WILDERNESS LODGE
ARTIST’S POINT – DINNER
Served 5:30 - 10 p.m.
Chefs
Northwest Selection
Fixed Price Dinner
$49 per person
Smoky
Portobello Soup
Salad Choice of:
Frisee Salad with Heirloom Apples, Walnuts and aged white cheddar
OR Field Greens with cucumber, radish and lemon vinaigrette
Entree Choice of:
Cedar Plank Roasted Wild King Salmon
OR
Grilled Beef Tenderloin with Celery root mashed potatoes, sauteed Swiss
Chard
and Dried Cranberry Espresso Sauce
OR
Grilled Buffalo Sirloin Steak with sweet potato-hazelnut gratin and sweet onion
jam
Dessert Choice of:
Artist Point Berry Cobbler
OR Coffee Two Ways
Starters
Frisee
Salad with Heirloom Apples, walnuts, and aged white cheddar $8.00
Field
Greens with cucumber, radish and lemon vinaigrette $8.00
Duck
Confit - with frisee-anjoy pear salad, apple cider vinaigrette and duck
prosciutto $12.00
Crispy
Venison Spring Rolls with hot sweet and sour sauce $8.00
Smoky
Portobello Soup with Roasted Shiitakes and Chive Oil $7.00
Braised
Penn Cove Mussels with Fennel and Grilled Sourdough Toast $12.00
A
Selection of Artisan Cheeses with celery leaf salad, Riesling-poached
raisins and walnut toast $9.00
ENTREES
Signature
Dish
Cedar Plank Roasted Wild King Salmon
with wild mushroom bread salad and béarnaise sauce $29.00
Grilled
Beef Tenderloin with celery root mashed potatoes, sautéed Swiss Chard and
Dried Cranberry Espresso Sauce $32.00
Hatfield
Pork Chop on Tillamook Cheddar Mac & Cheese with Maytag Crust $26.00
Grilled
Buffalo Sirloin Steak - with sweet potato-hazelnut gratin and sweet onion
jam $32.00
Roasted
Chicken Breast - with sautéed spinach, savory bread pudding $23.00
Pan-seared
Scallops on sautéed fall vegetables with figs and red beet vinaigrette
$27.00
Potato
Chive Pot Stickers with edamame, spinach, mizuna and soy vinaigrette $21.00
WINE
FEATURE FLIGHT--Complement dinner with a selection of fine wines from the
Pacific Northwest -- Three courses $18.00; WINE FEATURE FLIGHT, four
courses $23.00
DESSERTS
Artist
Point Cobbler - Seasonal berries and house made black raspberry ice cream
$8.00
Valrhona
Chocolate Truffle Cake with Soarin' Honey-Blood Orange Coulis $9.00
Seasonal
Sorbet - served in a lemon tarragon broth with house made shortbread $7.00
Coffee
Two Ways - Mochaccino bread pudding and vanilla latte crème brulee $8.00
Anjou
Pear Tart - with
Inniskillin Ice Wine Mousse $8.00
December 2005
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