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Artist Point-Dinner
Appetizers
Smokey Portobello Soup with Roasted Shiitakes and Chive Oil 9.00
14 Hands Chardonnay, Washington 8.00
Dungeness Crab Salad with Cucumber Mint Sorbet,
Watermelon Radish, and Yuzu Vinaigrette 15.00
Rock Point Pinot Grigio, Oregon 9.00
Roasted Baby Beets with Fines Herb Goat Cheese,
Blood Orange Vinaigrette, and Petit Greens 13.00
Belle Vallée Pinot Gris, Oregon 11.00
Kettle-steamed Penn Cove Mussels with Sourdough Panzanella 14.00
Chehalem Inox Chardonnay, Willamette 12.00
Mixed Field Greens Salad with Forellis Pears,
Rogue Creamery Blue Cheese, and Orange-Honey Vinaigrette 9.00
King Estate Pinot Gris, Oregon 9.00
Spring Pea Risotto with crispy Snake River Farms Pork Belly,
Radish Salad, and Goat Cheese Crisp 15.00
Kiona Lemberger, Columbia 9.00
A selection of Artisanal Cheeses
Caveman Blue Cheese, Reypenaer VSOP, and “The Drunken Goat”
with seasonal Garnishes and Walnut Toast 14.00
Big Kiona Zinfandel, Red Mountain 15.00
Entrées
Cedar Plank-roasted Wild Columbia River King Salmon with Confit
Artichokes,
Petit Zucchini, Baby Carrots, and Bacon-Egg Vinaigrette 37.00
Soléna Grand Cuvée Pinot Noir, Willamette 14.00
Blue Prawn and Crab “Hot-Pot” with Mussels, Crispy Pork, Jasmine Rice,
and Spiced Thai Coconut Broth 34.00
Junmai Ginjo Saké Diamond, Momokawa Forest Grove, Oregon NV (3-oz pour)
9.00
Herb-roasted Veal “Tomahawk” Chop with Truffled Yukon “Tater Tots”,
Roasted Sunburst Squash, Foraged Mushrooms, and Veal Glaze 48.00
Waterbrook Mélange Red Blend, Columbia Valley 9.00
Pan-seared Airline Chicken Breast with House-made Citrus-cracked Pepper
Pasta,
Wild Mushrooms, Root Spinach, and White Wine-Herb Nage 27.00
Charles Smith “Kung Fu Girl” Riesling, Columbia Valley 11.00
“Duo of Duck” Seared crispy Breast of Duck with Brown Butter Chard,
Huckleberry-Chili Glaze, and Smoked Duck Soufflé 30.00
Charles Smith “Boom Boom”, Syrah, Columbia Valley 11.00
Char-grilled Beef Tenderloin with Marble Potatoes, Spring Beans,
Pearl Onions, and Green Peppercorn Butter 42.00
Kiona Reserve Cabernet Sauvignon, Red Mountain 15.00
Pan-seared Pacific Ruby Snapper with California Asparagus, Morel
Mushrooms,
English Peas, and Citrus Juices 33.00
Montinore Estate Gewurztraminer, Willamette Valley 11.00
Char-grilled Buffalo Striploin Steak with Three Cheese Mac,
Buttered Baby Summer Squash, and Syrah Gastrique 43.00
Cadaretta Syrah, Columbia Valley 15.00
House-made Sweet Potato Gnocchi with Baby Spinach, Wild Mushrooms,
Caper Brown Butter, and Black Truffles 28.00
Charles Smith “Eve” Chardonnay, Columbia Valley 11.00
An 18% service charge is added for parties of 6 or more.
