Open March 1, 2018
Hours : Monday: Closed
web page http://www.wildnorthpdx.com/
Our dishes are built around sustainability and full flavor profiles. All of our ingredients are incorporated fully into our menu so nothing goes to waste. Our menu changes seasonally in order to showcase new offerings based on what's fresh and local right now.
Sourdough Bread Bowl Soups $5/$9
Smoked rainbow trout chowder
crispy kale, shaved lamb jerky, house made potato chips
Lamb shank and split pea soup
spring peas, smoked lamb shank, rosemary gremolat
From the Garden $6
Whole roasted beet
fresh peas, beet puree, Oregon black truffle shavings, parmesan
Wild herb & mizuna salad
warm lamb jus vinaigrette, toasted sunflower seed
Small Plates $8
Vol au vont puff pastry, roasted garlic, smokey cured egg yolk
Salt-roasted trout rillette
toasted house bread, beet mustard seed faux caviar, braised greens
Lamb Merguez sausage
strawberry glaze, radish pavé, pickled strawberries,
Lamb roast en croute
leg of lamb, fresh peas, roasted spring veggies
Whole rainbow trout
bourbon wild mushrooms,* butter poached
radishes, braised greens
One Sweet Bite $2
Salted caramel pot de creme
almond shortbread cookie cup, strawberries
Smoked chocolate ice cream
chocolate dip tuile cone, bourbon maple mousse,
Perrier Sparkling Water $2
San Pellegrino Limonata $3
Eva’s Herbucha Goddess Blend $4
Eva’s Herbucha Jump Start $4
We have crafted our menu to include offerings that are gluten free, vegetarian, vegan, and dairy free.
In order to preserve the integrity of flavors and our ingredients, substitution options are limited. Please ask us for recommendations if you have special dietary needs.
OUR CHEF : Brandon started his career in Minneapolis while attending culinary school. He quickly found his niche while working at the James Beard nominated Tilia under chef Steven Brown. While at Tilia, Brandon discovered how to create a menu that showcases his love for the outdoors and his passion for fresh, local ingredients.
Wild North is a family owned and operated small business based in Portland, Oregon. Chef Brandon and his wife Amelia started their journey together in Minneapolis, Minnesota while working in restaurants and retail shops around the city. Never being quite satisfied working in someone else's kitchen, in 2017 the pair moved across the country along with their two dogs in a camper trailer built from the ground up by Brandon, which they lovingly refer to as their 'practice tiny house.' Since arriving in Portland, they have spent the year investing in their dream of serving fresh, seasonal, whole ingredient recipes that showcased local flavors. With a successful pop-up restaurant and their experiences in the kitchen and business under their belts, they are looking forward to serving some of your new local favorites!
The inspiration for our menu comes from Brandon's love for the outdoors and rustic cooking methods. He spends his free time camping, hiking, and foraging for new ingredients to showcase in his dishes. Brandon also loves to garden, and makes every effort to grow all of our seasonal produce in his own garden. He challenges himself to minimize waste in his cooking by utilizing every available piece of each ingredient and transforming it into something new and exciting with each bite.
CHECK OUT this REVIEW from pdxeater https://pdx.eater.com/2018/1/24/16929568/wild-north-food-cart-cartlandia-portland