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Address: 2002 Poplar Lane, Wausau, WI 54403
Phone: 715-849-4877
Website: http://www.greenwoodhillscc.com

Business Hours:
Wed: 5:00 PM to 9:00 PM
Thurs: 5:00 PM to 9:00 PM
Fri: 5:00 PM to 9:00 PM
Sat: 5:00 PM to 9:00 PM

Overlooking the picturesque Greenwood Hills Country Club,The Hills Restaurant has a classy yet comfortable atmosphere, and a distinctive menu featuring fresh, seasonal ingredients.

Start your evening with a cocktail, like a classic old-fashioned or a signature martini in the spacious Knickers Lounge with lovely country side views. There’s also an extensive wine list with offerings like Zolo, the sustainably farmed, estate grown wines from Mendoza, Argentina. The lounge also has a great selection of domestic and microbrew beers.

Then, sample one of the delectable appetizers like the world champion cheese board with artisan cheeses like the award-winning Carr Valley apple smoked cheddar and the Stickney Hill pumpkin spice chevre, paired with gourmet crackers and bread, nuts, preserves and fruits. Or share the Mediterranean calamari, lightly breaded and served with kalamata olives, capers, feta cheese and a zesty marinara sauce. There’s also the pan-seared ahi tuna, perfectly complimented by a toasted sesame seed crust, wasabi aioli and a salad of baby arugula tossed in an Asian vinaigrette.

Executive chef Dan Dillabough works closely with purveyors to source high-quality, yet affordable products and craft creative entrees. Careful attention is paid to plating and presentation too and the kitchen takes pride in garnishing with fresh herbs like rosemary and mint. The attentive wait staff is well versed to make menu recommendations.

For dinner, seafood selections include the wild-caught Alaskan salmon, smoked on a cedar plank, glazed with a brown sugar bourbon sauce and served with a medley of seasonal vegetables, like petite carrots and pea pods. Chef Dillabough also incorporates interesting and exotic spices in dishes like the wok-fried red shrimp curry with fresh vegetables and a coconut sauce served over saffron jasmine rice. Another delicious dish is the scallops Milanese with pan-seared jumbo scallops, lemon caper butter, asparagus tips and saffron risotto.

Fire-roasted steaks are a house specialty, like the center cut rib eye that is paired with succulent jumbo scallops and beautifully presented on a towering skewer. Steak preparations offer even more flavor-filled options; there’s a port wine demi glaze, bourbon glazed wild mushrooms, and café butter to name a few. Also tempting are The Hills pasta dishes, like the steak Lombardy with sun-dried tomatoes, baby spinach, shallots, a creamy Gorgonzola sauce and finished with balsamic reduction on linguine pasta.

Honoring a true Wisconsin tradition, The Hills has a superb selection of Friday night fish fry entrees, all accompanied by house made tartar sauce and coleslaw prepared with fresh herbs. There’s the butterflied Lake Michigan perch with a delicate panko-crusted breading, beer-battered walleye with thyme and lemon brown butter, and flaky baked cod with fresh pico de gallo. Choose from an abundance of side dishes like the cheddar-chive mashed potatoes, saffron rice, wild mushroom risotto, sweet potato fries or fresh, seasonal vegetables.

The homemade desserts are a special indulgence and a great ending to a meal. The luscious tiramisu is based on Sous-Chef Peter’s cherished family recipe with layers of lady fingers, mascarpone cheese and coffee liquor. The truly original churro cheesecake is wrapped in a crispy tortilla and served with a bourbon caramel sauce and dollop of whipped cream. Also enticing are the ice cream drinks, like the classic grasshopper, a delicious dessert and nightcap too.

The Hills comfortable atmosphere welcomes all and younger diners will find yummy dishes on the menu too, like the cheesy pizza puffs; familiar flavors with a twist! A memorable dinner is in store at The Hills; whether you are gathering with family and friends for a casual evening or with a group for a private party, and as they like to say, “Everyone is welcome at our table.”



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