All entrées are served with a choice of salad. Poultry, Lobster, Chops & Ribs and Beef entrees are also accompanied by your choice of one side dish
Artichoke hearts dipped in a seasoned parmesan batter and fried until golden brown, served with our classic Béarnaise sauce
Tender baby octopus, lightly marinated and grilled, served with fresh arugula, red onion, tomato, fresh mozzarella and saffron aioli
Whipped French goat cheese wrapped in delicate phyllo dough, baked until golden, lightly sprinkled with crushed walnuts, and served with honey, butter and rosemary sauce
Chorizo filled dates wrapped in bacon, simmered in Piquillo pepper sauce, and served with warm Spanish flatbread
Roasted brussel sprouts and butternut quash sauteed in olive oil and blended with cranberries and pecans with a touch of cinnamon and maple syrup.
Warm bread boule filled with a succulent combination of shredded shrimp, crab meat and scallops simmered in a rich gruyère cheese and white wine sauce
Jumbo shrimp simmered in white wine, served with tangy cocktail sauce and fresh lemon
Hickory smoked crispy pork belly served with blackberry chipotle barbeque sauce and over sautéed spinach
Chopped sashimi-grade ahi tuna, green onion, shallots, soy, rice vinegar and sesame served in seasoned, grilled avocado halves garnished with arugula, wasabi smear and tortilla chips
A blend of lump crabmeat and sweet shrimp served over sautéed spinach and Dijon mustard sauce and topped with house made shoestring potatoes
Tender escargot baked in Wildwood herb butter and topped with miniature puff pastries
Baby iceberg lettuce with bleu cheese crumbles, tangy bleu cheese dressing, sliced tomatoes and apple-wood smoked bacon bits, topped with fresh lobster meat blended with celery tarragon mayonnaise
Grilled marinated skirt steak served over crisp field greens, with tomatoes, red onions, grilled Portobello and crumble-wood bleu cheese with crispy red skins and honey mustard dressing
Italian fennel sausage from Josef's Meats 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
Tender medallions of chicken, lightly dusted in flour and quickly sautéed in olive oil, simmered in a sauce of white wine, capers, mushrooms, artichoke hearts, diced tomatoes and fresh garlic, served over hand cut linguini
Tender ribbons of lasagna noodles layered with summer squash, zucchini, carrot, red pepper, eggplant and spinach, and a blend of ricotta, mozzarella and provolone cheeses, baked in the oven and served with our classic marinara and a drizzle of basil pesto oil
Airline breast of chicken filled with pistachios, shiitake mushrooms and fresh vegetables, finished in the oven and served with a lingonberry sauce
Airline breast of chicken marinated in rosemary, lemon and garlic, served with grape tomatoes, spinach, onions and Feta cheese
Sautéed Great Lakes whitefish served with sundried cherries, leeks, shiitake mushrooms and fresh basil in a white wine butter sauce
Fresh skate wing lightly dredged in flour and sautéed in butter and lemon juice with fine chopped parsley and capers, served with broccoli florets, summer squash and roasted redskins
Delicate walleye served on a bed of sautéed spinach topped with a sauce of garlic, artichoke hearts, tomato and black olive
Moist, roasted South American paiche served over saffron rice, accompanied by sautéed baby bok choy
Fresh salmon caught off Vancouver Island in the pristine, glacier-fed waters of Skuna Bay, grilled with sweet chili glaze, served with sugar snap peas and lemon ginger rice
8 oz. South African cold water lobster tail served with warm drawn butter
8 oz. South African cold water lobster tail served with 8 oz. center cut beef tenderloin filet
Diver scallops with soy ginger glaze served over stir fried snow peas, red peppers, shiitake mushroom and crispy wonton, drizzled with spicy sriracha mayonnaise
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
12 oz. center cut, bone-in pork chop brined for tenderness and flavor, wrapped in smoked bacon and grilled to perfection, served with house made apple sauce
New Zealand lamb chops, marinated and grilled to order, served over garlic mashed potatoes with Wildwood au jus
Baby back pork ribs caramelized with classic barbeque rub and served with choice of sweet molasses or tangy traditional barbeque sauce, creamy coleslaw and choice of side dish
All of our beef is premium aged, USDA inspected and oak grilled to perfection
8 oz. heart of the beef tenderloin
16oz. 2 inch thick, close trim sirloin strip steak
16 oz. boneless rib cut
20 oz. bone-in rib cut
10 oz. skirt steak, marinated for unique flavor and tenderness
8 oz. sirloin trotter steak
Beautifully roasted prime rib with natural au jus and horseradish cream sauce. Available on Tuesday, Friday & Saturday only
herb butter, gorgonzola butter, horseradish crust or Kona coffee rub
with brandy, cream and cracked black peppercorns
with fresh asparagus, butter-basted king crab and Béarnaise sauce
Caramelized red Bermuda and yellow Spanish onion, deglazed with imported sherry, then simmered in a rich beef stock, topped with toasted baguette and ,elted gruyere cheese.
