Fine Dining at the Restaurant at Convict Lake!

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    The Restaurant at Convict Lake is open year round for evening dining from 5:30pm to close 7 nights per week with the below exceptions. Reservations are recommended call 760-934-3803 to reserve your table today. We also offer shuttle service from Mammoth to the restaurant with advanced reservations for parties of four or more.

  • Open 7 nights a week during the spring, summer and early fall seasons.
  • Evening dining from 5:30pm to close.
  • June 25 to September 1, 2014: Lunch Under the Aspens served daily 11:00am - 2:00pm.
  • June 29 to August 31, 2014: Sunday Brunch served 10:00am - 2:00pm.
  • Gourmet Pizza served daily 11:30am to close during lunch and brunch days of operation.
  • Summer Lounge Happy Hour daily 2:30pm-5:00pm
    • $3 Domestic Beer, $4 Import beer
    • $4 Well Cocktails, $5 Margaritas
    •  $5 Chardonney & Cabernet
  • November 16 to November 25 : Restaurant Closed for cleaning & renovations
  • November 26 to November 29 : Restaurant Open for Thanksgiving Week
  • November 27 : Thanksgiving Dinner - Reservations 760-934-3803
  • November 30 to December 17: Restaurant Closed for cleaning & renovations
  • December 18: Restaurant Open for the winter season

Our menu features eclectic continental cuisine and changes a few times per year.  Below please find a few menu highlights or click here to view the complete dinner menu.



Menu Highlights



Starters :

 • Pistachio Crusted Jumbo Sea Scallops

 apple , vanilla beanburre blanc, topped  caramelized apples and crispy prosciutto 

• Baked Brie En Croûte

 apricot coulis, fresh and dried fruit,,toasted almonds, table crackers

• Burgundy Escargot 

                                                       served en croûte with herbs de provence-garlic butter




 • Belgian Endive, Bosc Pear, Candied Walnuts & Stilton Cheese

creamy buttermilk vinaigrette.

• Warm Goat Cheese & Arugula

sherry glazed shallots, tomato water,verjus and white truffle oil

• Baby Field Greens & Applewood Smoked Bacon

                                                                                                             pickled cucumber-red cabbage relish, clover honey-apple cider vinaigrette.




 • Long Island Duck

seared crispy skin breast, leg confit, with a Grand Marnier, orange zest and blackberry jus lié

• Alaskan Halibut

with a wild berry balsamic vinaigrette   

• Homemade Fettuccini Pasta    

                                                      with a wild mushroom cream sauce and shaved regiano   

                                                     • Beef Wellington

                                                      Filet mignon and wild mushroom duxelle in puffed pastry with a bourbon glace de                                                             veau

                                          • Rack of Lamb  

                                                       grilled and marinated in rosemary, thyme and garlic. Served with a fig port sauce 



 • Fuji Apple & Mascarpone Strudel

ala mode, with cognac butterscotch

  • Vanilla Bean Crème Brûlée

 • Bananas Foster

 Flambéed tableside



 Header Photo Credit: Steve Marino