Our Dinner Menu  

~~~~~   Wines, Spirits, and Beer By The Glass   ~~~~~
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~ STARTERS ~

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

9

SMOKED SALMON
toasted bagel and traditional garnish
9

STUFFED PORTOBELLO
goat cheese and spinach topped with apple wood
smoked bacon and provolone on Cabernet sauce

9

ESCARGOTS AU GRATIN
baked in herb garlic butter and topped
with a light Chardonnay sauce

9

CRAB CAKE ON LOBSTER CREAM SAUCE
garnished with Sonoma greens
10

PECAN CRUSTED SHRIMP
orange molasses dipping sauce
with a hint of scotch bonnet

10


~ SOUPS ~

SHRIMP AND LOBSTER BISQUE
Chef Wolfgang’s signature soup

6

SOUP DU JOUR
6

ONION SOUP
topped with Grûyére cheese and baked
7


~ SALADS ~

SEASONAL GREENS GORGONZOLA WALNUT SALAD
field greens dressed with balsamic vinaigrette,
topped with gorgonzola cheese,
walnuts and garnished with orange and grapefruit segments

7

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

6

WEDGE
crunchy iceberg lettuce dressed with Wolfgang’s renowned
blue cheese dressing, topped with crispy bacon

6


~ CHEF WOLFGANG’S SIGNATURE SPECIALTIES ~

WIENER SCHNITZEL
veal loin breaded and sautéed served with potatoes and vegetable
26
 

VEAL MEDALLIONS “WOLFGANG”
on cabernet sauce topped with sautéed crawfish
and béarnaise sauce served with potato

28

CAJUN BAR-B-QUE SHRIMPS
asiago grits and andouille scented collard greens
26

NATURAL ANGUS BRAISED BONE-IN BEEF SHORT RIB
with garlic smashed potatoes and collard greens
One Rib 19 ~ Two Ribs 28


~ FEATURED ENTREES~

APRICOT HONEY CHICKEN
sauteed double chicken breast
with honey balsamic glazed served with rice and vegetables

19

FRESH MOUNTAIN TROUT FILLETS
sauteed topped with toasted almonds
served with roasted potatoes and vegetables
22

BAVARIAN SAMPLER
bratwurst, knockwurst, kassler, and a schnitzel
served with red cabbage, sauerkraut, and potato salad
24

ATLANTIC SALMON LAVENDER CRUSTED OR GRILLED
over a syrah reduction with
mashed garlic potatoes and vegetable
24

CRAB CAKE ON LOBSTER CREAM SAUCE AND PECAN CRUSTED SHRIMP
with vegetables, orange molasses dipping sauce
with a hint of scotch bonnet
26

ROAST LOIN OF LAMB
rosemary dijon crusted served with potato and vegetable
31


~ FROM THE GRILL ~
all meats are aged in house

GRILLED VENISON TENDERLOIN
wrapped in apple wood bacon with a sun-dried cherry demi glace
38

NEW YORK STRIP LOIN 12oz
served over a cabernet sauce with a potato and vegetable
29

FILET MIGNON 8oz
served over a cabernet sauce with a potato and vegetable
34

     ADD TO ANY OF THE ABOVE ENTREES:    

3 grilled gulf shrimp Side Sauce Sampler:
crab meat and béarnaise 9 peppercorn 2
    béarnaise 2

~ ON THE SIDE ~

whole sweet potato 5   wild rice blend 5 asiago grits 5
mushrooms ragout 5  fresh asparagus, steamed or grilled 6 collard greens 6


~ SWEET ENDINGS ~

(Desserts denoted with two asterisks (**) contain alcohol)

CHEF WOLFGANG’S FAMILY RECIPE APPLE STRUDEL  5     A la Mode 6

STRAWBERRIES ROMANOFF**   6

BANANAS FOSTER**   6

BAVARIAN CHOCOLATE MOUSSE**   6

ASSORTED CHEESE PLATTER
with dried fruit and nuts   12.5

 

A FLIGHT OF THREE DIFFERENT DESSERT WINES**  15



  CORDIALS  
       
BAILEYS     7 AMARETTO DiSARONNO    9 
CHAMBORD    9 B & B   10
FRANGELICO    8 GRAND MARNIER   10
TIA MARIA     7.50 SAMBUCA   10
HENNESSEY VSOP   10 COURVOISIER VS     8
 

  COFFEE WITH SPIRIT  

  WOLFGANG’S COFFEE  10 NUTTY IRISH COFFEE  9 
  IRISH COFFEE  11 BAILEY’S COFFEE  6
  TIA MARIA COFFEE  9 CAFÉ DiSARONNO  11 
  TENNESSEE MUD COFFEE  11  
         


  DESSERT WINES  

(Wines denoted on list with an asterisk (*) have one bottle left)

  GLASS BOTTLE
* DARIOUSH, SHAHPAR, NAPA VALLEY, 2000   98
FERRARI-CARANO, EL DORADO, 2005    45
* KING ESTATE, VIN GLACE, PINOT GRIS EISWEIN, OREGON, 2003    38
HESS COLLECTION, LATE HARVEST VIOGNIER, 2002   48
KRACHER, TROCKENBEEREN AUSLESE, NUMBERS 1-6,10, 2005   105
* MENDELSON, PINOT GRIS, NAPA VALLEY, 2000   52
* MULLER RUPRECHT, HUXELREBE BEERENAUSLESE, PFALZ, 2000    39
QUADY, ELYSIUM, 2005    27
RANSOM, MUSCAT, WILLAMETTE VALLEY, OREGON, 2005    33
RENTERIA & REYNOLDS, NAUGHTY STICKY, NAPA 2003         45
Nachtgold Icewine, Germany   40
SWANSON, CREPUSCULE, 750ml                120

SIDRE DOUX, ERIC BORDELET, SPARKLING

  28
 
  PORTS  

  GLASS BOTTLE
R.L.BULLER & SON, TAWNY,AUSTRALIA    8 58
FONSECA VINTAGE PORT, 2000  12 144
*TAYLOR FLADGATE VINTAGE PORT, HALF BOTTLE, 1994     76
TAYLOR FLADGATE, VINTAGE PORT, 2000      112
PRESIDENTIAL, RUBY PORT  8 58
PRESIDENTIAL, 20 YEAR OLD TAWNY  15 180
QUINTA DO NOVAL, COLHEITA, 40 YEAR OLD TAWNY   20 240
*WARRES, VINTAGE PORT, 1970 750ml     280
WARRES, VINTAGE PORT, 1977 750ml    225

  SAUTERNE  

  GLASS BOTTLE
CHATEAU de RAYNE VIGNEAU, 2000     76
CHATEAU RIEUSSEC, 2002   112
CHATEAU  d’ YQUEM , 1991   395

 
  MADERIAS  

  GLASS BOTTLE
*BLANDY’S, VERDEHLO SOLERA, 1870     490

 

 
 
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Copyright © 2011 ~ Wolfgang's Restaurant & Wine Bistro
By: Mindy Huber G
reen &  Blue Ridge Web Designs
Updated: June 2011