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23
Mar

easter supper

Published by Wildwood

easter

join us for easter supper sunday, april 8th
call 503.248.9663 for reservations

Categories : Blog,Events,Today Special
07
Mar

Domaine d’Aupilhac Wine Dinner with Sylvain Fadat

Published by Wildwood

Join us for dinner with Sylvain Fadat as Chef Dustin prepares a menu pairing eleven vintages of Domaine d’Aupilhac that spanning three decades. This will be an evening to remember. Reservations are required, and seating is limited.

The dinner will be in our Private Dining room Friday, March 16th at 7:00 p.m. The 3 course dinner with wine pairings is $55 per person , plus gratuity

For reservations, please contact Lyle Railsback of Kermit Lynch Wine Merchant
503.333.4100 or at lyler@kermitlynch.com

For more information, please click here to view Liner & Elsen’s page

Categories : Blog,Events
27
Feb

Introducing The Wood Room

Published by Wildwood

Thanks to our team of dedicated craftsmen, the new Wood Room was re-thought, re-purposed, and renewed. Open for just a few short weeks, the Wood Room has already been praised as an exciting and elegant event space, complete with romantic and modern lighting (hand crocheted by Portland artist Emily Bixler), state-of-the-art sound by Paul Mar from Platinum Records, mounted LCD projector with retractable screen, and of course, access to world-class Northwest Cuisine by Wildwood Chef Dustin Clark.

Wildwood would like to thank designer Rob Newton, architect Josh Olsen, metalsmith Gunnar Adamovics, Dan Bernal of Homework Construction, the fabulous jack-of-all-trades Teddy Rupert, our IT superstar Wire Moore, and electrician Kevin Dean.

If you missed the Momokawa Supper Club dinner last night in the Wood Room, the glassware was sparkling, the lights were dimmed, and big swaths of blooming branches surrounded the table. We hope you’ll enjoy some preliminary photographs of the space, and look forward to seeing you at future events.

For reservations in The Wood Room, please contact Events Director, Shelly Jones 503.225.0130 or shelly@wildwoodrestaurant.com

Categories : Blog
01
Feb

Momokawa Saké Supper Club

Published by Wildwood

Chef Dustin is joining Momokawa Saké of Forest Grove Oregon for their Momokawa Supper Club series. Dustin is creating a unique menu that avoids the stereotypical Japanese/Asian fare.

4 COURSE MENU WITH SAKE PAIRINGS


FRITTO MISTO
meyer lemons, fennel, sweet onions and aioli

Momokawa Organic Junmai Ginjo

PAN SEARED SEA SCALLOPS
parsnips, castelvetrano olives and grapefruit

Momokawa Silver

SAKE BRAISED PORK BELLY
gingery brussels sprouts, baasil and carrot puree

Momokawa Diamond

FRESH BAY LEAF PANNA COTTA
paige mandarin curd and lime sorbet

Momokawa Pearl


Join Momokawa and Wildwood on Friday, February 24th in our Wood room at 7 P.M. for a unique culinary exploration of sake and Chef’s creativity. For reservations please call Special Events Coordinator Shelly Jones at 503.225.0130 or email shelly@wildwoodrestaurant.com.

$55 per person includes 4 courses with sake pairings. 20% gratuity will be added.

Categories : Blog,Events
11
Jan

Valentine’s Day

Published by Wildwood

Valentine’s Day

Valentine’s Day Dinner Reservation
are available from 5:00 to 9:45.

Call the restaurant at 503.248.9663 to make your reservation.


As with all of our menus, it is subject to change due to seasonality

STARTERS starters will range from $9 to $18

PIZZA
description pending

MIXED CHICORY SALAD
shaved celery, grana padano and toasted walnuts

COCOA BRAISED REISTER FARMS LAMB RIBS
harrisa polenta and orange gremolata

SHIGOKU OYSTERS ON THE HALF SHELL
champagne mignonette

PURÉE OF SUNCHOKE SOUP
crème fraîche and black pepper

GRILLED CONFIT OF SWEET BRIAR FARMS PORK BELLY
mashed chickpeas, dungeness crab, ruby grapefruit and lime

RUSSET POTATO GNOCCHI
roasted root vegetables, bagna cauda and shaved black truffles

APPLE AND RADICCHIO SALAD
burnt honey, grated walnuts and buttermilk blue cheese

PAN SEARED SCALLOPS
gingery brussels sprouts, basil, meyer lemon and castelvetrano olive tapenade

BEEF CARPACCIO
shaved fennel, grana padano and toasted almonds

LEAVES OF ROMAINE
creamy garlic dressing, balsamic roasted red onions, capers and grana padana

SKILLET ROASTED TOTTEN INLET MUSSELS
garlic, sun dried tomatoes, saffron and grilled bread

