The hotel manager and executive chef need to talk. The home baked bread with red wine salt was a highlight. Should have known Alaskan King Crab would be frozen- you know shellfish that is spongy and watery so for the chef- the best way to play it is don't put it on the menu if it ain't fresh- and at $56 that's what you get a plate of crab- no sides, possibly a slice of lemon. The menu lacked fresh and local. Kids meal fish overlooked and dry.
Very plain un imaginative hotel food in surroundings that deserve so much more. Many items on the printed menu unavailable. Management - your customers are generally International travelers and expect more in 2013!