Wildland’s online dinner menu is divided into spuntini, antipasti, pasta, secondi and pizza, with dinner desserts listed separately, according to the restaurant’s menu.
The menu lists fagiolini with J.R. Organics wax beans, miso bagna cauda and Calabrian breadcrumbs. Scarponacci combines taleggio, winter squash, brown butter, aged balsamic and Parmigiano Reggiano; other listed dishes include grilled swordfish with Castelvetrano olives and parsley gremolata, and wood-oven blue prawns with ’nduja sausage, salsa verde, lemon and breadcrumbs, as shown on Wildland’s dinner menu.
Wildland’s website lists cafe and bakery hours of 8 a.m. to 2:30 p.m. and restaurant service beginning at 4:30 p.m.; dinner is full service and runs until 9 p.m., or 10 p.m. on Fridays and Saturdays, according to the restaurant’s website.
The San Diego Union-Tribune reported that Wildland made dinner-menu changes in August and hired two full-time pasta makers. The paper also reported that Jacob Ruck, previously chef de cuisine at Jeune et Jolie for five years, was promoted to culinary director for both restaurants; these staffing and leadership details come from the Union-Tribune’s report.
The Union-Tribune also reported that wine director Savannah Riedler plans to expand Wildland’s wine program and that CEO John Resnick described plans for a more developed program suited to the restaurant’s cooking. Those plans and statements are reported by the Union-Tribune; they have not been independently confirmed here.