Artist Point Desserts
Artist Point Cobbler . . . Seasonal Berries
and House-made Black Raspberry Ice Cream 11.00
King Estate Vin Glace Pinot Gris Icewine, Oregon ’06 9.00
Chocolate Indulgence . . . Valhrona Chocolate Ganache
with Salted Chocolate Ice Cream, Amarena Cherries,
and Dark Chocolate Crumble 11.00
Magicale Brachetto, Piemonte DOC 11.00
Baked Peach Upside-Down Cake with Sweet & Sour
Caramel Sauce and Roasted Peach Ice Cream 10.00
Silvan Ridge Muscat Semi Sparkling, Oregon ’06 11.00
Strawberries and Cream . . . Strawberry Consommé with
Grand Marnier, Vanilla Panna Cotta, and Buttered Pound Cake 10.00
Silvan Ridge Muscat Semi Sparkling, Oregon ’06 11.00
Berry Mousse with Blueberry Sauce,
Vanilla Ice Cream, and fresh Berries
A No Sugar Added Dessert 9.00
Kiona Chenin Blanc Icewine, Red Mountain ‘06 11.00
Grand Marnier Flight
Grand Marnier, Grand Marnier 100 Year Anniversary, and
Grand Marnier 150 Year Anniversary (1/2-oz pour each) 28.00
Graham’s Port Flight
(1-oz pour)
Graham’s 10 Year, 20 Year, 30 Year, and 40 Year 22.00
Specialty Coffees ~ After-Dinner Drinks
Wilderness Coffee Baileys Irish Cream, Kahlúa and Chocolate Shavings
8.50
Nutty Mountain Baileys Irish Cream, Frangelico 9.50
Lewis and Clark E&J Brandy and Kahlúa 8.50
Nuts and Berries Chambord and Frangelico 9.50
Gold Rush Grand Marnier, Dark Crème de Cacao, and Kahlúa 9.50
Irish Coffee Jameson Irish Whiskey 8.25
Bucaccino Sambuca with Cappuccino 8.25
Choca-Bucaccino Crème de Cacao, Sambuca, and Cappuccino 9.50
Dessert Wines
(3-oz pour)
Gls. Btl.
* Silvan Ridge Muscat Semi Sparkling, Oregon ‘06 (5-oz pour) 11.00 48.00
* Kiona Chenin Blanc Icewine, Red Mountain ‘06 11.00 43.00
* Magicale Brachetto, Piemonte DOC 11.00 49.00
* King Estate Vin Glace Pinot Gris Icewine, Oregon ‘06 9.00 36.00
* Adelsheim-Deglace Pinot Noir, Willamette Valley ‘06 13.25 52.00
* Mission Hill Five Vineyards Riesling Icewine, Okanagan ‘06 15.50 30.00
Dr. Loosen-Chateau Ste. Michelle Eroica Single Berry Select ‘01 210.00
* One Disney Wine & Dine Plan Entitlement–Bottles Only
** Two Disney Wine & Dine Plan Entitlement–Bottles Only
Draft Beer
Red Hook 6.00
Widmer Hefeweizen 6.00
Bottled Beer
Blue Moon 5.75
Newcastle Brown Ale 6.75
Heineken 5.75
Amstel Light 5.75
Samuel Adams 5.75
Yuengling 6.75
Bass Ale 6.75
O'Doul's 4.50
Michelob Ultra 5.75
Martinis and Cocktails
WASHINGTON APPLE - Crown Royal, DeKuyper Pucker Sour Apple, and
Cranberry Juice
9.25
APPLE MARTINI - Absolut vodka, DeKuyper Pucker Sour Apple, Monin Granny
Smith Apple, and Sweet-and-Sour
9.25
ESPRESSO MARTINI - Absolut Vodka and Kahlua Coffee Liqueur 9.25
NORTH FLIGHT MARTINI - Grey Goose Vodka garnished with Blue
Cheesestuffed
Olives
9.25
CLASSIC MARTINI - Bombay Sapphire Gin with a Lemon Twist or Olives 8.25
Anchor Steam 6.75 Samuel Adams Seasonal 5.75
NORTHWESTERN EXPOSURE - Ketel One Vodka, Amaretto, Kahlúa, and
Cream with a splash of Coca-Cola
8.25
LODGE FIZZ - Grey Goose Vodka, Triple Sec, Cranberry Juice, and Sprite
9.25
Sier ra Nevada Pale Ale 6.75 Corona 5.75
RASPBERRY RAPIDS - Frozen Coconut Cream and Pineapple Juice with Bacardi
Silver and Chambord
9.25
GRAND MARGARITA - 1800 Repasado Tequila, Grand Marnier, Sweet-and-
Sour, and fresh Lime Juice
9.25
Specialty Coffee ~ After-Dinner Drinks
WILDERNESS COFFEE - Baileys Irish Cream, Kahlúa, Whipped Cream, and
Chocolate Shavings
8.50
NUTTY MOUNTAIN - Baileys Irish Cream and Frangelico topped with
Whipped Cream
9.50
LEWIS AND CLARK - E&J Brandy and Kahlúa topped with Whipped Cream 8.50
CHOCOLATE RASPBERRY BROWNIE - Kahlúa, Chambord, and Hot
Chocolate topped with Whipped Cream
9.50
Wine
WHITES
Sparkling Gls. Btl.
