Menu for Wildwood Restaurant

Dinner
|
Lunch
|
Desserts
|
A La Carta

Dinner

Starters‌

8.00 Duck Liver Mousse a creamy blend of fresh duck livers, bacon, onions and herbs, finished with brandy and truffle butter, served with lingonberries and crusty French bread

10.00 Wild Wood Escargot Tender escargot baked in wild wood herb butter

14.00 Twin Crab Cakes A blend of lump crabmeat and sweet shrimp served with a dijon mustard sauce

10.00 Artichoke Fritters Artichoke hearts dipped in a seasoned parmesan batter and fried until golden brown, served with our classic bearnaise sauce

12.00 Jumbo Medjool Dates Chorizo filled dates wrapped in bacon, simmered in piquillo pepper sauce, and served with warm spanish flatbread

16.00 Seafood Fondue for Two Warm‌ bread boule filled with a succulent combination of shrimp, crab meat and scallops simmered in a rich gruyère cheese and white wine sauce

9.00 French Goat Cheese Baked imported goat cheese over spinach and tomato basil sauce, served with olive tapenade

14.00 Shrimp Cocktail Jumbo‌ shrimp simmered in white wine, served with tangy cocktail sauce and fresh lemon

10.00 Baby Octopus Tender baby octopus, lightly marinated and grilled, served with fresh arugula, red onion, tomato, fresh mozzarella and saffron aioli

Soups‌

6.50 French Onion Soup Infused‌ with dry sherry and baked with gruyere

6.50 Classic Tomato Shrimp Bisque A‌ classic combination of flavors with a velvety finish

5.50 Soup Du Jour Please ask your server about today’s seasonal soup selection

Entree Salads‌

20.00 Oak Grilled Steak and Potato Grilled 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.

26.00 Lobster and Asparagus Pan roasted split maine lobster and fresh grilled asparagus served over mixed greens with fresh lemon, extra virgin olive oil, cucumber, tomato and fresh mozzarella.

Vegetarian‌

18.00 Asparagus Risotto Arborio‌ 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.

18.00 Baked Mushroom Crepe Delicious 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

19.00 Poached Salmon Penne Fresh salmon, simmered in a vodka tomato sauce with artichoke hearts, fresh asparagus, tomatoes and garlic, tossed with penne pasta and topped with parmesan

19.00 Tuxedo Pasta Sautéed chicken and tender bowtie pasta, tossed with sundried tomatoes, spinach, garlic and mushrooms topped with creamy gorgonzola

19.00 Baked Sausage Fettuccine Italian‌ 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

32.00 Seafood Risotto Pan 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

Poultry‌

22.00 Wildwood Roasted Chicken Half a chicken, marinated with garlic and fresh herbs, roasted to perfection

24.00 Chicken Saltimbocca Chicken‌ scaloppini rolled and filled with prosciutto, provolone and fresh sage, finished in a sauce of sliced mushrooms, white wine and sherry

24.00 Chicken Woodsman Airline breast of chicken filled with pistachios, shiitake mushrooms and fresh vegetables, finished in the oven and served with a lingonberry sauce

28.00 Mahogany Roast Duckling Slow-roasted long island half duckling with seasonal glaze

Fish‌

28.00 Cedar Planked Salmon Dijonnaise fresh 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

32.00 Horseradish Crusted Grouper Grouper baked with a tangy crust, served over tomatoes, fennel, orange and sautéed spinach with a citrus butter sauce

26.00 Door County Whitefish Sautéed great lakes whitefish served with sundried cherries, leeks, shiitake mushrooms and fresh basil in a white wine butter sauce

28.00 Pacific Rim Swordfish Grilled swordfish steak brushed with soy ginger glaze served over stir fried snow peas, red peppers, shiitake mushroom and crispy wonton with spicy sriracha mayonnaise

28.00 Pan Fried Canadian Walleye Delicate walleye served on a bed of sautéed spinach topped with a sauce of garlic, artichoke hearts, tomato and black olive

32.00 Dover Sole Amandine Pan roasted and filleted sole from the straits of dover topped with toasted almonds, lemon and parsley and grilled asparagus

Lobster‌

Cold Water Lobster Tail 12 oz. King tail served with warm drawn butter market price

Surf and Turf 12 oz. King tail served with 8 oz. Center cut beef tenderloin filet market price

