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.

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.

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

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

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

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

Join us August 19, 2011 at 7PM in the Overton Room for a 4-course meal inspired by Dustin’s passion for Asian influenced dishes.  Courses will be paired with award-winning Sake from local Oregon producer,  SakeOne.

$40 includes food, drinks and gratuity!

CHILLED SOBA NOODLE SALAD
sesame, kimchi, nori sea salt and hard cooked egg

Momokawa, “diamond”

GRILLED PORK BELLY
somen noodles, morel mushrooms and miso brown butter

“G” unfiltered

DUNGENESS CRAB AND ASPARAGUS SOUP
thick rice noodles, thai basil and pickled chiles

Momokawa, “silver”

HONEY BASIL ICE CREAM
mint and candied ginger

Momokawa, “organic nigori”

For reservations contact Shelly @ 503.225.0130 or shelly@wildwoodrestaurant.com