A classic bisque prepared with the shells of jumbo shrimp, slowly cooked with fresh tomatoes, onion, garlic and brandy, pureed until velvety smooth and finished with a touch of heavy cream.
Honey Mustard, Raspberry Walnut Vinaigrette or Creamy Buttermilk dressings also available
Garlic, Parmesan & Anchovy
Bleu cheese & bacon. Add $1.50.
A $2 service fee will be added for guests sharing a luncheon entrée.
Half-pound, hand-formed, freshly ground and grilled to order, served on toasted pretzel bun, with house cut seasoned fries, garnished with sliced tomato, onion, lettuce and pickles on the side (Substitute grilled chicken breast, ground turkey burger, or marinated portobello mushroom in place of beef patty for any burger).
Applewood smoked bacon, sauteed mushrooms and onions, and cheddar cheese.
Grilled poblano pepper, sliced avocado, onion strings, and pepperjack cheese.
Sauteed mushrooms, applewood smoked bacon, and gorgonzola butter.
Applewood smoked bacon, sauteed mushrooms and onions, sliced avocado, fried egg, and swiss cheese
Crisp hearts of romaine lettuce tossed with parmesan, croutons and Caesar dressing.
Grilled romaine hearts and radicchio, with peppadew peppers, grape tomatoes, artichoke hearts, shaved parmesan and pomegranate balsamic dressing
Roasted and marinated red and yellow beets tossed with spring mix, candied walnuts and feta cheese with an orange balsamic dressing.
Marinated, grilled chicken breast served over field greens with applewood bacon, grape tomatoes, sliced avocado, and rosemary vinaigrette dressing.
Crispy applewood smoked bacon with iceberg lettuce, beefsteak tomato and chipotle mayonnaise on toasted, whole wheat bread, served with watermelon slice.
Roasted caramelized pork with pickled carrots and daikon, cucumber and cilantro served on baguette with sriacha mayonnaise, served with watermelon slice.
$9. Half pound, hand-formed burger, freshly ground, grilled to order, served on a toasted pretzel bun with house cut seasoned fries.
American, Cheddar, Horseradish Cheddar, Pepper Jack, Swiss.
Apple-Wood Bacon, Fried Egg, Onion Straws, Sliced Avocado, Grilled Pineapple, Grilled Poblano.
Sauteed Mushrooms, Sauteed Onions
Chipotle Ketchup, Gorgonzola Butter, Hickory BBQ Sauce, Traditional BBQ, Garlic Aioli, Horseradish Cream.
Capicola, salami, speck, duck liver mousse, pepperoncini, artichokes, olives, peppadew peppers and almonds.
Domestic and imported cheese accompanied by fresh fruits of the season and assorted crackers.
Jumbo shrimp simmered in white wine, served with tangy cocktail sauce and fresh lemon.
Chopped sashimi-grade tuna, green onions, shallots, soy, rice vinegar and sesame, served in seasoned, grilled avocado halves with arugula, wasabi, and tortilla chips.
Shaved prime rib, simmered in au jus and served in a baguette topped with melted provolone, served with house cut seasoned fries and hot jardiniere on the side.
All white meat chicken, granny smith apples, sun-dried cherries and toasted almonds, on an all butter croissant, served with fresh fruit and out homemade shoestrings.
Medallions of chicken quickly sautéed with lemon, garlic, capers, baby spinach and artichoke hearts, deglazed with Chardonnay, simmered with cream and butter and served over linguini.
Filet of walleye lightly beer battered and fried until golden, serves with our handcut, seasoned Wildwood fries, Creole tartar sauce, creamy coleslaw and fresh lemon.
Toasted garlic roll filled with plump fresh lobster, blended with celery terragon mayonnaise, served with hard-boiled egg, grilled lemon and house made potato chips.
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.
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.
Enjoy your choice of following items with choice of Wildwood signature sauce (champagne dill, herb butter, ginger soy or lemon butter) either (a) plated with wild rice and vegetable du jour or (b) served over baby field greens, classic Caesar or strawberry & spinach salad.
8 oz sirloin trotter steak, oak grilled to perfection, served with Wildwood herb butter and seasoned fries. [All steaks on our dinner menu are offered with this presentation upon request and an appropriate upcharge]
Fresh ground, hand formed duck patty served with hoisin BBQ sauce and crispy onion straws on toasted sesame bun.
All white meat chicken simmered in a rich chicken broth with carrot, onion, celery and mushrooms finished with cream and topped with buttery puff pastry.