Beef‌

34.00 Filet Mignon 8 oz. Heart of the beef tenderloin, oak grilled to perfection

38.00 Ribeye 16 oz. Boneless rib cut, oak grilled to perfection

48.00 Tomahawk Chop 30 oz. Bone-in center cut ribeye, oak grilled to perfection

44.00 Porterhouse the best of both worlds, new York strip and filet mignon in one

36.00 New York Strip 14 close trim sirloin strip steak

28.00 Skirt Steak Marinated for unique flavor and tenderness and oak grilled

Roast Prime Rib of Beef Available on Tuesday, Friday and Saturday Only Beautifully roasted prime rib with natural au jus and horseradish cream sauce Options: Wild wood cut 16 oz (32.00) , Petite cut 12 oz (26.00)

4.00 Enhance Your Wild Wood Steak Bearnaise sauce, herb butter, gorgonzola butter or horseradish crust Options: Gorgonzola butter, Horsradish crust

8.00 Au Poivre Style With brandy, cream and cracked black peppercorns

12.00 Oscar Style With fresh asparagus, butter- basted king crab and bearnaise sauce

Veal‌

38.00 Veal Oscar Scaloppini 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.

42.00 Grilled Veal Chop 14 oz. Center cut veal rib chop, oak grilled to perfection, natural juices

Lamb & Pork‌

26.00 Center Cut Pork Chop 12 oz. Center cut, bone-in pork chop brined for tenderness and flavor, wrapped in smoked bacon and grilled to perfection.

42.00 Rack of Lamb Roasted whole new zealand rack of lamb, coated with dijon mustard, fresh herbs and seasoned bread crumbs.

Salads‌

Iceberg Wedge Bacon and bleu cheese

Classic Caesar Garlic and parmesan

Baby Field Greens Creamy basil (also available with honey mustard, raspberry walnut vinaigrette or creamy buttermilk Options: Vinaigrette, Creamy butter

Side Dishes‌

Parmesan Au Gratin

Smashed Garlic Red Skins

Sweet Potato Mashed

Baked Potato

Bistro Red Skins

Creamed Spinach

Wild Rice Cakes

Pasta Du Jour

Vegetable Du Jour

A La Carte Sides‌

7.00 Grilled Fresh Asparagus

6.00 Wildwood Mushrooms

7.00 Beer Battered Onion Rings

10.00 Three Grilled Jumbo Shrimp

Lunch

Seasonal Features‌

12.00 Quiche Du Jour and Salad Delicate, 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.

10.00 Classic BLT Crispy apple-wood smoked bacon layered with iceberg lettuce, beefsteak tomato and chipotle mayonnaise on toasted whole wheat bread, served with fresh watermelon.

12.00 Grilled German Sausages grilled bratwurst and Thüringer sausages from ream’s elburn market accompanied by horseradish cheddar and braunschweiger spreads, and served with toast points.

14.00 Tomato, Shrimp and Orzo Salad Large 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.

Entree Salads‌

12.00 Santa Fe Salad Grilled southwestern chicken breast, pico de gallo, tortilla straws, corn and black bean salsa, with mix greens, avocado and buttermilk dressing.

12.00 Chicken Caesar Salad Crisp‌ hearts of romaine tossed with parmesan, croutons and caesar dressing topped with a grilled chicken breast

14.00 Scottish Salmon Salad mixed field greens, carrots, grape tomatoes, and diced cucumber with creamy basil dressing, topped with a grilled filet of Scottish salmon and champagne dill sauce.

10.00 Spinach and Strawberry Salad Baby‌ spinach leaves tossed with mandarin oranges, fresh sliced strawberries, red onion and honey mustard dressing, topped with toasted sunflower seeds. Options: Chicken breast (+3.00) , Scottish salmon (+34.00) , Shrimp (+6.00)

8.50 Steakhouse Burgers Half pound, hand-formed burger, freshly ground, grilled to order, served on a toasted pretzel bun with house cut seasoned fries.

