NEW YEAR’S EVE MENU

APPETIZERS

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Dungeness Crab Soup
with Old Bay buttered biscuit

Apple Pear Salad

Lobster Bisque
with Old Bay buttered biscuit

Salmon Spring Rolls
(2) pickled cukes and mango chili sauce

Vegetable Spring Rolls
(3) with Nori dressed vegetables and sweet chili dipping sauce

ENTREES

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Baked Mediterranean Trout
with spinach risotto

Cajun Yard Bird Grilled
grill-roasted spicy Creole jus, side of mac & cheese and braised collards

Double-cut Lamb Chops
with roasted butternut squash, baby green beans

Rib Eye Steak (14 oz.)
with mashed potatoes and baby green beans

Roasted Vegetable Cannelloni
ricotta, melted mozzarella & red sauce

Wilson’s Surf and Turf i
5 oz. filet of beef, crowned with a 6 oz. lobster tail and spinach risotto

DESSERTS

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Bourbon Bread Pudding

NY Cheesecake
with fresh seasonal berries
Tiramisu

Tuxedo Chocolate Mousse

Barry Sexton, Executive Chef
Stacie Waller, Sous Chef 

20% gratuity is added to all checks

Wednesday: 6 pm to 9 pm
Wednesday Happy Hour: 6 pm to 8 pm
Thursday: 6 pm to 9 pm
Friday: Open at 5 pm.
Friday Late Night: 9 pm til...
Saturday: 6 pm (show dependent)
Saturday Late Night: 9 pm til...
Sunday: 11 am to 9 pm
Sunday Happy Hour: 6 pm to 8 pm

Your ticket reserves a seat; you do not need a separate reservation. Seating selection is first-come, first-served, so come early to get a great seat. All seated guests must purchase at least one drink and one food selection. A 20% gratuity is added to all checks.

There is no reserved seating for late-night events unless you reserve a VIP section or a table.

All ticket sales are final and are not refundable. Tickets at the door are cash only.

Please review our dress code. No outside beverages are permitted, and beverages cannot be consumed outside of the building.

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We can only hold your item for 05:00:00! Please checkout to reserve your spot at Wilson's.