* Domaine Ste. Michelle Blanc de Blanc, Columbia Valley N.V. 8 35
* Silvan Ridge Muscat Semi-Sparkling, Oregon 11 49
** Argyle Brut, Willamette 13 57
** Argyle Extended Tirage Brut, Willamette ‘98 89
Riesling
* Hogue Late Harvest, Columbia 8 35
* Milbrandt, Traditions, Washington 10 45
* Charles Smith ‚Kung Fu Girl‛, Columbia Valley 11 45
* Mercer, Yakima Valley 11 48
* Elk Cove, Willamette 12 52
** Bergström, Dr. Bergström, Willamette Valley 60
** Poet’s Leap, Columbia Valley 66
Pinot Gris
* Big Fire, Oregon 39
* Rock Point, Pinot Grigio, Oregon 9 39
* King Estate, Oregon 10 45
* Belle Vallée, Oregon 11 48
* Rex Hill, Willamette 49
* Willakenzie, Oregon 49
** Soléna, Oregon 13 55
** King Estate Domaine, Oregon 55
Alternative Whites
* Columbia Gewürztraminer, Columbia 9 39
* Erath Pinot Blanc, Willamette 39
* Barnard Griffin Fumé Blanc, Columbia 10 45
* Chateau Ste. Michelle Horse Heaven Sauvignon Blanc, Columbia 10 45
* Airlie 7, Willamette Valley 10 45
* Montinore Estate Gewürztraminer, Willamette Valley 11 48
* Sokol Blosser Evolution 12th Edition, Oregon N.V. 11 48
* Kestrel Viognier, Yakima 52
** Cadaretta, Sauvignon Blanc Semillon, Columbia Valley 13 55
** Abacela, Albariño, Estate Grown, Umpqua Valley 13 55
Chardonnay
* 14 Hands, Washington 8 38
* Revelry, Columbia Valley 9 41
* Barnard Griffin, Columbia Valley 10 45
* Charles Smith ‚E ve‛, Columbia Valley 11 45
* Rex Hill Unwooded Chardonnay, Willamette 11 49
* Chehalem Inox, Willamette 12 52
** Hogue Reserve, Columbia Valley 55
** Three Rivers, Walla Walla 13 55
** Argyle Nuthouse, Willamette 66
** Domain Drouhin Arthur, Oregon 66
** Adelsheim Caitlin’s Reserve, Willamette 69
May We Suggest a Wine Flight Pairing To Complement Your Dinner Selection
Three Courses 28
REDS
Pinot Noir Gls. Btl.
* Argyle, Willamette 49
* A-Z, Oregon 11 49
* Willamette Valley Whole Cluster,
Oregon 52
** Lange, Willamette 57
** King Estate, Oregon 13 57
** Soléna Grande Cuvée,
Willamette 14 60
** Witness Tree, Willamette 67
** Van Duzer, Estate,
Willamette 14 62
** Lemelson Thea’s Selection ,
Willamette 69
** Ponzi, Willamette 69
** Bethel Heights, Estate Grown,
Willamette 69
** Raptor Ridge, Willamette 69
** Four Graces, Willamette 69
** Zivo, Willamette 70
** Argyle Reserve, Willamette 77
** Shea St. Innocent, Willamette 85
** Benton Lane First Class, Willamette 89
Merlot
* Flying Fish, Washington 9 38
* 14 Hands, Washington 38
* The Velvet Devil, Washington 10 45
* Dusted Valley Boomtown,
Columbia 11 48
* Kiona Nice Legs, Washington 52
** Kestrel, Yakima 55
** Chateau Ste. Michelle Canoe Ridge,
Columbia 57
** Hogue Reserve, Columbia 14 62
** Andrew Will Cuvée Lucia,
Washington 70
** Pepper Bridge, Walla Walla 85
Merlot Base Blends
* Waterbrook Mélange, Columbia 9 41
** Helix Pomatia by Reininger,
Columbia 13 55
** Hedges Three Vineyard Reserve,
Red Mountain 60
** Pendulum, Columbia 60
** Osoyoos Larose, Okanagan 69
Syrah Gls. Btl.