10.00 Soup and Salad Enjoy‌ a bowl of your favorite house made soup accompanied by your choice of side salad

Cheeses‌

15.00 American

15.00 Cheddar

15.00 Horseradish Cheddar

15.00 Pepper Jack

15.00 Swiss

Toppings‌

20.00 Apple- Wooed Bacon

20.00 Fried Egg

20.00 Onion Straws

20.00 Sauteed Mushrooms

20.00 Sauteed Onions

Burger Sauces‌

1.00 Chipotle Ketchup

1.00 Gorgonzola Buter

1.00 Herb Butter

1.00 Bistro Sauce

1.00 BBQ Sauce

Soups and Salad‌

Soups

10.00

Soups

French Onion

Soup Du Jour

Side Salads

Baby Field Greens

Classic Caesar

Spinach and Strawberry

Grilled Plated Entrees‌

Entree

Chicken Breast

3.00 Jumbo Shrimp

2.00 Scottish Salmon

Tilapia

Portobello

Signature Sauce

Champagne Dill

Ginger Soy Sauce

Herb Butter

Lemon Butter

Roasted Red Pepper

Signature Sandwiches‌

10.00 Iowa Pork Tenderloin Thick‌ 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.

13.00 Open Faced Prime Rib Shaved prime rib sautéed with sliced mushrooms and onions, served on texas toast with melted provolone cheese, au jus, horseradish cream and small house salad.

10.00 Asian Duck Burger Fresh ground, hand formed duck patty served with hoisin BBQ sauce and crispy onion straws on a toasted sesame bun with a field green salad.

9.00 Lean Turkey Burger Lean turkey burger served with lingonberry sauce on a toasted multi-grain bun with a field green salad.

Guest Favorites‌

12.00 Chicken Salad Croissant All‌ 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.

16.00 Steak Frites A delicious marinated 10 oz skirt steak topped with wild wood herb butter, served with seasoned fries.

14.00 Twin Crab Cakes Delicate 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.

13.00 Lemon Chardonnay Chicken Medallions 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

6.50 Cheese or Chicken Quesadilla Options: Cheese, Chicken quesadilla

6.50 Hamburger or Cheeseburger Options: Hamburger, Cheeseburger

6.50 Penne Pasta Butter‌ or marinara Options: Butter, Marinara

6.50 Chicken Tenders

Beverages‌

2.50 Coke, Diet Coke or Sprite Options: Coke, Diet coke, Sprite

3.50 IBC Root Beer

2.50 Lemonade or Iced Tea Options: Lemonade, Iced tea

3.50 Republic of Tea Flavored Teas

2.50 Dark European Roast Coffee

Desserts

Signature Desserts‌

7.50 Raspberry Tiramisu Creamy mascarpone mousse layered with raspberry soaked lady fingers and dusted with cocoa.

7.50 Chocolate Gateau a French classic flourless chocolate cake, served with warm ganache and fresh strawberries.

7.50 Dark Chocolate Mousse Bittersweet and semi-sweet chocolate, blended with whipped cream, served with vanilla and caramel sauce.

7.50 Triple Layer Carrot Cake Moist layers of walnut and spice carrot cake with cream cheese frosting a classic finish.

7.50 Ricotta Cheesecake A delicious blend of whole milk ricotta and cream cheese topped with a balsamic and strawberry glaze.

7.50 Orange Creme Brulee Delicate‌ orange custard with burnt sugar crust.

7.50 Butter Pecan Bread Pudding Buttery danish blended with toasted pecans, butterscotch morsels and bourbon-spiked custard, served warm with vanilla ice cream.

7.50 Trio of Profiteroles Light‌ pastry puffs, filled with vanilla ice cream and served with chocolate and strawberry sauce.

Italian Gelato & Sorbet‌

5.00 Gelato Three scoops of your choice of chocolate hazelnut or vanilla bean gelato. Options: Hezelnut, Vanilla bean

5.00 Sorbet Three‌ scoops of your choice of lemon, peach mango or raspberry sorbet. Options: Lemon, Peach mango, Raspberry sorbet

14.00 Seasonal Fruits and Cheeses Domestic‌ and imported cheeses accompanied by delicious fresh fruits of the season and assorted crackers.