Tender sliced roast beef served on wheat bread with smashed redskin potatoes, topped with brown gravy and accompanied with vegetable du jour.
Roasted sweet corn, grilled seasoned shrimp, red peppers, celery and diced potatoes in a hearty broth, garnished with sliced avocado.
Great Northern white beans simmered in chicken stock with carrots, celery, onionc and garlic, garnished with apple-wood smoked bacon.
Enjoy a bowl of one of our house made soups with your choice of classic Caesar or baby field greens salad.
Luscious banana cake with crushed pecans, banana flavored cream cheese frosting, and brandy caramel sauce.
Bittersweet and semi-sweet chocolate, blended with whipped cream, served with caramel and vanilla sauce.
A blend of whole milk ricotta and cream cheese baked in a graham cracker crust, topped with a Michigan bing cherry sauce.
A French classic flourless chocolate cake, served with warm ganache and fresh strawberries.
Creamy mascarpone mousse layered with raspberry soaked lady fingers and dusted with cocoa.
Moist layers of walnut and spice carrot cake with cream cheese frosting a classic finish.
A velvety custard prepared with Bailey's Sea Salt Caramel liqueur, finished with caramelized sugar, whipped cream, and caramel drizzle.
Creamy blend of key lime juice, condensed milk and eggs, baked and chilled in a graham cracker crust, topped with fresh whipped cream, slivered almonds, and key lime zest, served over raspberry sauce.
Domestic and imported cheeses accompanied by delicious fresh fruits of the season and assorted crackers.
Smirnoff Vanilla vodka, Godiva Dark Chocolate liqueur & Caramel Baileys served up.
Malibu Coconut rum & Godiva Dark Chocolate liqueur served up.
All served with whipped cream on the side.
A sweet dessert wine with pear, melon, mango and honey notes pairs well with fruits and cheeses.
Mango, apricot and honey integrated with peach and candied brown sugar perfect on its own or with cream based cheeses.
Enticing apricot, toasted almond and fig flavors pairs well with crème brulee and bread pudding.
Available on Sundays
All breakfast specialties are accompanied by freshly made beignets and seasonal fruit. Beignets (ben-YAYS) are a New Orleans specialty of puffy deep-fried dough dusted with powdered sugar
All with three farm fresh eggs, cooked until fluffy, served with roasted red skins and a toasted English muffin (unless otherwise specified)
Delicious apple-wood smoked bacon and tender baby spinach, diced tomato and Swiss cheese
Diced country ham blended and aged cheddar cheese
Asparagus, artichoke hearts, roasted red peppers, green onion and ricotta cheese folded into egg whites (whole wheat toast in place of English muffin)
Delicious cold smoked salmon, French goat cheese and fresh herbs
All with two toasted English muffins topped with poached farm fresh eggs and hollandaise, served with roasted red skins
Country ham steak
Country ham steak, creamed spinach fresh crabmeat
Thin sliced peppered pastrami from Manny's Deli in Chicago and light sauerkraut
Top sirloin of beef, grilled to order, with toasted English muffin topped with two poached farm fresh eggs, served with roasted red skins, vegetable du jour and béarnaise
Spanish chorizo sautéed with onions, peppers, combined with whipped farm fresh eggs, topped with queso fresco, served with grilled avocado, pico de gallo, and warm corn tortillas
Two farm fresh eggs prepared to order, with choice of apple-wood smoked bacon, breakfast sausage patty or country ham steak, roasted red skin potatoes and whole wheat toast
A seasonal blend of roasted vegetables with whipped farm fresh eggs, topped with goat cheese, baked in a skillet, served with marinara sauce, roasted red skins and English muffin
Delicate, buttery pastry filled with fresh eggs, cream and seasonal ingredients, served with roasted red skins and field green salad
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
Three slices of Texas toast soaked in Grand Marnier and cinnamon laced batter, served with whipped butter, lingonberry jam, maple syrup, apple-wood smoked bacon and roasted red skins
with entrées only
Country Ham Steak or Breakfast Sausage Patty
Please ask your server about today's fresh fish selection and special preparation
Fresh Faroe Island salmon grilled to order with wild rice, vegetable du jour, topped with choice of ginger soy, champagne dill or herb butter
Toasted garlic roll filled with plump, fresh lobster, blended with celery tarragon mayonnaise, served with hard boiled egg, grilled lemon, and housemade chips
Delicate lump crabmeat and sweet shrimp, blended with red peppers, scallions and seasoned breadcrumbs, served with crispy shoestring potatoes over mixed greens and a Dijon mustard sauce
8 oz sirloin trotter steak, grilled to perfection, served with Wildwood herb butter and seasoned fries
Shaved prime rib of beef, simmered in au jus and served in a freshlybaked baguette, topped with hot giardiniera and melted provolone, served with housemade potato chips
12 oz. roasted prime rib served with natural au jus, horseradish cream sauce, roasted red skins and vegetable du jour
Half pound, hand-formed burger, freshly ground, grilled to order, served on a toasted pretzel bun with house cut seasoned fries
All white meat chicken, blended with granny smith apples, sun-dried cherries and toasted almonds, on an all butter croissant, served with fresh fruit and crispy shoestring potatoes
Lean turkey burger served with lingonberry sauce on a toasted multi-grain bun with a field green salad
A bowl of either soup du jour or French onion soup with your choice of baby field greens or Caesar salad
Marinated grilled chicken breast served over field greens with applewood bacon, grape tomatoes, sliced avocados and rosemary vinaigrette dressing.
