Dining Guide 2014 Wildwood Grill
Sep 11, 2014 04:34PM ● Published by Dia
2700 E. Southlake Blvd.
Southlake, TX 76092
Welcome to Wildwood Grill, a dining destination and local favorite. Contemporary, casual and comfortable, Wildwood Grill in Southlake is the ideal spot for a business lunch, date night or Sunday brunch. With oversized booths, private dining rooms, a spacious bar and outdoor patio, it is the perfect setting for any occasion. But the menu is the star of the show. Its signature wood-fired grill delivers handout steaks cooked to perfection, fresh seafood, gourmet burgers, tasty flatbreads and more.
In addition to lunch and dinner menus, Wildwood offers a Sunday brunch menu, gluten friendly menu and a spa menu, which focuses on the low-carb and low-calorie lifestyle without sacrificing flavor.
Owned and operated by local residents, Dave and Mary Garner, Wildwood Grill combines their commitment to high quality food at an affordable price with a friendly, neighborhood style — that’s what we call a recipe for success!
Menu Samplings Chef’s Favorites
Southlake’s Best Cheese Board, $12/17
A selection of three or five unique cheeses paired with grape tomato, raisin, dried mission fig, apple, artisan greens and flatbread points.
Smoking Jalapeno Shrimp, $9
Four plump shrimp stuffed with cheese and jalapeño, wrapped in bacon and oven-roasted to spicy perfection. Served with lemon butter for dipping.
Southwest Avocado Salad, $12
Southwestern-style salad with artisanal mixed greens and delightful habanero-and-lime zest vinaigrette. Topped with crispy tortilla strips, jicama, black beans, grilled corn and grilled chicken.
Fresh Gulf Redfish, $22
Skin-on, pan-seared redfish delivered daily and prepared fresh. Served over Israeli couscous mixed with sautéed spinach, house-roasted tomatoes and marinated mushrooms. Finished with a simple beurre blanc.
Prime Hanger Steak, $20
Flavorful marinated steak cooked over oak and hickory grill and served with olive-oil mashed Yukon Golds. Finished with a decadent and savory green peppercorn demiglace.
Pan-Seared Chilean Sea Bass, $28
Garnished with tomato chutney and fresh thyme. Served with fresh spinach and basmati rice atop a sherry and tomato broth.
Rodney Strong “Chalk Hill” $42
Nickel & Nickel “Truchard” $59
Prisoner by Orin Swift $70
Bell “Canterbury Vineyard” $50
Sea Smoke Pinot Noir $99
CABS AND BLENDS
Silver Oak $79
Justin Isosceles $119
Cade, Howell Mountain $145
Here's the entire list
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