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26
Dec

New Year’s Eve Dinner

Published by Wildwood

We will be open for New Year’s Eve from 11:30 to 2:00 for Lunch
and 5:00 to 10:00 PM for dinner
The restaurant will be closed between services

This is a sneak peek of the 2012 (almost 2013) menu

starters

crispy veal sweetbreads
cauliflower puree, bacon, chanterelles

shigoku oysters on the half shell
horseradish granita

steak tartare
pickled calabrian chiles, egg yolk and truffled fries

manila clams
pork belly, fermented black beans, baguette

braised octopus
tarbais beans, preserved tomato, aioli

dungeness crab and parsnip salad
grapefruit, crème fraîche, truffle oil

roasted beets
brussels sprouts, blue cheese and toasted pumpkin seeds

shaved fennel and arugula salad
manchego, castelvetrano olives, lemon

seasonal soup
changes daily

seasonal pizza
changes daily

mixed chicories
celery, grana padano, walnuts

grilled leaves of romaine
creamy garlic dressing, bacon, oregano bread crumbs, fried capers

skillet roasted mussels
garlic, sun dried tomatoes, saffron, grilled bread

entrées

seared sea scallops
pork cheek ragoût, yam purée, treviso, crispy parsnip

winter vegetable ragoût
grana padano broth, fried egg, salsa verde

coal roasted chicken breast
harissa polenta, cipollini, winter squash, prosciutto, brown butter

pan seared tombo tuna
winter vegetables, tuna tartare, bagna cauda

mesquite fired pork chop
crispy hash cake, sunchoke purée, smoked apple sauce

pan roasted duck breast
miso-squash purée, pancetta, brussels sprouts, chanterelles

red wine braised lamb shank
red wine carrot purée, radicchio, feta, pistachio

slow simmered beef short ribs
sautéed chard, fingerling potatoes, rutabaga, horseradish

menu is subject to change

Categories : Blog,Events
14
Nov

Christmas Eve

Published by Wildwood

Celebrate Christmas Eve at Wildwood

dinner will be served from 5:00 to 8:45
regular lunch service is 11:30 to 2:00
503.248.9663 for reservations


2011 Christmas Eve Menu
Please note, the menu will change.
The below menu is an example.

starters

oregon white truffle risotto 12
grana padano

spinach and bacon pizza 16
roasted garlic and mozzarella

mixed chicory salad 10
shaved celery, grana padano and toasted walnuts

chicken and cabbage soup 9
brown butter croutons and beecher’s reserve

raddichio salad 11
duck confit, arbequina olives, grilled satsuma mandarin and walnuts

seared pork belly confit 13
white bean purée, blood orange, shaved fennel, almonds and dungeness crab meat

salad of roasted beet and grilled braeburn apple 10
caramelized apple-aji dulce purée, basil, gorgonzola and toasted hazelnuts

red wine braised lamb crepinette 11
curried collard greens, crispy fried chick peas, minted yogurt and preserved lemon

watercress and dungeness crab salad 13
orange, grapefruit, blood orange, truffled crème fraîche and pine nuts

russet potato gnocchi 11
pumpkin, brussels sprouts, sage, bacon and hazelnuts

roasted pear 12
balsamic braised raddichio, duck liver mousse crostini and saba

leaves of romaine 11
creamy garlic dressing, balsamic roasted red onions, capers and grana padano

skillet roasted mussels 17
garlic, sun dried tomatoes, saffron and grilled bread

entrées

pan roasted muscovy duck confit 23
apple braised savoy cabbage, duck fat potatoes and orange gremolata

clay oven roasted chicken 23
winter vegetables, smoky bacon, slow cooked shell beans and caramelized brussels sprouts

tandoori roasted pork loin 25
caramelized apple, grilled radicchio, caraway spätzle and horseradish

crispy alaskan true cod brandade cakes 26
mussels, shell beans, preserved tomato, watercress and aji dulce rouille

mesquite roasted dry aged rib eye filet 27
cabernet wine-carrot purée, roasted sunchokes and pickled chanterelle mushrooms

clay oven roasted lamb chops 27
winter squash hash cake, preserved chile harissa, cardoons and radicchio

roasted salsify and leek crostata 20
goat cheese, crispy sunchokes and garlicky coastal greens

grilled hawaiian tombo tuna 27
brussels sprouts, ginger, basil leaves and cilantro salsa verde

Categories : Blog,Events
01
Nov

Thanksgiving at Wildwood

Published by Wildwood

Thanksgiving at Wildwood

Celebrate Thanksgiving at Wildwood
reservations are available from 2:00 PM to 7:00 PM
please call 503.248.9663 to reserve a table

2011 Thanksgiving Menu
-please note, the below menu will change for 2012-

starters

roasted pumpkin and fatalii pepper soup 9
crème fraîche, crispy sage

mixed chicory salad 10
shaved celery, grana padano, toasted walnuts

grilled carrot and golden beet salad 10
cilantro, lentil cracker bread, feta

leaves of romaine 11
creamy garlic dressing, balsamic roasted red onions, capers, grana padano

skillet roasted mussels 16
garlic, sun dried tomatoes, saffron, grilled levain

caramelized onion and roasted apple pizza 16
buttermilk blue cheese, sage

slow cooked lamb ragout 11
creamy polenta, caper salsa verde

mixed fall greens 10
radishes, oregano vinaigrette, soft goat cheese

russet potato gnocchi 13
baby turnips, roasted cauliflower, bagna cauda, black truffles


entrées

crispy confit leg of muscovy duck 23
caramelized sunchoke purée, delicata squash, pancetta, quince

apple wood smoked turkey 25
chanterelle mushroom stuffing, mashed potatoes, cranberry sauce, roasted pan gravy

clay oven roasted pork chop 25
curried pumpkin, roasted apples, sweet leeks, brussels sprouts

coal roasted dry aged rib eye 27
duck fat roasted potatoes, creamed spinach, brussels sprouts, chanterelle mushrooms

grilled hawaiian tombo tuna 27
grilled fennel, roasted peppers, crushed potatoes, chorizo vinaigrette

slow cooked lamb shank 26
creamy potato-cardoon gratin, prosciutto breadcrumbs, olive tapenade

chanterelle lasagna 20
caramelized onions, celery root purée, roasted garlic, crispy leeks

Categories : Blog,Events
06
Apr

Savanna’s Wine Picks

Published by Wildwood

We asked our lovely Sommalier, self-titled “wine geek” Savanna Ray, where she likes to have a glass around town.

Savanna says:

I love Metrovino because they have the Enomatic Wine System. They have 90+ wines by the glass, and you can order by taste (1.75oz), glass (5.25oz) or bottle. They open some pretty cool stuff, too, because [Enomatic] preserves the wine for 30 days or more.

This allows you to get tastes of bottles that you might not normally be able to afford, like Grand Cru Burgundies, special bottlings, Chateau d’Yquem, expensive stuff.

I also love Wine Wednesdays at Paley’s Place. They do a choice of three individually priced flights with a complimentary mystery wine and special offerings to match from the kitchen. It’s really fun for wine geeks because if you guess the mystery wine, you get the whole flight for free. There’s a catch, though–you have to guess the grape varietal, where it’s from, and the vintage. Also, Paley’s Steak Tartare is the best in the city.

For more wine know-how, including the best pours on our list, catch Savanna at Wildwood most evenings.

Categories : Blog,Events
29
Dec

No Somm Sundays

Published by Wildwood

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

Maximum 1500 mL opened at each table.  Thank you for understanding; we do not open wines already represented on our list.

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
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