Geyser Point Bar & Grill Now Opens Disney’s Wilderness Lodge

Today the new Geyser Point Bar & Grill opened at Wilderness Lodge. Geyser Point Bar & Grill sits on the edge of the water behind the main resort building and is “designed with cedar beams and natural stone to fit into the design that’s reminiscent of the Pacific Northwest.” Geyser Point will be open for  breakfast, lunch and dinner.

Breakfast will have  scrambled eggs with sausage and bacon, crab cakes Benedict and maple-cinnamon pancakes. Other options include seasonal fruit with lavender honey-yogurt, and steel-cut oatmeal.

Geyser Point’s new bar menu includes drinks from Pacific Northwest brewers, wineries and distilleries from Oregon and Washington. The quick-service walk-up window next to the bar will make many guests happy.

Moscato Colada from Geyser Point Bar & Grill Opens at Disney’s Wilderness Lodge Whipper Snapper Sour from Geyser Point Bar & Grill Opens at Disney’s Wilderness Lodge

Per the Disney Parks Blog“Small plates pair beautifully with beverages, including crispy fried oysters with miso tartar sauce; edamame with chili salt; cheesy barbecue brisket with house-made chips; “Shrimp on a Wire” with miso-lime vinaigrette, togarashi (Japanese spice mixture), shishito peppers and chili-aioli; salmon rillettes with sourdough crisps, and handcrafted charcuterie.”

Grilled Portobello Salad from Geyser Point Bar & Grill

Salmon Rillette from Geyser Point Bar & Grill Opens at Disney’s Wilderness Lodge Bison Burger from Geyser Point Bar & Grill Opens at Disney’s Wilderness Lodge

The quick-service lunch and dinner menu, available at the walk-up window includes:

  • Bison burger with Tillamook Cheddar, sweet onion straws and marionberry barbecue sauce
  • Classic bacon burger with Tillamook Cheddar
  • House-smoked turkey sandwich with cranberry mayonnaise
  • Lump crab cake sandwich with house-made Canadian bacon and spicy cabbage-carrot slaw
  • Grilled salmon BLT with lemon-caper mayonnaise
  • Salad with grilled Portobello, zucchini, roasted red peppers, tomato and multi-grain salad with goat cheese dressing
  • Grilled chicken or salmon with arugula and romaine, apples, seasonal berries, hazelnuts and red wine vinaigrette
  • Seasonal fruit plate with lavender honey yogurt
  • For dessert there’s seasonal pie and a chocolate brownie mousse with caramel popcorn and toasted meringue

Kids’ all-day menu:

  • Grilled chicken strips with dipping sauces, apple or veggie sticks
  • Finger Food Sampler with sliced smoked turkey, Tillamook Cheddar, spiced apple jam, grape tomatoes and sourdough crisps.
Michele
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Michele

Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 96.5 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

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