Wildwood Kitchen in Bethesda MD | By Robert Wiedmaier

Dinner Menu

Appetizers

Crispy Cauliflower

Dill Tzatziki, Aleppo Pepper, Za’atar 13
Braised Lamb Meatballs

Potato Puree, Spinach, Crispy Shallot & Parmesan Cheese 17
Heirloom Tomato Salad

Red Onion, Basil, Fresh Mozzarella, Fig Vin Cotta 15
Hummus

Soom Tahini, Olive Tapenade, Garlic Oil 15

Entrées

Amish Chicken

Couscous, Carrots, Green Olives, Almonds, Preserved Lemon Jus 26
Whole Roasted Branzino

Saffron Basmati Rice, Heirloom Tomatoes, Summer Squash, Green Olives, Herb Emulsion 36
Grilled Hanger Steak

Potato Puree, Spinach, Balsamic Onions, Red Wine Shallot Sauce 34
Pappardelle Pasta

Charred Asparagus, English Peas, Marcona Almonds, Manchego Cheese, Spring Herb Pesto 24

Curbside Carryout Menu

Orders for the evening's menu can be placed through our online ordering,
or by phone starting at 1pm each day with pick-up between 4:30 and 8:00 pm.

Orders can be placed for any day this week in advance.
Payment is required via phone.
There is also a selection of wine and beer available for purchase.

A 20% service fee will be added to final bill to support our service staff.

Thank you for your support, we're happy to be here and serving!

Please call us at 301-571-1700

CURBSIDE MEALS

TUESDAY, JULY 14 $42 Per Person

Marinated Heirloom Tomato Salad, Fresh Mozzarella, Red Onion, Vin Cotta

Crispy Cauliflower, Dill Tzatziki, Aleppo Pepper, Sumac Onions

Whole Roasted Chicken, Bay Leaf Scented New Potatoes, Buttered Peas, Caramelized Onions, Tarragon Essence

WEDNESDAY, JULY 15 $42 Per Person

Marinated Heirloom Tomato Salad, Fresh Mozzarella, Red Onion, Basil, Vin Cotta

Chilled Watermelon Gazpacho, Avocado Mousse, Cilantro, Scallion

Braised Tenderloin Tips, Oven-Roasted Button Mushrooms,

Caramelized Pearl Onions, Potato Purée, Beef Jus

THURSDAY, JULY 16 $42 Per Person

Garlic Hummus, Olive Tapenade, Soom Tahini, Grilled Pita

Crispy Cauliflower, Dill Tzatziki, Aleppo Pepper, Sumac Onions

Crispy Duck Confit, Spring Vegetable Mélange, Farro, Toasted Almonds, English Pea Purée, Duck Jus

FRIDAY, JULY 17 $76 For Two

TAPAS STYLE APPETIZERS
Grilled Peach Salad, Arugula, Lemon Honey, Feta, Mint
Confit Garlic Hummus, Soom Tahini, Olive Tapenade, Garlic Oil, Grilled Pita
Crispy Cauliflower, Dill tzatziki, Sumac Onions, Aleppo Pepper, Z'atar

Seafood Paella
Calamari, Shrimp, Mussels, Chorizo, Saffron Aioli

White Chocoloate Cheesecake
Blueberry Compote, White Chocolate Crumble

SATURDAY, JULY 18$76 For Two

Spinach and Crab Dip

Grilled peach Salad, Arugula, Lemon Honey, Feta, Mint

24 Ounce Aged Prime Porterhouse With Shrimp Skewers
Served With Stuffed Baked Potato, Creamed Corn, Coleslaw

A LA CARTE MENU

APPETIZER

CRISPY CAULIFLOWER Dill Tzatziki, Aleppo Pepper, Fresh Dill, Za'atar $13
HUMMUS Soom Tahini, Olive Tapenade, Garlic Oil $15
HEIRLOOM TOMATO SALAD Red Onion, Basil, Fresh Mozzarella, Fig Vin Cotta $15
BRAISED LAMB MEATBALLS Potato Puree, Crispy Shallot & Parmesan Cheese $16

