FEATURED ENTRÉES

• APRICOT HONEY CHICKEN

  Sautéed double chicken breast with a honey balsamic glace served with rice

  30

• FRESH LOCAL MOUNTAIN TROUT FILLETS

  Sautéed NC Carolina Trout topped with a Bourbon Pecan Beurre Blanc, Red Potatoes and House Vegetable

  34

• BAVARIAN SAMPLER

  Bratwurst, knockwurst, kassler, and a schnitzel served with red cabbage, sauerkraut and potato salad

  34

• GRILLED SALMON

  with vegetable and orange essence Israeli pearl cous cous, aromatic tomato chermoula

  32

• ROAST LOIN OF LAMB

  rosemary dijon crusted served with potato and vegetable

  42

• CHEFS MÉLANGE OF VEGETABLES

  32

FROM THE GRILL

• all meats are black angus aged in house

• NEW YORK STRIP LOIN 12oz

  served over a cabernet sauce with a potato and vegetable

  42

• FILET MIGNON 8oz

  served over a cabernet sauce with a potato and vegetable

  52

• VENISON au POIVRE

  tenderloin wrapped applewood smoked bacon with montrachet rosti potato and lingonberrie demi glace

  48

• CHATEAUBRIAND FOR TWO 20oz

  center cut of tenderloin presented on a platter with an assortment of fresh vegetables, béarnaise and cabernet sauce

  150
• ADD TO ANY OF THE ABOVE ENTREES

  three grilled gulf shrimp14

  Side Sauce:

  peppercorn8

  béarnaise8

• ON THE SIDE

  sweet potato fries, wild rice blend, asiago grits or mushrooms ragout

  12

CHEF WOLFGANG’S SIGNATURE SPECIALTIES

• WIENER SCHNITZEL

  veal loin breaded and sautéed served with potatoes and vegetable

  36

• BRAISED BEEF SHORT RIB

  with garlic mashed potatoes and collard greens

  34

FROM THE BAYOU

• CAJUN BAR-B-QUE SHRIMP

  asiago grits and andouille scented collard greens

  35

• VEAL MEDALLIONS “WOLFGANG”

  on cabernet sauce topped with sautéed crawfish and béarnaise sauce served with potato

  36

• PECAN CRUSTED SHRIMP

  with vegetables, orange molasses dipping sauce with a hint of scotch bonnet

  35

SOUPS

• SHRIMP AND LOBSTER BISQUE

  Chef Wolfgang’s signature soup

  11

• SOUP DU JOUR

  10

• ONION SOUP

  topped with Grûyére cheese and baked

  13

SMALL PLATES

• HAND BREADED FRIED BRIE

  with a cranberry walnut compote, a lemon dijon vinaigrette and crustini

  16

• HUMMUS DU JOUR

  grilled flat bread

  14

• WANDA'S CREAM CHEESE JALAPEÑO DIP

  topped with parmesan cheese, crackers

  16

• TRIO OF LAMB CHOPS

  ancho chili mint sauce

  20

• STUFFED PORTOBELLO

  goat cheese and spinach topped with applewood smoked bacon and provolone on Cabernet sauce

  15

• ESCARGOTS AU GRATIN

  baked in herb garlic butter and topped with a light Chardonnay sauce - please allow 20 minutes

  24

• SESAME CRUSTED TUNA

  4 oz flash seared with seaweed salad, pickled ginger and wasabi

  18

• SMOKED SALMON

  toasted bagel and traditional garnish

  20

• CAPRESE

  slices of fresh mozzarella, tomato and basil drizzled with olive oil and garnished with cracked pepper

  16

FROM THE BAYOU

• BAR-B-QUE SHRIMP AND CREAMY GRITS

  16

• PECAN CRUSTED SHRIMP

  orange molasses dipping sauce with a hint of scotch bonnet

  16

SALADS and FLATBREADS

• HOUSE CAESAR SALAD

  grilled or chilled heart of romaine, surrounded by parmesan crouton, drizzled with traditional caesar dressing and garnished with parmesan, cracked pepper and anchovies

  12

• KALE SALAD

  greens mixed with candied walnuts, diced sweet potato, dried cherries with roasted raspberry chipotle sauce

  12

• WEDGE

  crunchy iceberg lettuce dressed with Wolfgang's renowned blue cheese dressing topped with crispy bacon

  14

• SALAD SPLIT OR SHARING CHARGE 4

• BAKED CAPRESE FLATBREAD

  tomato and fresh mozzarella cheese and herbs

  14
• ADD TO THE ABOVE SALADS

  grilled shrimp12

  chicken breast12

  andouille sausage8

• FLATBREAD WITH BOURSIN CHEESE AND SMOKED SALMON

  22

LARGE PLATES

• STIMULUS PACKAGE, HALF POUND FOOT LONG PORK BARREL SAUSAGE

  on grilled flatbread (p.s. it's actually all beef) and french fries

  18

• GRILLED NEW YORK STRIP LOIN

  topped with blue cheese crumbles and toasted walnuts on a baguette half, French fries

  24

SWEET ENDINGS

• CHEF WOLFGANG’S FAMILY RECIPE APPLE STRUDEL

  8

• Apple Strudel Al a Mode

  10

• STRAWBERRIES ROMANOFF*

  9

• BANANAS FOSTER*

  9

• BAVARIAN CHOCOLATE MOUSSE*

  8

• FROZEN PEANUT BUTTER PIE*

  8

• CHOCOLATE CAKE

  8

• Chocolate Cake Al a mode

  10

• Sorbet

  6

• CRÈME BRÛLÉE DU JOUR

  8

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• Proudly Serving

  Kilwins Original Recipe Old-Fashioned Vanilla.

CHILDREN’S MENU

• KATE’S PENNE PASTA WITH SHRIMP

  penne pasta topped with three sautéed shrimps and parmesan cheese

  12

• CHICKEN STRIPS

  lightly breaded and served with french fries and honey mustard sauce

  9

• PENNE PASTA

  topped with your choice of butter or parmesan cheese

  8

• BREADED SHRIMPS

  served with french fries

  12

• SOFT DRINKS PER SERVING

  2