Below are Specials in Addition to Our
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August 27, 28 & 29
Morrocan Red Snapper
topped with a Creamy Mango and Paw Paw Chutney
served with Coconut Curry Almond Rice and Sauteed Broccoli with Cream Sauce
May 6th - 8th
Grilled or Blackened Tuna Steak
or
Spinach Stuffed Chicken Breast
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April 22 - 24th
Grilled or Blackened Tuna Steak
Sashimi Grade Tuna Steak - Offered Grilled or Blackened
topped with Spicy Aoli Sauce and Avocado
Specialty Sides
Grilled Asparagus
Portabello Wild Rice
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Valentine's Weekend
Dinner Special for February 11- 14th, 2010
Specials Served with Two Sides and a side Salad
Grilled Filet and Crab Cakes
Crab Cakes and Bacon Wrappped Filet
topped with Crab Meat Bernaise Sauce
Garnished with Avocado and Scallions
Grilled or Blackened Tuna
Sashimi Tuna Steak Cooked to Perfection
Garnished
with Spicy Aoli and Avocado
Specialty Sides:
Grilled Asparagus, Roasted Butternut and Long Grain Wild Rice
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Special for Valentine's Day Weekend 2010
Grilled or Blackened Tuna with Wildflower Sushi Roll
Grilled or Blackened Sashimi Grade Tuna
and Wildflower Sushi Roll - Tuna Mousse, Sushi Rice, Avocado and Green Onion rolled in Nori-
with a side of Pad Thai Noodles, Sauteed Vegetables and garnished
with Chef Ben's Sweet n' Spicy Sauce
Specialty Sides:
Roasted Organic Butternut Squash with Blue Cheese Crumbles & Pecans,
Grilled Aparagus
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View some of our Specials of the past;
Specials of the Future will be updated soon.
Tropical Corvina
Grilled or Blackened Corvina (a wildcaught Pacific Ocean white fish; similar to tilapia) topped with a mango salsa.
Recommended with Chef's Specialty sides of Black Beans & Rice and Sauteed Spinach
Grilled or Blackened Swordfish
Swordfish topped with a Dill Caper Cream Sauce
Cous Cous Pilaf with Sun Dried Tomatoes, Sauteed Onions, Garlic and Mushrooms
&
Sauteed Kale
Chef Ben's Shrimp Etouffee
Chef Ben Married the Etouffee Holy Trinity together- Onion, Peppers and Celery-
then added Garlic, Herbs and Spices to create his Signature Entree.
The Etouffee is served on a bed of Organic Long Grain Rice with a side of Sauteed Kale.
The flavors of the Etouffee and Kale compliment each other and make a beautiful presentation!
Specialty Side is Sauteed Organic Kale
Specialty Appetizer
Stuffed Portabello Mushrooms with
Feta Cheese, Diced Tomatoes served on a bed of Organic Mixed Green then topped with Sundried Tomatoes &
Balsamic Reduction
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All Dinners served with Bread and a Mixed Green Side Salad.
Crab Stuffed Grouper
Grouper filled with Gulf Blue Crab Meat stuffing then broiled with a crumb topping and garnished with avocado and spicy aoli sauce. You may also have your Grouper Grilled or Blackened without the Crab Stuffing.
Shrimp Scampi and Shrimp Cakes
Gulf Shrimp sauteed in Chardonnay Scampi Butter served on a bed of angel hair pasta & topped with grated parmesan cheese- Entree also includes
Shrimp Polenta Cakes topped with Avocado, Aoli Sauce & thin sliced Jalapeno
served with Sauteed Vegetables
Stuffed Florentine Chicken
Chicken Breast stuffed with Creamy Spinach then broiled to perfection
served with a side of Butternut Squash topped with blue cheese crumbles and pecans
and Sauteed Vegetables or Grilled Cabbage
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Signature Crab Cakes
topped with Spicy Aoli and Avocado
Filet Mignon Medallions with Demi Glace
Specialty Sides :
Long Grain Wild Rice
Steamed Broccoli with Cream Sauce
Petit Filet and Shrimp Cakes
Grilled Filet Mignon with
Shrimp Polenta Cakes topped with Avocado, Aoli Sauce & thin sliced Jalapeno
Grilled or Blackened Mahi Mahi
or Mediterranean Mahi Mahi
Mahi Mahi Cooked to Perfection on the Grill or
Blackened with Chef Ben's Blacken Seasoning or
Mediterranean Mahi Mahi with Greek style Vegetables, Feta Cheese and Garnished with Avocado
Filet Mignon wrapped with Applewood Bacon: Grilled or Black N Blue
Fresh Cut Certified Angus 8 oz Filet Mignon wrapped in Applewood Bacon Grilled to Perfection or
Blackened with Chef Ben's Signature Seasoning and topped with Blue Cheese Crumbles
Surf N Turf
Add Grilled or Blackened Shrimp to your Entree of Grilled Fresh Cut 8 oz Filet, 12 oz Sirloin or 14 oz Prime Rib,
Sirloin also available Blackened with Chef Ben's Signature Seasoning then topped with Blue Cheese Crumbles
Specialty Sides
Sauteed Green Beans
Mediterranean Pasta Salad
See our Weekly Dinner Menu for more delicious selections plus the Kid at Heart Men
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What Specials were served at the Wildflower:
Filet Mignon Medallions
topped with a Cabarnet-Portabello Demi Glace
Served with Rice Pilaf, Sauteed Zuchinni, Squash, Onion, Bell Pepper,
Green Beans and a Side Salad
Chef Ben's Crab Cake Dinner Special
or
Crab Cake and Filet Mignon Special
2 Crab Cakes or 1 Crab Cake and 4 oz Filet
Crab Cakes
garnished with Fresh Avocado and a Delicous Aoli Sauce
Served with Parmesan EnCrusted Organic Fingerling Potatoes, Sauteed Vegetables, Side Salad and Bread!
