Welcome to Wild Iris

Known as Brentwood's favorite neighborhood restaurant. Over the years, Wild Iris has bloomed into a sexy and food driven restaurant with a menu, wine list and full bar that appeals to all crowds. Our outdoor patio offers a fresh, fun, yet intimate dining experience.


  • Spaghetti Squash Fritters
    with Quinoa and Gruyere and Lemon Sage Ver Jus
  • Fried Green Tomatoes
    with Smoked Pepper Mascarpone, Yellow Tomato Coulis and a Black Pepper Gastrique
  • Duck Confit Spring Rolls
    with a Pear Sambal Sauce
  • Selection of Cheese
    A selection of Cheeses with Dry Cured Meats, Mixed Olives, Smoked Honey, Marcona Almonds, Mostarda and Sesame Flab Bread Crackers 
  • Prince Edward Island Mussels
    with Shallots, Garlic, White Wine and Parsley 

Soups and Salads

  • Wild Iris House Salad
    Baby Greens, Dried Cherries, Walnuts, Blue Cheese and Balsamic Vinaigrette
  • Baby Arugula
    with Goat Cheese, Golden Raisins, Candied Almonds and Local Apples tossed in Passion Fruit-Mango Vinairgrette
  • Chopped Romaine Hearts
    with Parmesan, Black Pepper Croutons, Caesar Vinaigrette 


  • Penne Bettola
    Pasta with Garlic and Tomatoes in a Spicy Vodka Cream Sauce with Freshly Grated Parmesan
  • Low Country Bouillabasse
    Shrimp, Mussels, Fish and Chorizo in a Spicy Tomato Broth with Saffron Rice, Spinach, Grilled Baguette and Rouille
  • Beef Tenderloin
    with Zucchini, Yukon Potato and Buttermile White Cheddar Gratin, Asparagus and Red Wine Jus topped with Boursin Crab
  • Pecan Crusted Scottish Salmon
    with a Saute of Kale, Butternut Squash, Local Apples, Peppers and Onions with Lemon Herb Buerre Blanc topped with Red Pepper Jam
  • Half Skillet Chicken
    with Roasted Pumpkin and Parmesan Polenta, Broccolini, Butternut Squash and Arugula Relish with a Apple Cider Jus
  • Cider Brined Bone In Pork Chop
    with Candied Sweet Potato and Caramelized Onion Hash, Parmesan Brussels Sprout Slaw, Apple Bourbon Chutney finished with Mustard Jus
  • Blackened Shrimp
    with Cheddar Stone Ground Grits, Wilted Watercress, Blue Crab Andouille Creole Sauce and Pickled Okra Relish
  • Wild Mushroom Ravioli
     with Asparagus, Roasted Squash, Winter Greens tossed in a Basil Cream Sauce and topped with Frizzled Leek


  • Flourless Chocolate Torte
  • Tiramisu
     with Chocolate and Caramel
  • Bread Pudding
  • Cheesecake
  • Vanilla Bean Creme Brulee

For the lunch menu, click here.