Sample Dinner Menu
Dinner / Lunch / Casual Bar Menu / Wine List
Our fine food and cocktail libations are created according to the seasons, just another great reason to live in the Northwest! View our dinner menu below. See our vegan or vegetarian options below, or just call for details…503.223.0070 Dinner is served Tuesday-Saturday beginning at 5pm, reservations suggested.
SAVORY TRUFFLE BREAD PUDDING — To die for! Wild mushroom pudding, semi poached, topped with a saute’ of mushrooms, thyme, truffle oil 10.5
PRAWN SAUTE’ — Tiger prawns, butter, chives, white wine, plum tomatoes over toast points 12.
SEASONAL CHEESE PLATE — Olives, marcona almonds, assorted local cheeses, garlic Croccantini crackers 13.5
FETA, WATERMELON SALAD — Baby arugula, toasted almonds, Oregon strawberry balsamic coulis, fried kalamata olives 9.
CAESAR SALAD – TABLE SIDE FOR TWO — Fresh romaine, pecorino romano cheese, egg, anchovies, extra virgin olive oil 17.5
WILFS PASTA — Tiger prawns,braised fennel, broccoli rabe, fresh herbs, fumet, creamy ricotta with lemon, toasted pine nuts 27.
FILET MIGNON – Double “R” Ranch 7 oz. beef tenderloin filet, roasted apricot and bacon bourbon demi glace, seasonal vegetable, chef’s potato 39.75
CATCH OF THE DAY — Pan seared, red wine cherry compote, chef’s potato, seasonal vegetable (prepared Medium Rare)
STEAK DIANE FLAMBE’ — Painted Hills petite beef tender medallions, mushrooms, shallots, demi glace, flamed table side 35.5
DOUBLE “R’ RANCH RIBEYE –12 oz. cut grilled to order, marinated mushroom ‘ketsup’, roasted fingerling potatoes with roasted fennel, seasonal vegetables 38.
FRENCH CUT PORK LOIN CHOP – Pan seared in bacon fat, oven roasted with a local peach and grape shiso chutney, seasonal vegetable, chef’s potato 28.25
OUR GREEN MENU…Vegetarian and Vegan
TEMPEH BOURGUIGONNE – Sauteed with sun dried tomato, mushrooms, shallots, over chef’s potato 26. (if vegan/gluten free-sub rice pilaf)
CREAMED POLENTA – Sauteed portobello’s with fresh spring herbs, grilled seasonal vegetables 22.
BAKED TOFU – Spiced peanut butter baked tofu cake with sriacha, over braised kale, toasted cashews 22.
This is just a sampling of our menus. Prices subject to change due to weather and fuel conditions, call for current pricing, 503.223.0070. Dinner served Tuesday thru Saturday from 5pm. Auto gratuity added to parties of six or more and all promotional discount programs. No separate checks for tables of six or more, only three credit cards per table, minimum charge per person required.
Wilfs is proud to support our local and regional farmers. We serve Painted Hills, Double R Ranch, Draper Valley, Carlton Farms, Rogue Creamy cheese and many more locally-sourced ingredients. We urge our community to buy local and fresh. Help support our producers from this region, for more info visit, www.portlandfarmersmarket.org.