Dinner Menu

APPETIZERS

DUCKFAT FRYBREAD SCONES | 13
Native American inspired frybread served with Apple and Honey butter

CRISPY FRIED ARTICHOKES | 14
Parmesan Reggiano, Creamy Lemon Garlic Sauce

BURRATA BREAD PLATE | 16 Include: Prosciutto +11
Sourdough Bread, Fresh Burrata, Pickled Red Grapes, Sumac, Basil

ROASTED CAULIFLOWER | 18
Chorizo Butter Sauce, Candied Pecans, Urfa Biber, Cauliflowe
served with Grilled Tortillas *Corn Tortillas upon request

BARBACOA TACOS | 18
Braised Beef, Cotija, Shaved Radish, Avocado with Pickled Onion and
Cilantro in Corn Hard Shell Tacos

SEARED AHI TUNA | 18
Avocado sauce, Japanese Spice Mix Togarashi

FRESH MARKET OYSTERS | 27
Half Dozen Oysters Served with a Spruce Tip Mignonette

SPANISH MUSSELS | 27
Chorizo, Fresh Garlic & Fennel, Diced Tomato, Heavy Cream, White
Wine, served with Grilled Sourdough Bread

THE LOBSTER NACHOS | 30
Lobster Claw and Knuckle, Wonton Chips, Gruyere Cheese Sauce,
Black Olives, Pickled Fresno Peppers, Pickled Red Onion

SALADS

Include: Steak +12 or Chicken +8

WEDGE SALAD FULL | 18 HALF | 12
Romaine Hearts, Bacon, Heirloom Cherry Tomatoes, Avocado Salsa,
Blue Cheese, Buttermilk Dressing, Breadcrumbs, Pickled Onion.

UTAH GRILLED PEACH SALAD | 22
Arugula, Frisee, Feta, Grilled Peach, Watermelon, Mint, Candied
Pecan, White Peach Vinaigrette

HOUSE SALAD | 10
Local Mixed Greens, Peperoncino, Crispy Garbanzo Beans, Pickled
Red Onion, Baby Heirloom Tomato, White Balsamic Vinaigrette

MAIN ENTRÉE

HONEY LAVENDER PORK CHOP | 38
12oz Ibérico with a Honey Lavender Glaze, Root Vegetable Puree, served with a side of Roasted Brussel Sprouts and Bacon Lardons

CHICKEN PICCATA | 32
Airline Chicken, Risotto Lemon Caper Chicken Confit, Grilled Broccolini

FILET MIGNON AU POIVRE | 52
6oz Filet with Peppercorn Sauce, sides of Roasted Fingerling Potatoes with Caramelized Onion and Parmesan Reggiano and Grilled Asparagus

WILD GAME BURGER | 26
Utah Elk, Bison and Beef, Onion & Bacon Marmalade, Heber Valley Smoked Jalapeno Cheddar, Arugula, Heirloom Tomato, Brioche Bun

SQUASH BLOSSOM | 32
Tempura Battered, stuffed with Goat Cheese, Marcona Almond and Apricot, Served on Local Greens

OSSO BUCO | 48
Braised Veal Shank, over Bone Marrow Mashed Potatoes, and Red Wine Demi-Glace

CASHEW CRUSTED HALIBUT | 44
7oz Halibut with Lemon Oil drizzle, served over Cous Cous in a Beurre Blanc Chive Sauce, Grilled Plum Garnish

WASATCH RIBEYE STEAK | 65
Cowboy Butter, Bone Marrow Mash Potatoes, Blistered Shishito Peppers

CHILEAN SEABASS | 48 
8oz Seabass Filet, Succotash, Edamame and Green Beans, Blistered Tomato, Grilled Corn, Bell pepper, Cotija, Chipotle Sauce, Cilantro Micros

SIDE PLATES

BONE MARROW MASHED POTATOES | 8
Lakehouse Signature recipe using Bone Marrow

RACLETTE POTATOES | 11
Sliced Raclette Cheese over Roasted Fingerling Potatoes=

BAKED MAC AND CHEESE | 10
Cheddar with Panko Crust

BRUSSEL SPROUTS | 10
Sweet Chili glaze, Crumbled Goat Cheese

KID MEALS (ages 15 and under)

Served with Tots or Fries and a side of Carrots with Celery

Kid’s Burger | 11 with Cheese, Ketchup, Lettuce, and Tomato

Beef Hot Dog | 11 with Ketchup, and Mustard

Chicken Bites | 10 lightly seasoned

Buttered Pasta | 8 (Served alone with no sides)

 

 

 

*We are required by the State of Utah Food Code to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

 

Restaurant Hours

LUNCH: 11-3PM Daily

DINNER: 5-9PM Daily

Contact

Location

5317 S HIGHWAY 189
HEBER, UT 84032

Email

INFO@THELAKEHOUSEDEERCREEK.COM

Phone

435.210.7474

Located on the shoreline of Deer Creek Reservoir, the warm and contemporary ambiance paired with the locally focused cuisine provides a casual yet upscale dining experience unlike any other in the state. We pride ourselves in supporting local businesses and showcasing the incredible meat, produce, liquors, and beers the state of Utah has to offer.

Our mission has always been to provide a true “multi-sensory” experience. We accomplish that not only by highlighting our location but by providing dishes that have stories attached to them.