* Chateau Ste. Michelle, Columbia 9 39
* Charles Smith ‚Boom Boom! ‛
Columbia Valley 11 49
* Novelty Hill, Columbia ‘05 12 53
** Amavi Syrah, Walla Walla 13 57
** Dusted Valley, Walla Walla 62
** Kestrel Winemaker Select,
Yakima Valley 69
** Cadaretta, Columbia Valley 15 69
Cabernet Base Blends
* Bookwalter Lot 24, Columbia N.V. 48
** Helix by Reininger, Columbia 57
** NxNW, Columbia 14 60
** Delille D2, Columbia 70
** O.S BHS, Columbia 77
** Soos Creek Soleil, Columbia 77
** Columbia Crest Walter Clore Private
Reserve, Columbia 77
** L’Ecole 41 Perigee, Walla Walla 85
Cabernet Sauvignon
* Revelry Walla Walla 9 41
* Dusted Valley Boomtown,
Columbia 11 48
* Del Rio Claret, Rogue Valley 11 49
** Columbia, Columbia 60
** Hogue Reserve, Columbia 14 62
** Amavi Cellars, Walla Walla 15 66
** Kiona Reserve, Red Mountain 15 67
** Reininger, Walla Walla 67
** Seven Hills, Red Mountain 67
** Tamarack Cellars, Columbia 67
** Bookwalter, Columbia 70
** Woodward Canyon Artist Series
#16, Columbia 99
** Pepper Bridge, Walla Walla 89
Alternative Reds
* Kiona Lemberger, Columbia 39
* Sokol Blosser Meditrina IV,
Red Blend, Oregon NV 11 48
** Abacela, Tempranillo, Cuveé,
Oregon 13 55
** Big Kiona Zinfandel
Red Mountain 15 67
Leonetti Cellar Sangiovese,
Walla Walla 110
* One Disney Wine & Dine Plan Entitlement – Bottles Only
** Two Disney Wine & Dine Plan Entitlement – Bottles Only
RESERVE
Pinot Noir Btl.
** Belle Pente Murto Vineyard, Dundee Hills ‘06 70
** Torii Mor Deux Verres Reserve, Willamette Valley ‘06 77
** Rex Hill Reserve, Oregon ‘06 77
** Panther Creek, 20th Anniversary Reserve, Willamette Valley ‘06 85
** Firesteed Citation, Oregon ‘98 85
** Cristom Marjorie Vineyard, Willamette ‘06 85
** Boedecker Anderson Vineyard, Dundee Hills ‘06 85
** Domaine Drouhin, Willamette ‘08 85
** Gypsy Dancer, Dundee Hills ‘06 89
** Ponzi Reserve, Willamette ‘07 89
** King Estate Domaine, Oregon ‘07 99
Merlot
** Kestrel Estate Old Vines, Yakima ‘04 89
Terra Blanca Reserve, Red Mountain ‘01 (1.5 L) 138
Cabernet Based Blends
** Chester Kidder, Columbia ‘04/‘05 85
** Cote Bonneville Carriage House, Yakima ‘04 85
** Three Rivers Champoux Vineyard, Horse Heaven Hills ‘06 85
Long Shadows, Pirouette, Columbia Valley ‘05 110
Chateau Ste. Michelle - Marchesi Antinori Col Solare, Columbia ‘05 110
Chateau Ste. Michelle Artist Series, Columbia ‘05 130
Leonetti Cellar Reserve, Walla Walla Valley ‘07 230
HALF BOTTLES
Whites
Foris Pinot Gris, Rogue Valley ’06 26
Foris Gewürztraminer, Rogue Valley ’04 26
L’Ecole No. 41 Chardonnay, Columbia ’08 30
Reds
King Estate Pinot Noir, Oregon ’08 31
Adelsheim Pinot Noir, Willamette ’07 35
Woodward Canyon Artist Series Cabernet Sauvignon, Columbia ’05 39
DISCOVER SAKÉ FROM OREGON
IN SPRING
Saké is also referred to in English as a form of rice wine. However,
unlike
true wine, in which alcohol is produced by fermenting the sugar
naturally present in fruit, sake is made through a brewing process more
like that of beer. To make beer or sake, the sugar needed to produce
alcohol must first be converted from starch. But the brewing process for
sake differs from beer brewing as well, notably in that for beer, the
conversion of starch to sugar and sugar to alcohol occurs in two
discrete steps, but with sake they occur simultaneously.