Dessert & Sparkling Wines‌

10.00 10 Pacific Rim, Vin De Glaciere, Reisling, Columbia Valley A sweet dessert wine with pear, melon, mango and honey notes pairs well with fruits and cheeses. 187ml

08 Banfi, Rosa Regale, Sparking Red, Italy Red sparkling wine with vivacious, raspberry flavor a perfect match for any chocolate dessert. Options: Glass (15.00) , 375 ml (28.00)

10 Seven Daughters, Moscato D’Asti, Italy A slightly effervescent white wine with sweet floral and peach aromas pairs well with fruits, sorbets and cheesecake. Options: Glass (7.00) , 750 ml (24.00)

Coffee & Liqueur Drinks‌

7.50 Irish Coffee

7.50 Baileys and Coffee

7.50 Café Kahlua

7.50 Nutty Irishman

7.50 Cafe Italiano

7.50 Cafe Mexicana

7.50 Cafe Godiva

7.50 Cafefrancaise

A La Carta

Breakfast Specialties‌

8.00 Blueberry Buttermilk Pancakes A tall stack of three light and fluffy flapjacks, loaded with plump blueberries, served with whipped butter, warm maple syrup and apple-wood smoked bacon.

10.00 grand marnier French toast Three 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.

10.00 Wild Wood Egg Sandwich our 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. Options: Bacon, Ham

13.00 Classic Eggs Benedict two toasted English muffins topped with sliced ham, two poached farm fresh eggs and hollandaise sauce, served with skillet roasted red skins.

10.00 Huevos Rancheros Three 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.

13.00 Green Eggs and Ham two‌ 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.

12.00 Quiche Du Jour Delicate, buttery pastry filled with fresh eggs, cream and seasonal ingredients served with skillet roasted red skins and a petite field green salad.

12.00 The Garden of Eaten Frittata a‌ 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.

13.00 Chorizo and Eggs Spanish 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.

10.00 Farmer's Breakfast Two‌ 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. Options: Sausage patty, Country ham

14.00 The Swiss Chalet Golden‌ rösti potatoes topped with apple-wood smoked bacon, breakfast sausage patty and country ham steak, finished with two farm fresh eggs.

16.00 Steak and Eggs top 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.

3.00 Extra Portions (with Entrees Only) Apple-wood smoked bacon, country ham steak or breakfast sausage patty Options: Ham steak, Breakfast

1.00 Beignets

Omelets‌

12.00 Heart Smart Asparagus, artichoke hearts, roasted red peppers, green onion and ricotta cheese folded into egg whites, served with roasted red skins and whole wheat toast.

12.00 Smoked Salmon delicious‌ cold smoked salmon blended with three farm fresh eggs, French goat cheese and fresh herbs, cooked until fluffy, served with a toasted English muffin.

12.00 Angus tender 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.

12.00 French market imported 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.

Luncheon Specialties‌

14.00 Twin Crab Cakes A 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.

12.00 Chicken Salad Croissant All‌ 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.

14.00 Wildwood Catch of the Day Please ask your server about today’s fresh fish selection and special preparation.

16.00 Petite Prime Rib of Beef 12 oz. Prime rib beautifully roasted served with natural au jus, horseradish cream sauce, skillet roasted red skins, and vegetable du jour.

14.00 Cheese and Fruits Domestic‌ and imported cheeses accompanied by fresh fruits of the season and assorted crackers.

For Our Younger Guests‌

5.00 Child's Portion of Buttermilk Pancakes

5.00 child’s portion of French toast

5.00 Basted Egg in a Nest of Texas Toast

Beverages‌

2.50 Fruit Juices Orange, cranberry and apple

2.50 Hot Coffee

2.75 Hot Tea

3.50 Cappuccino or Latte Options: Cappuccino, Latte

5.50 Bloody Mary, Mimosa or Screwdriver Options: Bloody mary, Mimosa, Screwdriver

Menu for Wildwood Restaurant

Dinner

Starters‌

Soups‌

Entree Salads‌

Vegetarian‌

Pasta & Risotto‌

Poultry‌

Fish‌

Lobster‌

Beef‌

Veal‌

Lamb & Pork‌

Salads‌

Side Dishes‌

A La Carte Sides‌

Lunch

Seasonal Features‌

Entree Salads‌

Cheeses‌

Toppings‌

Burger Sauces‌

Soups and Salad‌

Soups

Soups

Side Salads

Grilled Plated Entrees‌

Entree

Signature Sauce

Signature Sandwiches‌

Guest Favorites‌

For Our Younger Guests‌

Beverages‌

Desserts

Signature Desserts‌

Italian Gelato & Sorbet‌

Dessert & Sparkling Wines‌

Coffee & Liqueur Drinks‌

A La Carta

Breakfast Specialties‌

Omelets‌

Luncheon Specialties‌

For Our Younger Guests‌

Beverages‌

Best of Citysearch

Partner Sites: