Dinner Menu
APPETIZERS
DUCKFAT FRYBREAD SCONES | 15
Infused duck fat 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 Cherries, Sumac, Basil
ROASTED CAULIFLOWER | 18
Chorizo Butter Sauce, Candied Pecans, Urfa Biber, Cauliflower served with Grilled Tortillas *Corn Tortillas upon request
BARBACOA TACOS | 18
Braised Barbacoa Beef, Feta, Shaved Radish, Avocado with Pickled Onion and Cilantro in Corn Hard Shell Tacos
CROQUETTES | 12
Mashed Potato, browned beef, onion, carrots plated with a Guajillo Sauce
WONTON NACHO | 22
Braised Beef, Gruyere Cheese Sauce, Pickled Fresno Peppers, Pickled Red Onion, on Wonton Chips
SPINACH DIP | 17
Creamy Roma and parmesan with Spinach Served with Sour Dough and Naan
SEARED AHI TUNA | 18
Seared with Japanese Spice Mix, served on an Avocado Spread with a side of Lemon Vinaigrette on Frise and Arugula
SALADS & SOUPS
Add: Steak +10, Seared Ahi +10, Chicken +8, Shrimp +8
WEDGE SALAD FULL | 18 HALF | 12
Romaine Hearts, Bacon, Heirloom Cherry Tomatoes, Avocado Salsa, Blue Cheese, Breadcrumbs, Pickled Onion, Buttermilk Dressing
BLACKBERRY SUMMIT SALAD FULL | 18 HALF | 12
Arugula, Frisee, Feta, Blackberries, Watermelon, Mint, Candied Pecan, White Peach Vinaigrette
HOUSE SIDE SALAD | 8
Local Mixed Greens, Pepperoncini, Crispy Garbanzo Beans, Pickled Red Onion, Baby Heirloom Tomato, White Balsamic Vinaigrette
TOSCANA SOUP | 14
Potato, Bacon, Sausage, with Garlic Bread
MAIN ENTRÉE
SWEET CHILI PORK TENDERLOIN | 34
Pork Tenderloin, Coconut Rice, served with Brussel Sprouts topped with Feta, and a Sweet Chili Glaze
SHORT RIB FETTUCCINE | 25
Add: Steak +10, Chicken +8, Shrimp +8,
Braised Short Rib, Stroganoff Cream Sauce, Onion Mushroom with Fettuccine Pasta
LAKEHOUSE BURGER | 25
Add: Bacon +3, Avocado + 3, Fried Egg +2, Fresh Jalapenos +1
Hand Pressed Beef Patties, Pastrami, Chipotle Sauce, Caramelized Onions, Cheddar Cheese, and Butter Lettuce with tomato. Brioche Bun
CHICKEN RANCHERA | 32
Grilled Airline Chicken Breast with a Ranchera Chili Sauce, Served with Coconut Rice and Broccolini
CASHEW CRUSTED HALIBUT | 48
8oz Halibut with Lemon Butter, served over Couscous in a Beurre Blanc Chive Sauce, Grilled Nectarine Garnish
FILET MIGNON AU POIVRE | 52
6oz Filet with Peppercorn Sauce, Mashed Potato and Grilled Broccolini on the side
OSSO BUCO | 52
16oz Braised Veal Shank, Mashed Potatoes served with a Red Wine Demi-Glace, Broccolini and Grilled Cipollini Onions
WASATCH RIBEYE STEAK | 65
13oz Ribeye served with Chimichurri, Baked Potato topped with Bacon, Chives, Sour Crème and a side of our Gruyere Cheese, with Grilled Cauliflower, Zucchini and Carrots
KID MEALS | 12 (ages 15 and under)
Served with Tots, Fries or a Small Salad
Kid’s Burger with Cheese, Ketchup, Lettuce, and Tomato
Chicken Bites lightly seasoned
Buttered Pasta with Grated Parmesan
ADDDITIONAL SIDES
MASHED POTATOES | 6
Lakehouse Signature recipe using Bone Marrow
GRILLED VEGGIES | 10
Seasonal Vegetable assortment lightly seasoned
BRUSSEL SPROUTS | 10
Sweet Chili glaze, Crumbled Goat Cheese
JALAPENO MAC & CHEESE | 14
Cavatappi Noodles, Roasted Jalapeno Cheese Sauce
*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.
*Parties of 6 or more have a 20% Service Charge applied.
Restaurant Hours
Dinner: Daily 5:00 - 9:00pm
Contact
Location
5317 S HIGHWAY 189
HEBER, UT 84032
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.
