Dinner Menu
APPETIZERS
DUCKFAT FRYBREAD SCONES | 13
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 Red Grapes, 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 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
SPANISH MUSSELS | 27
Chorizo, Fresh Garlic & Fennel, Diced Tomato, Heavy Cream, White Wine, served with Grilled Sourdough Bread
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
SALADS
Include: Steak +10 or Chicken +8 Shrimp +8
WEDGE SALAD FULL | 18 HALF | 12
Romaine Hearts, Bacon, Heirloom Cherry Tomatoes, Avocado Salsa, Blue Cheese, Buttermilk Dressing, Breadcrumbs, Pickled Onion.
BLACKBERRY SUMMIT SALAD | 22
Arugula, Frisee, Feta, Blackberries, 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
SWEET CHILI PORK TENDERLOIN | 34
Pork Tenderloin, Coconut Rice, served with Brussel Sprouts Topped with Feta, Sweet Chili Glaze
CARBONARA | 26
Include: Steak +10 Chicken +8, or Shrimp +8 Pasta, Parmesan, Egg Yolk, Pancetta, Bacon, and Garlic Bread
LAKEHOUSE BURGER | 24
Niman Ranch Beef, Maple Bacon, Jalapeno Mayo, Cheddar, Romain, Heirloom Tomato, Brioche Bun Served with Fries
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
FILET MIGNON AU POIVRE | 52
6oz Filet with Peppercorn Sauce, sides of Red Ruby Potatoes with Caramelized Onion and Parmesan Reggiano and Grilled Asparagus
CHICKEN CURRY | 32
Airline Chicken and House Curry Sauce served with Coconut Rice, Grilled Zucchini and Squash
CASHEW CRUSTED HALIBUT | 44
7oz Halibut with Lemon Oil drizzle, served over Couscous in a Beurre Blanc Chive Sauce, Grilled Stone Fruit Garnish
OSSO BUCO | 48
Braised Veal Shank, Bone Marrow Mashed Potatoes served with a Red Wine Demi-Glace, Broccolini and Grilled Cipollini Onions
WASATCH RIBEYE STEAK | 62
13oz Ribeye with Cowboy Butter with a side of Bone Marrow Mash Potatoes, and Sautéed Squash, Zucchini, and Cauliflower
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
CREAMY POTATOES | 11
Roma Parmesan Scalloped Potatoes
BRUSSEL SPROUTS | 10
Sweet Chili glaze, Crumbled Goat Cheese
TOSCANA SOUP | 12
Potato, Bacon, Sausage, and Garlic Bread
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
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.
