Wolfgang Puck Cafe

sauteed maryland style, jumbo lump crab cakes with marinated roma tomatoes, fresh basil aioli, garnished with micro greens.

1/4 inch sliced , buttermilk marinated, calamari tubs with ginger vinegar marinated english cucumbers and sweet curry aioli.

california artichoke with mascarpone and fontina with crispy flat bread.

shrimp, zucchini, kalamata olives, yellow onion and sliced lemon battered in butter milk and rice flour then lightly fried.

one of our signatures ovn roasted butternut squash with roasted red pepper sauce and chives.

with goat cheese and tortilla strips.

butter lettuce, radicchio and balsamic vinaigrette topped with tomato brushchetta.

tender hearts of romaine, tomato crostini, puck's caesar dressing and freshly grated parmesan.

hearts of romaine, crostini and freshly grated parmesan.

spicy honey mustard dressing, shaved chicken with crispy wontons.

spinach, radicchio, blue cheese, apples and caramelized pecans with a sherry vinaigrette.

pan roasted chicken, bacon and peas with parmesan cream sauce.

artisan pasta with braised beef, tomatoes and english peas.

spaghetti pasta in a spicy tomato sauce with rapini, cherry tomatoes, wild mushrooms and spring peas,

brown butter sauce with fried sage, port wine glaze, pine nuts and aged parmesan.

roasted tomatoes and cream sauce, sausage, broccolini and toasted pine nuts.

with shrimp, zucchini tapenade, tomato vinaigrette basil and shaved parmesan cheese.

our sushi chef's innovative creations made with the freshest ingredients available. your server will tell you all ablut them!

cucumber, avocado and kanikama inside out roll.

california inside out rolls with tuna, whitefish, salmon shrimp and avocado.

panko and macadamia nut crusted boneless breast of chicken, sho-yu cream sauce and garlic mashed potatoes, garnished with red papaya marmalade.

lemon parsley marinated fennel, roma tomato cancasse, fingerling potatoes, frissee and argula.

6 oz filet on garlic mashed potato, broccolini and a caper butter sauce.

a 10 oz flat iron steak with fries, arugula and crispy onions.

braied beef with egg noodle, chopped parsley and toasted caraway.

scottish smoked salmon, dill cream spread and finely chopped chives.

spicy tuna, chili aioli, pickled ginger, scallions, diakon sprouts, masago roe in a sesame cone.

creamy celery root puree with preserved lemon beurre blanc.

slow braised duck layered with herbed goat cheese, crispy wontons and apple-raspberry chutney.

homemade gnocchi with gratin roquefort cheese.

with prawns tomato base soup with heirloom tomato, avocado, prawns, extra virgin olive oil and homemade lavash.

a light creamy soup with shitake and oyster mushrooms with porcini essence.

romaine hearts with our signature caesar dressing and shaved parmesan.

feta cheese, pickled red onions, chopped egg and roasted pecans with warm apple wood smoked bacon vinaigrette.

humboldt fog goat cheese, toasted pistachios, arugula with citrus vinaigrette.

butter lettuce, red endive, nicoise olives, orange segments, candied pecans and aged balsamic roquefort vinaigrette.

heirloom tomato, butter lettuce, buffalo mozzarella, shaves parmesan cheese, balsamic reduction and basil aioli.

char-broiled beef filet with lobster crushed potatoes, sauteed spinach and port wine sauce.

braised celery and armagnac-green peppercorn sauce with "pommes aligot".

char-broiled strip steak with celeriac puree, autumn vegetables and port wine sauce.

hormone free berkshire pork with warm potato salad, baby mache and mustard-caper sauce.

bok choy, shiitake mushrooms, snap peas, over jasmine rice hong kong sauce and chili oil.

with sunchoke puree sunchoke puree, seasonal vegetable, lobster nage.

butter poached maine lobster, white wine, lemon preserve and basil oil.

hunan eggplant stir fry, garlic mashed potatoes and cilantro-mint vinaigrette.

oven roasted wild mushrooms, honey glazed carrots potato puree with natural rosemary jus.

braised beef with sauteed spaetzle, parsley, marjoram and paprika.

first course, second course, entree & patisserie.

with shitake and oyster mushroom and porcini essence.

feta cheese, pickled red onions, chopped egg and roasted pecans with warm apple wood smoked bacon vinaigrette.

char-broiled beef filet with lobster crushed potatoes, sauteed spinach and port wine sauce.

with sunchoke puree sunchoke puree, seasonal vegetable, lobster nage.

torched meringue covered gelato with fresh berries.

first course, entree & patisserie.

pumpkin seed oil, cinnamon creme fraiche with toasted pumpkin seeds.

with warm potato salad, baby mache and mustard-caper sauce.

european chocolate with fresh raspberry.