Start your dinner with one of our classic appetizers such as Duck Liver Mousse, Escargot, Crab Cakes, Shrimp Cocktail, Steak Tartare or French Goat Cheese. Or maybe you would prefer the Seafood Fondue, Artichoke Fritters, Tuna Tartare or Grilled Baby Octopus.
Our entrée selections of oak-grilled steaks and chops, fresh fish and seafood, poultry, vegetarian and pasta are complimented by mouth-watering seasonal specials. Guest favorites include our Filet Mignon, Rib Eye, Veal Oscar, Chilean Sea Bass, Cajun Mahi Mahi, Pan Fried Canadian Walleye, Seafood Risotto, Chicken Woodsman and Pot Roast Rollatini. Our Roast Prime Rib of Beef is the absolute best around and featured every Tuesday, Friday and Saturday evening. And you can’t beat our Alaskan Red King Crab Legs featured every Wednesday.
Our seasonal specialty entrees for March/April 2014 feature our Wildwood Fish Market . Each night throughout the Lenton season, we offer four fresh fish entrees hand cut and filleted at Wildwood. These fish selections are in addition to our already extensive offerings of fresh fish and seafood. You can create your own “catch of the day” by requesting your selected fish selection be prepared in one of the four featured preparation styles. Fresh fish selections and fish preparation styles will vary weekly and may be limited based on guest demand.
Our seasonal specials also include the Tuscan Clams, New England Clam Chowder and a Key Lime Tartlette.
Dinner entrees generally include both a salad (choice of baby field greens, classic Caesar or wedge salad) and side dish (choice of potato, creamed spinach or vegetable du jour).
Our extensive wine and specialty beer selection ensures a perfect pairing with your dinner. Half bottles and extensive wine by the glass offerings provide an opportunity to experiment.
Each night throughout the Lenton season, we are pleased to offer, as part of our Seasonal Specialtie