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Lunch Menu
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Mon - Sat 11:30-3, Sun Noon-3
(Closed Tues)
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Appetizers
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Fried Calamari
Homemade Potato Skins
Crispy Buffalo Chicken Wings
Crab Cakes
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| Soups |
New England Clam Chowder
Soup du Jour |
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| Salads |
Caesar Salad w/ Grilled Chicken or Shrimp
Grilled Portobello
The Wild Mexican |
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| Pizzas |
Wild Pesto
Four Cheese
Vegetarian |
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| Sandwiches |
Shaved Prime Rib
Wildfire Angus Burger
BBQ Chicken |
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| Wraps |
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Chicken
Vegetable
Caesar Salad
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- Homemade Desserts
- Fine Wines by the glass or bottle
- Large selection of bottled beers
- Extensive variety of nightly specials
including soup, appetizers and
several entrees
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Dinner Menu
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Mon-Thurs 5-9, Fri & Sat 5-10
(Closed Tues)
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Soups & Appetizers
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Baked French Onion
Soup du Jour
Fried Calamari
served with a cherry pepper tartar sauce and Marinara
Bacon Wrapped Shrimp
served with a Honey Dijon Sauce
Pan Roasted Clams
tossed with Roasted Tomatoes and
Fennel finished in a White Wine Garlic Sauce
with Garlic Bread
Jumbo Lump Crab Cakes
served with Chipotle Aioli
Southwest Wontons
filled with Grilled Chicken, Roasted Peppers,
Black Beans, Corn Jalapeno Jack Cheese served with
Guacamole and Roasted Jalapeno Sour Cream
Grilled Tenderloin Bruschetta
Grilled Baguette topped with
Grilled Tenderloin Tips, Spinach,
Caramelized Onions,
Bacon and Gorgonzola
drizzled with a Port Wine Reduction
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| Entrees |
Baked Stuffed Shrimp
Filled with Snow Crab Meat Stuffing
topped with Lemon Beurre Blanc
served with Lemon Potato Croquettes
Fillo Wrapped Jumbo Scallops
Pan Seared Scallops wrapped in a thin Crispy dough
drizzled with a Champagne Butter Sauce
served with Garlic Mashed Potatoes and Stemed Asparagus
Grilled Salmon
Brushed with a Mango BBQ Sauce
served with on a Potato Nest and Sauteed Spinach
Baked Pasta
Pan Roasted Chicken Breast tossed with Mushrooms,
Broccoli and Tomatoes finished in a Creamy Alfredo
on Penne Baked with Mozzarella
Grilled Black Angus Rib Eye
Grilled to temperature
topped with a Merlot Thyme Demi Glace
served with Potatoes Au Gratin
and Grilled Asparagus.
Grilled Black Angus Filet Mignon
Accompanied by Sauteed Shiitake Mushrooms
and Port Wine Reduction
served with Roasted Garlic Mashed Potatoes
and Creamed Spinach.
Grilled New Zealand Rack of Lamb
Crusted with Herb Goat Cheese
served with Balsamic Demi Glace and
Roasted Plum Tomato and Rosemary Risotto
Chicken Roulade
Tenderized Chicken Breast Stuffed with
Roasted Peppers, Spinach and Cheddar
served with Garlic Mashed Potatoes and
Broccoli with Cheddar Sauce
Vegetarian Pad Thai
Stir Fry served over Rice Noodles
with Juleinne of Zucchini, Summer Squash,
Carrots and Snow Peas
finished in a Thai Chili Sauce
topped with Toasted Peanuts and Lime.
Add Chicken or Shrimp your choice. |
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