Bin on the Lake

Menus


Shared

Dungeness Crab Toast kombu aioli, preserved cucumber, young herbs $14

Cured Wild Salmon gingered cake, carrot slaw, pea puree, burnt apple crème faiche $14

Wild Shrimp grilled, iberico ham, hazelnut-grape puree, pear molasses $16

Seared Ahi Tuna* miso cream, roasted carrot, fennel, truffle citrus syrup $18

Prime Filet Tartare* parsnip aioli, leeks, crostini, truffle $15

Prosciutto de Parma roasted plums, sheep's milk feta, citrus blossom, almond pesto, sherry fig reduction $14

 

Garden

Charred Carrot Bisque preserved lemon crema, root greens, espelette, crispy prosciutto $12

Grilled Little Gem Lettuce roasted beets, radish, walnut, feta, sweet onion, white balsamic anchovy vinaigrette $12

Butternut Squash gorgonzola dolce, pomegranate, roasted shallot, sea salted seeds, Willie's greens, arugula and mint pistou $13

 

Mains

Seared Wild Salmon* fava bean, summer beets, foraged mushrooms, fingerling potato, wild blossoms $36

Grilled Alaskan Halibut* Dungeness crab, roasted carrots, peas, tomato, squash blossom, champagne grape salad $40

Diver Scallops* wild mushroom, candy striped beets, organic corn, asparagus $32

Pork Tenderloin* sweet potato, Brussels sprouts, pork belly, balsamic, smoked apple demi-glace $26

Jidori Chicken turnips, radish, parsnips, melted leeks, arugula, brown butter chicken jus $28

Wagyu Kobe Flat Iron* miso glazed potatoes, braised bok choy, lemongrass, black garlic demi $40

Prime Filet Mignon* roasted potato puree, asparagus, caramelized fennel pesto, balsamic $46

Market Fresh Vegetables please allow the kitchen to prepare the freshest selection of vegetables to your liking, can be vegan, gluten free, risotto or enjoyed how the chef prepares it $22

 

Enhancements

Seared Diver Scallops $12

Grilled Wild Shrimp $12

Dungeness Crab $18

 

Sides

Brussels Sprouts bacon, aioli, balsamic $9

Potato Puree caramelized fennel pesto $7

Pan Fried Mushrooms thyme, crème fraiche $8

Roasted Cauliflower preserved lemon, espelette, chocolate evoo $8

*Consuming raw or undercooked meats, poultry, seafood shellfish or unpasteurized juice may increase risk of food borne illness

Executive Chef Matthew Steffen

Restaurant Manager Todd Leggett

 

Bar Menu

 

Specialty Cocktails

Lavender Lemon drop   $13

Titos vodka, hibiscus syrup, lemon juice, lavender sugar rim          

The Alaskan Cocktail $11

Uncle Vals gin, Yellow chartreuse, orange bitters

Cucumber Bin Cooler $12

 Hendricks gin, St Germaine, Cucumber Dry soda

Yarrow Bay Smash $12

 Bacardi rum, lemon juice, blueberry syrup, ginger ale

The Kentucky Mule $14

Moscow mule’s bourbon cousin! Bulleit Rye, lime, ginger beer

 

Bottled Beer $6

Two Beers EVO IPA 

Pike Kilt Lifter

American Blonde

Bitburger Drive N/A

Alaskan White Ale

Scuttlebutt Porter

Pikes Naughty Nelly Golden Ale

Beford Ginger Beer N/A.

 

 

Happy Hour


Join us for Happy Hour Specials

Monday through Saturday 4:00 PM to 6:00 PM 
50% Off All Wines by the Glass 

 

Happy Hour is offered only in the bar and lounge

Bar Bites

Pan Fried Mushrooms thyme crème fraiche $6

Roasted Cauliflower dates, espelette, chocolate evoo $6

Brussels Sprouts bacon, aioli, balsamic $6

Dungeness Crab Toast sea aioli, preserved cucumber, young herbs $7

Wild Shrimp grilled, roasted corn puree, shishito peppers, vinaigrette, walnut pesto $7

Charred Carrot Bisque preserved lemon crema, carrot greens, espelette, crispy prosciutto $8

Grilled Little Gem Lettuce beets, radish, walnut, feta, onion, anchovy vinaigrette $8

Butternut Squash blue cheese, pomegranate, greens, shallots, seeds, arugula pistou $8

Kobe Sliders* espresso aioli, sweet onion pickles, gourmet greens, mushroom, brioche $10

Prosciutto de Parma persimmon, burrata, saba, citrus grape, pinenuts $10

Seared Salmon Sliders* green pea slaw, bok choy, blood orange oil, baquette $10

Diver Scallops* brown butter parsnips, chanterelle mushroom, arugula $12

Ahi Tuna* mushroom crusted, pork belly, fingerling potato, fennel, smoked eggplant puree $12

Kobe Short Rib croquette, black garlic, charred broccolini, chanterelle $12

*Consuming raw or undercooked meats, poultry, seafood
shellfish or unpasteurized juice may increase risk of food borne illness.

