Lala's In The Lakes Menu

Chicken marsala w/wild mushrooms, demi glaze, marsala, & butter on a bed of angel hair

Brussels sprouts typically roasted and combined with bacon, finished with a hot honey-Thai chili sauce.

Crispy potato wedges typically topped with garlic, parmesan cheese, and fresh parsley.

Bread w/whipped butter

Fresh berries & warm goat cheese, craisins, candied walnuts, tossed in a white free dressing (v) (gf)

Grilled pork chop with bourbon-maple demi. Choose two sides from options like kidney bean salad, sauteed spinach, roasted butternut squash risotto, mac & cheese, baked potato, or garlic parmesan potato wedges.

Roasted butternut squash risotto: Arborio rice simmered with roasted butternut squash, asparagus, mushrooms, red pepper, spinach, and onion, topped with parmesan.

*pollo ripieno chicken stuffed w/boursin cheese, spinach, and sun-dried tomatoes. Hand breaded on a bed of roasted butternut squash risotto & spinach topped w/balsamic glaze

Sachetti-wild mushrooms, artichoke hearts, tomatoes, spinach-basil, truffle cream sauce, & balsamic glaze

Chorizo sausage, & banana peppers (GF)

(GF)

Hand-breaded & dusted in pistachios drizzled w/ truffle honey served w/fig jam

(GF)

Topped w/Greek salsa, evoo, & balsamic glaze (GF)

(GF by request)

(GF by request)

(GF)

Bread w/whipped butter

Traditional wedge tomato, red onion, egg, bacon, cucumber, dry bleu, tossed in white French dressing (v) (gf)

Fresh berries & warm goat cheese, craisins, candied walnuts, tossed in a white free dressing (v) (gf)

*pollo ripieno chicken stuffed w/boursin cheese, spinach, and sun-dried tomatoes. Hand breaded on a bed of roasted butternut squash risotto & spinach topped w/balsamic glaze

10 oz prime certified angus beef chuck on a crusty ciabatta roll, your choice of Swiss, American, pepperjack, provolone, & choice of side

Chicken marsala w/wild mushrooms, demi glaze, marsala, & butter on a bed of angel hair

Stuffed meatballs w/fresh mozzarella cheese, san marzano tomatoes, fresh herbs, polenta, pecorino romano

Slow roasted beef short rib, mirepoix, red wine, polenta roasted carrots (gf)

Sachetti-wild mushrooms, artichoke hearts, tomatoes, spinach-basil, truffle cream sauce, & balsamic glaze

*seared scallop on a bed of pesto spaghetti squash, & spinach w/lemon zest buerre blanc topped w/balsamic caviar (gf)

*bourbon-maple syrup glazed blackened salmon on a bed of Ohio organic grits & spinach topped w/apple-pear fennel slaw (gf)

8 oz center cut filet mignon (gf). Choice of two sides: options include salads, vegetables, potatoes, risotto, mac & cheese, or brussel sprouts with bacon and hot honey-thai chili sauce.

16oz boneless strip (gf) Choice of two sides: salads, vegetables, potatoes, risotto, mac & cheese, brussels sprouts with bacon and Thai chili sauce.

Half rack of lamb served with your choice of two sides: salads, potatoes, veggies, or mac & cheese. Gluten-free options available. Select from a variety of flavorful accompaniments.

22 oz bone-in ribeye (gf) Choose from a variety of sides including Kidney Bean Salad, Sauteed Spinach, Mac & Cheese, Baked Potato, Brussels Sprouts with Bacon & Sauce, among others.

Garlic bleu cheese compound butter. First and second side choices: kidney bean salad, sautéed spinach, roasted butternut squash risotto, mac & cheese, baked potato, vegetable of the day, roasted vegetables, Brussels sprouts with bacon and hot honey-Thai chili sauce, twice-baked potato, or garlic Parmesan potato wedges.

Sautéed spinach: Fresh spinach sautéed with garlic and olive oil.

Roasted butternut squash risotto: Arborio rice simmered with roasted butternut squash, asparagus, mushrooms, red pepper, spinach, and onion, topped with parmesan.

Creamy, classic macaroni in a rich, velvety cheese sauce.

Baked potato: Typically served with butter and sour cream.

A selection of seasonal vegetables, typically including options like broccoli, green beans, or a mixed vegetable medley.

Roasted vegetables: Typically includes zucchini, squash, carrots, tomatoes, and onions, oven-roasted to enhance their natural flavors.

Brussels sprouts typically roasted and combined with bacon, finished with a hot honey-Thai chili sauce.

Twice baked potato: Bacon, green onion, parsley, sour cream, and cheddar.

Crispy potato wedges typically topped with garlic, parmesan cheese, and fresh parsley.

Purchase a round of beers for the kitchen staff.