The Disney Parks Blog today showed off what's new at the Wilderness Lodge at its premier restaurant Artist Point. Chef Michael Gonsalves is the new chef at the helm and is bringing the theme of the hotel, the Pacific Northwest, to the menu at Artist Point. He said, "We are looking to convey the wonders of nature through food."
Regional dishes like the Dungeness crab cakes steamed mussels, Cedar plank salmon, wild-caught prawns, and halibut remain on the menu but Chef Michael is bringing in new tastes too. A dashi-braised short rib starter is served with kombu turnip pickles, daikon, and wild greens. Also a charred field asparagus with prosciutto, mustard vinaigrette, and foraged greens will be featured on the menu. Chef Michael will also showcase produce from the "Land" at Epcot as well with offerings such as the "Land" Greens Salad featuring Masumoto Peaches and Seed Granola.
New to the menu will be a cheese and charcuterie board. Chef Michael said this, "We'll be offering Pacific Northwest cheeses with house-made lavosh and crostini. And the house-made charcuterie will be 'nose-to-tail' using the whole hog." The restaurants popular dishes featuring beef, bison, halibut, and salmon are all sourced from the Pacific Northwest as well. The most popular dish on the menu, the Cedar plank salmon, will have some new additions as it will be paired with local potatoes, baby fennel, and Florida citrus and ver jus.
Every dish on the menu will be paired with a wine from either Washington or Oregon by sommelier Alvin Burrill. He might also recommend the Pacific Northwest Ale, like the Rogue Ales that is handcrafted in partnership with the famous, Voodoo Donuts. Also ahead for the restaurant, Chef Michael hopes to add a terrace dining experience with a communal chef's table. The Disney Parks Blog says stay tuned for details.
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