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Cuisine:
Steaks & Chops

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Lunch :
Tue - Sat: 11:30 - 2:30 pm
Sun Brunch: 10 am - 2 pm

Dinner :
Sun - Thu: 5 pm - 9:00 pm
Fri & Sat: 5 pm - 10:00 pm

Brunch :
Sunday 10 - 2

In the heart of Geneva's fashionable Third Street shopping district, Wildwood is rapidly building its reputation as one of the Fox Valley's finest restaurants.  Owners Patrick Neary and Executive Chef Christopher Corby are active in every aspect of the restaurant's operations.

Known for superb, upscale American cuisine, Wildwood's menu offers a wide variety of oak-grilled steaks and chops, fresh seafood, poultry, pasta and vegetarian fare.  Roast prime rib is available on Friday and Saturday nights, as are seasonal, mouth-watering specials created by Chef Corby.  Extensive wine and beer offerings are available to pair with dinner or lunch offerings or just to enjoy over casual conversation in the Wildwood lounge.  Live jazz fills the lounge on Wednesday, Friday and Saturday nights.

Whether dining in the warmly-decorated dining room with open kitchen, the spacious outdoor courtyard or the separate lounge, complete with copper-topped bar and overstuffed leather chairs, the ambience at Wildwood is superb.  Dress is business casual and reservations are always recommended. Wildwood is open for lunch Mondays through Saturdays at 11:30 am and dinner seven days a week at 5:00 pm. An a la carte brunch is offered on Sundays from 10:00 to 2:00 pm.

 Samples from the Menu...
(All Steak, Chop, Poultry and Seafood entrees are accompanied by a choice of salad and potato/vegetable side dish.)

Door County Whitefish
Sautéed Great Lakes Whitefish, served with sun-dried cherries, leeks, shiitake mushrooms and fresh basil in a white wine butter sauce.

Chicken Woodsman
Breast of chicken filled with pistachios, shiitake mushrooms and fresh vegetables, finished in the oven and served with lignonberry sauce.

Poached Salmon Penne
Fresh Salmon, simmered in a vodka-tomato sauce with artichoke hearts, fresh asparagus, tomatoes and garlic, tossed with penne pasta and topped with parmesan.

Steak Diane
Escalope of filet mignon, flamed in brandy and finished with caramelized onions, garlic, sautéed mushrooms, Dijon mustard and crème fraiche.