Despite the length of the menu here — including everything from prime rib to lobster rolls — chef Scott Ouellette never misfires in his imaginative twists on New American cuisine. The chef’€™s creative touch shows in delectable appetizers such as the ever-popular sweet-and-sour calamari, seasoned with Thai chili paste with just the right amount of heat, and continue in pricey-but-worth-it entrees such as standout rack of lamb with rosemary jus. The decor is casual, evoking a summer-camp feel with the obligatory views of the lake; four separate dining rooms allow couples to sit away from families with kids, so everyone is able to kick back and relax.