It’s been just over two years since our last visit to Artist Point at the Wilderness Lodge (too long, honestly). Matt had been wanting to go out for a nice dinner on property lately, so when a reasonably-timed reservation became available at Artist Point, we booked.
We were looking forward to a leisurely dining experience, so we were in to rush to get in and out. Our server took notice and didn’t try to push us through the meal. We started with a basket of their Sourdough Bread, which, while the bread itself hasn’t changed, the accompaniments its served with have slightly.
The for scoop of butter is still topped with Black Lava Salt, but it is now served as a pat. An olive oil with fennel is no longer served alongside, either. I’ll not that this is far from a deal breaker for us, as Matt just wants butter anyway, and we’re not just there for bread. 😉
For his appetizer, Matt ordered the Confit Duck Strudel – Seared Duck Breast and Hazelnut Gremolata, with Stone Fruit Preserve. If there is duck on a menu, chances are Matt is going to order it (he’s also a fan of the Duck Confit Sliders at The Hollywood Brown Derby Lounge). The portion for this appetizer is quite large, with three sizable pieces of “strudel” topped with sliced duck breast.
Eating WDW 