The Wild Mushroom Restaurant

Sweet and tangy topped with butter and garlic.

Sashimi grade ahi tuna combined with a variety of peppers, fish sauce and sesame oil. served with toasted baguettes.

On a bed of arugula tossed with citrus vinaigrette and spicy aioli.

Pan sauteed and doused with golden raisin and scallion pesto.

House cured meats, sausages, artisan cheeses, and grilled breads.

Served with a creole remoulade sauce.

With warm caramelized onions and tomato compote.

With a west indian cocktail sauce.

4 oz of sashimi tuna served on a bed of seaweed with slivers of cream cheese, avocados, jalapenos, cilantro and topped with a roasted red pepper pesto.

Wrapped with alderwood smoked bacon and stuffed with deseeded jalapeño and goat cheese.

On the half shell.

Served atop fried spinach and finished with a fresh oyster sauce.

Jumbo shrimp, fried oysters, crab cake, oysters rockefeller, maine lobster and alaskan king crab legs.

Jumbo shrimp, fried oysters, crab cake, oysters rockefeller, maine lobster and alaskan king crab legs.

Shrimp, clams, bacon, and fresh seasonal fish.

A mix of greens with fresh parmesan, tomatoes, croutons and our house balsamic vinaigrette.

Wakame seaweed, napa cabbage, ginger vinaigrette.

Crisp romaine tossed with homemade caesar dressing topped with fresh parmesan and croutons.

Fresh spinach with homemade honey poppy dressing, strawberries, sliced almonds and red onions.

Greens tossed with cucumber, tomatoes, mushrooms, onion, bacon and hearts of palm.

With bleu cheese and bacon.

Served with yukon gold garlic mashed potatoes and seasonal vegetables.

Served with yukon gold garlic mashed potatoes and seasonal vegetables.

Served with yukon gold garlic mashed potatoes, asparagus and topped with black truffle butter sauce.

French cut pork loin chop stuffed with apple cranberry stuffing and finished with fontina cheese. accompanied by fresh seasonal vegetables and sweet potatoes.

8oz filet topped with 2oz lobster medallion, asparagus, bearnaise sauce.

Served with risotto and blueberry basil chutney.

Seared churrasco in an indian marinade, plantain chips, chorizo spinach, kashmiri mirch chimichurri.

Award winning! large cab beef steak with our homemade breading, served atop a healthy portion of yukon gold garlic mashed potatoes with seasonal vegetables

Overstuffed with dungeness crab, basil, fontina, roasted piquillo pepper coulise.

Delicate puff pastry, side asparagus, oven roasted tomatoes, basil, champagne cream.

Maine diver scallops, prawns, crab, calamari, clams, tomatoes, linguini pasta, and capers with a zesty marinara sauce.

Topped with a black truffle butter sauce, served with wild mushroom risotto and seasonal vegetables.

Baked to temperature and served with a coconut jasmine rice and seasonal vegetables.

Pan seared in wasabi powder and sesame seeds, served with farro spaghetti wakame

On a bed of mushroom, corn ragout.

Served with mushroom potato gratin, roasted brussels sprouts and topped with a cabernet reduction.

Lobster medallions, bearnaise, asparagus.

Russet potato with butter and new york sharp cheddar cheese, sour cream and bacon bits.

A smaller version of our classic chicken fried steak

Our famous mac and cheese, made just for the kids. Applewood smoked bacon and no jalapenos.

One of our delicious hand-cut filets cooked to temperature