8.00Duck Liver Moussea creamy blend of fresh duck livers, bacon, onions and herbs, finished with brandy and truffle butter, served with lingonberries and crusty French bread
10.00Wild Wood EscargotTender escargot baked in wild wood herb butter
14.00Twin Crab CakesA blend of lump crabmeat and sweet shrimp served with a dijon mustard sauce
10.00Artichoke FrittersArtichoke hearts dipped in a seasoned parmesan batter and fried until golden brown, served with our classic bearnaise sauce
12.00Jumbo Medjool DatesChorizo filled dates wrapped in bacon, simmered in piquillo pepper sauce, and served with warm spanish flatbread
16.00Seafood Fondue for TwoWarm bread boule filled with a succulent combination of shrimp, crab meat and scallops simmered in a rich gruyère cheese and white wine sauce
9.00French Goat CheeseBaked imported goat cheese over spinach and tomato basil sauce, served with olive tapenade
14.00Shrimp CocktailJumbo shrimp simmered in white wine, served with tangy cocktail sauce and fresh lemon
10.00Baby OctopusTender baby octopus, lightly marinated and grilled, served with fresh arugula, red onion, tomato, fresh mozzarella and saffron aioli
6.50French Onion SoupInfused with dry sherry and baked with gruyere
6.50Classic Tomato Shrimp BisqueA classic combination of flavors with a velvety finish
5.50Soup Du JourPlease ask your server about today’s seasonal soup selection
20.00Oak Grilled Steak and PotatoGrilled marinated skirt steak served over crisp field greens, with tomatoes, red onions, grilled portobello and crumbled bleu cheese with crispy red skins and honey mustard dressing.
26.00Lobster and AsparagusPan roasted split maine lobster and fresh grilled asparagus served over mixed greens with fresh lemon, extra virgin olive oil, cucumber, tomato and fresh mozzarella.
18.00Asparagus RisottoArborio rice cooked in a rich vegetable and asparagus stock, blended with asparagus, tomatoes and artichoke hearts, finished with parmesan cheese, and topped with grilled asparagus and a rich mushroom ragout.
18.00Baked Mushroom CrepeDelicious layers of wild mushrooms with sherry and leeks, herb boursin cheese, spinach, roasted red pepper, and buttery crepes, baked until golden and served with red pepper butter sauce.
Pasta & Risotto
19.00Poached Salmon PenneFresh salmon, simmered in a vodka tomato sauce with artichoke hearts, fresh asparagus, tomatoes and garlic, tossed with penne pasta and topped with parmesan
19.00Tuxedo PastaSautéed chicken and tender bowtie pasta, tossed with sundried tomatoes, spinach, garlic and mushrooms topped with creamy gorgonzola
19.00Baked Sausage FettuccineItalian fennel sausage simmered with red and green bell peppers and broccoli in a red wine marinara cream sauce, tossed with fettuccine, topped with provolone and baked until golden
32.00Seafood RisottoPan seared jumbo shrimp and scallops served with arborio rice slowly cooked to creamy perfection in a rich seafood broth with fresh crabmeat, asparagus and tomatoes
22.00Wildwood Roasted ChickenHalf a chicken, marinated with garlic and fresh herbs, roasted to perfection
24.00Chicken SaltimboccaChicken scaloppini rolled and filled with prosciutto, provolone and fresh sage, finished in a sauce of sliced mushrooms, white wine and sherry
24.00Chicken WoodsmanAirline breast of chicken filled with pistachios, shiitake mushrooms and fresh vegetables, finished in the oven and served with a lingonberry sauce
28.00Mahogany Roast DucklingSlow-roasted long island half duckling with seasonal glaze
28.00Cedar Planked Salmon Dijonnaisefresh Scottish salmon filet baked on a cedar plank, topped with a tangy dijon breadcrumb crust, served with pan seared spinach, grape tomatoes and lemon butter sauce
32.00Horseradish Crusted GrouperGrouper baked with a tangy crust, served over tomatoes, fennel, orange and sautéed spinach with a citrus butter sauce
26.00Door County WhitefishSautéed great lakes whitefish served with sundried cherries, leeks, shiitake mushrooms and fresh basil in a white wine butter sauce
