Wolfgang's Restaurant and Bistro's Dinner Menu

~ 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
9

PECAN CRUSTED SHRIMPS
orange molasses dipping sauce
with a hint of scotch bonnet
9

~ TRIO OF SOUPS ~

SHRIMP AND LOBSTER BISQUE
Chef Wolfgang’s signature soup
5

ONION SOUP
topped with Grûyére cheese and baked
6

SOUP DU JOUR
4

~ SALADS ~

SEASONAL GREENS GORGONZOLA WALNUT SALAD
field greens dressed with balsamic vinaigrette,
topped with gorgonzola cheese,
walnuts and garnished with orange and grapefruit segments
6

CAESAR SALAD
heart of romaine surrounded by parmesan crouton,
drizzled with traditional
Caesar dressing and garnished with parmesan,
cracked pepper and anchovies
5

WEDGE
crunchy iceberg lettuce dressed with Wolfgang’s renowned
blue cheese dressing, topped with crispy bacon
5

~ SPECIAL ENTREES ~

Wolfgang Features Nightly Specials,
The Following Are Examples Of What Can Be Found Weekly

Brandied Half Roast Duckling, Deboned,
“Commanders Palace” Style
served over wild rice blend, topped with a
grand Marnier Brandy Sauce, orange garnish
27

Sauerbraten
served with red cabbage and buttered spatzle
23

Teriyaki Marinated Yellow Fin Tuna Steak
four pepper corn crusted Wasabi aioli
26

       Lobster Tail, 8oz

         oven roasted, over lobster
       mashed potatoes with drawn butter
      44

~ CHEF WOLFGANG’S SIGNATURE SPECIALTIES ~

~

      Oven Baked Porcini Crusted Sea bass

With baby spinach and mushrooms, in a saffron lobster broth

29

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

BRAISED BEEF SHORT RIBS
with garlic smashed potatoes and collard greens
One Rib 21 ~ Two Ribs 28

~ FEATURED ENTREES ~

APRICOT HONEY CHICKEN
sautéed double chicken breast with a
honey balsamic glace served with potato
19

FRESH MOUNTAIN TROUT FILLETS
sautéed topped with toasted pine nuts
22

ATLANTIC SALMON LAVENDER CRUSTED OR GRILLED
over a syrah reduction with mashed garlic potatoes and vegetable
26

ROAST LOIN OF LAMB
rosemary dijon crusted served with potato and vegetable
29

CRAB CAKE ON LOBSTER CREAM SAUCE
AND PECAN CRUSTED SHRIMPS
with vegetables, orange molasses
dipping sauce with a hint of scotch bonnet
27

ROSTBRATEN
a trimmed sirloin steak, pan-fried, topped with
spicy tumbleweed onions on a cabernet sauce
29

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

~ FROM THE GRILL ~
all meats are aged in house

GRILLED VENISON TENDERLOIN
wrapped in apple wood bacon with a sun-dried cherry demi glace
32

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

CHATEAUBRIAND FOR TWO 20oz
center cut of tenderloin presented on a platter with an
assortment of fresh vegetables, béarnaise and cabernet sauce
83

ADD TO ANY OF THE ABOVE ENTREES:

3 grilled gulf shrimp 8 Side Sauce Sampler:

crab meat and béarnaise 9 peppercorn 2

béarnaise 2

~ ON THE SIDE ~

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

~ SWEET ENDINGS ~
For selections of desserts:
Espresso, cappuccino, specialty beverages
and aperitifs, please see our Special Menu.



Due To Product Availability and Customer Preference,
Some Menu Items, Descriptions and Prices May Change

             Reservations Suggested: In Fairness To All Our Clientele,

          Reservations Will Only Be Held
Fifteen Minutes Past The Appointed Time.



               A gratuity of 20% will be added to parties of five or more.

            To insure expedient service to all our guests,

              please limit one guest check per table that can be divided equally.

                Plate sharing charge $9.00 per person.

         OWNERS: CHEF WOLFGANG & MINDY HUBER GREEN

         MANAGER & WINE DIRECTOR: LEAH STOKES McGLADE
EXECUTIVE CHEF: DAVID McGLADE

                      If there is anything that we can do to make your dining experience
              more enjoyable, please ask us or any of our staff.

Lobster Tail, 8oz

Oven Baked Porcini Crusted Sea bass With baby spinach and mushrooms, in a saffron lobster broth 29

CREDIT CARDS: AMEX, MC, VISA and Discover

Oven Baked Porcini Crusted Sea bass

With baby spinach and mushrooms, in a saffron lobster broth

29