While the back porch is the place to be, don’t miss the art gallery indoors. It was the real deal, with authentic yellow, not green, innards. We shared a hefty wedge of key lime pie with a scatter of wild blueberries and a pompadour of whipped cream. Crème brulee, warm Nutella pudding, cheesecake, Swiss milk chocolate pots de crème. “All the desserts are homemade,” she announced. Kelsey gently interrupted our reverie again. We also noticed how the chef came out onto the porch and chatted with diners. While we dined under whirling fans and twinkle lights, we gazed at the water, noting how the scene shifted with the setting sun. Oh my, they were good, even if I couldn’t figure out if it was sweet chili, carrots or sweet potatoes that gave them their bright orange color. And let’s not forget the sweet chili mashed potatoes. The luscious sauce was perfect, with a hint of sweetness. This dish is a favorite here, and now I count myself among its devotees. “The chef suggests medium rare.” The medallions of meat were fanned out attractively on the plate and capped with crisped pieces of duck fat. “Good choice,” said Kelsey, our attentive waitperson. I picked the pan-roasted duck breast with New York maple-strawberry sauce. The house-made ravioli were extremely tender, the sauce nicely subtle, he reported. The salad came with his entrée, mushroom ravioli with wild mushroom cream sauce, which he ordered with grilled shrimp. While I poked around with the trout, Dan dug into a good-sized house salad of mesclun and tomatoes topped with a filigree of spiraled purple carrot. The trout was a bit dry, but more than acceptable when dressed up with the other fixings. The smoked trout appetizer was my starter: a generous piece of fish with plenty of chopped tomatoes, capers, chopped red onion, creamy sauce and extra-crispy crostini.

Fish heads lake luzerne ny