliced 6oz flat iron steak.

The Burger Farm:

All burgers are house made and served with choice of soup, salad, or fries. Add bacon, cheese, fried onions, a fried egg, or

sautéed mushrooms to any burger ~ 1.50 each Gluten free bun ~1.50

Lakehouse Burger      ~ 15 Classic hamburger, LTO.

Lamb Burger              ~ 16 Pineapple, goat cheese, roasted beets, rosemary aioli, LTO

Apple Bison Burger    ~ 16 Bacon, smoked gouda, apple compote, fried apple ring, LTO.

BBQ Chicken Burger ~ 15 BBQ chicken breast, bacon, cheddar, caramelized onions, chipotle mayo, LTO

Roasted Vegetable Sandwich ~ 15 (V)
Roasted mushrooms, butternut squash, roast red peppers, onions, balsamic mayo, and brie served on a vienna roll.

“Not Your Ordinary” Steak Sandwich ~ 19
6oz flatiron steak on garlic bread topped with chipotle mayo, spinach, prosciutto, bruschetta tomatoes, goat cheese, and balsamic reduction.

Turkey Clubhouse ~ 16
Slow cooked shredded turkey, cheddar cheese, lettuce, tomato, bacon, and a spicy cranberry pepper jam served on rye.

Shrimp Po-Boy ~ 16
Crispy fried shrimp, chipotle mayo, and LTO served on a vienna roll.

Entrees

Hand Cut Steaks (GF) ~ Served with vegetables and a warm bacon potato salad. Add shrimp or chicken ~ 6

10oz Striploin topped with a bacon mushroom chutney                     ~ 28

8oz Elk Ribeye topped with a maple gastrique                             ~ 31

8oz Lamb Sirloin topped with a minted red wine demi                   ~ 25

6oz Flat Iron topped with bruschetta tomatoes and balsamic reduction ~23

Roasted Butternut Squash Risotto ~ 21 (V) (GF)
Topped with roasted wild mushrooms, goat cheese, and toasted walnuts.

Baby Back Ribs ~ 26 Half-rack ~ 19
Fall off the bone ribs topped with house made BBQ, Dianas, or Dr. Pepper BBQ served with jalapeno mac and cheese, and vegetables.

Bison Ribs ~ 27 (GF)
Slow cooked bison ribs smothered in a Dr. Peppers BBQ sauce served with sweet potato fries and maple glazed baby carrots.

Blackened Chicken Carbonara ~ 22
A blackened chicken breast served over pappardelle noodles smothered with a creamy carbonara sauce of bacon, onions, and parmesan.

The Mac Attack ~ 19 (V)
Cavatapi noodles covered with a rich jalapeno cheddar sauce, topped with more cheese and breadcrumbs, and baked until golden brown.

Pan Fried Pickerel ~ 26
Fresh Ontario pickerel dredged in seasoned flour and pan fried golden brown, served over a garlic dill rice pilaf with a side of vegetables.

Smoked Chicken and Waffles ~ 23
A smoked quarter chicken on top of a waffle topped with a pineapple chutney and an ancho maple syrup, served with macaroni and cheese and vegetables.

Maple Brown Sugar Glazed Pork Tenderloin ~ 25 (GF)
Served with warm bacon potato salad and maple glazed baby carrots.