New manager, chef take over at the Lodge

BY

Koolboy will bring “Funk Fridays” to the Lighthouse Lounge every other week, starting next Friday.

The Association has announced that starting today, July 29, the Lighthouse Restaurant and Bar has made several changes after coming under new management earlier this month. The changes include more consistent hours and an updated menu.

POA Director Paul Queen noted this week that the contract with Marin Management had been terminated and that a new Director of Food and Beverage and a new Executive Chef had been hired.

Mark Scheck was hired to serve as Director of Food and Beverage and began working July 6. Earlier this week Paul reported on his Facebook page (“Paul Queen your POA Director”), “I’ve met with Mark twice now and I can tell you I was very impressed. He is on top of everything; he’s experienced, he’s customer friendly, he is sharp and I think you’re all going to like him a lot.”

Tony Sasaki started working July 12 as Executive Chef. Together, Mark and Tony have more than 40 years combined experience in the business of hotel and restaurant management.

“They are making the needed changes in the kitchen, in the menu, in customer service, in running the restaurant, and they are actually telling me about the profit and loss on a daily basis and at special events,” says Paul. “I’m really confident that these two guys are making all the needed changes and that everyone is going to be happy with their experience at the Lighthouse again.”

Finding a menu and pricing that pleases everyone has been one of the greatest challenges at the private restaurant over the years. This is a community where some people want fine dining and others want casual dining.

The restaurant also has to compete with many other options for dining in the vicinity of Canyon Lake, so patronage has not been reliable. Some old-timers talk about how busy the Lodge restaurant was in the early days, but that was before other restaurants existed in the area. At one point in the not too distant past, the Lodge restaurant was completely closed down for a period of time because of losses.

Aprile DeAnne, with Two Guys and a Chick, also will perform on Fridays.

The new Lodge staff will want to get it right this time. Those who like to be able to dine in town while enjoying one of the most beautiful views in Riverside County will want them to get it right. The restaurant will need the support of residents.

As one patron urged this week, “Make a commitment to eat at the Lodge once in the next month. This spreads the business out so every one doesn’t show up on the same day. This will ‘prime the pump,’ so to speak. It will give the Lodge a chance to see what the people like, what gets ordered. It is up to all of us to help give it fair chance.”

For the next three months, the Lodge has DJs and live bands booked to play on Friday evenings. “Funk Fridays” kicks off August 5, led by Canyon Lake’s own Zuakolii Riddle, better known as Koolboy. Funk Fridays will continue every first and third Friday of the month on August 5, August 19, September 2, September 16, October 7 and October 29.

Two Guys and a Chick will be playing on alternate Fridays. This local cover band features Canyon Lake’s own Aprile DeAnne as vocalist, Steve Adler as vocalist/guitar and Jay Appleby on drums. This band is scheduled to perform August 26, September 9, September 23, October 14 and October 28.

The Lighthouse has listed its new hours as follows:

Monday through Thursday: 5 to 9 p.m.

Friday: 5 to 10 p.m.

Saturday: 12 p.m. to 10 p.m.

Sunday Brunch: 10 a.m. to 2 p.m.

Sunday Dinner: 3 to 8 p.m.

The Bar and Lounge will remain open for one hour after the restaurant closes; however, the kitchen will be closed so food service will not be available.

The updated dinner menu will be available Monday through Sunday nights. The new menu can be seen online at www.canyonlakelighthouse.com. Specials including the Crazy $8.88 menu, Pasta Night and Wine Down Wednesday will no longer be offered beginning July 29.

New Menu

APPETIZERS

LOADED POTATO SKINS | $8.50

Potato skins topped with melted cheddar cheese, bacon bits, tomatoes and green onions. Served with sour cream.

BUFFALO WINGS | $12.50

Eight traditional bone-in chicken wings tossed in our spicy buffalo sauce served with ranch.

ZUCCHINI FRIES | $9.00

Thin cut zucchini sticks served with ranch dressing

TEMPURA ARTICHOKES | $8.00

Artichokes stuffed with cream cheese, fried in a tempura batter served with garlic aioli.

TRI-TIP BEEF SLIDERS | $11.00

Three sliders topped with shaved tri-tip, caramelized onions and Swiss cheese served with steak fries.

SALADS

LIGHTHOUSE DINNER SALAD | $11.95

Baby greens mix topped with blue cheese crumbles, dried cranberries, bacon bits, walnuts, vine ripe tomatoes, and fresh sliced avocado. Add chicken breast for $2.00. Add shrimp for $4.00.

