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 fall season.
  • Evening dining from 5:30pm to close.
  • Lounge open from 5:00pm to close.
  • Closed December 1, 2013 to December 18, 2013.
  • Open December 19, 2013 for the winter season. 
  • Detailed resort and restaurant schedule.We do close for a hand full of weddings and reunions through the 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

• 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 



 • Fuji Apple & Mascarpone Strudel

ala mode, with cognac butterscotch

  • Vanilla Bean Crème Brûlée

 • Bananas Foster

 Flambéed tableside



 Header Photo Credit: Steve Marino