Walt Disney World
Artist's Point Restaurant
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Located in Wilderness Lodge at Walt Disney World Direct phone number: 407-824-2269* *Please DO NOT use the direct phone number above for reservations. All restaurant reservations should be made through Disney Dining at (407) 939-3463. Only use this number if you have health issues and you wish to talk to the restaurant directly to discuss your needs. Updated 11/10/07 |
**All menus on this site are not guaranteed in any way to be current and they are subject to change at any time.
Located in the beautiful Wilderness Lodge, this is a lovely, conservative style restaurant. We hear consistently good things about the quality of the food. The menu focuses on Oregon, Washington and British Columbia style foods. They have an unusual variety of fresh game including buffalo and venison. They also have seafood including salmon and steak. They serve dinner only.
Type of Food: American
Location: Wilderness Lodge Resort off the main lobby
Serving: Dinner
Reservations: Necessary
Hours: 5:30-10:00pm
Disney Dining: Yes, 20% discount with the Disney's Dining Experience card
Special Health Requests: A chef will come to the table to talk to you about your special dietary needs and can recommend which meals would fit best with your guidelines. The chefs can also prepare a dish not on the menu for you. When you make a reservation for this restaurant, make sure you tell the staff of your dietary concerns. They do seem very willing to help.
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Starters
A Selection of Artisan Cheeses Riesling-poached Raisins, Dried Cranberries, and Walnut Toast 13.00 Barnard Griffin Syrah Port, Columbia ‘05 7.50
Entrées
Our Signature Plate
Cedar Plank Roasted Wild King Salmon with Pear and Smoked Pork Belly Hash with Pear Ginger Glaze 34.00 Kings Estate Pinot Noir, Oregon `05 13.00
Grilled Beef Tenderloin with Heirloom Tomatoes, Wild Mushrooms, Arugula, Sourdough Croutons, Tomato Vinaigrette, and Blue Cheese Butter 37.00 Dusted Valley Stained Tooth Syrah, Columbia `05 13.50
Berkshire Pork Chop on Tillamook Cheddar Macaroni & Cheese with Maytag Crust 28.00 Sokol Blosser Meditrina III Red Blend, Oregon N.V. 9.50 Grilled Buffalo Sirloin Steak with Sweet Potato-Hazelnut Gratin and Sweet Onion Jam 42.00 Dusted Valley Stomp Cabernet Sauvignon, Columbia ‘04 9.50
Roasted Chicken Breast with Quince Root Vegetable Mash, Haricot Verts and Port Anise Reduction 26.00 Dusted Valley Stomp Merlot, Columbia ‘04 9.50
Pan-seared Halibut with Roasted Fingerling Potatoes, Asparagus, and Rose Beurre Blanc 36.00 Three Rivers Estate Rosé, Walla Walla ‘05 9.00
Pan-seared Scallops with Fire-roasted Corn, Fava Beans, Caramelized Onions, Nueske’s Bacon, and Corn Nectar 29.00 Sokol Blosser Evolution, Oregon N.V. 9.25 Potato-Chive Pot Stickers with Edamame, Spinach, and Soy Vinaigrette 20.00 Adelsheim Auxerrios, Willamette ‘05 11.50
Wine Feature Flight Three Courses 28.00
Three Rivers Late Harvest Gewürztraminer, Walla Walla Valley ‘03 9.50
Hazelnut Chocolate Torte, Blood Orange Sauce, and Honey-Lavender Ice Cream 9.00 Kiona Chenin Blanc Ice Wine, Red Mountain ‘04 10.25
Seasonal Sorbet served in a Lemon-Tarragon Broth with House-made Shortbread 7.00 Silvan Ridge Muscat Semi-Sparkling, Oregon ‘04 10.50
Coffee Two Ways . . . Mochaccino Bread Pudding and Vanilla Latte Crème Brûlée 8.00 Inspired by The Year of a Million Dreams Hogue Late Harvest Riesling, Columbia ‘06 7.75
Warm Heirloom Apple Tart with Buttermilk Ice Cream, Candied Pecans, and Spice Syrup 9.00 Argyle Brut Sparkling, Willamette ’01 12
For our Guests with food allergies or other health-related dietary restrictions, we are happy to discuss and attempt to accommodate your special dietary requests. An 18% service charge is added for parties of 8 or more.
Chefs Northwest SelectionGreat Beginnings Smokey Portobello Soup with Roasted Shiitakes and Chive Oil - or - Mixed Greens Salad with Roasted Beets, Hazelnut Gremolata, Echo Mountain Blue Cheese, and Blackberry Vinaigrette EntréeYour choice ofCedar Plank Roasted Wild King Salmon with Pear and Smoked Pork Bell0y Hash With Pear Ginger Glaze Grilled Beef Tenderloin with Heirloom Tomatoes, Wild Mushrooms, Arugula, Sour Dough Croutons, Tomato Vinaigrette and Blue Cheese Butter DessertYour choice ofArtist Point Berry Cobbler . . . Seasonal Berries and House-made Black Raspberry Ice CreamCoffee Two Ways . . . Mochaccino Bread Pudding and Vanilla Latte Crème BrûléeInspired by The Year of a Million Dreams
$50.00 per Person Gratuity not included |
**All menus on this site are not guaranteed in any way to be current and they are subject to change at any time.