On Monday, May 14th at 6:30 Wildwood’s Paul Kasten and Deschutes Chef Jeff Usinowicz will be cooking up a tantalizing 6 course dinner to showcase amazing beers from the collaboration of Deschutes Brewery and Hair of the Dog.

Tickets are $85 per person and include food, beer and gratuity.  A portion of the proceeds will go to the Oregon Food Bank.

Only 10 tickets of 82 seats are left!  For reservations please contact Special Events Director Shelly Jones at 503.225.0130 or shelly@wildwoodrestaurant.com

Menu

mizuna gardens baby greens
spring onion, the dissident dried cherries, truffle tremor, late harvest sauvignon blanc vinaigrette, duck cracklings

the dissident
100% aged in a french pinot barrel from domaine drouhine

oak plank wild salmon
green garlic gnocchi, morels, brown butter

the stoic
100% aged in a rye whiskey barrel from heaven hill

seared pork belly confit
bourbon ribollita, rainbow chard

fred
100% aged in a bourbon midwest barrel from heaven hill

cocoa braised oxtail
morel mushroom flan, crispy asparagus

adam
100% aged in a new oregon barrel from francois freres

tandoor roasted reister farms rack of lamb
brewery cured lamb bacon and new potato hash, sauteed pea vines, roasted shallot glace, black truffle aioli

collage

pistachio cake
white chocolate-whiskey mousse, sweet cherry meringue, tart rhubarb coulis

collage

Taste Washington Portland! at Pure Space in The Pearl

Wildwood is very excited to participate in the second annual Taste Washington Portland event taking place on Monday, April 23rd. Washington State is the second largest premium wine producer in the U.S. and its wines are consistently noted for their amazing quality, great value and superb ability to stand up to their old world counterparts. As Washington wines gain accolades nationally and internationally, everybody wins! Events like Taste Washington Portland are helping to create a great reputation for the wines of the Pacific Northwest and in turn support the wine industry in both Washington and Oregon.

The event on April 23rd is taking place at Pure Space in Portland’s Pearl District. 75 Washington wineries will be pouring at the event, and a carefully curated selection of Portland’s best restaurants and culinary artisans will be on hand to serve up their most wine friendly dishes. Washington wineries large and small will be pouring their favorite varietals from silky Merlot to big, bold Cabernet, from bone dry Riesling to delicious field blended Rosé. Some of the participating restaurants include Metrovino, Laurelhurst Market, Bar Avignon, Wildwood, Cheese Bar, Chop Butchery, Alma Chocolate and Saint Cupcake. This event is designed to be fun, informative and delicious and anyone looking to expand their palate beyond the typical Oregon Pinots is sure to get bang for their buck.

The details are as follows:

What: Taste Washington Portland!
When: Monday April 23, 2012
Time: Trade 1:00pm – 4:00pm / Consumer 6:00pm – 9:00pm
Cost: Tickets are $50 each or 2 for $90; all food and drink is included in the ticket price
Where: Pure Space – 1315 NW Overton Street, Portland OR 97209

Tickets can be purchased online through Brown Paper Tickets or purchase paper tickets at one of these Portland tasting rooms: Liner & Elsen at 2222 NW Quimby Street or  Cork at 2901 NE Alberta Street. For more information please visit http://www.washingtonwine.org/portland/.

Join us Sunday, May 13th for Mother’s Day Brunch

We are taking reservation from 10 A.M. to 2:30 P.M.

2011 menu

house made maple granola 5
dried fruits and whole-milk yogurt

basket of breakfast pastries 10
cinnamon rolls, blueberry muffins, rosemary-currant scones and rhubarb turnovers

caramelized onion and bourbon soup 8
gruyère toast

wild mushroom and asparagus frittata 9
crème fraiche, black truffle oil and arugula

croque madame 11
sweetbriar farms ham, gruyère, fried egg and fries

french toast 9
whipped cream, rhubarb, toasted hazelnuts and maple syrup

buttermilk pancakes 9
maple syrup, blueberries and honey butter

pan seared alaskan halibut 17
crushed potatoes, spinach and salsa verde

dungeness crab eggs benedict 14
buttermilk biscuits, crab hollandaise and breakfast potatoes

house cured corned beef hash 12
fried eggs, caramelized onions, roasted potatoes and grain mustard

fried draper valley farms chicken breast 12
collard greens, pickled chiles and cheddar polenta

potato and bacon pizza 14
beecher’s white cheddar and spinach

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

torn butter lettuce and upland cress salad 9
green goddess dressing and buttermilk blue cheese

sides

bacon 3
eggs 3
biscuit 3
polenta 3
potatoes 3

To make your reservation, call the restaurant at 503.248.9663

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

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

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.

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

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

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

Join 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