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The Wilds Pub Restaurant

The 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. Try the Sunday Brunch Buffet...The Largest Brunch South of the River..

THE WILDS PUB RESTAURANT & BAR - Always OPEN to the Public!

The 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. Try the Sunday Brunch Buffet...The Largest Brunch South of the River.

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!

Wilds Pub Menu Call (952) 445-3500 ext. 5 to order Wine List

SUMMER HOURS (After May 4):
Monday - Thursday: 11:00am - 10:00pm
Friday -Saturday: 11:00am - 11:00pm
Sunday: 10:00am - 9:00pm

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

Meet Our Executive Chef: Anthony B. Willis

anthony-willis You 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!