RED WINE BRAISED MONTEREY BAY SQUID BRUSCHETTA
aioli and fines herbes


ENTREES

PAN ROASTED MUSCOVY DUCK CONFIT 23
wild mushroom farro risotto stuffed cabbage, rutabaga and hazelnuts

MESQUITE ROASTED CHICKEN BREAST AND CONFIT LEG 23
kimchi, cilantro pesto, smoky bacon and cheddar mashed potatoes

HOUSE CURED HAM 23
caramelized parsnip, roasted brussels sprouts, grilled bosc pear and paige mandarin brown butter

PAN FRIED PETRALE SOLE 25
herbed bread crumbs, celery root purée, grilled fennel and salsa verde

GRILLED HAWAIIAN TOMBO TUNA 27
shell bean purée, sautéed brussels sprouts, mussels and preserved tomato

ROASTED ROOT VEGETABLE AND RICOTTA STUFFED TURNIP 20
crispy chickpea cake and garlicky escarole

COAL ROASTED LAMB LEG 25
parsnip galette, minted spinach and olive tapenade

DRY AGED RIB EYE FILET 27
mashed fingerling potatoes, red wine braised bacon, wild mushrooms and béarnaise


Categories : Events
29
Dec

No Somm Sunday’s

Published by Wildwood

Bring your favorite bottle from home and enjoy 2 free corkages on Sunday nights!

Categories : Events
31
Oct

Wildwood’s New General Manager

Published by Wildwood

Wildwood Restaurant Welcomes new General Manager Cana Flug.   Flug is owner of the successful, historic neighborhood café, Besaws. In her new role at Wildwood, she will oversee all front of the house activities, from operations, to staffing, to the beverage program, with Sommelier Savanna Ray.

A 17-year veteran of the restaurant industry, Flug took over ownership of Besaw’s in 2005. Her managerial skills and vision turned a flagging institution into a thriving business and dining destination focused on exceptional service, sustainability and high quality local food.

As General Manager of Wildwood Restaurant, Flug looks forward to enhancing the restaurant’s identity as a pioneer and cornerstone of Portland’s farm-to-table food movement.

“Wildwood is known as a welcoming and well-loved neighborhood destination, and I’m excited to bring fresh energy to the front of the house and complement Chef Dustin Clark’s dynamic food,” said Flug.

To read Portland Monthly’s recent review of Wildwood click here

Categories : Blog,Events
14
Oct

Oakshire Brewer’s Dinner 10.21.11

Published by Wildwood

305745_10150366192526726_50279566725_8336536_375229918_nJoin Wildwood’s Sous Chef Paul Kasten, and Oakshire’s Matt Van Wyk for a 6-course meal paired with Oakshire’s unique brews. Seats are $65 per person inclusive of food, beer and gratuity.

The dinner is Friday, October 21st in Wildwood’s Overton room at 6:30 P.M.  Contact Shelly Jones for reservations: 503.225.0130, shelly@wildwoodrestaurant.com.

Frederic’s Lost Arm with Brettanomyces (Saison)
HAWAIIAN TOMBO TUNA CARPACCIO
olive oil, cracked pepper, watercress and lemon crème fraîche

Triple Bottom Line (Belgian Pale Ale)
SALAD OF CRISPY CHICKEN CONFIT AND FRISÉE
grilled french red fingerlings, torpedo onion and herb vinaigrette

Wild Evil (Barrel Aged Belgian Strong Ale with Brettanomyces)
SPANISH CHORIZO SUCCOTASH STUFFED PADRÓN PEPPER
tomato aïoli and preserved lemon gremolata

Harvest Ale
SWEET BRIAR FARMS PORK RILLETTES
spent grain crostone, pickled calabrian chiles and micro greens

Hellshire I (Bourbon Barrel Aged Barleywine)
CARLTON FARMS DRY AGED BEEF AND CHANTERELLE POT PIE
alby potatoes, caramelized vegetables, bourbon jus and fines herbes

Big Black Jack (Imperial Chocolate Pumpkin Porter)
GATHERING TOGETHER FARMS PUMPKIN TART
chocolate caramel sauce, vanilla bean ice cream and candied pepitas


Categories : Events,Today Special
30
Sep

Wildwood’s Private Dining Rooms for the Holidays!

Published by Wildwood

Wildwood’s Private Dining Rooms for the Holidays!


To book your holiday party contact Special Events Coordinator
Shelly Jones at 503.225.0130 or shelly@wildwoodrestaurant.com


Click here for Private Dining Information and Menus

Categories : Blog,Events
13
Sep

Dustin’s Summer Recipes

Published by Wildwood

Check out some of Chef Dustin Clark’s summer recipes using produce from his own Community Garden space in NW Portland, featured in Portland Monthly’s September “Garden Variety” article.

http://www.portlandmonthlymag.com/eat-and-drink/articles/urban-farming-portland-chefs-september-2011/

Categories : Blog,Events