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~~~~~
Wines, Spirits, and Beer By The
Glass ~~~~~
CLICK
~ 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 |
8
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Side
Sauce Sampler: |
|
crab meat and
béarnaise
|
9
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peppercorn |
2 |
| |
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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
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~ 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
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BAILEYS |
7 |
AMARETTO DiSARONNO |
9
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CHAMBORD |
9
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B & B |
10
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FRANGELICO |
8 |
GRAND MARNIER |
10 |
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TIA MARIA
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7.50 |
SAMBUCA |
10 |
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HENNESSEY VSOP |
10 |
COURVOISIER VS |
8 |
| |
WOLFGANG’S COFFEE 10 |
NUTTY IRISH COFFEE 9
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IRISH COFFEE 11
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BAILEY’S COFFEE 6 |
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TIA
MARIA COFFEE 9
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CAFÉ DiSARONNO 11
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TENNESSEE MUD COFFEE 11 |
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(Wines
denoted on list with an asterisk (*) have one bottle left)
| |
GLASS |
BOTTLE |
|
*
DARIOUSH, SHAHPAR, NAPA VALLEY, 2000 |
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98 |
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FERRARI-CARANO, EL DORADO, 2005
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45 |
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* KING ESTATE, VIN GLACE, PINOT GRIS EISWEIN, OREGON, 2003
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38 |
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HESS COLLECTION, LATE HARVEST VIOGNIER, 2002
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48 |
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KRACHER, TROCKENBEEREN AUSLESE, NUMBERS 1-6,10, 2005
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105 |
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* MENDELSON, PINOT GRIS, NAPA VALLEY, 2000
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52 |
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* MULLER RUPRECHT, HUXELREBE BEERENAUSLESE, PFALZ, 2000
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39 |
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QUADY, ELYSIUM, 2005
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27 |
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RANSOM, MUSCAT, WILLAMETTE VALLEY, OREGON, 2005 |
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33 |
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RENTERIA & REYNOLDS, NAUGHTY STICKY, NAPA 2003
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45 |
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Nachtgold Icewine,
Germany |
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40 |
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SWANSON, CREPUSCULE, 750ml
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120 |
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SIDRE DOUX, ERIC BORDELET, SPARKLING
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28 |
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GLASS |
BOTTLE |
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R.L.BULLER
& SON, TAWNY,AUSTRALIA |
8 |
58 |
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FONSECA
VINTAGE PORT, 2000
|
12 |
144 |
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*TAYLOR
FLADGATE VINTAGE PORT, HALF BOTTLE, 1994 |
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76 |
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TAYLOR
FLADGATE, VINTAGE PORT, 2000
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112 |
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PRESIDENTIAL, RUBY PORT
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8 |
58 |
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PRESIDENTIAL, 20 YEAR OLD TAWNY
|
15 |
180 |
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QUINTA DO
NOVAL, COLHEITA, 40 YEAR OLD TAWNY
|
20 |
240 |
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*WARRES,
VINTAGE PORT, 1970 750ml
|
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280 |
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WARRES, VINTAGE PORT, 1977 750ml
|
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225 |
| |
GLASS |
BOTTLE |
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CHATEAU de RAYNE VIGNEAU, 2000
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76 |
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CHATEAU
RIEUSSEC, 2002 |
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112 |
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CHATEAU
d’ YQUEM , 1991 |
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395 |
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GLASS |
BOTTLE |
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*BLANDY’S, VERDEHLO SOLERA, 1870
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490 |
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