WEDGE SALAD | $7.50

Lettuce wedge topped with ranch, cheddar cheese, diced tomatoes, bacon bits and onion straws.

HOUSE SALAD | $8.50

Baby greens mix topped with cheddar jack cheese, fresh bell pepper slices, crisp celery, vine ripe tomatoes, Bermuda onions and cucumbers. Add chicken breast for $2.00. Add shrimp for $4.00.

CAESAR CHICKEN SALAD | $8.00

Romaine lettuce mixed with Caesar dressing and topped with grilled chicken, Parmesan cheese and croutons.

BURGERS, SANDWICHES & WRAPS

Served with your choice of salad, fries, or fresh fruit. Upgrade to our garlic Parmesan fries or beer battered onion rings for an additional $1.00

LIGHTHOUSE BURGER | $9.95

½ lb of grilled Angus beef topped with your choice of cheddar, Swiss or pepper jack cheese served with green leaf lettuce, vine ripe tomatoes, Bermuda onions, and pesto aioli.

CAJUN CHICKEN SANDWICH | $11.50

Grilled Cajun marinated chicken breast topped with melted Swiss and cheddar cheese, served with green leaf lettuce, vine ripe tomatoes, Texas smoked bacon, avocado, and Bermuda onions.

BARBECUE BACON BURGER | $12.75

½ lb Barbecued Angus beef with melted cheddar cheese topped with beer battered onion rings, Texas smoked bacon, BBQ sauce, caramelized onions, green leaf lettuce, vine ripe tomatoes and mayonnaise.

FRENCH DIP | $10.50

French roll with thin sliced roast beef topped with caramelized onions and Swiss cheese. Served with Au jus

CRISPY CHICKEN WRAP | $8.95

Crispy chicken tossed with shredded lettuce, diced tomatoes, cheddar jack cheese and honey mustard dressing wrapped in a warm flour tortilla.

STEAKS

Choose Two Sides (additional sides $2.95 each)

Small House Salad, Small Caesar Salad, Rice Pilaf, Garlic Mashed Potatoes, Baked Potato, Steak Fries, Sweet Potato Fries, Macaroni & Cheese or Seasonal Vegetables

HAND CUT RIB EYE | $28.00

12 ounce cut of Rib eye steak topped with maitre d’ butter.

NEW YORK STRIP STEAK | $24.00

10 ounce cut of tender strip steak topped with maitre d’ butter.

TOP SIRLOIN | $17.00

8 ounce cut of top sirloin topped with maitre d’ butter.

SEAFOOD

Choose Two Sides (additional sides $2.95 each

Small House Salad, Small Caesar Salad, Rice Pilaf, Garlic Mashed Potatoes, Baked Potato, Steak Fries, Sweet Potato Fries, Macaroni & Cheese or Seasonal Vegetables

ATLANTIC SALMON | $19.95

8 ounce salmon grilled served over a bed of rice with a lemon dill cream sauce.

SAUTEED PRAWNS | $17.50

Six jumbo shrimp sautéed in garlic and white wine.

TILAPIA | $12.95

Baked tilapia topped with a lemon-caper sauce.

PASTA

Add chicken to any pasta for $2.00. Add jumbo shrimp to any pasta for $4.00.

ALFREDO FETTUCCINE | $9.95

Al dente fettuccini pasta tossed in creamy garlic Alfredo sauce served with garlic bread.

MARSALA | $9.95

Al dente fettuccini pasta tossed in a marsala mushroom sauce and topped with parmesan cheese served with garlic bread.

SPAGHETTI & MEATBALLS | $12.95

Al dente spaghetti pasta tossed in our house marinara topped with Italian Meatballs and served with garlic bread.

PIZZA

CHEESE PIZZA | $9.95

Our house marinara sauce topped with mozzarella cheese.

PEPPERONI PIZZA | $10.95

Our cheese pizza topped with pepperoni slices.

HAWAIIAN PIZZA | $11.95

Topped with Canadian bacon and fresh pineapple.

MEAT LOVERS PIZZA | $12.95

Topped with Italian sausage, pepperoni, bacon, and Canadian bacon.

VEGGIE PIZZA | $9.95

Topped with black olives, bell peppers, red onion, mushrooms and tomatoes.

PLEASE ASK YOUR SERVER TO SEE OUR DESSERT DISPLAY