Artichoke hearts dipped in a seasoned Parmesan batter and fried until golden brown served with our classic Béarnaise sauce.

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 Brussels sprouts and butternut squash sautéed in olive oil and blended with cranberries and pecans with a touch of cinnamon and maple syrup.

Jumbo shrimp simmered in white wine, served with tangy cocktail sauce and fresh lemon.

Raw 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.

Skewers of lightly beer-battered fillets of walleye fried until golden and served with Creole tartar sauce.

Tender escargot baked in Wildwood herb butter and topped with miniature puff pastries.

Caramelized red Bermuda and yellow Spanish onion, deglazed with imported sherry, then simmered in a rich beef stock, topped with toasted baguette and melted gruyére 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.

Hearts of romaine tossed with Parmesan, croutons and Caesar dressing

Red and green apples, dried cranberries, walnuts, and feta over spinach, arugula, and field greens with apple cider vinaigrette dressing.

Roasted, marinated red and yellow beets tossed with spring mix, candied walnuts, feta cheese, and orange balsamic dressing.

Marinated, grilled chicken breast served over field greens with applewood bacon, grape tomatoes, sliced avocado, and rosemary vinaigrette dressing.

Baby spinach leaves tossed with Mandarin oranges, fresh sliced strawberries, red onion, and honey mustard dressing, topped with toasted sunflower seeds.

Diced watermelon, arugula, mint, and feta with a balsamic drizzle and a watermelon citrus vinaigrette dressing.

8 oz. barrel cut sirloin trotter steak, grilled to perfection, served with Wildwood herb butter and seasoned fries.

Filet of walleye lightly beer-battered and fried until golden served with our hand-cut, seasoned Wildwood fries, Creole tartar sauce, creamy coleslaw, and fresh lemon.

Buttery pastry filled with fresh eggs, cream and seasonal ingredients served with a petite field green salad.

Delicate lump crabmeat and sweet shrimp, blended with red peppers, scallions, and breadcrumbs, served with mixed greens, shoestring, and Dijon mustard sauce.

Shaved prime rib, simmered in au jus, and served in a baguette topped with melted provolone, served with house-made potato chips and hot jardinière 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 our homemade shoestrings.

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.

Toasted garlic roll filled with fresh lobster, blended with celery tarragon mayonnaise, served with hard-boiled egg, grilled lemon, and house-made potato chips.

Marbled rye filled with juicy peppered pastrami and gruyere cheese, griddled to a golden brown, served with house-made coleslaw and stone-ground mustard.

Caramelized red Bermuda and yellow Spanish onion, deglazed with imported sherry, then simmered in rich beef stock, topped with toasted baguette and melted gruyere cheese.

Refreshing blend of pureed tomatoes, red pepper, green cucumber, green onion, white wine vinegar, and garlic served with Parmesan toast points.

Roasted sweet corn, grilled seasoned shrimp, red peppers, celery, and diced potatoes in a hearty broth, garnished with sliced avocados.

Enjoy a bowl of one of our house-made soups with your choice of Caesar or baby field greens salads

Sliced ripe tomatoes, fresh mozzarella, and basil served over basil pesto drizzle, topped with a balsamic glaze.

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.

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.

Spicy 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 pappardelle.

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.

Lightly grilled jumbo Gulf shrimp sautéed with garlic, basil, lemon, white wine blended with heavy cream and served over 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.

Seared, pepper-crusted, sushi-grade ahi tuna steak garnished with sliced avocado, soy ginger-lime sauce and wasabi, served with sesame garlic snap peas and smashed redskin potatoes.

Sautéed Great Lakes whitefish served with sundried cherries, leeks, shiitake mushrooms, and fresh basil in a white wine butter sauce.

Pan-roasted and filleted sole from the Straits of Dover topped with toasted almonds, lemon, and parsley served with grilled asparagus.

Delicate walleye served on a bed of sautéed spinach topped with a sauce of garlic, artichoke hearts, tomato, and black olive.

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.

Airline breast of chicken filled with pistachios, shiitake mushrooms, and fresh vegetables, finished in the oven and served with roasted redskin potatoes and lingonberry sauce.

Grilled semi-boneless Poulet Rouge free range heritage chicken with basil and lime, served with roasted redskin potatoes and vegetable du jour.

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

Baby back pork ribs caramelized with classic rub and served with tangy barbeque sauce and creamy coleslaw.

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.

8 oz. barrel cut sirloin trotter steak.

8 oz. heart of the beef tenderloin.

10 oz. hanging tender. "The butcher's steak".

16oz. 2 inches thick, close trim sirloin strip steak.

16 oz. boneless rib cut.

20 oz. bone-in rib cut.

Beautifully roasted Angus prime rib with natural au jus and horseradish cream sauce.

3 scoops.

3 scoops.

3 scoops.

3 scoops.

3 scoops.

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 velvety custard prepared with imported white chocolate and vanilla beans finished with caramelized sugar.

A French classic flourless chocolate cake, served with warm ganache and fresh strawberries.

Creamy mascarpone mousse layered with raspberry soaked ladyfingers and dusted with cocoa.

Moist layers of walnut and spice carrot cake with cream cheese frosting. A classic finish.