Wolfgang's Restaurant and Wine Bistro

Starters

• Pecan Crusted Shrimps16,00 $

  orange molasses dipping sauce with a hint of scotch bonnet

• Caprese16,00 $

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

• Smoked Salmon*20,00 $

  toasted bagel and traditional garnish

• Stuffed Portobello15,00 $

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

• Escargots au Gratin24,00 $

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

• Hand Breaded Fried Brie16,00 $

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

Soups

• Shrimp and Lobster Bisque11,00 $

  Chef Wolfgang's signature soup

• Soup du Jour10,00 $

• Onion Soup13,00 $

  topped with Grûyére cheese and baked

Salads

Salad Split or Plate Sharing Charge $4

• Kale12,00 $

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

• Caesar12,00 $

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

• Wedge14,00 $

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

• Seasonal Greens Gorgonzola Walnut Salad12,00 $

  field greens dressed with balsamic vinaigrette, topped with gorgonzola cheese, walnuts and garnished with orange and grapefruit segments

From the Bayou

• Cajun Bar-B-Que Shrimps35,00 $

  asiago grits and andouille scented collard greens

• Veal Medallions "Wolfgang"*

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

• Pecan Crusted Shrimps35,00 $

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

Chef Wolfgang's Signature Specialties

• Wiener Schnitzel36,00 $

  veal loin breaded and sautéed served with potatoes and vegetable

• Braised Beef Short Rib34,00 $

  with garlic mashed potatoes and collard greens

Featured Entrees

• Apricot Honey Chicken30,00 $

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

• Fresh Local Mountain Trout Fillets34,00 $

  sautéed north carolina trout topped with a bourbon pecan, beurre blanc, red potatoes and house vegetable

• Bavarian Sampler34,00 $

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

• Grilled Salmon*32,00 $

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

• Roast Loin of Lamb*42,00 $

  rosemary dijon crusted served with potato and vegetable, please allow 30 minutes

• Chefs Mélange of Vegetables32,00 $

From the Grill

all meats are black angus prime and aged in house

• New York Strip Loin 12oz*42,00 $

  served over a cabernet sauce with a potato and vegetable

• Filet Mignon 8oz*52,00 $

  served over a cabernet sauce with a potato and vegetable

• Venison au Poivre*48,00 $

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

• Chateaubriand for Two 20oz*150,00 $

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

Add to Any of the Above Entrees

• Three Grilled Gulf Shrimp14,00 $

• Side Sauce: Peppercorn8,00 $

• Béarnaise8,00 $

On the Side

• Sweet Potato Fries12,00 $

• Wild Rice Blend12,00 $

• Asiago Grits12,00 $

• Mushrooms Ragout12,00 $