28.00Pacific Rim SwordfishGrilled swordfish steak brushed with soy ginger glaze served over stir fried snow peas, red peppers, shiitake mushroom and crispy wonton with spicy sriracha mayonnaise
28.00Pan Fried Canadian WalleyeDelicate walleye served on a bed of sautéed spinach topped with a sauce of garlic, artichoke hearts, tomato and black olive
32.00Dover Sole AmandinePan roasted and filleted sole from the straits of dover topped with toasted almonds, lemon and parsley and grilled asparagus
Cold Water Lobster Tail12 oz. King tail served with warm drawn butter market price
Surf and Turf12 oz. King tail served with 8 oz. Center cut beef tenderloin filet market price
34.00Filet Mignon8 oz. Heart of the beef tenderloin, oak grilled to perfection
38.00Ribeye16 oz. Boneless rib cut, oak grilled to perfection
48.00Tomahawk Chop30 oz. Bone-in center cut ribeye, oak grilled to perfection
44.00Porterhousethe best of both worlds, new York strip and filet mignon in one
36.00New York Strip14 close trim sirloin strip steak
28.00Skirt SteakMarinated for unique flavor and tenderness and oak grilled
Roast Prime Rib of Beef Available on Tuesday, Friday and Saturday OnlyBeautifully roasted prime rib with natural au jus and horseradish cream sauceOptions:
Wild wood cut 16 oz (32.00)
, Petite cut 12 oz (26.00)
4.00Enhance Your Wild Wood SteakBearnaise sauce, herb butter, gorgonzola butter or horseradish crust
8.00Au Poivre StyleWith brandy, cream and cracked black peppercorns
12.00Oscar StyleWith fresh asparagus, butter- basted king crab and bearnaise sauce
38.00Veal OscarScaloppini of veal, lightly floured and sautéed until golden, served over fresh asparagus and topped with butter basted king crab and finished with our classic béarnaise sauce.
42.00Grilled Veal Chop14 oz. Center cut veal rib chop, oak grilled to perfection, natural juices
Lamb & Pork
26.00Center Cut Pork Chop12 oz. Center cut, bone-in pork chop brined for tenderness and flavor, wrapped in smoked bacon and grilled to perfection.
42.00Rack of LambRoasted whole new zealand rack of lamb, coated with dijon mustard, fresh herbs and seasoned bread crumbs.
Iceberg WedgeBacon and bleu cheese
Classic CaesarGarlic and parmesan
Baby Field GreensCreamy basil (also available with honey mustard, raspberry walnut vinaigrette or creamy buttermilk
Parmesan Au Gratin
Smashed Garlic Red Skins
Sweet Potato Mashed
Bistro Red Skins
Wild Rice Cakes
Pasta Du Jour
Vegetable Du Jour
A La Carte Sides
7.00Grilled Fresh Asparagus
7.00Beer Battered Onion Rings
10.00Three Grilled Jumbo Shrimp
12.00Quiche Du Jour and SaladDelicate, buttery pastry filled with fresh eggs, cream and seasonal ingredients for a traditional favorite served with a petite field green salad. Please ask your server about today’s quiche selection.
10.00Classic BLTCrispy apple-wood smoked bacon layered with iceberg lettuce, beefsteak tomato and chipotle mayonnaise on toasted whole wheat bread, served with fresh watermelon.
12.00Grilled German Sausagesgrilled bratwurst and Thüringer sausages from ream’s elburn market accompanied by horseradish cheddar and braunschweiger spreads, and served with toast points.
14.00Tomato, Shrimp and Orzo SaladLarge beefsteak tomato filled with a delicious combination of fresh poached shrimp, orzo pasta and fresh asparagus, served over a bed of fresh watercress, grilled asparagus and hard-boiled egg.
12.00Santa Fe SaladGrilled southwestern chicken breast, pico de gallo, tortilla straws, corn and black bean salsa, with mix greens, avocado and buttermilk dressing.
12.00Chicken Caesar SaladCrisp hearts of romaine tossed with parmesan, croutons and caesar dressing topped with a grilled chicken breast
14.00Scottish Salmon Saladmixed field greens, carrots, grape tomatoes, and diced cucumber with creamy basil dressing, topped with a grilled filet of Scottish salmon and champagne dill sauce.
10.00Spinach and Strawberry SaladBaby spinach leaves tossed with mandarin oranges, fresh sliced strawberries, red onion and honey mustard dressing, topped with toasted sunflower seeds.
