À La Carte Dinner Menu ~

Monday - Saturday, 6:00 pm - 9:00 pm

~ First Course ~

"Tunafish on Rye" Tuna Tartar & Carpaccio, Baby Pickles, "Salt & Vinegar" Chips, Rye Emulsion
English Pea Risotto, Morel Mushroom & Spring Garlic-Chives Fricassée, Sweet Pearl Onions
"Choucroute Garni", Scallop Sausage, Salmon Bacon, Pickled Oysters, Cabbage, Mustard
Tasmanian Red "Crab Cake", Fennel Coulis, Baby Fennel Relish, Crystallized Ginger
Pan Roasted Veal Sweetbreads, Artichoke Barigoule, Black Truffle Glaze
The Grand Tasting of Homemade Charcuterie (For Two)

~Salads~

"Ice Cubes"; Crunchy Iceburg Lettuce, Rogue River Cheese, Buttermilk Emulsion
Belgian Endive, Honey Comb, Plumped Prunes, Fromage Blanc, Roasted Oats
Woodlands' Signature Caesar Salad, Pecorino "Crackers";, White Anchovy
Local Spring Vegetable "Explosion"

~ Main Course ~
A5 Kobe Rib Loin, Fingerling Potatoes, Roasted Shallots, Lucques Olive-Brown Butter ($80 Supplement)
Free Range Lamb in Two Preparations, Grilled Local Asparagus, Pecorino, Grapes, Speck Ham Mignonette
Lemon Brined Alaskan Salmon, Crispy Morel Mushrooms , Braised Radish, Toasted-Rice Purée
Pan Fried Veal Sweetbreads, Braised Cabbage, Globe Artichoke, Black Truffle Vinaigrette
Coddled Scallop Dumplings, Crushed English Peas, Pine Nuts, Preserved Lemon, Mint

~ Cheese Course ~

A Selection of International Cheeses
(Optional Course $12 Supplement)

~ Desserts ~

"Strawberry Shortcake"; Chiffon Cake, Roasted Strawberry Panna Cotta, Lavender Crème Fraîche Sorbet
Chocolate Covered Cherry Cake, Tiny Root Beer Float, Peanut Candy
Chocolate Mousse Terrine, Sicilian Pistachios, Red Fruits Coulis
Roasted Banana Soufflé with Chocolate Ice Cream
A Tasting of Woodlands' Ice Creams or Sorbets
Selection of International Cheeses ($5 Supplement)

The above is a sampling of our menu items created by Chef Tarver King
Chef King plans menu items seasonally and some ingredients may change daily

~ Executive Chef: Tarver King        ~ Pastry Chef: Sheree McDowell        ~ Sommelier: Stephane Peltier

 

Three Course Dinner $62

Four Course Dinner $75

Exclusive of tax and gratuity (For parties of eight people or more, 20% gratuity will be added to your check)

   To inquire as to reservations for a specific date, please call 843.308.2115, orclick here.