Wolfgang's Restaurant & Wine Bistro

Garnished with sonoma greens.

Orange molasses dipping sauce with a hint of scotch bonnet.

Sliced of fresh mozzarella, tomato and basil drizzled with olive oil and garnished with cracked peppers.

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.

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

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

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

Crunchy iceberg lettuce dressed with wolfgangs renowned blue cheese dressing, topped with crispy bacon.

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

Chefs wolfgangs signature soup.

Topped with gruyere cheese and baked.

Sauteed double chicken breast with a honey balsamic glace served with rice.

Shellfish melange and bearnaise sauce with asparagus and roasted red bliss potatoes.

Sauteed, topped with pine nuts, dill sauce with roasted red potatoes and vegetables.

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.

Over a syrah reduction with mashed garlic potatoes and vegetable.

Rosemary dijon crusted served with potato and vegetable.

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, bearnaise and cabernet sauce.

Chef wolfgangs signature soup.

Topped with gruyere cheese and baked.

Orange molasses dipping sauce with a hint of scotch bonnet.

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

Grilled flat bread.

Topped with parmesan cheese, crackers.

Ancho chili mint sauce.

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.

With a siracha basil aioli.

Toasted bagel and traditional garnish.

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

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

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

Crunchy iceberg lettuce dressed with wolfgangs renowned blue cheese dressing, topped with crispy bacon.

Tomato and fresh mozzarella cheese and herbs.

On grilled flatbread (p.s. its actually all beef) and french fries.

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

Over garlic smashed potatoes and andouille scented collard greens.

Veal loin breaded and sauteed served with potatoes and vegetable.

With garlic mashed potatoes and collard greens.

Asiago grits and andouille scented collard greens.

On cabernet sauce topped with sauteed crawfish and bearnaise sauce served with potato.

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

Half a pound of crawfish tailmeat, spicy sauce and fininshed with gumbo file, rice pilaf.

Penne pasta topped with three sauteed shrimps and parmesan cheese.

Lightly breaded and served with french fries and honey mustard sauce.

Topped with your choice of butter or parmesan cheese.

Served with french fries.

Grand marnier, frangelico and baileys.

Jameson, frangelico and aileys.

Jameson and baileys.

Jack daniels and baileys.