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The Wilds Pub Restaurant & Bar

The Wilds Pub and outdoor patio provide the perfect setting for everything from casual snacks and refreshments to full luncheons and dinners—ideal for corporate gatherings, social events, and special occasions. Open year-round, The Wilds Pub features seasonal menus crafted with fresh ingredients sourced from regional family farms, artisan producers, and suppliers committed to ethical and sustainable practices.

Enjoy breathtaking views of the 18th green, the Minneapolis skyline, and the rolling prairie landscapes of Scott County from our scenic patio. Whether you’re here for a round of golf, a family gathering, or a business event, The Wilds Pub & Patio is the perfect spot to relax and unwind.

For reservations or takeout orders, please call (952) 445-3500 x5. We look forward to serving you soon!

Winter Restaurant and Pub Hours

  • Sunday-Tuesday CLOSED
  • Wednesday-Saturday 4pm-9pm

Specials

  • Wednesday: Burger Night – Enjoy a classic burger for just $8.99
  • Thursday: Pasta Night – Indulge in delicious pasta creations
  • Saturday: Date Night – Receive a free glass of wine or beer with your main entrée
  • Sunday: Monthly Brunch – Served on the first Sunday of every month

Winter Menu

Please use the top bar controls to zoom in/out, download, and/or print our menu in PDF format. You may also use your mouse wheel or the scroll bar on the right to scroll up and down to view the entire document.

Meet Our Executive Chef

Meet Our Executive Chef

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!