Reviews

Review by Lizardboy on August 21st, 2004

We were lucky to go to Wildflower on Monday night when they had just introduced their new menu. Some old favorites are still on the menu, perhaps with some changes, and others are completely new.

I had a spinach salad followed by pan-roasted pork chops. The salad was a very nice combination of baby spinach, glazed pecans, Stilson cheese, and apples. It was so delicious it disappeared pretty quickly. The pecans and apples have a nice crisp contrast to the cheese and spinach.

The pan-roasted pork chops is two chops (or one that had been butterflied, I didn't examine that closely) with brandied onions and wild mushrooms as a sauce. I'm normally not a fan of mushrooms due to the texture, but I figured I could push them aside on my plate. My wife watched in amazement as I made sure I got every spec of the onion/mushroom combination on the meat and cleaned the plate. The goat cheese polenta that came with the dish was about the creamiest polenta I have ever had. The balance of the flavors was perfect... the strong flavor of the cheese was tempered but not washed out by the polenta.

C had the seasonal soup (a seafood bisque) followed by crispy balsamic chicken. She said the bisque had a good flavor without an overly-strong seafood taste. I'm not a fan of this genre, particularly of shellfish, but I thought it was quite good when I tasted it.

The entree had two pieces of boneless chicken with the skin on (the crispy part) accompanied by a french green bean, tomato and caper salad. This dish was also excellent. The chicken was incredibly tender and moist.

The service was excellent. The manager was very interested in what patrons thought of the new menu (we think it's a winner).

Appetizers and salads on the dinner menu run from $6-12. Entrees are $14-27.