Artist Point

October 2019 Story Book Dining at Artist Point Dinner Review with the Disney Dining Plan includes:

  • Photos of Restaurant
  • Photos of the menu
  • Photos and review of the specialty cocktails: Evil to the Core (Patron Silver Tequila, Habanero, Blackberry,  & Orange Juice); Enchanted Apple (Skyy Citrus Vodka, DeKuyper Pucker Sour Apple and White Cranberry Juice)
  • Photos and review of the appetizers: Mushroom Bisque, Hunter’s Terrine, and Wicked Shrimp Cocktail
  • Photos and review of the entrees: Brother’s Grimm Roasted Chicken served with Herb-crusted Potatoes, Fire-roasted Petite Squash, and Golden Raisins; “Cottage” Beef Stew with Tender Beef, Preserved Vegetables, Spatzle, Mushrooms, and Aged Cow’s Milk Cheese
  • Photos and review of the desserts: Crackle maple popcorn and red chocolate ganache hearts; Miner’s Treasures – A layered dessert with Sponge Cake, Chocolate Gems (pieces), and Berry Panna Cotta; Fairy Tale Gooseberry Pie;  “Poison” Apple filled with a dark chocolate-apple mousse
  • Photos with the characters
  • Overall review, ratings, and rankings

 

October 2015 Dinner Review includes:

  • Photos of Restaurant
  • Photos of the menu
  • Review of the appetizers: the Dungeness Crab Cake with Chicory Aioli, Pea Tendrils, and Crisp Local Radish and the Smoked Portobello Bisque with Crispy Foraged Oyster Mushrooms, Nasturtium Oil, and Fines Herbes
  • Review of the entrees: the Aged Buffalo Strip Loin with Buffalo Sausage, Mac & Cheese, Romanesca, Crispy Shallots, and Black Currant Demi and the Grilled Filet Mignon with Crushed New Potatoes, Charred Local Eggplant, Green Onions, and Herb Vinaigrette
  • Review of the desserts: the Artist Point Cobbler with Seasonal Berries and Black Raspberry Ice Cream and the Vanilla Bean Creme Brulee
  • Overall review

 

October 2014 Dinner Review includes:

  • Photos of Restuarant
  • Photos of the menu
  • Review of the appetizers: the Artist Point’s Signature Smokey Portobello Soup topped with Roasted Shiitakes, Chive Oil, and Sourdough Croutons
  • Review of the entrees: the Cedar Plank-Roasted King Salmon served with Sweet Potato Mash, House smoked Bacon, Autumn Vegetables, Rainbow Cauliflower and Apple Cider Gastrique
    Overall review

 

April 2014 Dinner Review includes:

  • Photos of Restuarant
  • Photos of the menu
  • Review of the appetizers: the Smokey Portobello Soup with roasted shiitakes, chive oil, and topped with sourdough croutons
  • Review of the entrees: the Cedar Plank-roasted King Salmon with Fregola Pasta, English Spring Peas, Peppadew Peppers, Cipollini Onions, Pea Nage, and Sun Dried Tomato and Cabernet Aioli
  • Overall review

 

March 2013 Dinner Review includes:

  • Photos of Restuarant
  • Photos of the menu
  • Review of the appetizers: the Mixed Field Greens Salad with Local Strawberries, Sunflower Seed Granola, Shaved Manchego Cheese, and Ice Wine Vinaigrette and the Smokey Portobello Soup with Roasted Shiitakes, Chive Oil, and Sourdough Croutons
  • Review of the entrees: the Slow Cooked Crispy Ranch Chicken, served with Loaded Mash Potato, Caramelized Broccolini, Honey Mustard Emulsion and Poblano Ketchup and the Cedar Plank-roasted King Salmon with Butternut Squash Puree, Baby Fennel, Rapini, and Beurre Rouge
  • Review of the desserts: the Artist Point Cobbler with Seasonal Berries and House-made Black Raspberry Ice Cream & a scoop of vanilla ice cream served separately
  • Overall review

 

May 2012 Dinner Review includes:

  • Photos of Restuarant
  • Photos of the menu
  • Review of the drinks: The Ice Tea and a glass of King Estate Pinor Noir
  • Review of the appetizers: the Smokey Portobello Soup with Roasted Shiitakes, Chive Oil, and Sourdough Croutons
  • Review of the entrees: the Cedar Plank-roasted Columbia River Wild King Salmon
    Contemporary Niçoise, Eggplant Caviar, Heirloom Tomatoes, Quail Egg, and Meyer Lemon Aïoli, the Slow-roasted 64°C Buffalo Strip Steak Served with Zellwood Corn-Sausage Hash, Yukon Gold Potato Smear, and Blackberry Pinot Noir Reduction, and the Grilled “C.A.B.” New York Strip Steak served with Fried Mac & Cheese, Roasted Fennel, Heirloom Carrots, and Chimichurri
  • Review of the desserts: the Warm Chocolate Cake – Warm Valrhona Chocolate with Grand Marnier Chantilly and Berry Seltzer, the Vanilla Bean Crème Brûlée with Chocolate-Hazelnut Biscotti, and the Artist Point Cobbler with Seasonal Berries and House-made Black Raspberry Ice Cream
  • Overall review