menus are seasonally driven featuring the best from our local farmers & artisans
the alder room accommodates up to 36 guests for a sit down dinner &
the wood room accommodates up to 56 guests.
both rooms can be set to comfortably accommodate small parties.
menu options
$60/$65 per person menu
select
2 starters
3 entrées ($65 for guests who order rib eye)
2 desserts
$55/$60 per person menu
select
1 starter
3 entrées ($60 for guests who order rib eye)
1 dessert
$50 per person menu
select
1 starter
3 entrées (rib eye, fish and duck are not available as entrée options)
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, grana padano
mixed spring lettuces
cabernet vinaigrette
seasonal starter
chef’s choice
seasonal soup
changes daily
entrées
crispy fried chicken
spinach stuffed thigh, garnet yam, scallion, citrus salad
grilled pork chop
hand cut pasta, hedgehog mushrooms, rapini pesto
hawaiian tombo tuna
celery root, basmati rice, manila clams, caramelized fennel-cashew purée
slow cooked chickpea ragoût (vegetarian)
wild nettles, marinated tofu, amish butter polenta, radish yogurt
mesquite roasted lamb
farro risotto, spring vegetable salad, harissa jus
grilled dry aged rib eye
spring onion soubise, crushed potatoes, pea shoots
desserts
crepes with red wine poached pears
caramelized honey syrup, candied almonds
meyer lemon pudding cake
yogurt mousse, seasonal coulis, pistachio praline
rhubarb shortcake
sweet cream biscuit, poached rhubarb, fresh basil, whipped cream
chocolate caramel tart
chocolate salted shortbread, nutella, hazelnuts
artisan cheese of the day
house made cracker, seasonal accompaniments, 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, fines herbes
red lentil crackers $24 per dozen
grilled carrot salad, feta
red wine lamb gougeres $28 per dozen
salsa verde
olive oil poached tuna $28 per dozen
grilled naan bread, olive tapenade and fork mashed shellbeans
grilled flatbread $24 per dozen
toppings change daily
bacon wrapped fingerling potatoes $22 per dozen
red harissa
wild mushroom crostini $24 per dozen
caramelized onion, grana padano
artisan cheese platter (not passed) $36 per platter
dried local 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 spring lettuces
cabernet vinaigrette
roasted fennel and carrot soup
creme fraiche, chives
entrées choose one
crispy fried chicken
spinach stuffed thigh, garnet yam, scallion, citrus salad
hawaiian tombo tuna
celery root, basmati rice, manila clams, caramelized fennel-cashew purée
grilled dry aged rib eye
spring onion soubise, crushed potatoes, pea shoots
desserts choose one
rhubarb shortcake
sweet cream biscuit, poached rhubarb, fresh basil, whipped cream
chocolate caramel tart
chocolate salted shortbread, nutella, hazelnuts
personalized title (optional) april 00, 2012
to book and plan the details of your event please contact special events director shelly jones.
503.225.0130, shelly@wildwoodrestaurant.com
menus are subject to change
~please note, not all ingredients are listed on our menus. If you have dietary restrictions, or food food allergies, please the events coordinator (Shelly Jones 503.225.0130), the hostess or your server know and we will happily accommodate your needs~