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Next Wednesday, Already?! Coming Up Next Wednesday is the Port Townsend Vineyards Wine Dinner. There is still seating available at 5:00, 6:30 and 7:30. Parties of 4 or more or those sitting at a communal table are $85/person, otherwise its $90/person. Call soon for a reservation 360-683-4321.
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Wednesday -  Saturday
DINNER 4:30-8:30
Thursday - Saturday
LUNCH 11:30-3:30
Dinner reservations recommended.
Lunch reservations accepted only for parties 6 or more people.
Closed Sunday, Monday, Tuesday
Next Wednesday, Already?! Coming Up Next Wednesday is the Port Townsend Vineyards Wine Dinner. There is still seating available at 5:00, 6:30 and 7:30. Parties of 4 or more or those sitting at a communal table are $85/person, otherwise its $90/person. Call soon for a reservation 360-683-4321.
139 w alder street, downtown sequim  regular hours: wednesday - saturday  dinner, 4:30 - 8:30 for reservations, call: (360) 683-4321 thursday - saturday lunch, 11:30 - 3:30
news contact us: info@alderwoodbistro.com
‘Gift Certificates available in person or over the phone’
Visit Us: 139 W Alder Street, Sequim WA  
Talk to Us: 360.683.4321
Follow Us: http://facebook.com/alderwoodbistro
Write to Us: info@alderwoodbistro.com
contact
news 360.683.4321 Reservations are recommended (dinner only) call:
If the phone is not answered or during non business hours please leave your name, phone #,  the number of people in your party, date, and the desired time frame you wish to join us. We will call to confirm your reservation.
Open Wednesday - Saturday dinner, 4:30 - 8:30 Thursday - Saturday lunch, 11:30 - 3:30  
360.683.4321
Reservations are recommended (dinner only) call:
If the phone is not answered or during non business hours please leave your name, phone #,  date and time you wish to join us. Also provide the number of people in your party.  
Dinner, Wednesday - Saturday, 4:40 - 8:30 Lunch, Thursday - Saturday 11:30 -2:30
reservations
At the Alder Wood Bistro, we feel that it is imperative to use the highest quality ingredients and to support local producers who practice sustainable and organic methods. ‘A meal is only as good as its ingredients’.       
Local, organic ingredients. All desserts made in house. Seasonally inspired daily specials. Artisan wood-fired pizza. Meat and poultry free-range with no hormones or antibiotics. Sustainably harvested seafood. Extensive wine list and rotating beer on tap. Our thoughtfully crafted menus feature the bounty of the Olympic Peninsula.
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see samples
The wood-fired oven is the centrepiece of the Bistro. At cooking temperatures of 650-750 degrees the oven sears meats and seals in the flavours of vegetables and breads.
wood-fired oven
chef Gabriel & coo Jessica
Our excellent chef, Gabriel, and his wife Jessica, had a vision of owning a small restaurant where they could share the joy that inevitably comes from sampling Gabriel's work with their friends and neighbours. Today that dream is a reality, and they hope that you will join them soon to sample their imaginative,                epicurean delights.
Al fresco dining (weather permitting) is another feature of the Alder Wood Bistro. The courtyard, has been described as a “living garden”, even “magical”. Indeed, it is the food that is unparalleled. Owing to the skill and experience of chef Gabriel, as well as the supply of fresh, organic ingredients form over 20 local growers and purveyors, the Alder Wood Bistro is able to deliver an array of tantalizing gastronomic fare.
patio dining
Local, organic ingredients. All desserts made in house. Seasonally inspired daily specials. Artisan wood-fired pizza. Meat and poultry free-range with no hormones or antibiotics. Sustainably harvested seafood. Extensive wine list and rotating beer on tap. Our thoughtfully crafted menus feature the bounty of the Olympic Peninsula.
about
All special dinners are on a Wednesday. The restaurant will be serving the special dinner that night, not the regular menu. Reservations are required.
The next in our Fall Special Dinner Series: Port Townsend Vineyards Wine Dinner
Four Course Tasting Menu Wednesday, October 24th * Seating at 5 pm, 6:30 pm or 7:30 pm $90/person ($85/person parties of 4 or more)
CROSTATA Red Dog Farm wood-fired Delicata squash & fennel, Johnston Farms organic corn, fennel pollen sausage, fontina cheese, flaky butter pastry, almond gremolata Reserve Chardonnay, Keeler Estate, Willamette Valley OR SCALLOPS Pan-seared Weathervane scallops, seafood boudin blanc, Red Dog Farm celeriac puree, jasmine tea-poached currants, apple-celeriac slaw Reserve Pinot Gris, Keeler Estate, Willamette Valley OR SALMON Wood-fired cedar planked local salmon, fresh pinot noir grape gastrique, house salmon roe caviar, wood-fired root-mushroom timbale, parsnip chips Reserve Pinot Noir, Keeler Estate, Willamette Valley OR PORCHETTA House-butchered Nash's pork roulade, rhubarb-plum-rosemary mostarda, Nash's Yellow Dent corn polenta, sautéed Nash's kale Sedici Italian Blend, Columbia Valley WA Sangiovese-Barbera-Dolcetto Walter Zamora of Port Townsend Vineyards, will be joining us for a delicious evening of food and wine synergy. We will taste through their elegant reserve wines and fun Italian style blend. Guaranteed to be delicious! Opened in Summer 2017, Port Townsend Vineyards creates wine that represents hard work, coastal character & the caring culture of the Olympic Peninsula. Winemaker Ben Thomas' goal is it to produce thought-provoking wine for casual enjoyment using sustainable production methods.
Space is limited, please call for a reservation 360-683-4321
View from their Estate Vineyards on Portuguese Hill, Port Townsend.
Later this Fall...
Call to make a reservation  3606834321
CROSTATA Red Dog Farm wood-fired Delicata squash & fennel, Johnston Farms organic corn, fennel pollen sausage, fontina cheese, flaky butter pastry, almond gremolata Reserve Chardonnay, Keeler Estate, Willamette Valley OR SCALLOPS Pan-seared Weathervane scallops, seafood boudin blanc, Red Dog Farm celeriac puree, jasmine tea-poached currants, apple-celeriac slaw Reserve Pinot Gris, Keeler Estate, Willamette Valley OR SALMON Wood-fired cedar planked local salmon, fresh pinot noir grape gastrique, house salmon roe caviar, wood-fired root-mushroom timbale, parsnip chips Reserve Pinot Noir, Keeler Estate, Willamette Valley OR PORCHETTA House-butchered Nash's pork roulade, rhubarb-plum-rosemary mostarda, Nash's Yellow Dent corn polenta, sautéed Nash's kale Sedici Italian Blend, Columbia Valley WA Sangiovese-Barbera-Dolcetto Walter Zamora of Port Townsend Vineyards, will be joining us for a delicious evening of food and wine synergy. We will taste through their elegant reserve wines and fun Italian style blend. Guaranteed to be delicious! Opened in Summer 2017, Port Townsend Vineyards creates wine that represents hard work, coastal character & the caring culture of the Olympic Peninsula. Winemaker Ben Thomas' goal is it to produce thought-provoking wine for casual enjoyment using sustainable production methods.
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