You Rate the Restaurant: Wildwood

• Welcome to "You Rate the Restaurant," a new feature on Geneva Patch. Once a week, we’ll pick one of the city's many wonderful dining places and ask for your opinion of it. You guys are the experts—so let us know what you think. This week's pick is Wildwood. To give the restaurant a review and star rating GO HERE.

Up until last weekend, I hadn't been to Wildwood on Third Street in Geneva. It was on the "meaning to get to" list that, unfortunately, is probably as long as the "got to" list of Geneva restaurants in my book.

The occasion for this dining experience was a visit from my sister, Tinya, who lives in Ho-Ho-Kus, NJ. Hi, Tinya!

Anyway, we dined on a Sunday night, and there was a surprisingly good-sized crowd and more than a few folks in the stylish bar next door.

Before I get started into the menu items, I should offer one good-sized "hurrah" for one good-sized cocktail glass. I like one drink before dinner, and so often these days, you get a thimble of gin and a lot of ice. This was a generous glass—something I think more than a few patrons might appreciate.

As in other "You Rate the Restaurant" experiences, choosing from Wildwood's long list of steaks, seafood and pasta was the hardest part. Unlike a few previoius "You Rates," this time I won't have to play the "what if" game. Here are some of our Sunday selections:

For starters, we chose to share just one, the Wildwood escargot—tender escargot baked in Wildwood herb butter. The escargot were good but not spectacular. Next time out, I might gamble on either the Duck Liver Mousse or the Jumbo Medjool Dates, chorizo-filled dates wrapped in bacon, simmered in Piquillo pepper sauce, and served with warm Spanish flatbread.

My brother, Jon, enjoyed the Veal Oscar. My mom and sister shared a lobster tail and salad.

The Horseradish Crusted Grouper (baked with a tangy crust, served over tomatoes, fennel, orange and sautéed spinach with a citrus butter sauce) was calling my name, but I went with and enjoyed the Pan Fried Canadian Walleye—delicate walleye served on a bed of sautéed spinach topped with a sauce of garlic, artichoke hearts, tomato and black olive.

Each meal is served with salad and side. I went with Iceberg Wedge—Bacon & Bleu Cheese and Bistro Red Skins, which turned out to be excellent choices, if I do say so myself.

A good-quality cup of coffee and a shared Chocolate Gateau made a pleasant finish for a lovely Sunday-night dinner.

But again, none of this really matters because You Rate the Restaurant isn't about what I think. It's about what you think. You can leave a star rating and review by clicking here.

Starters

Duck Liver Mousse A creamy blend of fresh duck livers, bacon, onions and herbs, finished with brandy and truffle butter, served with lingonberries and crusty French bread.

Wildwood Escargot Tender escargot baked in Wildwood herb butter.

Twin Crab Cakes A blend of lump crabmeat and sweet shrimp served with a Dijon mustard sauce.

Artichoke Fritters Artichoke hearts dipped in a seasoned parmesan batter and fried until golden brown, served with our classic Bearnaise sauce.

Jumbo Medjool Dates Chorizo filled dates wrapped in bacon, simmered in Piquillo pepper sauce, and served with warm Spanish flatbread.

Seafood Fondue for Two Warm bread boule filled with a succulent combination of shrimp, crab meat and scallops simmered in a rich gruyère cheese and white wine sauce.

French Goat Cheese Baked imported goat cheese over spinach and tomato basil sauce, served with olive tapenade.

Shrimp Cocktail Jumbo shrimp simmered in white wine, served with tangy cocktail sauce and fresh lemon.

Baby Octopus Tender baby octopus, lightly marinated and grilled, served with fresh arugula, red onion, tomato, fresh mozzarella and saffron aioli.

Pasta & Risotto

Poached Salmon Penne Fresh salmon, simmered in a vodka tomato sauce with artichoke hearts, fresh asparagus, tomatoes and garlic, tossed with penne pasta and topped with parmesan.

Tuxedo Pasta Sautéed chicken and tender bowtie pasta, tossed with sundried tomatoes, spinach, garlic and mushrooms topped with creamy gorgonzola.

Baked Sausage Fettuccine Italian fennel sausage simmered with red and green bell peppers and broccoli in a red wine marinara cream sauce, tossed with fettuccine, topped with provolone and baked until golden.

