My first question when hearing about Lago Ristorante was, “It’s where?” It is a bit off the beaten path and the exterior is lacking, but the interior has a nice ambience. The standard menu is typical Italian with a few twists on old favorites. The list of specials that night was extensive and the word used to describe everything was “fresh.” I have to say I would agree with that.
I started with the Mediterranean Scallops – pan seared with curry and topped with a maple horseradish. I did not taste a lot of curry, but the maple horseradish was tasty and the fresh scallops cooked to perfection.
I have to make note of the dinner salad. While it was simple, it was also very fresh. It was accompanied by fresh bread that I understand is made there.
My dinner was traditional Chicken Marsala. I am not a fan of pasta and my request for mashed potatoes was enthusiastically accommodated. The two chicken breasts were thinly sliced and nicely presented. The marsala sauce was light and the mushrooms were fresh. I would have liked a little more marsala taste, but overall the dish was very good.
The dessert tray was extremely tempting and everything looked FRESH, but I somehow managed the willpower. The only disappointment of the evening was the wine list – it is very limited, though the restaurant did try to accommodate my picky taste buds. -KP
Have to say I was impressed right from when the entree was set down in front of me at 86 Winter on Water Street – score high for the presentation. The filet was thinly cut and cooked to medium just as I asked. Many times when I ask for medium I get a piece of meat that is overly rare. The demi glaze was good though I really didn’t catch any of the horseradish taste in the sauce.They chose to serve the protein/filet on one dish and the 2 sides on a separate dish. I personally like that as you can savor the different tastes separately. Of course I had to try the edible flower on the plate!