Jay Veregge - Executive Chef, Big Water Grille

Memorial Day Weekend is in a couple of days, which is the unofficial start of summer for us here in Lake Tahoe. It’s been a long winter, and now that it’s summer, we have all sorts of great seasonal products coming available and plenty of people ready to chow down.

As we move into summer, you will see our menu slightly change, using more salads and fruits with our entrees to give people that lighter food that they crave when the weather is hot. If you’re a fan of our bone sticking braised dishes, don’t worry, the Lamb Shank with the English pea risotto is staying, plus we’re adding a braised beef short rib to the menu.

Just a little side note, if you do plan on coming from out of town this summer to dine with us, make sure that you call in a reservation at least a week ahead, as our books are quickly filling up.

And keep your eyes peeled for the next blog post or two, where we’ll be talking about our “Bizarre Foods” tasting menu that we’re doing in our beautiful wine cellar at the end of this month.