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  • I am being generous with the three star rating. At this time my impression is that Bernard and his menu are "tired". The food for years was amazing and now is often served half hearted and barely fresh. Chef Bernard also does not update his menu to reflect the seasons. Example, the gazpacho is delightful during the summer months but has the flavor and texture of canned ingredients during winter months. Bernard, just remove the cold soups and tropical salads during the winter months and replace with hearty/savory HOT winter soups (vegetarian and traditional). If you have a gluten or dairy allergy this is not your restaurant - nor are they willing to accommodate you. Vegetarians also have slim pickings. By that I mean you must consume loads of butter and cream with a vegetarian entree (quiche/crepes). Nearly everything made at this restaurant has gluten or cream in the recipe. The salads that include meat fail to state whether the meat is served hot or cold. So if you order a salad with "sliced roast beef" or "grilled chicken", you get a subway sandwich minus the bread with all the fix ins. Outside of the food, the only other details that should be tended to are the smell of sewage that exists during the dinner hours and the heavy use of "lysol" to clean the floors in the dining room. Sadly most of the restaurants on the lake are stretching their budgets to stay afloat -- and it shows in the quality of their food. Lastly, always call if you plan on making a trek out for breakfast or brunch because the restaurant doesn't open at 10am as stated on the website. It is more like 11:30. What is cool about the place is the bistro design.
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