(All salads have options of adding proteins)

ENTREE
WHOLE ROASTED BRANZINO Saffron Basmati Rice, Heirloom Tomatoes, Summer Squash, Green Olives, Herb Emulsion $34
AMISH CHICKEN Couscous, Carrots, Green Olives, Almonds,
Preserved Lemon Jus $26
PAPPARDELLE PASTA Charred Asparagus, English Peas, Marcona Almonds,
Manchego Cheese, Spring Herb Pesto $24
GRILLED HANGER STEAK Potato Puree, Spinach, Balsamic Onions,
Red Wine Shallot Sauce $34

DESSERT
LEMON OLIVE OIL CAKE Fig Preserves, Honey Glaze $10
WHITE CHOCOLATE CHEESECAKE Blueberry Compote, Pie Crust Crumble $10

COCKTAILS

OLD FASHIONED $12

MARTINI $12

POMEGRANATE MARGARITA $12

ROSÉ • CHAMPAGNE • SPARKLING

ROSE-ZWEIGELT, LUSTIG, AUSTRIA, 2017 $24

ROSE-CHATEAU PARADIS, PROVENCE, FRANCE, 2017 $28

CAVA-BIUTIFUL, BRUT, SPAIN NV $26

CHAMPAGNE-MOET & CHANDON IMPERIAL, FRANCE, NV $60

RED WINE

CABERNET SAUVIGNON- FREEMARK ABBEY, NAPA, 2015 $65

CABERNET SAUVIGNON, MURPHY GOODE, 2017 CALIFORNIA $17

CABERNET SAUVIGNON, KENDALL-JACKSON, JACKSON ESTATE, 2014 ALEXANDER VALLEY $36

BORDEAUX, BLEND CHATEAU LES ARROMANS, BORDEAUX, FRANCE 2017 $25

TEMPRANILLO, RIOS DE TINTA, RIBERA DEL DUERO, SPAIN 2018 $23

MALBEC, TERRAZAS DE LOS ANDES, ALTOS DEL PATA, MENDOZA, ARGENTINA 2017 $21

PINOT NOIR, BRYN MAWR ESTATE, WILLAMETTE VALLEY, OREGON 2017 $35

WHITE WINE

PINOT GRIGIO, BENVOLIO, FRIULI, ITALY 2017 $18

GRUNER VELTINER, LAURENZ V AND SOPHIA SINGING, AUSTRIA 2017 $32

SAUVIGNON BLANC, MATUA, MALBOROUGH, NEW ZEALAND 2018 $22

CHARDONNAY, DOMAINE DU MONT EPIN, BOURGOGNE, FRANCE 2016 $34

CHARDONNAY, CAMBRIA ESTATE, SANTA MARIA VALLEY, CALIFORNIA $30

BEER SELECTION

ALLAGASH WHITE $4

STELLA ARTOIS $3

DENIZENS BREWING CO. PGC PREMIUM LAGER $3

DENIZENS BREWING CO. BIG RED NORM RED ALE $3

DENIZENS BREWING CO. SOUTHSIDE RYE $3.50

COCKTAILS

OLD FASHIONED $12

MARTINI $12

POMEGRANATE MARGARITA $12

Wines To-go

Wines to-Go

Red

Pinot Noir, Bryn Mawr Estate, Willamette Valley	2016	35
Pinot Noir, Brewer-Clifton, Santa Rita Hills	2016	55
Corvina, Ventale Santi, Superior, Valpolicella	2016	24
Bobal, Bovale, Utiel-Requena, Levante	2015	17
Cabernet Franc, Cenyth, Sonoma County	2014	32
Cabernet Franc, Osmote, Finger Lakes	2017	32
Cabernet Franc, F. Mabileau, Les Rouilleres, St-Nicolas-de-Bourgueil	2017	30
Sangiovese, Tenuta di Arceno, Chianti Classico	2015	32
Super Tuscan, Valadorna, Protettore di Arcanum, Tuscany	2011	95
Tempranillo, Rios de Tinta, Ribera del Duero	2018	23
Tempranillo, Vivencias, Valtiendas	2011	25
Tempranillo, Finca La Mata, Ribera del Duero	2016	25
Tempranillo/Caberenet Blend, Joaquin Bauza, Leva Daniels, Alicante	2006	20
Nebbiolo, Ca'Viola, Barolo, Piedmont	2014	65
Malbec, Alto Del Plata, Mendoza	2017	21
