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