Private Dining Dinner Menu 02.12

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Menus are seasonally driven featuring the best from our local farmers & artisans

The Alder room accommodates 4 to 40 guests for a sit down dinner and
the Wood room accommodates 4 to 50 guests.


MENU OPTIONS


$60/$65 PER PERSON MENU
Select
Any 2 starters
Any 3 entrées
($65 for guests who order Rib Eye)
Any 2 desserts


$55/$60 PER PERSON MENU
Select
Any 1 starter
Any 3 entrées ($60 for guests who order Rib Eye)
Any 1 dessert


$50 PER PERSON MENU
Select

Any 1 starter
3 entrées (Rib Eye, Fish and Duck are not available as entrée options)
Any 1 dessert

Parties of 15 guests or less are welcome to order from the
full dining room menus for $60/$65 per person.


COURSE OPTIONS


STARTERS

LEAVES OF ROMAINE
red onions, capers, creamy garlic dressing and grana padano

MIXED CHICORY SALAD
shaved celery, grana padano and toasted walnuts

SEASONAL STARTER
chef’s choice, changes daily

SEASONAL SOUP
changes daily


ENTRÉES

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

DRAPER VALLEY FARMS MESQUITE ROASTED CHICKEN
kimchi, cilantro pesto, smoky bacon and cheddar mashed potatoes

SWEET BRIAR FARMS PORK CHOP
caramelized parsnip, roasted brussels sprouts, grilled bosc pear and paige mandarin brown butter

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

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

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

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


DESSERTS

PEAR AND SOUR CHERRY CROSTATA
cherry and clear creek pear brandy purée with green tea and whipped cream

VANILLA BEAN PANNA COTTA WITH BLOOD ORANGE GELÉE
citrus mint salad, candied orange zest, lime granita

APPLE AND ALMOND CRUMBLE TART
oatmeal shortbread, almond frangipane, and whipped cream

VALRHONA SINGLE ORGIN CHOCOLATE TERRINE
cocoa nib praline and muscovado lace wafer

ARTISAN CHEESE OF THE DAY
house made cracker, seasonal accompaniments and buzzing canyon honey


ADDITIONAL OPTIONS

(these options are not included in fixed menu pricing)


PASSED APPETIZERS

DUNGENESS CRAB AND POTATO CAKES $36 per dozen
aïoli and fines herbes

RED LENTIL CRACKERS $24 per dozen
grilled carrot salad and feta

RED WINE BRAISED LAMB GOUGERES $28 per dozen
salsa verde

SMOKED TROUT AND POTATO CAKE $28 per dozen
horseradish crème fraîche

GRILLED FLATBREAD $24 per dozen
toppings change daily (same as dining room pizza)

BACON WRAPPED FINGERLING POTATOES $22 per dozen
red harissa

WILD MUSHROOM CROSTINI $24 per dozen
caramelized onion and grana padano

ARTISAN CHEESE PLATTER (not passed)   $36 per platter
local dried fruit, toasted walnuts and fennel crackers
serves 12-16 people
add pickled vegetables or house cured olives each  $4
add cured meats  $8


PETITE SWEETS

mini cupcakes $24 per dozen
large cupcakes $30 per dozen
brownies, 1×1” bite size squares   $9 per dozen
assorted cookies, bite size  $6 per dozen


Sample of a $60/$65 per person menu as presented to your guests

STARTERS choose one

MIXED CHICORY SALAD
shaved celery, grana padano and toasted walnuts

HOUSE CURED HAM AND SHELL BEAN SOUP
fried sage and focaccia croutons


ENTRÉES choose one

DRAPER VALLEY FARMS MESQUITE ROASTED CHICKEN
kimchi, cilantro pesto, smoky bacon and cheddar mashed potatoes

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

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


DESSERTS choose one

APPLE AND ALMOND CRUMBLE TART
oatmeal shortbread, almond frangipane and whipped cream

VALRHONA SINGLE ORGIN CHOCOLATE TERRINE
cocoa nib praline and muscovado lace wafer


PERSONALIZED TITLE February 00, 2012

Special Events Coordinator, Shelly Jones,
will assist you in the planning process of your event.
503.225.0130, shelly@wildwoodrestaurant.com