Saké Featured Flight
15
(Three 1 ½ oz pours)
Gls. Btl.
* Momokawa Pearl Junmai Ginjo Nigori Genshu Saké, Oregon (300ml) 9 21
Style: Junmai Ginjo Nigori Genshu: Made with only rice, water, yeast &
koji with
the rice milled to 60%, it is cask strength and roughly f iltered. This
old style, roughly
filtered 4ake is an amazing experience. Pearl offers notes of vanilla
and
pineapple with banana, coconut and anise rounding out a creamy body.
Served Chilled
* Momokawa Diamond Junmai Ginjo Saké, Oregon (300ml) 9 21
Style: Junmai Ginjo: Made with only rice, water, yeast and koji with the
rice milled
to 60% of its original size. Taste profile for Diamond offers an off
-dry with melon
and tropical f ruit flavors with spice and mineral notes. Served Chilled
* Momokawa Silver Tanrei Junmai Ginjo Saké, Oregon (750ml) 8 42
Style: Junmai Ginjo: Made with only rice, water, yeast and koji with the
rice milled
to 60% of its original size. The Silver expresses an aromatic, crisp and
dry, mineral
with steel notes and hints of green apple and pear. The crisp, briney
mineral
flavors make Silver an exquisite match for mussels or seafood. Served
Chilled
Junmai Ginjo style is brewed with labor-intensive steps, eschewing
machinery for
traditional tools and methods, using highly polished rice (at least
60%**) and fermented at
colder temperatures for longer periods of time. Light, fruity, refined.
* One Disney Wine & Dine Plan Entitlement – Bottles Only
** Two Disney Wine & Dine Plan Entitlement – Bottles Only
Rev: 5/11 |
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Miss Jenny's In-Room Dining
18% service charge, sales tax and $3.00 delivery charge
will be added to the total order
Breakfast
served 7 a.m. - 11 a.m.
Continental Breakfast - a variety of oven-fresh muffins, croissants, bagels and
pastries, freshly brewed coffee, plus a choice of orange, cranberry or
grapefruit juice $13.95
Cascade Fruit Plate - with fruit-flavored yogurt $10.95
From the Griddle - three eggs, any style, served with Au Gratin potatoes, bacon
or sausage links, and toast $10.75
Belgian-Style waffle or pancakes - with bacon or sausage links $10.25
French Toast - with bacon or sausage links $10.25
Create Your Own 3 Egg Omelet - with toasted bread, au gratin potatoes, and your
choice of fillings: Ham, Sausage or Bacon, Tomatoes, Bell Peppers, Onions,
Mushrooms American Cheese, Tillamook Cheddar and Swiss Cheese $12.95
Assorted Hot and Cold Cereals - Oatmeal, grits, Fruit Loops, Corn Flakes, Rice
Krispies, Raisin Bran, Frosted Flakes, or Granola with whole, lowfat or skim
milk $3.25; With a banana or berries add $2.25
Toasted Canyon Bread - whole wheat, rye or white $2.25
English Muffin - $2.25
Toasted Bagel and Cream Cheese - $2.95
Fresh Baked Muffin - $2.95
Bacon or Sausage Links- $3.75
Ham Steak - $3.95
Au Gratin Potatoes or Potato Rounds - $2.95
Biscuit and Sausage Gravy - $3.95
Fresh Whole Fruit - $2.25
Fruit Yogurt - $2.95
Pot of Coffee - 42 oz. regular or decaf $4.75
Espresso - $3.50
Cappuccino - Latte or Mocha - $3.95
Hot Tea - regular, herbal, or decaffeinated (42 oz.) $4.75
Hot Chocolate $4.75
Milk - whole, low fat, skim or chocolate $2.75
Assorted Juices - orange, cranberry, grapefruit, apple, tomato, V8, grape,
pineapple or prune $2.95
Soda (can) - Coca Cola, Diet Coke, Sprite, Diet Sprite, Root Beer or
Caffeine-free Diet Coke $2.50
Bottled Water - $3.00 to $6.50
KID'S BREAKFAST MENU
Junior Griddle - one egg any style with potato rounds, bacon or sausage link
$5.75
Junior Waffles - 2 pine cone shaped waffles with bacon or sausage link $5.75
Junior French Toast - 2 slices of French toast with bacon or sausage link $5.75
Junior Pancakes - 2 pancakes served with bacon or sausage link $5.75
Dinner
5 p.m. - 10 p.m.
