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Wolfgang's Restaurant & Wine Bistro

Steakhaus$$$$

Highlands

Speichern

6.9^/10

Bewertungen

23 Fotos

Menü

Desserts 1Bistro 4Main Menu 10Children's Menu 1

Bistro

Soups

Shrimp & Lobster Bisque

Soup Du Jour

Onion Soup

From the Bayou

Bar-B-Que Shrimps and Creamy Grits

Pecan Crusted Shrimp

Orange molasses dipping sauce with a hint of scotch bonnet

Small Plates

Hand Breaded Fried Brie

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

Wanda's Cream Cheese Jalapeño Dip

Topped with parmesan cheese, crackers

Stuffed Portobello

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

Smoked Salmon, Toasted Bagel, Traditional Garnish*

Caprese, Slices of Fresh Mozzarella and Tomato

BASIL DRIZZLED WITH OLIVE OIL

Hummus Du Jour

Grilled flat bread

Trio of Lamb Chops

Ancho chili mint sauce

Escargots Au Gratin

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

Sesame Crusted Tuna 4Oz.*

FLASH SEARED WITH SEAWEED SALAD, PICKLED GINGER AND WASABI

Large Plates

House Caesar Salad, Romaine Heart Chilled Or Grilled

Kale Salad

GREENS MIXED WITH CANDIED WALNUTS, DICED SWEET POTATO, DRIED CHERRIES AND ROAST RASPBERRY CHIPOTLE SAUCE

Add to the Above Items:

Stimulus Package, Half Pound Foot Long Pork Barrel Sausage

On grilled flatbread (P.S. it's actually all beef) and french fries

Natural Angus Braised Beef Short Rib

Over garlic smashed potatoes and andouille scented collard greens

Wedge

CRUNCHY ICEBERG LETTUCE DRESSED WITH WOLFGANG'S RENOWNED BLUE CHEESE DRESSING, TOPPED WITH CRISPY BACON

Baked Caprese Flatbread

TOMATO AND FRESH MOZZARELLA CHEESE AND HERBS

Flatbread with Boursin Cheese and Smoked Salmon

Grilled N.Y. Strip*

Topped with blue cheese crumbles and toasted walnuts on a baguette half, French fries

Main Menu

If there is anything that we can do to make your dining experience more enjoyable, please ask us or any of our staff. A gratuity of 20% will be added to parties of six or more. Feel free to increase or decrease this amount at your discretion. Because rountine food preparation techniques may allow contact among various food items, we cannot guarantee any food items to be completely allergen - free. Plate sharing charge 15.00 per person.

Starters

Pecan Crusted Shrimps

Orange molasses dipping sauce with a hint of scotch bonnet

Smoked Salmon*

Toasted bagel and traditional garnish

Escargots Au Gratin

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

Caprese

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

Stuffed Portobello

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

Hand Breaded Fried Brie

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

Soups

Shrimp and Lobster Bisque

Chef Wolfgang's signature soup

Onion Soup

Topped with Grûyére cheese and baked

Soup Du Jour

Salads

Kale

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

Wedge

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

Caesar

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

Seasonal Greens Gorgonzola Walnut Salad

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 Shrimps

Asiago grits and andouille scented collard greens

Pecan Crusted Shrimps

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

Veal Medallions "Wolfgang"*

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

Chef Wolfgang's Signature Specialties

Wiener Schnitzel

Veal loin breaded and sautéed served with potatoes and vegetable

Braised Beef Short Rib

With garlic mashed potatoes and collard greens

Featured Entrees

Apricot Honey Chicken

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

Bavarian Sampler

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

Roast Loin of Lamb*

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

Fresh Local Mountain Trout Fillets

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

Grilled Salmon*

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

Chefs Mélange of Vegetables

From the Grill

All meats are black angus prime and aged in house

New York Strip Loin 12Oz*

Served over a cabernet sauce with a potato and vegetable

Venison Au Poivre*

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

Filet Mignon 8Oz*

Served over a cabernet sauce with a potato and vegetable

Chateaubriand for Two 20Oz*

146

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 Shrimp

Side Sauce:

On the Side

Sweet Potato Fries, Wild Rice Blend, Asiago Grits, Mushrooms Ragout

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