Dinner is served Wednesday-Saturday from 5pm. This is a sample of our menu – ask your server about daily specials.
Starters
Dinner Starters
FRENCH ONION SOUP The Best! cup 11.5 Bowl 17.
CRAB BISQUE…Creamy seasoned bisque topped with fresh Dungeness crab meat cup 14.75
CAESAR SALAD FOR TWO …Tableside. Reggiano parmesan cheese, award winning classic dressing, romaine, *seasoned croutons 25.
*WILF’S SALAD…Oregon bay shrimp, romaine, Wilfs dressing, Reggiano parmesan cheese, *seasoned croutons 20. Entrée 32.
SPRING SALAD…Mixed greens, goat cheese, dried cranberries, spiral carrots, candied pecans, fresh lime, stone ground mustard, honey, cumin vinaigrette 10.75
SALMON CAKES…Lightly breaded, seasoned with capers, onion, celery and seared golden brown, served over fresh greens, dill Olympic sauce 18.
FRIED OYSTERS…Six breaded in our house Cajun spices, deep fried, dill Olympic sauce 20.75
NIBBLE PLATE…Warm brie cheese wrapped in phyllo dough, served crackers, assorted olives, pepper jelly, grapes, artichoke heart, serves two 20.
Our fine food and spirited libations are created according to the seasons – another great reason to live in the Northwest! This is just a sampling of our current menus. We offer vegetarian selections, call for each day’s options. Prices subject to change due to supply chain issues. Call 503.223.0070 for current pricing, reservations at OpenTable, we love to know when you are joining us! No phone reservations.
Dinner is served Wednesday thru Saturday from 5pm.
We support local, including: Snake River Farms, Spada Farms, Tillamook, Double R Ranch, Anderson Ranch, Alpenrose and Darigold Dairy
Entrees
Entrées
SALMON DU JOUR…Fresh NW Sockeye filet seared, oven baked, presented with a lemon caper sauce, served with our couscous, orzo, garbanzo beans, and quinoa mix, seasonal vegetable 37. Cooked Medium
*CATCH OF THE DAY…Fresh Ling cod fillet seared, topped with mango salsa presented with turnip puree, seasonal vegetable, whipped potato 39.
*STEAK DIANE …Double R Ranch tenderloin 6 oz. filet, with shallots, cream, demi-glace, mushrooms, chef’s potato, seasonal vegetable 63.
*WILF’S FILET…Double R Ranch 6 oz. natural beef tenderloin cut, topped with a savory spiced chutney from local vendor, fried leeks, chef’s potato and seasonal vegetable 60. Add three garlic butter tiger prawns 9.
FIVE CHEESE SALMON TORTELLINI…Delicate five cheese tortellini tossed with salmon, herbs, basil, touch of cream 39.5
PORTER HOUSE PORK CHOP…Snake River Farms 14oz. chop lightly seasoned, grilled, served with a mango cole slaw with cilantro, lime, honey, jalapenos, topped with a apple chutney from local vendor, whipped potato 40.
CIOPPINO…Italian seafood stew with tomatoes, clams, mussels, seasonal fish, prawns, scallops, celery, carrots, served with garlic parmesan bread 38.
WILFS CRAB CAKES…Our special seasoning tossed with crab meat and Oregon bay shrimp, with a “G” jam of ginger, jalapeno, mayo, creates the best. Served with chef’s potato, seasonal vegetable 39.
BRAISED LAMB SHANK…Anderson Ranch 15 oz. braised with herbs and wine, presented with demi-glace from it’s stock, whipped potato, seasonal vegetable 58.
PASTA COCKERAL…Pasta tossed with a brie cheese cream and a light tomatillo sauce, with crispy prosciutto and fresh asparagus, topped sliced chicken breast 35.
MINIMUM FOOD SERVICE CHARGE $35 pp.
A sustainable company 8/2025
Locally Sourced
Wilfs is proud to support our local and regional farmers. We use fresh and local ingredients upon availability, from Double-R Ranch, Carlton Farms, Snake River Farms, Columbia Empire Meats, Rogue Creamy, Gatto Produce, Ocean Beauty Seafood, Pacific Seafood and many more. We urge our community to also buy local and fresh and support our producers from the region. For more information, visit portlandfarmersmarket.org.