Try the fish raviolis in piquant tomato sauce, the locus Romesco and the chicken in Cognac sauce. Keep in mind that the only person who will get a table here without reserving in advance is the king of Spain. Chef Jasper White uses traditional New England farm and seacost cookery for his inspiration but blends these nicely with touches of the Italian and Portuguese. His fish and corn chowder is so full of flavor that many order the dish as a main course. Be sure to try as well his magnificent veal in herbed tomato sauce.
Prices are moderate.
This delightful restaurant overlooks the water of the lake. The candle- lit interior is lovely but, if the weather permits, be sure to take a table on the outdoor terrace. Specialties are fricassee of chicken, sea bass with mint and trout with sweet herbs. My own favorite here is the fillet mignon that is served with a mushroom mousse that has been prepared with basil. For dessert be sure to try an assortment of the sorbets which are among the best you will ever taste.