On Monday, Nov. 19th, we ventured out of our Disney comfort zone and went over to The Wilderness Lodge for dinner at Artist Point.  Having never been to the Lodge, I was so excited to see the Lodge, especially decorated for Christmas.  Walking into the Lodge was almost overwhelming, with a 40-ft tree and beautiful garland hanging off the balconies overlooking the lobby.

After looking our fill and shopping at the Mercantile, we arrived at the podium for Artist Point about 10 minutes before our 5:40 pm ADR.  I requested a window table and within moments we were heading to a prime corner seat with a beautiful view of part of the Lodge and beautiful greenery.  Our server, Katie, came over right away to take our beverage order.

Having previously checked out the menu online, we placed our order as soon as our beverages were served.  Jim ordered the smoky portobello soup with roasted shitakes and chive oil ($8.00) which was a very good-sized portion and pronounced excellent.  For his entree, Jim chose the pan-seared scallops with fire-roasted corn, fava beans, caramelized onions, bacon and corn nectar ($29.00).  Not only were the scallops done to perfection, but Jim said he had never before been able to cut a scallop into 6 pieces and still have a mouthful of food!

Sheila ordered the mixed green salad with roasted beets, hazelnut gremolata, echo mountain blue cheese and blackberry vinaigrette ($8.00).  When I asked how it was, I got a “Yum,” so I believe it was a hit.  For dinner, she ordered the pan-seared halibut with roasted fingerling potatoes, asparagus and rose buerre blanc ($36.00).  She also chose to substitute he mac & cheese for all of the side dishes.  She felt that the halibut was one of the best she had had and that is truly a compliment to the chef.

Donna also ordered the smoky portobello soup with roasted shitakes and chive oil ($8.00) for her appetizer, but chose the Artist Point signature plate of cedar plank roasted wild king salmon with pear and smoked pork belly hash and pear ginger glaze ($34.00).  Donna elected to keep her side dishes, but ordered the mac & cheese on the side.  That meal also elicited a “Yum, Yum,” obviously a good recommendation!

Last, but not least, I proceded to order the baby iceberg wedge with crisp bacon, radish, hard-cooked egs and creamy cucumber dressing ($8.00) for my appetizer and the pan-seared pork chop on Tillamook Cheddar mac & cheese with maytag crust ($28.00).  Not only was the pork chop excellent, but mac & cheese was AWESOME!  Don’t let the maytag crust scare you off — it consists of blue cheese and really makes the dish.

Having eaten our fill, we were going to skip dessert, but seeing the warm heirloom apple tart with buttermilk ice cream, candied pecans and spice syrup ($9.00) and having seem how large the dinner portions were, we decided to order one and split it four ways.  This was the only disappointing thing about the meal — it was excellent, but the scoop of buttermilk ice cream was about as big as a tablespoon and the tart was a “silver dollar pancake.”  Since we had already been full, we didn’t complain, but I wouldn’t suggest sharing if you are really looking forward to dessert!

 All-in-all, it was a delicious meal in a wonderful setting and I would heartily recommend visiting Artist Point if you have never been there before.

Nanci Wright, Trips The Wright Way, LLC