Wylds Cafe - Bonita Springs, FL

Served with cucumber slaw and a trio of sauces: mango teriyaki, wasabi and sambal.

On a bed of maple creamed spinach with toasted prosciutto.

Crafted with crimini, porcini and shiitake mushrooms.

Served with pumpkin croutons and creme fischer.

Sushi grade tuna mixed with soy, sesame and scallion served over crispy wontons and accented by a sambal aioli.

Tossed with crimini mushrooms, roasted red peppers and scallions in a scampi soy broth.

Sauteed duck, shiitake mushrooms and spinach in a garlic bechamel, layered with puff pastry.

Sauteed escargot, garlic cream sauce, in a toasted prosciutto cup, garnished with fresh arugula.

Mixed greens tossed with balsamic vinaigrette, dried cranberries, crumbled blue cheese and cucumber matchsticks.

Drizzled with a warm pancetta oven dried tomato vinaigrette.

Sauteed duck and shiitake mushrooms tossed in a Parmesan pepper con dressing with romaine lettuce, tomato, avocado and capers.

Iceburg wedge, beef steak tomatoes, cucumbers, red onions, maple pepper bacon, crumbled blue cheese and avocado blue cheese dressing.

Hearts of romaine tossed with garlic croutons.

Maple bacon, fresh tomato, romaine, and toasted bread stacked with an avocado blue cheese dressing.

Grilled filet mignon in a pool of demi- glace topped with a mountain of pommes frites and saga blue cheese.

Drizzled with a bacon, red pepper, fresh herb beurre blanc.

Marinated select chop from a heirloom berkshire pig, topped with barbequed caramelized onions (very marbled).

3 jumbo shrimp and 2 Ounces Maine lobster served over creamy spinach and fresh tomato risotto finished with a lobster sauce.

Pan seared 8 Ounces duck breast, served with blue cheese stuffed croquettes, fresh raspberries and demi- glace.

1. Hawaiian tuna served rare with wakame, sweet potato mashed and a soy butter sauce garnished with pickled ginger and wasabi (tuna served warm).

Drizzled with a soy burre blanc.

Roasted duck and duck and foie gras sausage tossed with cavatelli pasta shiitake mushrooms in a sage butter sauce.

2 u8 scallops and 2 jumbo shrimps served with fresh lemon and wild mushroom quinoa and a choice of 1 sauce served on the side: tomato basil beurre blanc, soy butter sauce, bacon, red pepper, fresh herb burre blanc.

7 Ounces wylds tenderloin saga served with 2 u8 wylds pan seared scallops or 2 jumbo shrimp.

Topped with tomato basil beurrue blanc.

Braised for hours with crimini mushrooms tomatoes and v roasted mirepoix.

Tangerine, honey-glazed salmon served with toasted almonds and pecans.

Topped with woods sauce and skinny onion rings.

Coffee rub, topped with applewood smoked blue cheese crumbles and demi-glace.

Cranberry quinoa served with fresh sauteed vegetables tossed with white wine and lemongrass finished with toasted cashews.

Dijon and fresh herb crusted 4 bone new zealand lamb rack served with wild mushroom risotto and demi-glace.

Fresh garlic, basil, roasted tomatoes, Parmesan cheese tossed with cavatappi pasta.

Topped with skinny onion rings.

Quinoa is a gluten-free whole grain with a high vitamin content and protein.

Quinoa is a gluten-free whole grain with a high vitamin content and protein.

Fresh strawberries over angel food cake, whipped cream and creme anglaise.

Creme brule wrapped in a crepe then caramelized, finished with creme anglaise and whipped cream.

Rich chocolate layer cake with chocolate frosting, garnished with creme anglaise and whipped cream.

Topped with a pecan praline crust and served with warm caramel sauce and creme anglaise.

Fresh strawberries over angel food cake, whipped cream and creme anglaise.