Saturday, May 27, 2006

Artist Point at Wilderness Lodge

We eventually arrived at Wilderness lodge via downtown Disney, the buses take ages, next time we would get a taxi from Port Orleans. The hotel’s lobby is very reminiscent of Animal Kingdom lodge. We were seated immediately up to the windows. The lighting is a little too bright for my tastes and the restaurant was quite noisy despite being only a third full. Anyway on with the food..



I had the seared scallops with sautéed spring vegetables and garlic chive vinaigrette, (the dressing was just right, salads in other establishments had been drowned!) The scallops were huge and I didn’t manage all of them but they were delicious.
Dan had the duck confit with frisee & Anjou pears, apple cider vinaigrette and duck proscuitto as a starter which was a delight. It was as good as a real french confit, slowly cooked until the meat is tender. The sharp salad a good contrast with the rich meat.



For his main course, Dan had Grilled buffalo sirloin with sweet potato hazelnut gratin & sweet onion jam and finished every morsel, it was excellent.



Dan’s pud was coffee 2 ways, moccachino bread pudding &vanilla latte crème brulee very very rich and just Dannys thing, you need to like chocolate for this though (and coffee)

I had the Anjou pear tart with ice wine mousse. How could you go wrong? The pear tart was delicately flavoured and exquisite, ice wine is a completely new flavour for me and I’m still undecided!

We both had coffee and shared a bottle of King Estate Pinot Noir, from Oregon, excellent but pricey at $52 +tax & tip. The grand total was $185 inc tip. We had excellent service from Paul (McSue there was no sign of your server) and would like to visit again soon!

We returned to POR by taxi which cost about $20 including tip..

Danny and Jackie
xx
  • 1 comment:

    Susan said...

    Hooray. Praise for the good food of Artist Point. It has always been a high point of a WDW trip for us, eating there. I could almost taste the grilled buffalo and sweet potato dish, an old favorite, although Jackie's scallops looked and sounded delectable. Know what you mean about the noise level. A fault of the architecture, I think, and I suspect the same reason that it's so noisy at California Grill--all that glass and not much in the way of draperies. And in the case of AP, lots of stone walls to bounce back the noise. Hey, maybe that was to underscore the wilderness/mountain theme. Think we could get a genuine echo in there? Might try a yodel next time to see. I'd be willing to put up with a little noise right now if I could have a bowl of the AP chef's smoked tomato soup.
    Thanks for another wonderfully written review, Jackie and Dan.

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