8.50Steakhouse BurgersHalf pound, hand-formed burger, freshly ground, grilled to order, served on a toasted pretzel bun with house cut seasoned fries.
10.00Soup and SaladEnjoy a bowl of your favorite house made soup accompanied by your choice of side salad
20.00Apple- Wooed Bacon
Soups and Salad
Soup Du Jour
Baby Field Greens
Spinach and Strawberry
Grilled Plated Entrees
Ginger Soy Sauce
Roasted Red Pepper
10.00Iowa Pork TenderloinThick cut, double breaded pork cutlet quickly fried until golden, served with red onion and dill pickles on a toasted bun, with creamy coleslaw and house made apple sauce.
13.00Open Faced Prime RibShaved prime rib sautéed with sliced mushrooms and onions, served on texas toast with melted provolone cheese, au jus, horseradish cream and small house salad.
10.00Asian Duck BurgerFresh ground, hand formed duck patty served with hoisin BBQ sauce and crispy onion straws on a toasted sesame bun with a field green salad.
9.00Lean Turkey BurgerLean turkey burger served with lingonberry sauce on a toasted multi-grain bun with a field green salad.
12.00Chicken Salad CroissantAll white meat chicken, with granny smith apples, sun-dried cherries and toasted almonds, on an all butter croissant, served with fresh fruit and our homemade shoestring potatoes.
16.00Steak FritesA delicious marinated 10 oz skirt steak topped with wild wood herb butter, served with seasoned fries.
14.00Twin Crab CakesDelicate lump crabmeat and sweet shrimp, blended with red peppers, scallions and seasoned breadcrumbs, served with mixed greens, crispy shoestring potatoes and a dijon mustard sauce.
13.00Lemon Chardonnay ChickenMedallions of chicken quickly sautéed with lemon, garlic, capers, baby spinach and artichoke hearts, deglazed with chardonnay wine and served over linguini.
For Our Younger Guests
6.50Cheese or Chicken Quesadilla
6.50Hamburger or Cheeseburger
6.50Penne PastaButter or marinara
2.50Coke, Diet Coke or Sprite
3.50IBC Root Beer
2.50Lemonade or Iced Tea
3.50Republic of Tea Flavored Teas
2.50Dark European Roast Coffee
7.50Raspberry TiramisuCreamy mascarpone mousse layered with raspberry soaked lady fingers and dusted with cocoa.
7.50Chocolate Gateaua French classic flourless chocolate cake, served with warm ganache and fresh strawberries.
7.50Dark Chocolate MousseBittersweet and semi-sweet chocolate, blended with whipped cream, served with vanilla and caramel sauce.
7.50Triple Layer Carrot CakeMoist layers of walnut and spice carrot cake with cream cheese frosting a classic finish.
7.50Ricotta CheesecakeA delicious blend of whole milk ricotta and cream cheese topped with a balsamic and strawberry glaze.
7.50Orange Creme BruleeDelicate orange custard with burnt sugar crust.
7.50Butter Pecan Bread PuddingButtery danish blended with toasted pecans, butterscotch morsels and bourbon-spiked custard, served warm with vanilla ice cream.
7.50Trio of ProfiterolesLight pastry puffs, filled with vanilla ice cream and served with chocolate and strawberry sauce.
Italian Gelato & Sorbet
5.00GelatoThree scoops of your choice of chocolate hazelnut or vanilla bean gelato.
5.00SorbetThree scoops of your choice of lemon, peach mango or raspberry sorbet.
14.00Seasonal Fruits and CheesesDomestic and imported cheeses accompanied by delicious fresh fruits of the season and assorted crackers.
Dessert & Sparkling Wines
10.0010 Pacific Rim, Vin De Glaciere, Reisling, Columbia ValleyA sweet dessert wine with pear, melon, mango and honey notes pairs well with fruits and cheeses. 187ml
08 Banfi, Rosa Regale, Sparking Red, ItalyRed sparkling wine with vivacious, raspberry flavor a perfect match for any chocolate dessert.Options:
, 375 ml (28.00)
10 Seven Daughters, Moscato D’Asti, ItalyA slightly effervescent white wine with sweet floral and peach aromas pairs well with fruits, sorbets and cheesecake.Options:
, 750 ml (24.00)
Coffee & Liqueur Drinks
7.50Baileys and Coffee
A La Carta
8.00Blueberry Buttermilk PancakesA tall stack of three light and fluffy flapjacks, loaded with plump blueberries, served with whipped butter, warm maple syrup and apple-wood smoked bacon.
