The complimentary bread box service at Artist Point. There's a little plate of salted butter around here somewhere too.
A close-up of the bread at Artist Point.
Chardonnay wine flight at Artist Point.
Wine flight at Artist Point featuring Pacific Rim, Cadaretta, and a L'Ecole.
Artisanal Cheese board.
The various components of Artist Point's cheese board vary depending on the season and availability of the various cheeses.
Some of the bread options that are served with the cheese board.
The Point Reyes Farmstead Blue cheese (center) was quite good.
Here's a better look at the Point Reyes Blue from the Point Reyes Farmstead.
It's fun pairing the various components of the cheese board together.
I believe these thinly sliced pears are being paired with the Cowgirl Creamery, St. Pat.
The Charcuterie board came with it's own instruction manual. Very cool.
The full charcuterie board from Artist Point.
A close-up of the various components on Artist Point's handcrafted charcuterie board.
There are so many different flavors and textures on the charcuterie board.
A very thin see-through radish is paired with some house-made pâté.
Mixed olives and almonds are in a small bowl on the Artist Point charcuterie board.
The coarse grain mustard grain mustard is presented on a little wooden spoon.
The components on the charcuterie board will change a little based on the season and availability of the various components.
A popular side item at Artist Point are the Crispy Brussels Sprouts featuring a Fermented Bean Vinaigrette glaze.
The Macaroni & Chhese is a house-made side item at Artist Point.
From the Butcher's Cuts section of the menu, this is the 7-oz Filet Mignon which comes with your choice of one house-made side. (The "side" is delivered in a small bowl. Pictured here, is the world's largest garish ... a spring onion.)
A close-up of the 7-oz Filet Mignon at Artist Point.
The spring onion pictured here was more or less, a garnish. Trying to cut it into edible bites proved to be a little challenging.
This wild halibut is no longer on the menu (things change fast at Artist Point), but it featured a nice tomato and pepper-based broth with spring vegetables.
The halibut is under the vegetables... really.
There's the halibut... a really nice cross-section of the fish is shown here.
This is the Petite Aged Buffalo Strip Loin at Artist Point. It is sometimes served with a chef selected side or your choice of a side. On the night we went, whole spring onions seemed to accompany every entrée.
A close-up shot of the Buffalo Strip Loin. Just behind was a small cup of sauce, that seemed to be reminiscent of a mild Indian cuisine sauce.