Artist Point menus

Disney's Wilderness Lodge Resort
Reader rating Reader rating 7.3 / 10
Artist's Point dinner menu

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

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

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

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

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

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


Our signature plate  37.00
Cedar Plank-roasted Wild King Salmon 
-with Sourdough Bread Dumpling, Broccolini, and Mulled Red Wine Brown Butter 
Sarah Powell Pinot Noir, Rogue Valley ‘05 13.00

Grilled Beef Tenderloin  37.00
-with Roasted Fingerling Potatoes, Sauteed Baby Spinach, Blue Cheese Fritter, and Port Wine Reduction 
Dusted Valley Boomtown, Columbia ‘06 11.00

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

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

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

Pan-seared Free Range Chicken Breast  26.00
-with Farro Wheat, Brussels Sprouts, and Pedro Ximénez Reduction 
Waterbrook Mélange Red Blend, Columbia Valley ‘06 9.00

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


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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