Cabernet Sauvignon, Jackson Estate, Alexander Valley, California	2014	36
Cabernet Sauvignon, Freemark Abbey, Napa Valley	2015	65
Syrah Blend, Parfum De Schistes Rouge, Faugères	2017	29
Syrah Blend, Abstract, Orin Swift, Saint Helena	2018	45
Regional Alentejano, Encostas de Serpa, Portugal	2015	18
Syrah, Syrocco, Alain Graillot, Morrocco	2017	40
Tannat, Miolo Reserva, Campanha	2015	26

Rosé

Château Paradis, Provence, France	2017	28
Zweigelt, Lustig, Niederosterriech Austria	2017	24
Garnacha, Legado del Moncayo, Campo de Borja, Spain	2017	20

White

Grüner Veltliner, Laurenz V and Sophia, "Singing", Austria	2017	32
Sauvignon Blanc, Pago de la Jaraba, La Mancha	2017	25
Sauvignon Balnc, Matua, New Zealand	2018	22
Verdejo, Calamar, Rueda	2017	20
Les Crus Faugères, Expression, Mas Olivier, France	2017	35
Regional Alentejano, Encostas de Serpa, Portugal	2018	18
Chardonnay, Cambria Estate, Santa Maria Valley	2018	30
Chardonnay, Copain, Les Voisins, Alexander Valley	2016	40
Chardonnay, Domaine Romanin, Mâcon-Solutré-Pouilly, Bourgogne	2017	30
Chardonnay, Domaine du Mont Epin, Viré-Clessé, Bourgogne	2016	34
Chardonnay, Domaine Gueguen, Côtes Salines, Bourgogne	2017	62
Spanish Blend, Fatum, La Mancha	2016	16
Pinot Gris, Willakenzie Estate, Oregon	2017	30
Pinot Grigio, Benvolio Friuli, Italy	2017	18
Ximenis, Genium Celler, DDO Priorat, Spain	2009	25
Chenin Blanc, Kaapzicht, Danie Steytler JR, Stellenbosch	2018	24

Sparkling

Champagne, Moet & Chandon, Imperial, France	NV	60
Cava, Biutiful, Brut, Spain	NV	26
Cava Rosé, Biutiful, Spain	NV	26
Prossecco, Benvolio, Italy (187 mL)	NV	10

About Us

Located in Bethesda's Wildwood Shopping Center, Wildwood Kitchen is a totally new concept for Chef Robert Wiedmaier.

As the sixth restaurant within his award-winning portfolio, the local bistro offers unique, modern cuisine influenced by the 23 countries surrounding the Mediterranean - an area distinctly south of the Franco-Belgian territory with which Wiedmaier is normally associated.

Its emphasis on coastal offerings, exotic spices and farm-fresh vegetables cooked with little butter or cream reflects the healthful diet of southern Europe and is bolstered by a strong wine program and classic cocktail offerings.

Wildwood Kitchen offers a selective menu of eight appetizers, eight entrées and artisanal charcuterie and cheese selections. Appetizers and entrees range from English Pea Agnolotti with Ricotta Salata and Nigella Seeds, to Slow Braised Lamb Meatballs with Potato Purée, Harissa and Shaved Rocca, and Tangier Spiced Duck Breast with Medjool Dates, Yellow Lentils and Burnt Orange Gastrique.

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