Artist Point menus

Disney's Wilderness Lodge Resort
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Artist Point dinner menu
Appetizers

Braised Penn Cove Mussels with Fennel and Grilled Sourdough Toast 14.00
Chehalem Inox Chardonnay, Willamette ‘07 12.00

Smokey Portobello Soup with Roasted Shiitakes and Chive Oil 9.00
14 Hands Chardonnay, Washington ‘06 8.00

Spinach Salad with Crisp Bacon, Radishes, Hard-cooked Eggs,
Pickled Onions, and Mustard Vinaigrette 9.00
Belle Vallée Pinot Gris, Oregon ‘06 11.00

Venison Pot Stickers with Tamarind Ponzu 11.00
Milbrandt, Riesling, Washington ‘06 10.00

Mixed Greens Salad with Roasted Pear and Champagne Vinaigrette,
Black Diamond Cheddar, and Candied Hazelnuts 10.00
King Estate Pinot Gris, Oregon ‘07 9.00

A Selection of Artisanal Cheeses
Midnight Moon, Quebec Five Year Aged Cheddar, Fourme D’Ambert
with Seasonal Garnishes and Walnut Toast 14.00
Big Kiona Late Harvest Zinfandel, Red Mountain ‘03 (3-oz pour) 10.00


Entrees

Our signature plate
Cedar Planl-roasted Wild King Salmon with Spring Beans,
English Pea Gnocchi, Baby Carrots, and Nueske's Bacon Vinaigrette 37.00

Grilled Beef Tenderloin with Roasted Fingerling Potatoes, Sauteed Baby Spinach,
Blue Cheese Fritter, and Port Wine Reduction 37.00

Grilled Buffalo Striploin with Goat Cheese Polenta, Ancho-Cherry
Compote, Baby Golden Beets,
Asparagus, and Dark Chocolate Red Wine Reduction 46.00
Charles Smith The Velvet Devil Merlot, Columbia Valley ‘07 10.00

Butter-poached Wild Boar Tenderloin with Mushroom Bread Pudding,
Fava Beans, and Huckleberry Jus 35.00
Hogue Reserve Merlot, Columbia ‘05 14.00

Seared Jumbo Day Boat Scallops with Olive Oil Crusted Potatoes, Baby
Fennel,
Niçoise Olives, Grape Tomatoes, and Corn “Cappuccino” 32.00
Barnard Griffin Fumé Blanc, Columbia ‘07 10.00

Pan-seared Muscovy Duck Breast with Crisp Rice Galette, Cucumber
Salad,
Tempura Asparagus, and Lemongrass-Black Bean Sauce 29.00
Waterbrook Mélange Red Blend, Columbia Valley ‘06 9.00

Potato-Chive Pot Stickers with Edamame, Spinach, and Soy Vinaigrette
20.00
Rex Hill “Unwooded” Chardonnay, Willamette 11.00


Sides

Sweet Potatoe Hazelnut Gratin 4.00
Truffle Fries 4.00
Chef's Seasonal Vegetable 4.00
Tillamook Cheddar Macaroni and Cheese with Maytag Crust 4.00
Wild Mushroom Risotto 5.00
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