Dinner is served Wednesday-Saturday from 5pm. This is just a sampling of our menu – ask your server about daily specials.
FRENCH ONION SOUP The Best!
CRAB BISQUE…Creamy seasoned bisque topped with fresh Dungeness crab meat
CAESAR SALAD FOR TWO …Reggiano parmesan cheese, award winning classic dressing, romaine, *seasoned croutons
WILF’S SALAD…Dungeness crabmeat, Oregon bay shrimp, romaine, Wilfs dressing, Reggiano parmesan cheese, *seasoned croutons
HOUSE SALAD…Mixed greens, cotija cheese, vanilla bean vinaigrette, shaved almonds, dried cranberries, cherry tomatoes
SAUTEED MUSHROOMS…Shitake, oyster, porcini lightly sautéed in butter, garlic, truffle oil, shallots, presented with garlic bread
PRAWN COCKTAIL…Five tiger prawns, house incredible cocktail sauce, topped with wasabi tobiko
SALMON CAKES…Lightly breaded, seasoned with capers, onion, celery and seared golden brown, served over fresh greens, dill Olympic sauce
FRIED OYSTERS…Six breaded in our house Cajun spices, deep fried, dill Olympic sauce
STEAK BITE SAUTE’…Sautéed with butter, demi glace, wine, topped with crispy leeks, crumbled bleu cheese, garlic bread
NIBBLE PLATE…French brie wrapped in puff pastry, served warm, crackers, assorted olives, pepper jelly, grapes, artichoke heart, serves two
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 weather and fuel conditions. Call 503.223.0070 for current pricing, reservations at OpenTable, no phone reservations, we love to know when you are joining us! Dinner is served Wednesday thru Saturday from 5pm.
SALMON DU JOUR…Fillet seared, oven baked, presented with a spring mango salsa, rice, seasonal vegetable Cooked Medium
CATCH OF THE DAY…Fresh petrale sole lightly breaded in parmesan cheese, stone grilled, presented with a basil beurre blanc, crispy capers, fresh vegetable in season, chef’s potato
SEA SCALLOPS…Gulf of Maine, lightly seared, presented with a saffron sauce, chef’s vegetable, potato
WILFS PASTA…Tossed with a seasoned roasted tomato and artichoke sauce with Italian sausage, peppers, mushrooms, parmesan cheese, black olives, garlic cheese bread
PRAWN NEWBERG PASTA…Five tiger prawns atop pasta noodles in a rich, creamy Newberg sauce, fresh basil
STEAK DIANE …Tableside…Northwest tenderloin 7 oz. filet, flamed with shallots, cream, demi-glace, mushrooms, chef’s potato, seasonal vegetable
WILF’S FILET… Pacific Northwest 7 oz. natural beef tenderloin cut, presented with a herb butter, chef’s potato and seasonal vegetable
CIOPPINO…Italian seafood stew with tomatoes, clams, mussels, seasonal fish, prawns, scallops, celery, carrots, served with garlic parmesan bread
LOBSTER TAIL…Lightly seasoned, oven baked, served in shell, drawn butter, seasonal vegetable, rice du jour
WILFS OSCAR…7oz. beef tenderloin filet, topped with a seasoned blend of Dungeness crabmeat, Oregon bay shrimp, sauce béarnaise, seasonal vegetable, potato
DUNGENESS CRAB CAKES…Our special seasoning and ingredients that include Dungeness crab meat and Oregon bay shrimp, with a “G” jam of ginger, jalapeno, mayo, creates the best. Served with chef’s potato, seasonal vegetable
NORTHWEST PORKLOIN CHOP…Marinated in a bourbon maple glaze, seared, oven baked, served with a roasted corn, pepper and zucchini relish, chef’s rice
BRAISED LAMB SHANK…14 oz, herbs, red wine, oven roasted, served with chef’s potato, seasonal vegetable
ADD lobster tail 7 oz.
Specials of the day
Presented by your server!
*Pricing and offerings subject to change without notice
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.