Seafood Risotto Pan seared jumbo shrimp and scallops served with Arborio rice slowly cooked to creamy perfection in a rich seafood broth with fresh crabmeat, asparagus and tomatoes.

Poultry

Wildwood Roasted Chicken Half a chicken, marinated with garlic and fresh herbs, roasted to perfection.

Chicken Saltimbocca Chicken scaloppini rolled and filled with prosciutto, provolone and fresh sage, finished in a sauce of sliced mushrooms, white wine and sherry.

Chicken Woodsman Airline breast of chicken filled with pistachios, shiitake mushrooms and fresh vegetables, finished in the oven and served with a lingonberry sauce.

Mahogany Roast Duckling Slow-roasted Long Island half duckling with seasonal glaze.

Fish

Cedar Planked Salmon Dijonnaise Fresh Scottish salmon filet baked on a cedar plank, topped with a tangy Dijon breadcrumb crust, served with pan seared spinach, grape tomatoes and lemon butter sauce.

Horseradish Crusted Grouper Grouper baked with a tangy crust, served over tomatoes, fennel, orange and sautéed spinach with a citrus butter sauce.

Door County Whitefish Sautéed Great Lakes whitefish served with sundried cherries, leeks, shiitake mushrooms and fresh basil in a white wine butter sauce.

Pacific Rim Swordfish Grilled swordfish steak brushed with soy ginger glaze served over stir fried snow peas, red peppers, shiitake mushroom and crispy wonton with spicy Sriracha mayonnaise.

Pan Fried Canadian Walleye Delicate walleye served on a bed of sautéed spinach topped with a sauce of garlic, artichoke hearts, tomato and black olive.

Dover Sole Amandine Pan roasted and filleted sole from the Straits of Dover topped with toasted almonds, lemon and parsley and grilled asparagus.

Lobster

Cold Water Lobster Tail 12 oz. King tail served with warm drawn butter.

Surf & Turf 12 oz. King tail served with 8 oz. center cut beef tenderloin filet.

Beef

All of our beef and veal is premium aged, USDA inspected and cooked to perfection.

Filet Mignon 8 oz. heart of the beef tenderloin, oak grilled to perfection.

Ribeye 16 oz. boneless rib cut, oak grilled to perfection.

Tomahawk Chop 30 oz. bone-in center cut ribeye, oak grilled to perfection.

Porterhouse The best of both worlds, New York Strip and Filet Mignon in one.

New York Strip 14 oz. close trim sirloin strip steak.

Skirt Steak Marinated for unique flavor and tenderness and oak grilled.

Roast Prime Rib of Beef [Available on Tuesday, Friday & Saturday only.] Beautifully roasted prime rib with natural au jus and horseradish cream sauce.

Veal

Veal Oscar Scaloppini of veal, lightly floured and sautéed until golden, served over fresh asparagus and topped with butter basted king crab and finished with our classic Béarnaise sauce.

Grilled Veal Chop 14 oz. center cut veal rib chop, oak grilled to perfection, natural juices.

Lamb & Pork

Center Cut Pork Chop 12 oz. center cut, bone-in pork chop brined for tenderness and flavor, wrapped in smoked bacon and grilled to perfection.

Rack of Lamb Roasted whole New Zealand rack of lamb, coated with Dijon mustard, fresh herbs and seasoned bread crumbs.

Desserts

Raspberry Tiramisu Creamy mascarpone mousse layered with raspberry soaked lady fingers and dusted with cocoa.

Dark Chocolate Mousse Bittersweet and semi-sweet chocolate, blended with whipped cream, served with vanilla and caramel sauce.

Pumpkin Cheesecake Blended with Autumn spices and topped with pecan praline.

Butter Pecan Bread Pudding Buttery Danish blended with toasted pecans, butterscotch morsels and bourbon-spiked custard, served warm with vanilla ice cream.

Chocolate Gateau A French classic flourless chocolate cake, served with warm ganache and fresh strawberries.

Triple Layer Carrot Cake Moist layers of walnut and spice carrot cake with cream cheese frosting... a classic finish.

Orange Crème Brulee Delicate orange custard with burnt sugar crust.

Trio of Profiteroles Light pastry puffs, filled with vanilla ice cream and served with chocolate and strawberry sauce.