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The Wilds Pub Restaurant & Bar

The Wilds Pub and (outdoor) Patio are the perfect settings for everything from snacks and refreshments to a complete luncheon or dinner for any corporate, social or special occasion. The Wilds Pub is open year-round and provides for casual dining that focuses on seasonal menus offerings with ingredients sourced from regional family farms, artisan producers and dedicated suppliers committed to ethical & sustainable practices.

In addition to great food, our outdoor Patio offers breathtaking views of the 18th green, Minneapolis skyline and the rolling prairie landscapes of Scott County. The Wilds Pub and Patio are the perfect place for family, golf, business, holiday or special events. We look forward to serving you soon!

2024 Pub Menu

New Restaurant and Pub hours starting Monday, October 28th

Sunday-Tuesday 10:30 am- 6:00 pm, Wednesday-Saturday 10:30am-9:00pm

Wednesday: Burger Night $8.99 Thursday: Pasta Night Saturday: Date Night (Free glass of wine or Beer with Main Entree)

Octoberfest

Octoberfest food

For reservations or takeout orders, please call (952) 445-3500 x5.

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!