The restaurant is very pretty, with a nice size bar, two dining rooms- one , a glass room, a bit smaller and nice for special occasions. and the other dining room with windows facing the large lake.
The service is excellent. An attentive and friendly staff and a wonderful menu that changes seasonally.
So, being we were four, I was anxious to try alot of selections, so we had the following:
The Blue Fin Tuna Tartare- exceptional, served on a cucumber round with a large crispy potato wafer and a chili vinaigrette. WOnderful.
The chilled English Pea soup was the perfect summer item- a nice size bowl served with a lovely mint creme fraiche & topped with a generous portion of sweet Crab. Delicious!
Next, we were torn between the "special Evening 's Addition " of Summer Tomato Risotto with a roasted jumbo Head on Prawn, or the Hand made Tagliatelle Pasta, which is offered both as an appetizer or an entree. We opted for the tagliatelle which were large wide ribbons of perfectly cooked pasta were served with a very nice portion of braised duck breast, sprinkled with peas, bacon and shaved parmesan. Sensational! The chef then sent us the Risotto which was such a nice treat and beyond incredible!! Wonderful and quite filling!
We could have ended it there as we were so full, but had all ordered entrees! OMG!
I had the Atlantic Halibut Filet which was served with a nice portion of manila clams, cooked in a spicy tomato broth and served with orrecchiette pasta (little elephant ears) and summer squash. I was torn between that and the Herb Roasted Organic Chicken with Orzo Mac & Cheese with Asparagus and Parmesan Peas but chose the fish . The other three entrees we enjoyed were:
The Duck- fantastic, long island duck breast with crispy skin on the outside, tender pink duck on the inside and served with House made duck sausage slices ,french green lentils and a very flavorful port cherry sauce and sprinkled with little cherries and was spectacular as was the striped bass, pan seared and a huge piece served over smashed truffle infused fingerling potatoes, braised leeks and a wild mushroom emulsion, and the Pan Roasted Veal Tenderloin, cooked perfectly medium pink with crispy potato croquettes, escarole and Garbanzo Beans & pearl onions.
All was just amazingly delicious and served with beautiful presentation as well.
We were just so full, that we could not partake of lovely menu of homemade desserts, which included a Valrhona Chocolate souffle, creme brule', blueberry and peach cobbler, and such, but we did have a generous portion of mango sorbet to cool our palettes.
The Lake House is a wonderful spot, year round and requires a reservation but A MUST GO!!!!!!!!!!!!
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