All entrees include our Homemade Specialty Breads and Biscuits
Starters
Soup of the Day - $5.95
Mixed Green Salad - with Ranch, Thousand Island, French, Blue Cheese, Italian,
Oil & Vinegar or House $5.95
Spicy BBQ Shrimp - grilled and served with tomato salsa - $9.95
Pacific Northwest Cheeseplate - with Chef's selection of cheese $9.75
Entrees
Grilled Burger - with French Fries. All burgers are prepared will done unless
otherwise requested - $12.95
Fried Chicken - 3 pieces of fried chicken served with French fries - $13.95
All white meat add - $4.50
Honey-Ginger Oven-Roasted Chicken - a half chicken served with cinnamon apples
and buttermilk mashed potatoes - $20.99 All white meat add - $4.50
BBQ Pork Ribs - with French fries 1/2 slab - $16.95 Full Slab - $22.95
Chicken Caesar Salad with grilled chicken, fresh Romano cheese, herb croutons,
and Caesar dressing $12.95; substitute grilled shrimp add $3.00
Chef's Vegetarian Pasta - with Farfalle pasta tossed with oven-dried tomatoes,
sauteed portobello mushrooms, baby spinach and a roasted vegetable glaze, topped
with romano cheese and basil - $21.95
Glazed Pork Chops - two grilled chops served with buttermilk mashed potatoes,
buttered corn - $22.95
New York Strip Steak - with buttermilk mashed potatoes and buttered corn -
$27.95
Side order of cole slaw, baked beans or mashed potatoes - $3.95
Desserts
Dessert of the Day - Market Price
Jumbo Cookie - $2.75
Pint of Haagen-Dazs Ice Cream - vanilla, chocolate or strawberry $5.95
Hot Apple Pie - $5.95
6" Chocolate Cake garnished with strawberries and wiipped cream - $11.95
Birthday cakes are available with 24 hour notice, ask your in-room dining
cashier
Children's Dinner Menu
$5.95
Hamburger
Hot Dog
Chicken Fingers
PB&J
Mac and Cheese
Grilled Cheese
with your choice of Chips, Fries or Fruit
Lodge Pizza & Sandwiches
4 p.m. to midnight
16" Cheese Pizza - $14.75
16" Pepperoni Pizza - $15.75
16" Supreme Pizza - $17.25
Extra Toppings - pepperoni, sausage, black olives, green peppers, mushrooms,
onions, extra cheese $1.00 each
Baked Ham or Smoked Turkey Sandwich - served on your choice of white, wheat, or
rye bread with chips $9.95
Substitute fries add $2.00
Nacho Chips and Salsa $12.50
Hospitality Menu
Served from 4 p.m. - 11 p.m.
Platters serve 2 to 4 people
Seasonal Fruit Platter - an assortment of fresh sliced fruit and berries, serves
2 to 4 people $18.00
Cheese and Fruit Platter - with an assortment of crackers and breads, fruit and
berries, serves 2 to 4 people $28.00
Chicken Wing Platter - mild or spicy, with celery sticks and blue cheese, serves
2-4 people $20.00
Beverages
Pot of Coffee - (42 oz.) $4.75
Espresso - $3.50
Cappuccino - Latte or Mocha - $3.95
Hot Tea - regular, herbal, or decaffeinated (42 oz.) $4.75
Hot Chocolate $4.75
Milk - whole, low-fat, skim, or chocolate $2.75
Assorted Juices - $2.95
Soda Can - Coke, Diet Coke, Sprite, Diet Sprite, Root Beer or Caffeine-free Diet
Coke $2.50
Bottled Water - $3.00 to $6.50
Wines, Mixed Drinks and Beers also available.
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