Menu

Starters

Bruschetta

Presented with focaccia toasts and parmesan crisp finished with balsamic reduction

Three Onion Soup

Caramelized white and red onion, housemade beef stock, fried crouton, gruyere cheese and green onion

Lamb Lollipop

House smoked with rosemary, Celtic grey sea salt rub, finished with honey~lime glaze

Hot Crab Dib

King and lump crab, imported cheese, red onions, grilled pita points

Shrimp Cocktail

Four jumbo prawns served with fresh lemon and lime wedges, cilantro lime cocktail sauce

Bacon

Extra thick cut smoked bacon prepared three ways: spiced brown sugar, blackened, or honey bourbon glazed, served with raw horseradish

Onion Rings

Wilder’s specialty, thick cut white onion, hand battered, fried to golden

Sushi Tuna

Blackened, seared rare, with wasabi, pickled ginger, chili aoli, and soy sauce

Scallops Burre Blanc

Seared, colossal, lemon burre blanc, finished with fresh chives

Garden

Dressings
Balsamic Vinaigrette, Caesar, Bleu Cheese, Honey Mustard, Brown Butter Vinaigrette,
Ott’s French, Buttermilk Garlic Ranch, Herbed Italian, 1000 Island

Wilder’s Wedge

Iceberg, housemade bleu cheese dressing, crumbles, applewood smoked bacon

Grilled Romaine

Wedge of romaine heart, chargrilled, classic caesar dressing, special cheese blend, garlic toasts

Brussel Sprout

Shaved brussel sprouts, red onion, fennel, toasted almonds, parmesan cheese, finished with brown butter vinaigrette

Spinach

Fresh baby spinach, imported feta cheese, candied pecans, red onion, smoked bacon, mushrooms, balsamic vinaigrette

Range

Beef Tenderloin Filet

Handcut from the center of the tenderloin chargrilled to your specifications (custom cuts available)
8 oz, 10 oz

Kansas City Strip

Chargrilled, twelve ounce center cut strip loin (custom cuts available)

Wilder’s Mignons

Medallions, Wilder’s signature steak sauce, asiago cream crumbled applewood smoked bacon

Steak Oscar

Eight ounce, center cut tenderloin filet finished with king crab, grilled asparagus, and bearnaise sauce

DuPont

Eight ounce beef tenderloin, carmelized onions, sauteed mushrooms, gruyere cheese

Rib-Eye Steak

Well marbled fourteen ounce center cut steak, recommended blackened with our special spices

Beefmaster

Twenty six ounce bone-in rib eye, this steak is not available well done

Medallions Au Poivre

Seared pepper encrusted tenderloin medallions, onion confit with bleu cheese demi glace

Steak Enhancements

Toatsed English Bleu Cheese
Wilder’s Signature Steak Sauce
Truffle Butter
Bearnaise Sauce
Sauteed Mushrooms & Onions
Thick Cut Smoked Bacon
King Crab Oscar Topping

Surf & Turf

Pair your choice of steak with one of the following at Market Price:
Grilled Prawns
North Atlantic Salmon
Seared Jumbo Scallops
Sushi Tuna
Half Lobster Tail
Seared Chilean Sea Bass

Field

Blackened Chicken

Chicken breast, pan seared with spices, roasted garlic mashed potatoes, natural jus, grilled asparagus

New Zealand Elk

Bone-in, farm raised elk, horseradish compound butter, boursin mashed potatoes

French Cut PorkChop

House smoked, finished with dried fruit compote and red pepper glaze, boursin mashed potatoes

Sea

North Atlantic Salmon

Pan seared to medium with a dill cream sauce and grilled asparagus

Chilean Sea Bass

Pan seared with garlic, caper cream sauce, and charred carrots

Scampi

Shrimp & scallops over papperdelle pasta, butter, garlic sauce, finished with fresh lemon

Lobster Tail

Twelve ounce tail, Australian cold-water butter poached, drawn butter with grilled lemon, sauteed greens

Signature Sides

All entrees include one side item

Grilled Asparagus
Boursin Mashed Potateos
Truffled Mac and Cheese
Charred Carrots

Baked Potato
Sauteed Mushrooms
Spring Mix Salad
Pomme Frites

Brown Butter Sprouts
Sweet Creamed Corn
Housemade Onion Rings
Smoked Gouda Twice Baked Potato

Hours

Phone

Address