Crisp or hearts of romaine lettuce tossed with parmesan, croutons and Caesar dressing
Apple, Cranberry, Orange & Ruby Red Grapefruit
All seasonal entrees listed below are served at Dinner time and are also served with a choice of salad.
Littleneck clams steamed in white wine with garlic, onions, parsley and mild crumbled italian sausage.
Loup de Mer (seabass) steamed in parchment paper with rosemary, asparagus, carrots, zucchini, yellow squash, lemon and red potatoes.
Grated potato pancake topped with sliced veal, mushrooms and diced onion in brandy cream, white wine sauce.
Venison ossobuco braised in beef au jus and red wine with carrots, mushrooms, shallots and roasted fingerling potatoes.
Rustic homemade tart filled with sliced apples, brown sugar and cinnamon drizzled with warm caramel sauce and served with scoop of vanilla bean gelato.
Availability and vintages of all wines are subject to change
Varietals are listed in order from greater to lesser dominance
Ask your Server for Current Draft Selections
Crafted to Remove Gluten
Please join us for an elegant Valentine's Day dinner featuring our extensive dinner menu plus specials created exclusively for Valentine's Day by Executive Chef Martha Saturnino.
Wednesday, February 14, 2018
One of our favorites. The prime rib is always superb!
Great food each and every time! The staff is very attentive and the atmosphere is inviting. We look forward to dinner here each time we are in town!
Service was excellent. I loved the Dover sole. It was a lovely way to celebrate my birthday, complete with complimentary brownie dessert plus a lit candle! It was quieter than usual since it was so soon after the holidays- very few people there. Nice!
My wife and I wanted to enjoy a special dinner to celebrate our wedding anniversary. We had enjoyed a meal hear about a year ago and thought this would be a nice place. We were not disappointed. The food was well prepared and the service was excellent. We were able to enjoy a quiet evening with nice conversation. The restaurant was busy for a Saturday night but was not packed so we were able to converse and hear each other easily. This is not inexpensive but certainly affordable for a special occasion. They also provided a small desert which for us was perfect to share and included coffee with the desert. We would recommend this for a nice occasion to celebrate or just have an enjoyable dinner. My wife had the Dover sole, which came with asparagus and was excellent. I had the Chicken scaloppini which was with artichoke hearts and capers and a wonderful dish. We would definitely recommend this restaurant and look forward to our next visit.
Drinks at bar and service at bar were great..
.dinn r in restaurant was mediocre...slow service poor prime rib modest dover sole...a little over priced...great hors duerves...next time will eat at bar
The French Onion soup was delicious. My husband ordered the salmon, which was described as medium rare, but it was really rare. I splurged and ordered the King Crab Legs at $50. Sadly they were severely overcooked, so much that they looked very stringy and dried out in the shells. I don't usually send food back, but the server sent the manager over. I told him not to fuss, I would share my husband's salmon. He insisted on something and I finally accepted his gracious offer of another salmon dinner. That salmon was more properly medium rare and much better than the one my husband first received. I'm sure they were very busy with New Year's Eve, but would have hoped they monitored the food preparation and quality a bit better. We started in the bar, having some wine and listening to an awesome Classically trained guitar player. We skipped dessert and went back to the bar for more music and midnight. My thanks to the manager for his service with the dried out crab. Our waitress was lovely. We will come back.
This restaurant has two sections: a restaurant and a separate bar. We’ve been to both. We frequent here often because of the atmosphere, food and service staff. It’s a gem in Geneva.
We enjoy Wildwood for its nice menu and attention to service. The waitstaff never disappoints and we look forward to being served by D'Andre.
The food is sometimes hit or miss but often just great.
Christmas Eve with my Gentleman friend and requested the charming waiter "D" who makes the total experience top drawer. Our No1 chose for any occasion and the best restaurant in Geneva as far as I'm concerned.
Shrimp cocktail watery and tough. Too noise for a table conversation. Service was slow. Overall food, okay