Innovative chef and former instructor at the Stratford Chefs School , Chris Woolf, celebrates his 15th year at Woolfy’s at Wildwood with his wife and co-owner, Mary. Inspired by the ‘100-mile-diet’ philosophy, Woolf enjoys the challenge of making savory dishes by highlighting the local produce of neighbouring gardens and farms. Inventive cuisine, fine wines and warm sophisticated service are among the many memorable aspects you will enjoy during a dining experience at Woolfy’s.

Woolf is an innovative, independent chef who loves the challenge of making great food by highlighting local meat and produce. - Food and Drink Magazine

• Wild leek and potato soup
• Fritter of George Taylor’s goat cheese, duck Prosciutto, maple glazed apples, salad greens and toasted Ontario peanuts.
• Lake Erie yellow perch and chips with tartar sauce
• Soft baked meringue with sheldon farm preserved berry sauce

• Wild leek and potato soup with goat’s cheese croutons
• Lake huron whitefish, toasted ontario peanuts, chive butter, seasonal vegetables and potato
• Medallions of de martines pork tenderloin, Woolfy’s garden rhubarb chutney, seasonal vegetables and potato
• Maple syrup mousse