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

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.

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.

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

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

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/