We spent the weekend at The Point at Shaver Lake a couple of weeks ago.
Disclaimer: We were with a large group of friends to celebrate the 50th BD of the fellow that bought the resort a little over a year ago and has been working to restore the cabins, etc.
Part of our group were providing the music for the evening and were comp'd our cabins, but were planning to purchase our own dinners in Trapper's restaurant. Long story short while we were looking at the menu the host asked us to take part in a buffet that he had the chef prepare. The regular menu had some nice looking steaks, but we hid our disappointment at having to "settle" for a buffet and accepted the offer.
It turned out the buffet consisted of one of the items off the menu, NY steak with Jack Daniels sauce, and one of the specials, chicken marsala. The steaks were very flavorful and cooked perfectly, seared on the outside and an even rare from top to bottom. The JD sauce added just the right enhancement. We sat next to a few couples that are in a gourmet dinner group we've had going on and off for years, almost in unison after the first bite of the chicken the raves began. The chef knows how to cook a steak and prepare sauces.
Trappers is open weekends through the winter I'm told. I just phoned to ask if these two items are available on a regular basis. The gal at the desk thought they were specials, but said the chef is always glad to honor requests whenever possible. The steak (NY or Sirloin) with JD sauce was listed on the printed menu that I looked at, but I notice that it's not on the website's menu.
Appetizers were served earlier out on the deck, a great spot to dine weather permitting. Two were not on the menu, a chicken nugget like item that was inedible, and fried calamari strips that seemed to be of the frozen institutional type. A third that is on their menu, the cheesy potato skins, was quite tasty.
There aren't that many dining options at the lake so it was a pleasant surprise to stumble onto the Point. It's also close enough to serve as an alternative to the restaurant in Lakeshore at Huntington.
Would be most interested in hearing any other hounds recent experiences, positive or negative since I have only the one visit to base this reco on, that and the fact that there seems to be a higher that normal turnover rate of chefs, waitstaff, and ownership in the rural areas that requires frequent updating of information.