Fine Dining at the Restaurant at Convict Lake!

Follow us on....
FacebookTwitter Pinterest Youtube Wordpress

    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 fall season.
  • 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

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

  

Appetizerweb

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

 

Saladweb

Salads:

 • 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.

 
   

Mainweb

Mains:

 • Long Island Duck

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

• Scottish Salmon

marinated in dill, garlic and lemon, finished with a blackberry 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 

 
Dessertweb

Desserts:

 • Fuji Apple & Mascarpone Strudel

ala mode, with cognac butterscotch

  • Vanilla Bean Crème Brûlée

 • Bananas Foster

 Flambéed tableside

 


 


û
 Header Photo Credit: Steve Marino