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Information given after price of item is
suggested wine pairing for that item
Appetizers
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Mixed Greens Salad - With roasted
beets, hazelnut gremolata, Echo Mountain Blue cheese, and blackberry
vinaigrette - $8.00 - Okanogan Pinot Noir, Washington, 04 - $11.00
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Duck Confit ‑ With Frisee‑Anjou pear
salad, cherry vinaigrette, and duck prosciutto ‑ $12.00 ‑ Sokol Blosser
Meditrina III Red Blend, Oregon, NV - $10.00
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Braised Penn Cove Mussels ‑ With
fennel and grilled sourdough toast ‑ $12.00 ‑ King Estate Pinot Gris,
Oregon, 06 - $9.50
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Crispy Venison Spring Rolls ‑ With
hot, sweet, and sour sauce ‑ $8.00 ‑ Elk Cove Riesling, Willamette, 05
- $10.50
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Smoky Portobello Soup ‑ With roasted
Shiitakes and chive oil ‑ $9.00 - Rex Hill Unwooded Chardonnay,
Willamette, 06 - $11.00
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Baby Iceberg Wedge - With crisp
bacon, radish, hard-cooked eggs, and creamy cucumber dressing - $8.00 -
Chateau Ste. Michelle Horse Heaven Sauvignon Blanc, Columbia, 05 -
$9.50
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A Selection of Artisan Cheeses ‑
With Riesling‑poaches, dried cranberries, and walnut toast ‑ $13.00 ‑
Barnard Griffin Syrah Port, Columbia, 05 - $7.50
Entrees
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Our Signature Plate - Cedar Plank
Roasted King Salmon ‑ With pear and smoked pork belly hash, and pear
ginger glaze - $34.00 ‑ King Estate Pinot Noir, Oregon, 05 - $13.00
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Grilled Beef Tenderloin ‑ With
roasted garlic potato cake, wild mushrooms, spinach, and caramelized
onion sauce - $37.00 ‑ Pendulum Merlot Blend, 04 - $13.00
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Pan-Seared Pork Chop - On Tillamook
Cheddar macaroni and cheese with Maytag crust - $28.00 - Amavi Suyrah,
Walla Walla, 05 - $12.00
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Grilled Buffalo Sirloin Steak ‑ With
sweet potato‑hazelnut gratin and sweet onion jam ‑ $42.00 ‑ Dusted
Valley Stomp Cabernet Sauvignon, Columbia, 04 - $9.50
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Roasted Chicken Breast ‑ With
quince-root vegetable mash, haricot verts, and Port Anise reduction -
$26.00 ‑ Dusted Valley Stomp Merlot, Columbia, 04 - $9.50
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Pan-Seared Halibut - With roasted
fingerling potatoes, asparagus, and rose beurre blanc - $36.00 - Three
Rivers Estate Rose, Walla Walla, 05 - $9.00
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Pan-Seared Scallops - With
fire-roasted corn, fava beans, caramelized onions, Nueskes bacon, and
corn nectar - $29.00 - Sokol Blosser Evolution, Oregon, NV - $9.25
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Potato-Chive Pot Stickers - With
edamame, spinach, and soy vinaigrette - $20.00 - Adelsheim Auxerrois,
Willamette, 05 - $11.50
Wine Signature Flight
Desserts
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Artist Point Cobbler . . . Seasonal
Berries and house‑made black raspberry ice cream ‑ $8.00 ‑ Three Rivers
Late Harvest Gewurztraminer, Walla Walla Valley, 03 - $9.50
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Hazelnut Chocolate Torte - Blood
orange sauce, and honey-lavender ice cream - $9.00 - Kiona Chenin Blanc
Icewine, Red Mountain, 04 - $10.25
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Seasonal Sorbet - Served in a
lemon-tarragon broth with house-made shortbread - $7.00 - Silvan Ridge
Muscat Semi-Sparkling, Oregon, 04 - $10.50
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Coffee Two Ways......Mochaccino
Bread Pudding and Vanilla Latte Cream Brulee.....Inspired by The Year of
a Million Dreams - $8.00 - Mission Hill Five Vineyards Riesling Icewine,
Okanagan, 05 - $15.50
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Warm Heirloom Apple Tart - With
buttermilk ice cream, candied pecans, and spice syrup - $9.00 - Argyle
Brut Sparkling, Willamettte, 01 - $12.00
Chefs Northwest Selection
Great Beginnings
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Smoky Portobello Soup with Roasted
Shiitakes or Mixed Greens Salad - With roasted beets, hazelnut gremolata,
Echo Mountain Blue cheese, and blackberry vinaigrette
Entree
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Your Choice of - Cedar Plank-Roasted
King Salmon - With smoked pork belly hash, and ginger pear glaze or
Grilled Beef Tenderloin - With roasted garlic potato cake, wild
mushrooms, spinach, and caramelized onion sauce
Dessert
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WDW Restaurant Photo Album
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