July Donation Creation Making a special appearance as our Donation Creation for July is a returning favorite, the Thai Pie! Chicken, basil, cilantro, red & green peppers and red onion over a green curry cream cheese base. All topped with carrots, pea shoots and a chili-lime drizzle. It's spicy,… Read more
June Beverages: The Light, The Dark and The Fruity The sun is finally starting to thaw us out from such a long winter, which means we need to evaluate what to drink this summer: Perfect for drinking in the sun, is Professor Fritz Briem’s 1809 Berliner Weisse. Berliner Weisse style… Read more
June Donation Creation This month’s pizza is cajun spiced chicken with spinach, yellow tomato, lime braised chayote squash, roasted red pepper, red onion, and goat cheese over a cajun olive oil base. The beneficiary is Midsummer’s Music Festival. A special thanks to the anonymous matching sponsor for this month!
Typically this Donation Creation celebrates spring with Wild Ramp, but it is still too cold. So we will bring a little tropical flair on this pizza in anticipation of some warm weather. Pinneapple marinated smoked pork loin, roasted red pepper, red onion, cilantro marinated star fruit, pinneapple relish, and arugula… Read more
If you are wondering, what’s going on in Sister Bay? Here it is: We are planning to open Wild Tomato Sister Bay in spring/summer 2016. After every attempt to save the entire building, we have now accepted the fact that the north side will be torn down and rebuilt. We are… Read more
This month”s pizza has a Mediterranean influence. Homemade lamb sausage, arugula, red onion, red pepper, and feta over a Za’atar oil and finished with candied bulgar wheat is this month’s creation. Proceeds from this month benefit the Sunshine House in Sturgeon Bay. Enjoy!
The month’s pizza has a bit of an Asian influence. Roasted duck, yellow peppers, red onion, and spinach over a sesame orange BBQ sauce with a spicy nora slaw to finish it off is our creation of the month. This month’s pizza benefits Open Door Bird Sanctuary located in Jacksonport. … Read more
February’s Donation Creation This month’s pizza is Italian spiced Waseda Farms pork belly, roasted zucchini, SDT, red onion jam, and spinach over a red wine tomato sauce base, finished with wild ramp goat cheese on our whole grain crust. We are proud to support Peninsula Preschool this month. Our youngest… Read more
Get into the holiday spirit by supporting Operation Not Alone and tasting the flavors of December. Roasted leg of lamb, shiitake mushrooms, braised Brussels sprouts, minted onions, and figs over a saffron cream and finished with Door County Creamery's goat cheese. Operation Not Alone was founded by a local Gibraltar… Read more
Come in this month and try Thanksgiving on a pizza! It is a delicious creation topped with house smoked goose, Waseda Farms pork belly, brussel sprouts, smokey spiced onions, pickled carrot, sweet potato puree over a tart cherry mascarpone base. It is finished with Evalon cheese and toasted hazelnuts. The… Read more
Wild Tomato has several gluten-free items to offer. We offer a small homemade gluten free pizza crust made with organic whole grains. We also offer gluten-free pasta and gluten-free bread for sandwiches. We also have a selection of gluten-free beers to offer. Save room for dessert because there are also… Read more
I always look forward to October's Donation Creation because it generally features Fall flavors. This month's creation is our homemade pumkin sausage, kale, butternut squash, pears, red onion jam, and leeks over a spinach cream sauce and finished with Door County Creamery's candied ginger chevre. This pizza is truly amazing…a… Read more
The Donation Creation pizza for the month of September has seared scallops, roasted corn, german butter potatoes, green peppers, fresh tomato, and swiss chard. The base is a smoked tomato cream sauce and finished with Door County Creamery Feta. The recipient this month is 5th Quarter Foundation, a non-profit working… Read more
August’s Donation Creation is showcasing what’s in season. It is topped with grilled eggplant, yellow squash, zucchini, Toulouse sausage, fresh tomato, wilted greens over a red wine tomato sauce and finished with fresh mozzarella cheese. It is very fresh tasting. Our beneficiary this month is P.A.T.H. an organization promoting access… Read more
We are bringing back an old favorite for this month's Donation Creation pizza. The Thai Pie has a green curry cream base and is topped with chicken, red and geen peppers, red onion, cilantro, basil and finished with pea shoots and carrots. Enjoy a Thai Pie and support Altrusa of… Read more
We are beginning our fourth season at Wild Tomato with many exciting changes. These changes include a new outside bar, a rustic interior renovation and the grand opening of Go Wild Carryout. The outside bar creates a convenient space for customers to wait and order beverages before their mea. A… Read more
Meet our Belgians! The Wild Tomato is proud to stock not one, not two, but ten belgian beers for your imbibing pleasure. Belgium's brewing history dates back to the Middle Ages, so we trust them. Tripel Karmaliet – A triple-grain beer brewed from a 1679 recipe. Spicy, fruity and sweet. … Read more
Here’s one of the things you can always count on at the Wild Tomato: new beer and wine to get excited about. This week, we’re spotlighting a bountiful burgundy and substantial double chocolate coffee oatmeal stout. Tighten those bootstraps! Our new wine comes to us from the Burgundy region of… Read more
Have you ever looked at our beverage menu and thought to yourself, "There are so many choices, I'll just go with what I know"? At the Wild Tomato we call that beverage fight or flight and we're here to help you fight the fear and find your next favorite beer… Read more
Visitors to Door County who have been enjoying Digger’s pizza in Fish Creek for almost 30 years were probably shocked this year when the Digger’s sign came down and the Wild Tomato sign went up. People don’t like it when their vacation dining destinations are gone. I still reminisce about… Read more
