"From the Farm, Through the Kitchen, To Your Table"

Open Wednesday - Saturday 5-9; Sunday Supper 12-5

About Us

Renee Cornett, Chef/Owner grew up in Maryland and was commissioned as an Ensign in the US Navy in 1990 upon graduation from the US Naval Academy with a BS in Mathematics.  She completed flight training in 1993 earning her designation as a Naval Aviator.  She flew the H-46 helicopter in HC-5 based in Guam and deployed to numerous locations in the Pacific.  She served in various squadrons and  staff positions through her 11+ years of service concluding with an honorable discharge in 2001.  After several tours as a military spouse, she graduated with an Associates Degree in Culinary Arts with Honors from Metropolitan Community College, Omaha NE in May 2008.  Most recently the family was stationed at the US Embassy in Tirana, Albania. The many travel experiences throughout the world have allowed her to experience flavors and ingredients in their native environment – from fresh mangoes in the groves of  Indonesia to Ono grilled and served pier side in Guam, and young wines out of the cask in Tuscany.  These opportunities reinforced her appreciation for the terroir of ingredients and culminated in a month-long stage at a restaurant in northern Italy.

Jerry Cornett, Farm Manager of Lakehouse Farm/Owner, grew up in Omaha, Nebraska and graduated from University of Nebraska, Omaha in 1990 with a BS in Political Science. He was commissioned an Ensign in the US Navy upon completion of Aviation Officer Candidate School and earned his designation as a Naval Aviator in 1992. He proceeded to fly the H-60 helicopter with three squadrons for over 2800 flight hours and deployed on numerous aircraft carriers all over the world. During his 21-year career he served in squadron, staff, and Embassy positions. He retired from active service in August 2011 with the rank of Commander.


Please note: We will be CLOSED for a private function on Saturday November 1.

Reservations recommended

Wine and Beer available

Being local and seasonal, our menu is subject to change


October 29-31

First Course

Lakehouse Farm Salad of the Day…. 7

Crostini: Caramelized Leeks … 8

Crostini: Blue Cheese … 8

Handmade Butternut Ravioli with Sage Butter … 7

Blue Dwarf Kale Salad with Blue Cheese Vinaigrette … 7

Italian Wedding Soup … 9

Warm Spinach Salad (bacon, walnuts, mushrooms) … 11


Second Course

Sage Chicken Cutlet

Roasted Sangre Potatoes

Roasted Butternut Squash …24

Rosemary Lamb Chops

Roasted Sangre Potatoes

Roasted Butternut Squash …24

Cabbage Rolls with Tomato Sauce

(Grass Fed Beef, Brown Rice)

Brown Rice … 22

Handmade Butternut Ravioli

with Sage Butter … 20

Sweet Red Peppers

Stuffed with Brown Rice, Spinach, Feta… 18



Butterscotch Pudding … 8

Apple Tart … 8


Sunday Supper November 2

Fixed Price Menu served from Noon to 5PM


Children under 10… 18


First Course

Lakehouse Farm Salad or Soup of the Day

Artisan Baguette with Caramelized Leeks


Second Course

Lamb Chops


Stuffed Red Peppers


Roasted Sangre Potatoes




Apple Tart

Contact Us


You can also reach us at info@PrairiePlateRestaurant.com

For farm information visit LakehouseFarm.com