The new chef is good, but not up to the high creative standards set by Ken Lingle, the previous executive chef. The portions are a little precious given the high prices, especially the appetizers,, and well-prepared but not innovative. The duck breast and veal cheeks were excellent, but the double lamb chops were stringy and undercooked.
The setting, however, made it all worthwhile - a spectacular view over the Queen of American Lakes!
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