My Wife and I went here for dinner and a show for our 45th wedding anniversary. The entire building…read moreneeded work, it was sad to see, dirty windows with bugs in them and if you had a screen in your window it was filled with cobwebs and dead bugs, kinda killed any ambiance of looking out over the lake. You could see that there was a lot of water damage to ceilings and walls that was only partially finished. The entrace / portico to the restaurant, especially the ceiling, was loaded with bug nests and mold. It needed a good pressure washing and fresh paint. The drink menu was fabulous, soo many combinations. The appetizers selection was very nice, we ordered the fried goat cheese with fig jam, it was very tasy. My Wife ordered the pork tenderloin, that was marinated in soy and ginger with sauteed fiddleheads and rice. This was a complete disaster, the pork medalions were so over cooked, as if they were pre cooked and warmed up. If these were cooked to order whomever cooked them should be ashamed. My Wife and I could these often and are always tender, juicy with a hint of pink. These had nothing in common to what we cook at home, not tender and not juicy, the soy ginger was not a marinade but more of a reduction and spooned over the medalions, the salt was so concentrated my Wife ate 2 and could not eat any more. The rice, just plain steamed rice, the fiddleheads were cooked well but had zero flavor, a pitty as they are a blank canvas. I ordered the seafood scampi, I was really looking forward to this as I don't have pasta very often and have not had lobster in a couple of years. The pasta was home made pappardelle, it was more than al dente and was stuck together in clumps. The sauce had little flavor, the scallops were so so, the shrimp were over cooked as was the lobster, we ordered a fruit pie for dessert at intermission, it was mostly crust and, oh the whipped topping, guess what that was........ cool whip . We spent over $160.00. It was a a one and done for us unfortunately. We really wanted it to be better than it was. It could be a really nice venue but needs a lot of work and a seasoned chef who cares about what they do and can direct a young untrained staff.