Chef Specialty Sides:
Parmesan Encrusted Organic Fingerling Potatoes
and Cucumber Tomato Salad
Organic Cucumbers, Organic Heirloom Tomatoes with Onion with Oil Vinegar and Spices
Crab Stuffed Mahi Mahi
Mahi Mahi filled with Gulf Blue Crab Meat stuffing then broiled to perfection
topped with a Sweet and Sake Glaze and Avocado
Served with your choice of Two Sides and a Salad
You may also have Mahi Mahi Grilled or Blackened without the Crab Stuffing.
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Specialty Sides:
Organic Long Grain Brown Rice Pilaf
Organic Locally Grown Sauteed Green Beans
***The Filet at the Wildflower is always hormone free.
The vegetables on this weekened's special are all organic and locally grown.
The Rice is Organic Long Grain Brown Rice.
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Grilled or Blackened Swordfish
Served with Portabella Wild Rice and Sauteed Green Beans
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Grilled Chicken or Shrimp
Pasta Primavera with Herbed Mi Chevre
Grilled Chicken or Gulf Black Tiger Shrimp,
Sauteed Local Vegetables delicately seasoned with Fresh Herbs creating a Delicious Sauce.
Served on a bed of Penne Pasta and topped with Chef Ben's Herbed Mi Chevre.
Specialty Sides:
Potatoes Au Gratin
Thinly Sliced Sweet Potatoes and Red Potatoes marinated in Heavy Cream and Chardonnay, delicately seasoned with Garlic, Fennel, Leeks and Sea Salt then baked to perfection.
Grilled Asparagus
Fresh Asparagus Lightly Steamed then Grilled Al dente.
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Gulf Crab Cakes also available with Grilled Shrimp
Gulf Blue Crab Meat blended with Chef Ben's Signature Stuffing then lightly Pan Seared. Gulf Crab Cakes are garnished with Thinly Sliced Avocado and Sunset Seafood Sauce.
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Thick Cut New York Strip
Grilled with West Brow Chutney or Black N Blue
Freshly Thick Cut Certified Angus 14 oz NY Strip Grilled to Perfection and topped with Chef Ben's West Brow Chutney- a blend of Sun Dried Tomatoes, Capers, Honey, Herbs and Spices complimenting the flavor of the Grilled NY Strip or
Blackened with Chef Ben's Signature Seasoning and topped with Blue Cheese Crumbles
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Mediterranean Crab Stuffed Mahi Mahi
Mahi Mahi generously stuffed with Gulf Blue Crab Meat. The Mahi is topped with a blend of Artichoke Hearts, Olives, Sundried Tomatoes, Diced Greek Vegetables and Broiled to perfection. Garnished with Thinly Sliced Avocadoes.
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Cajun Shrimp on a bed of Nantua Fettucinne
Gulf Tiger Shrimp Blackened with Chef Ben's Seasoning served on a bed of Al Dente Fettucinne Pasta. The Fettucinne is tossed in Nantua Sauce then garnished with fine diced Red Bell Pepper and Parmesan Cheese
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Crab Cakes & Grilled Shrimp with an accent of Avocado Wedges
Chef Special Sides: 1. Spinach Souffle and 2. Portabella Wild Rice
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Angel Hair Pasta Florentine
with Grilled Shrimp or Grilled or Blackened Chicken
Specialty Sides: 1. Angel Hair Florentine and 2. Sauteed Broccoli
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April 8th - 10th
Eggplant or Chicken Parmesan
Lightly Breaded Pan Seared Chicken Breast or Eggplant topped with Chef Ben's Marinara, Mozzarella and Parmesan Cheese then
Baked to Perfectly Blend the Flavors and Blend of Cheeses until lightly Golden on top.
Served on a bed of Fettucine Alfredo Pasta
Served with a side of Sauteed Vegetables & Side Salad
Specialty Sides
Grilled Eggplant with a Balsamic Reduction
Fettucine Alfredo Pasta
Chicken Parmesan