Dessert Menu

 

Flourless Chocolate Cake
Sea Salt, Olive Oil
$9

Malted Chocolate Stout Mousse Cake
Caramel, Brandied Cherries
$9

Ricotta Doughnut Holes
Strawberry Jam, Peanut Cream, Aged Balsamic
$9

A Duo of Artisinal Cheeses
House Preserves, Crackers
$9

After Dinner Drinks

Warres 20 yr Otima    16.

Taylor Fladgate 10 yr tawny port    8.

Taylor Fladgate 20 yr tawny    16.

Lustau moscatel “Emilin”    9.

Carmes de Rieussec, Sauternes 2007     20.

Andrew Rich Gewürztraminer 2013    16.

Royal Tokaji, 5 Puttonyos    12.

Dolce 2007    25.

G.D. Vajra moscato d’Asti 2012    12.

 

Private Dining

 

bin on the lake is a warm and welcoming restaurant and bar located on the shores of Lake Washington. With views of Lake Washington and the Olympic Mountains, bin offers Northwestern cuisine with Mediterranean influence in a lively, social atmosphere. We offer exceptional selection of over 40 wines by the glass – in 1, 3 and 6 ounce pours, a brilliant selection of bubbly by the glass and inspired signature cocktails.

Our dining room is versatile and able to accommodate groups of varying sizes while maintaining an intimate setting. The “seated dinner” menu selections are available for groups of 13 to 30.

bin on the lake is also happy to assist you with a “cocktail party” or reception type of event.

Please contact us directly to schedule your group party or event at 425.803.5595.

 

“Semi-Private” Dining Room Space

The “semi-private” dining space is divided into three sections. Rows of sheer curtains
can be closed to provide a group with the feeling of a “private” area. “Semi-private”
dining (curtains drawn) is available for groups of as few as 8 and as many as 30. Other
diners will be seated in this area of the restaurant. If your group would like to have the
entire “semi-private” space, guaranteed food and beverage minimums would have to be
met


Gluten Free

Shared

 

Oysters on the half shell* seasonal mignonette, house cocktail, lemon GF

Wild Shrimp grilled, roasted corn puree, shishito peppers, vinaigrette, walnut pesto GF

Diver Scallops* braised oxtail, brown butter parsnips, chanterelle mushroom, arugula GF

Ahi Tuna* black trumpet crusted, pork belly, fingerling potato, fennel, smoked eggplant puree GF

Prime Filet Tartare*parsnip aioli, leeks, crostini, truffle GF (w/out Crostinis)

Prosciutto de Parma persimmon, burrata, saba, citrus grape, pinenuts $14 GF

Kobe Short Rib Croquettes, black garlic, charred broccolini, chanterelle $15

 

Garden

Charred Carrot Bisque preserved lemon crema, root greens, espelette, crispy prosciutto GF

Grilled Little Gem Lettuce roasted beets, radish, walnut, feta, sweet onion, white balsamic anchovy vinaigrette GF

Butternut Squash gorgonzola dolce, pomegranate, roasted shallot, sea salted seeds,

Willie’s greens, arugula and mint pistou GF

 

Mains

Grilled Maine Lobster Tail roasted carrots, beets, sautéed claws & knuckles,
oyster mushroom, ginger cream, anise butter GF

Seared Wild Salmon* braised greens, hen of the woods mushroom, pancetta broth, fingerling potatoes, radish, smoked paprika vinaigrette GF

Pork Tenderloin* sweet potato, Brussels sprouts, pork belly, balsamic,
smoked apple demi GF

Jidori Chicken smoked pumpkin puree, roasted roots, watercress, fig demi GF

Wagyu Kobe Flat Iron* miso glazed potatoes, braised bok choy, black garlic demi GF

Prime Filet Mignon* roasted potato puree, asparagus, caramelized fennel pesto, balsamic GF

Market Fresh Vegetables please allow the kitchen to prepare the freshest selection of vegetables to your liking; can be vegan, gluten free, or how the chef prepares it GF

