Bin on the Lake

Specials & Events


Easter 2015

Enjoy Easter brunch with us on Sunday April 5th from 11 am - 3 pm. Check out our exclusive brunch menu created by Executive Chef Matthew Steffen.
bin on the lake Easter Menu 2015

Purchase Wine

With a distinct wine selection, now you can bring your favorite wine to your cellar at home...

Many of bin on the lake's featured wines cannot be found in stores, however, you're in luck! With waived corkage fee of $20, buy a bottle of wine from our wine list under wine list cost.

*Corkage Fees apply if wine is consumed within the restaurant.

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Happy Hour

Enjoy Happy Hour with a view Monday through Saturday from 4:00 PM to 6:00 PM. 


Bronx Cocktail
The Botanist Gin, fresh orange juice, sweet and dry vermouth

Pear Fect
Absolut Pear Vodka, lemon, honey syrup, pineapple juice

Monte Carlo
Bulleit Rye, stirred with B&B with a lemon twist

Hanky Panky
Tanqueray 10 Gin, stireed with Carpano Antica, Fernet Branca, orange twist

Pistachio Martini
Calvados Brandy, Dumante Pistachio liquer, Captain Morgan's Black Rum, splash of cream


Oysters on the half shell*
seasonal mignonette  3. each

Dungeness Crab Toast
spicy yogurt, tart apple, young herbs  7.

Brussels Sprouts
bacon, aioli, balsamic  7.

Wild Shrimp Tempura
ginger beer, black garlic sauce, lavender, citrus confit  8.

Winter Squash Bisque
watercress, pumpkin seed pistou  8.

Pan Fried Mushrooms
thyme crème fraiche  8.

Kale Caesar
brussels sprouts, roasted garlic, pecorino, olive, house crouton  9.

Add Pan Seared Salmon  18.
Add Grilled Kobe Flat Iron  23.

Black Mussels
guanciale,white wine, crème fraiche, crusty bread  10.

Seared Ahi Tuna*
black trumpet crusted, pork belly, fingerling potato,
fennel crunch, smoked eggplant puree  12.

Beef Tartare*
charred scallion, aioli, crostini, truffle  15.

Diver Scallops*
calamaririsotto, leeks, radish, blood orange demi  16.

Chefs Daily special app
ask server about preparation  MP

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


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