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

Through Nov 23: 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.


Reservations recommended

Wine and Beer available

Being local and seasonal, our menu is subject to change


November 19-22

First Course

Lakehouse Farm Salad of the Day…. 7

Flatbread: Olive Oil, Mozzarella, Bacon, Arugula…10

Flatbread: Pesto, Dried Tomato, Mozzarella … 10

Handmade Butternut Ravioli with Sage Butter … 7

Broccoli Cheddar Soup … 8

Wilted Beet Green Salad with Roasted Beets & Chèvre … 8


Second Course

Sage Chicken Cutlet

Roasted Sangre Potatoes

Roasted Cauliflower …24

Italian Sausage in San Marzano Tomato Sauce

Griddled Polenta

Broccoli … 23

Roasted Acorn Squash

Stuffed with Quinoa Kale Pilaf … 21

Handmade Butternut Ravioli

with Sage Butter … 20



Gingerbread Cake … 8

Pumpkin Polenta Custard … 8


Sunday Supper November 23

Fixed Price Menu


Children under 10… 18


First Course

Lakehouse Farm Salad

Artisan Baguette with Chèvre


Second Course

Italian Sausage with San Marzano Tomato Sauce


Roasted Acorn Squash Stuffed with Quinoa Kale Pilaf


Griddled Polenta

Roasted Cauliflower



Apple Crumble

Contact Us

The last day for regular dinner hours this season is November 23.  Over the winter we are available for events, wine dinners, parties, classes, conferences….  Check our ‘Events & Happenings’ page for information about scheduled special dinners, cooking classes, and opportunities.  We will resume regular dinner hours April 1, 2015.


You can also reach us at info@PrairiePlateRestaurant.com to begin creating your event or to sign up for our newsletter.

For farm information visit LakehouseFarm.com