 

Enhancements

Brussels Sprouts bacon, aioli, balsamic GF

Roasted Potato Puree caramelized fennel pesto GF

Pan Fried Mushrooms thyme crème fraiche GF

Roasted Cauliflower dates, espelette, chocolate evoo GF

Seared Diver Scallops GF

Grilled Wild Shrimp GF

Grilled Lobster Tail anise butter GF

 

*Consuming raw or undercooked meats, poultry, seafood shellfish or unpasteurized j



Happy Hour


Join us for Happy Hour Specials

Monday through Saturday 4:00 PM to 6:00 PM 
50% Off All Wines by the Glass 

 

Happy Hour is offered only in the bar and lounge

Bar Bites

Pan Fried Mushrooms thyme crème fraiche $6

Roasted Cauliflower dates, espelette, chocolate evoo $6

Brussels Sprouts bacon, aioli, balsamic $6

Dungeness Crab Toast sea aioli, preserved cucumber, young herbs $7

Wild Shrimp grilled, roasted corn puree, shishito peppers, vinaigrette, walnut pesto $7

Charred Carrot Bisque preserved lemon crema, carrot greens, espelette, crispy prosciutto $8

Grilled Little Gem Lettuce beets, radish, walnut, feta, onion, anchovy vinaigrette $8

Butternut Squash blue cheese, pomegranate, greens, shallots, seeds, arugula pistou $8

Kobe Sliders* espresso aioli, sweet onion pickles, gourmet greens, mushroom, brioche $10

Prosciutto de Parma persimmon, burrata, saba, citrus grape, pinenuts $10

Seared Salmon Sliders* green pea slaw, bok choy, blood orange oil, baquette $10

Diver Scallops* brown butter parsnips, chanterelle mushroom, arugula $12

Ahi Tuna* mushroom crusted, pork belly, fingerling potato, fennel, smoked eggplant puree $12

Kobe Short Rib croquette, black garlic, charred broccolini, chanterelle $12

*Consuming raw or undercooked meats, poultry, seafood
shellfish or unpasteurized juice may increase risk of food borne illness.

Holiday Menus

Please check back for our latest holiday menus here.

Join us for Mother's Day May 8th!

We will be open from 1 PM - 8 PM. 

Book Reservations on OpenTable

 

MENU - Please see our specials below:


Beginnings


Oysters on the half shell*

seasonal mignonette, house cocktail, lemon $18 ½/$34 full

Dungeness Crab Toast

sea aioli, cured cucumber, young herbs $14

Diver Scallops*

corn puree, morel mushrooms, pork belly, fava beans, blood orange demi $16

Wild Shrimp

grilled, pea vine puree, english peas, beets, fennel, pickled chiles $16

Prime Filet Tartare*

parsnip aioli, leeks, crostini, truffle $15


Soup & Salads


Coconut Corn Soup

lemongrass, ginger, dungeness crab, thai basil $14

Grilled Little Gem Lettuce

roasted beets, radish, walnut, feta, sweet onion, white balsamic anchovy vinaigrette $12

Spring Pea Salad

foraged greens, mint, grilled asparagus, almond, blue cheese, roasted pear vinaigrette $13


Mains


Seared Wild Salmon*

braised greens, hen of the woods mushroom, pancetta broth, fingerling potatoes, radish, smoked paprika vinaigrette $36

Chilean Seabass*

duck fat potatoes, ginger creamed chard, shishito pesto, miso demi $40

Wild Alaskan Halibut*

spring risotto, morel mushroom, ladyfern fiddleheads, peas, sorrel, heirloom piperade $42

Pork Tenderloin*

sweet potato, Brussels sprouts, pork belly, balsamic, smoked apple demi $ 26

Grilled Lamb Chops*

fava bean puree, new potatoes, roasted cipollini onion, licorice demi $32

Wagyu Kobe Flat Iron*

miso glazed potatoes, oyster mushrooms, black garlic demi $40

Farmer’s Vegetable Stand

please allow the kitchen to prepare the freshest seasonal vegetables to your liking, can be vegan, gluten free or enjoyed how the chef prepares it $22


Sides


Brussels Sprouts

bacon, aioli, balsamic $9

Roasted Cauliflower

dates, espelette, chocolate evoo $8

Pan Fried Mushrooms

thyme crème fraiche $8

 

*Consuming raw or undercooked meats, poultry, seafood shellfish or unpasteurized juice 
may increase risk of food borne illness.

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