Wolfgang's Restaurant & Wine Bistro

Orange molasses dipping sauce with a hint of scotch bonnet

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

Toasted bagel and traditional garnish

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

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

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

Chef Wolfgang's signature soup

Topped with Grûyére cheese and baked

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

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

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

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

Asiago grits and andouille scented collard greens

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

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

Veal loin breaded and sautéed served with potatoes and vegetable

With garlic mashed potatoes and collard greens

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

SAUTÉED NORTH CAROLINA TROUT TOPPED WITH A BOURBON PECAN BEURRE BLANC, RED POTATOES AND HOUSE VEGETABLE

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

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

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

Served over a cabernet sauce with a potato and vegetable

Served over a cabernet sauce with a potato and vegetable

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

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