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A COMPLETE GUIDE TO WALT DISNEY WORLD |
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ARTIST POINT DINNER MENU |
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| GUIDE TO WALT DISNEY WORLD |
Chefs Northwest Selection Great Beginnings Salad Entree Dessert Starters Fresh Field Greens, Roasted Beets, Hazelnut Gremolata, Cater Lake Blue Cheese, and Blackberry Vinaigrette 8 Baby Spinach, Hard-boiled Egg, Pickled Red Onion, Country Ham, and Whole Grain Mustard Vinaigrette 8 Duck Confit with Frisee-Anjou Pear Salad, Apple Cider Vinaigrette, and Duck Prosciutto 12 Crispy Venison Spring Rolls with Hot, Sweet, and Sour Sauce 8 Smoky Portobello Soup with Roasted Shiitakes and Chive Oil 7 Braised Penn Cove Mussels with Fennel and Grilled Sourdough Toast 12 A Selection of Artisan Cheese with Reisling-poached Raisins, Fig Cake, Dried Cranberries, and Walnut Toast 9
Our Signature Plate - Cedar Plank Roasted Wild King Salmon with Summer Vegetables, Herb Dumplings, and Sage Brown Butter Vinaigrette 32 Grilled Beef Tenderloin with Fire Roasted Corn, Sautéed Spinach, Red Wine Reduction, and Blue Cheese Fritter 32 Oven Roasted Halibut with Udon Noodles, Summer Vegetables and Sake Broth 27 Hatfield Pork Chop on Tillamook Cheddar Mac and Cheese with Maytag Crust 26 Grilled Buffalo Sirloin Steak with Sweet Potato-Hazelnut Gratin, and Sweet Onion Jam 32 Roasted Chicken Breast with Russet Potato Risotto and Fava Beans 23 Pan-Seared Scallops with Fava Bean Nage, Purple Potatoes and Shiitake Shallot Ragout 27 Potato-Chive Pot Stickers with Edamame, Spinach, Mizuna, and Soy Vinaigrette 21
Artist Point Cobbler
Seasonal Berries and House-made Black Raspberry Ice Cream 8
Grilled Chicken Breast with Mashed
Potatoes and Fresh Vegetables 8 Menu as of August 2006 |
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| THEME PARKS | ||
| PLACES TO STAY | ||
| WDW DINING | ||
| MUST KNOW INFO | ||
| POCKET GUIDE | ||
| ASK THE EXPERT | ||
| REVIEWS | ||
| BEYOND THE PARKS | ||
| TRANSPORTATION | ||
| BOOKSTORE | ||
| UNIVERSAL STUDIOS | ||
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