ARTIST POINT DINNER MENU  

Chefs Northwest Selection
$49 per person

Great Beginnings
Smokey Portobello Soup

Salad
Your Choice Of
Fresh Field Greens, Roasted Beets, Hazelnut Gremolata, Echo Mountain Blue Cheese, and Blackberry Vinaigrette
OR
Baby Spinach, Hard-boiled Egg, Pickled Red Onion, Country Ham, and Whole Grain Mustard Vinaigrette

Entree
Your Choice Of
Cedar Plank Roasted Wild King Salmon with Summer Vegetables, Herb Dumplings, and Sage Brown Butter Vinaigrette
OR
Grilled Beef Tenderloin with Fire Roasted Corn, Sautéed Spinach, Red Wine Reduction, and Blue Cheese Fritter
OR
Grilled Buffalo Sirloin Steak with Sweet Potato-Hazelnut Gratin, and Sweet Onion Jam

Dessert
Your Choice Of
Artist Point Berry Cobbler Seasonal Berries and House-made Black Raspberry Ice Cream
OR
Coffee Two Ways Mochaccino Bread Pudding and Vanilla Latte Crème Brulee

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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

Entrees

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

Desserts

Artist Point Cobbler   Seasonal Berries and House-made Black Raspberry Ice Cream   8
Valrhona Chocolate Truffle Cake with Soarin' Honey-Blood Orange Coulis   9
Seasonal Sorbet served in a Lemon Tarragon Broth with House-made Short Bread   7
Coffee Two Ways   Mochaccino Bread Pudding and Vanilla Latte Creme Brulee   8
Anjou Pear Tart with Ice Wine Mousse   8

Kid's Menu

Grilled Chicken Breast with Mashed Potatoes and Fresh Vegetables   8
Baked Salmon with Mashed Potatoes and Fresh Vegetable   9
Penne Pasta with Cheese Sauce   6
Peanut Butter & Jelly Sandwich with Chips   5
Wilderness Hamburger with Fries   6
 

Menu as of August 2006
 

TIPS AND SNEAKY TRICKS