By Laura Krisch
Special to The Roanoke Times
Mountain Lake Lodge reopened in May with new spins on the lodge experience: ropes courses, a vast disc golf course, an on-site outfitter, grounds activities and special events. The redone restaurant, Harvest, and new executive chef, Michael Rork, hope to enhance that with a menu boasting locally sourced ingredients and “cuisine infused with Appalachian character.”
I headed out with my family on a recent weekend for a Harvest lunch at a table with a view. Our server was pleasant and accommodating to small diners, who both picked grilled cheese with fries ($6) and hot chocolate ($3). My husband and I ordered and enjoy ed the scenery .
Hot chocolate was served … and then we waited . Twenty minutes passed before our server reappeared with appetizers. Fried green tomatoes ($5) were fantastic — warm but firm on the inside, crunchy outside, sweetish remoulade balancing the tomatoes’ acidity. Seared scallops ($12) were in a bed of lobster risotto featuring plentiful claw meat. Unfortunately, the scallops were neither seared nor cooked through, so they went back to the kitchen.
Entrees arrived minutes after the scallops came back — cooked this time — with refreshed risotto and rich sauce under each.
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