Feasting
lakeside after a lovely loon cruise
What a fabulous
menu of American cuisine – the best of it. Gary Chaffee, the chef is simply
cooking up quality ribs, pasta, seafood and several of your chicken favourites
using an unparallel palette-pleasing assortment of flavours. I was delighted to
see that gluten-free dishes were on this menu in both the main dishes and
appetizers. That’s rare, and it shows that the concept behind the creation of
the dishes is sophisticated and mindful of health. Sitting at the lakeside
restaurant of Squam Lakes was relaxing and wholly fitting to the royal food I
chose to have. I ordered the Ahi-tuna starter on a crispy won-ton adorned with
tiny strips of seaweed topped with a crescent of avocado. Deliciously
addictive!
Then came my clam chowder soup that was thick
and oh so satisfying; it is freshly made. A thick hunk of brisket arrived as
another appetizer on a sweetish bun. Tender and subtly flavoured, this filling
creation was original. Diving into a key lime pie perfectly suited my dessert
yen. It was so irresistible, I wanted the recipe. I then and sinfully admit I
wanted to taste their dessert specialty – though the menu offered an
embarrassment of royal choices. This was a bumble berry pie with whipped cream
and ice cream on the plate. The sweet raspberries, rhubarb, apples and
blueberries filled me until I waddled out like the docks swimming on the lake.
By the way,
their exotic coffees with alcohol are the best I have ever tasted in my
travels. The Mad River
beans (the name of the coffee) are ground freshly in nearby Campton – a coffee
coup for New Hampshire’s
lake region. The wine list is just right, and their drinks have names that
sport humour and originality to reflect their concoctions; some are named after
islands in Lake Winnipesaukee. I hear the
Rattlesnake is to die for (no pun intended) Come by boat or on land; or even if
you have to swim to get there, Walter’s Basin offers bounteous feasting.
www.waltersbasin.com
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