Lakeside, a new dining experience, is now open at the Fort William Henry Hotel in Lake George.

There are two dining choices. The White Lion Room offers a classic setting. Diners can also choose a more casual atmosphere at The Tankard, which is a lounge with a full bar, fireplace and TVs.

The chef is John Holmes, who trained at the Culinary institute of America, and moved north from Long Island over the summer following a long career in and around Manhattan.

The menu includes chicken marsala with crispy chicken – the way Holmes learned to make it at 15 – when he started his first job as a dishwasher.

The meatballs served with the spaghetti is a specialty straight from the chef’s mom’s kitchen. The lemon tart is his grandmother’s recipe.

The White Lion Room is the only part of the previous hotel left standing when the circa-1911 building was demolished in 1969. It is named for the plaster lions watching over the room from along the ornate walls.

Check out the menu https://www.fortwilliamhenry.com/resort-overview/dining-and-nightlife/lakeside-restaurant-lounge/