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. To reserve your table, call 760-934-3803 or use the Opentable form to the right. If you are not up for a four course meal, enjoy appetizers, an award-winning wine list and drinks at the martini bar in The Lounge.  The lounge offers a separate menu in the summer and HD TV's to watch your favorite sports.

  • Mid-December: Restaurant open. Open 7 nights a week from 5:30pm to close. The Lounge opens at 5:00pm Check for special event closure dates.
  • April 28 to October 30, 2016: Pizza in The Lounge opens at 5:00pm til’ close 
  • June 19th: Pizza in The Lounge starting at 3:00pm.
  •  June 19th: Happy Hour in The Lounge at 3:00pm - 5:00pm.
  •  Mid-June, Friday & Saturday: Lunch on the Green. Order at the general store from 11:00pm - 2:00pm.
  •  June19 to September 5th: Sunday Brunch from at 10:00am - 2:00pm.
  • November 16 to November 22, 2016: Restaurant closed for cleaning & renovations.
  • November 23 to 27, 2016: Restaurant Open for Thanksgiving Week
  • November 24, 2016: Thanksgiving Dinner - Reservations 760-934-3803
  • November 28, 2016: Restaurant closed for cleaning & renovations

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.

The Restaurant at Convict Reservations

Menu Highlights

Sample menu. Subject to change. 


Starters :

 • Clay Pot Roasted Garlic

 extra virgin olive oil, balsamic syrup and soft grilled crostini

• Trio of Mushrooms

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

• Burgundy Escargot 

 served en croûte with herbs de provence-garlic butter 
 Saladweb  Salads:

 Baby Field Greens & Applewood Smoked Bacon

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

• Warm Goat Cheese & Arugula

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

• Convict Caesar

 romaine hearts and herbed croutons. half order avaible

 Mainweb  Mains:

 • Long Island Duck

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

• Crispy Skin Scottish Salmon

crispy fingerling potatoes, sautéed spinach, finished with a fire roasted tomato vinaigrette.

 • Rotolo of Fresh Pasta

 ricotta cheese, wild mushroom, baby spinach finished with a tangy spicy tomato sauce and fried capers

 • Beef Wellington

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

 • New Zealand Rack of Lamb 

 marinated with heirloom garlic, fresh herbs, grilled and accompanied by a cilantro mint  sauce

 Dessertweb  Desserts:

• Fuji Apple & Mascarpone Strudel

ala mode, with cognac butterscotch

 • Vanilla Bean Crème Brûlée

 • Bananas Foster

 flambéed tableside


 Header Photo Credit: Steve Marino