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The Wilds Pub Restaurant & Bar

Cajun Asain Tuna SaladThe Wilds Pub is the perfect setting for everything from snacks and refreshments to a complete luncheon or dinner for any corporate or social occasion. In addition to our excellent cuisine, our fair-weather patio offers breathtaking views of the 18th green and the Minneapolis Skyline.

The Wilds Pub has a tantalizing menu filled with seafood, meats, poultry, pasta, salads and sandwiches. The restaurant is open year round and provides for casual dining by day and fine dining by night with the twinkling lights of the Twin Cities skyline in the distance. It's the perfect place for family, golf, business or holiday functions.

Exceptional seasonal offerings, tantalizing daily specials, wonderful Sunday brunches, sports bar with satellite televisions, and comfortable patio dining (our patio overlooks the 18th green and the natural prairie landscape) complete the full range of offerings at The Wilds Pub Restaurant and Bar. We look forward to serving you soon!

pdfPub Menu     pdfCocktail Menu

Call (952) 445-3500 x5 to order.

PUB HOURS (SATURDAY & SUNDAY - NOVEMBER 21 & 22 - 4pm to 9pm TAKE OUT ORDERS ONLY):

Beginning Monday, Nov 23rd The Pub will be CLOSED for BOTH indoor dining AND to-go orders.

We are hopeful that we will be able to welcome you for indoor dining in the coming months. When that day comes, we look forward to toasting to good health and a bright future.

For additional information, please call (952) 445-3500 x5, or by EMAIL

Meet Our Executive Chef: Anthony B. Willis

anthony-willisYou probably won't see Chef Tony on the course, but if you dine in The Wilds Pub, you're sure to experience his passion for food.

Q: What and/or who prompted you to be a chef?
A: I'd say observing all the women in my family cook was a temendous influence.  Yet it was my Grandmother who ignited the cooking bug in me.  I vividly recall her sitting me on a chair, and allowing me to stir her pots as she watched intently.  I didn't know it then, but my Grandmother introduced me to the process of being under a chef's tutelage; as the student watches over pots, so does "the teacher" stand over and watch the student.

Q: Were you trained to cook any particular types of foods?
A: I am trained in French, German, Italian, Japanese, Asian, and Middle Eastern Cuisines.  My ability to make French pastries, my enhanced culinary and butchering techniques were acquired from a Master Chef.

Q: What's the greatest advice you received?
A: I was trained under two great Chefs in Chicago, though they were from two different countries (Switerland and Germany).  They both shared the same view, "Cook with a passion that comes from your heart".  In the thirty years I've been cooking, I hold this quote close and I aim to follow it here at The Wilds Golf Club.

Q: What foods do you enjoy cooking?
A: While I enjoy taking a little from each ethnic cuisine, I'd say I like French dishes for the sauces, and Asian and Creole foods for the flavoring.

Q: What is your most remembered compliment?
A: The greatest satisfaction was when a guest said an entree they ate was the best meal they ever had!

The Wilds Golf Club is proud to have Executive Chef Anthony Willis on our staff!

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COVID-19 Update

Due to the numerous restrictions the Governor has placed on restaurant operations, our restaurant will be CLOSED from Monday, Nov 23 through Friday, Dec 18.

Please check back for updates as we hope to resume operations starting Saturday, Dec 19. Thank you for your patience!

logo web

COVID-19 Update

Due to the numerous restrictions the Governor has placed on restaurant operations, our restaurant will be CLOSED from Monday, Nov 23 through Friday, Dec 18.

Please check back for updates as we hope to resume operations starting Saturday, Dec 19. Thank you for your patience!