10.00grand marnier French toastThree slices of texas toast soaked in grand marnier and cinnamon laced batter, served with whipped butter, lingonberry jam, dusting of powdered sugar, maple syrup, apple-wood smoked bacon and skillet roasted red skins.
10.00Wild Wood Egg Sandwichour hearty English muffin topped with two lightly stirred fried eggs, choice of apple-wood smoked bacon or country ham steak and melted American cheese, served with crispy shoestring potatoes.
13.00Classic Eggs Benedicttwo toasted English muffins topped with sliced ham, two poached farm fresh eggs and hollandaise sauce, served with skillet roasted red skins.
10.00Huevos RancherosThree fried farm fresh eggs served with warm corn tortillas, refried black beans, pico de gallo, melted monterey jack cheese, skillet roasted red skins and ranchero sauce on the side.
13.00Green Eggs and Hamtwo toasted English muffins topped with creamed spinach blended with fresh crabmeat, two poached farm fresh eggs, and bearnaise sauce, served with country ham steak and skillet roasted red skins.
12.00Quiche Du JourDelicate, buttery pastry filled with fresh eggs, cream and seasonal ingredients served with skillet roasted red skins and a petite field green salad.
12.00The Garden of Eaten Frittataa seasonal blend of roasted vegetables, combined with whipped farm fresh eggs, topped with goat cheese, baked in a skillet, served with marinara sauce, skillet roasted red skins and English muffin.
13.00Chorizo and EggsSpanish chorizo sauteed with onions, peppers, combined with whipped farm fresh eggs, topped with queso fresco, served with\ grilled avocado, pico de gallo, and warm corn tortillas.
10.00Farmer's BreakfastTwo farm fresh eggs prepared to order, with choice of applewood smoked bacon, breakfast sausage patty or country ham steak, skillet roasted red skin potatoes and whole wheat toast.
14.00The Swiss ChaletGolden rösti potatoes topped with apple-wood smoked bacon, breakfast sausage patty and country ham steak, finished with two farm fresh eggs.
16.00Steak and Eggstop sirloin of beef grilled to order, accompanied with toasted English muffin topped with two poached farm fresh eggs, served with skillet roasted red skins and vegetable du jour and béarnaise sauce.
3.00Extra Portions (with Entrees Only)Apple-wood smoked bacon, country ham steak or breakfast sausage patty
12.00Heart SmartAsparagus, artichoke hearts, roasted red peppers, green onion and ricotta cheese folded into egg whites, served with roasted red skins and whole wheat toast.
12.00Smoked Salmondelicious cold smoked salmon blended with three farm fresh eggs, French goat cheese and fresh herbs, cooked until fluffy, served with a toasted English muffin.
12.00Angustender seasoned beef, sliced crimini mushrooms and imported gruyère folded into three farm fresh eggs, cooked until fluffy, served with skillet roasted red skins and toasted English muffin.
12.00French marketimported Brie cheese, fresh leeks and sliced red grapes folded into three farm fresh eggs, cooked until fluffy, served with apple-wood smoked bacon and toasted English muffin. for a lower calorie, cholesterol and fat choice, substitute farm fresh eggs with egg beaterstm.
14.00Twin Crab CakesA delicious combination of delicate lump crabmeat and sweet shrimp, blended with red peppers, scallions and seasoned breadcrumbs, served over mixed greens, crispy shoestring potatoes and a dijon mustard sauce.
12.00Chicken Salad CroissantAll white meat chicken, blended with granny smith apples, sundried cherries and toasted almonds, on an all butter croissant, served with fresh fruit and crispy shoestring potatoes.
14.00Wildwood Catch of the DayPlease ask your server about today’s fresh fish selection and special preparation.
16.00Petite Prime Rib of Beef12 oz. Prime rib beautifully roasted served with natural au jus, horseradish cream sauce, skillet roasted red skins, and vegetable du jour.
14.00Cheese and FruitsDomestic and imported cheeses accompanied by fresh fruits of the season and assorted crackers.