AP is on our "must do" list every trip as well. Many of the items, like the proteins, remain on the menu all year, just the sides and garnishes change from season to season.
The only salad I have not had yet was the duck confit-hopefully it is still there in Oct. The mixed greens has a variety of ingredients, but they blend so well. The wedge is like eating a blt salad-crispy lettuce and creamy dressing. Two years ago I tried the venison spring rolls. They were okay, cooked well, but not an item I would order again to be honest. The smokey portobello soup is a must if you love mushrooms. It has a great smokey flavor and texture, then it is topped with the roasted shiitakes.
The signature salmon is a must have if you enjoy fish. They changed the dish a bit over the past year, but it is still roasted on the cedar board. I have had the roast chicken breast. It is roasted with the skin on and the wing bone attached. The skin was crispy and the meat was moist and tender.
My favorite dish is the buffalo sirloin. I am a huge red meat fan, but I do not miss that beef flavor with this cut. It is leaner than beef and a little tougher and the flavor is different, yet delicious. If you like to try new things, this a a great one the try. The onion jam on top and the sweet potato gratin really complement the taste of the buffalo as well.
As for desserts, I am a chocolate nut, but the cobbler is great. It is not the traditional cobbler I think of with pastry crust and biscuit top, but a more light cake like texture surrounded by berries and topped with sorbet.