ELEGANT DINING LOCATED JUST 9 MILES FROM THE TOWN OF MAMMOTH LAKES!
OPEN 7 DAYS A WEEK 5PM TO CLOSE
LOUNGE OPENS AT 5PM FOR DRINKS
SEATING IN DINING ROOM STARTS AT 5:30PM
PLEASE NOTE THE RESTAUARANT AT CONVICT LAKE
WILL BE CLOSED THE FOLLOWING DATES:
NOV. 16 – NOV. 26 (REOPENING NOV. 27)
DEC. 1 – DEC. 14 (REOPENING DEC. 15)
RESERVE A TABLE TODAY!
Lounge
Come and relax with us in The Lounge. Enjoy our full dinner menu, award winning wine list and martini bar in a casual atmosphere. We have Wi-Fi access and 4 HD TV’s to view your favorite sports.
The Lounge opens at 5:00pm daily on days the restaurant is open.
Check for special event closure dates by calling 760-934-3800 x 2.
Gourmet Pizza served end of April until end of October : 5:30pm to close for dine in or take-out.
CLICK HERE TO VIEW OUR SPECIALITY SUMMER PIZZA MENU
Catering
The Restaurant at Convict Lake has been catering events for over 20 years here in the Eastern Sierra. We offer a variety of venues, accommodations, catering, coordination services, party and equipment rentals provided by M&M Events. Convict Lake Resort is a unique location to host groups from 10 to 500 people for birthday parties, anniversaries, planning meetings, conferences, special events, reunions or corporate retreats. Our talented Chefs and experienced serving staff will make your experience effortless and are at your service!
Convict Lake On Premise Catering!
We offer:
- Fine cuisine to backyard BBQ
- Varied menu for any price point
- Weddings, reunions, meetings & special occasions
- Fully equipped for larger parties
- Party & equipment rentals provided by M&M Events
- Unique Venues
Our Menu
Starters
Clay Pot Roasted Garlic
Extra virgin olive oil, balsamic syrup and soft grilled crostini
Burgundy Escargot
Served en croûte with Herbs de Provence and garlic butter
Trio of Mushrooms
Shiitake, Portabella, and Champignon mushrooms sautéed in sherry and garlic with fresh herbs
Baked Brie En Croûte
Apricot coulis, fresh and dried fruit, toasted almonds and table crackers
Crab and Argentine Shrimp Cake
Served on baby arugula, with grapefruit and orange supremes and a jalapeño basil aioli
Desserts
Made Fresh Daily
Made Fresh Daily
Homemade Ice Cream
Described by your food server
Fuji Apple & Mascarpone Strudel
Ala mode and topped with a Cognac butterscotch sauce
Belgian Chocolate Ganache
Raspberry coulis, Amaretto creme anglaise and fresh berries
Cheesecake of the Day
Described by your food server
Vanilla Bean Creme Brulee
Bananas Foster
Flambéed tableside
Soup & Salads
Tonight’s Soup
Described by your food server
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 & white truffle oil
Convict Caesar
Romaine hearts and herbed croutons
Bosc Pear & Belgian Endive
Crispy prosciutto, candied walnuts and crumbled blue cheese tossed in a creamy blue cheese vinaigrette
Mains
The Trout, Beef Wellington, Salmon, Lamb, Duck, and Filet Mignon
are served with mashed potatoes and seasonal vegetables.
Our Entrees Are Gluten Free Except Beef Wellington, Fettuccini, Trout and Filet Mignon
Almond-Crusted Pan Seared Fresh Diver Scallops
Served with roasted cauliflower puree and finished with a blood orange beurre blanc
Steak Frites
Center cut Certified Angus Beef rib eye, skin on fries, broccolini – with a Burgundy glace de veau
Pistachio-Crusted Scottish Salmon
With a tamarind-ginger glaze and cilantro chutney
Frenched Chicken Breast
Marinated in fresh herbs, served with broccoli, baby carrots, mashed potatoes & finished with a Shitake mushroom Madeira cream sauce
Fresh Rainbow Trout
Cashew crusted, sautéed and finished with a caramelized lemon chardonnay-butter sauce
New Zealand Rack of Lamb
Marinated with heirloom garlic, fresh thyme, grilled and finished with a mint and celeriac, port wine demi-glaze
Chipotle Crusted All-Natural Pork Tenderloin
Crispy fingerling potatoes and seasonal vegetables – served with an orange herb sauce
Beef Wellington
Filet mignon and wild mushroom duxelles in puff pastry – served with a Bourbon glace de veau
Long Island Duck
Seared crispy skin breast, leg confit, with a Grand Marnier, orange zest and blackberry jus lié
Filet Mignon
7 oz. Certified Angus Beef grilled, topped with blue cheese, fried leeks – with a Bourbon glace de veau
Fettuccini con Pesto di Mandorle
Homemade fettuccini, sautéed baby Heirloom tomatoes, extra virgin olive oil, fresh basil almond pesto and finished with shaved Spanish Manchego
Durham Ranch Venison New York Striploin
Pan seared in brown butter and fresh herbs, served with cauliflower puree, pearl onions, Brussels sprouts chips & drizzled with chimichurri (Chef recommends medium rare to rare)
An 20% gratuity will be added to parties of six or more
Split plate charge of $7
Chef Martin Garcia
Convict Lake Resort, Inc. is operated under Special Use Permit from the Inyo National Forest.
