menus change seasonally featuring the best from our local farmers & artisans
the alder room accommodates 4 to 36 guests for a sit down lunch and
the wood room accommodates 4 to 56 guests.
both rooms can be set to comfortably accommodate small parties.
menu options
$35/$40 per person menu
select
2 starters
3 entrées ($40 for guests who order lamb, fish or crab cakes)
2 desserts
$30 per person menu
select
1 starter or 1 dessert
3 entrées (lamb, fish and crab cakes are not available for this menu)
parties of 15 guests or less are welcome to order from the
full dining room menus for $35/$40 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, changes daily
seasonal soup
changes daily
entrées
sandwich of the day
description changes daily
hand made asparagus linguine (vegetarian)
morels, green garlic, sunny side egg, river’s edge sunset bay chèvre
pan seared tombo tuna
baby turnip purée, asparagus, alby potato, whipped black pepper crème fraîche
grilled confit lamb
pea shoot purée, crispy polenta cake, grilled spring onion, carrot pesto
grilled pork chop
fingerling potato and prosciutto gratin, rainbow chard
pan seared curried chicken leg and thigh
spring vegetable ragoût, yogurt, pea shoots, fried chickpeas
potato crusted dungeness crab cakes
shaved fennel, apples, celery root, toasted almonds, aïoli
chicken romaine salad
creamy garlic dressing, balsamic roasted red onions, capers, grana padano
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
Sample of a $35/$40 per person menu as presented to guests
starters choose one
mixed spring lettuces
cabernet vinaigrette
turnip and apple bisque
crispy bacon, gremolata
entrées choose one
hand made asparagus linguine
morels, green garlic, sunny side egg, river’s edge sunset bay chèvre
pan seared tombo tuna
baby turnip purée, asparagus, alby potato, whipped black pepper crème fraîche
pan seared curried chicken leg and thigh
spring vegetable ragoût, yogurt, pea shoots, fried chickpeas
desserts choose one
rhubarb shortcake
sweet cream biscuit, poached rhubarb, fresh basil, whipped cream
chocolate caramel tart
chocolate salted shortbread, nutella, hazelnuts
optional personalized title april 00, 2012
Special Events Coordinator, Shelly Jones,
will assist you in the planning process of your event.
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 let the events coordinator (503.225.0130), hostess or your server know and we will happily accommodate your needs~