Artist Point menus

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

Venison Pot Stickers with Tamarind Ponzu 11.00 Columbia Gewürztraminer, Columbia ’07 9.00

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, Beemster X-O, and Smokey Blue Cheese
with Seasonal Garnishes and Walnut Toast 14.00 Big Kiona Late Harvest Zinfandel, Red Mountain ‘03 (3-oz pour) 10.00

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


House-made White Truffle Gnocchi with Tomato-Fennel Broth, Cherry Tomatoes,
Arugula, and Parmigiano-Reggiano 25.00 Barnard Griffin Fumé Blanc, Columbia ’08 10.00

Seared Day Boat Scallops with Whole Wheat Soba Noodles,
Baby Bok Choy, and Hong Kong Vinaigrette 31.00 Abacela Albariño Estate Grown, Umpqua Valley ’08 13.00

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

Marinated Grilled Berkshire Pork Chop with Butternut Squash Ravioli,
Wild Mushroom Ragoût, and Roasted Garlic Demi-glaze 31.00 Kiona Lemberger, Columbia ’05 9.00

Grilled Beef Tenderloin with Roasted Fingerling Potatoes, Sautéed Baby Spinach,
Blue Cheese Fritter, and Port Wine Reduction 40.00 Dusted Valley Boomtown Cabernet Sauvignon, Columbia ’06 11.00

Bread-Crusted Alaskan Halibut with Muscovy Duck Ravioli,
Haricot Vert, and Ginger-Lemon Consommé 31.00 Cadaretta, Sauvignon Blanc Sémillon, Columbia Valley ’08 13.00

Grilled Buffalo Striploin with Goat Cheese Polenta, Ancho-Cherry Compote,
Baby Golden Beets, Asparagus, and Dark Chocolate Red Wine Reduction 45.00 Novelty Hill Syrah, Columbia Valley ’05 12.00

Our Signature Plate
Cedar Plank-Roasted Wild King Salmon with Spring Vegetables,
Orange-Soy Buerre Blanc, and Parsley Oil 37.00 King Estate Pinot Noir, Oregon ’07 13.00

Sweet Potato-Hazelnut Gratin 4.00 Truffle Fries 4.00 Chef’s Seasonal Vegetable 4.00
Artisan Cheese and Macaroni with Basil Crust 4.00 Wild Mushroom Risotto 5.00

Artist Point Desserts
A Sweet Ending to Your Celebration
Valrhona Chocolate Terrine with Amarena Cherries and Salted Hazelnut Brittle 11.00
Magicale Brachetto, Piemonte DOC 11.00

Artist Point Cobbler . . . Seasonal Berries and
House-made – Black Raspberry Ice Cream 10.00
King Estate Vin Glace Pinot Gris Icewine, Oregon ‘06 9.00

Goat Cheese Tart with Huckleberry Ice Cream 12.00
Silvan Ridge Muscat Semi Sparkling, Oregon ‘04 11.00

Berry Mousse with Chocolate Ganache, Vanilla Ice Cream and Fresh Berries
A No Sugar Added Dessert 10.00
Kiona Chenin Blanc Icewine, Red Mountain ‘06 11.00
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