| Proscuitto And Melon |
$9.00 |
with a lemongrass honey drizzle. |
| Beef Carpaccio |
$12.50 |
thin sliced center cut angus beef tenderloin, brushed with extra virgin olive oil, cracked black pepper corns. please allow 20 minutes |
| Escargots Au Gratin |
$9.50 |
baked in a herb garlic butter and topped with a light chardonnay sauce please allow 20 minutes |
| Oysters Rockefeller |
$9.50 |
baked with spinach and topped with bearnaise please allow 20 minutes |
| Crab Cake On Lobster Cream Sauce |
$9.50 |
garnish with sonama green and smoked tomatillo coulis |
| Pecan Crusted Shrimp |
$9.00 |
with a scotch bennet orange molasses dipping sauce |
| Stuffed Grill Portabella |
$9.00 |
with goat cheese and spinach topped with applewood smoked bacon and provolone |
| Shrimp And Lobster Bisque |
$5.00 |
chef wolfgang's signature soup |
| Vidalia Onion |
$6.00 |
topped with gruyere cheese and baked |
| Soup Du Jour |
$4.50 |
|
| Grilled Venison Tenderloin |
$29.50 |
wrapped in apple wood bacon, with a sun-dried cherry demi glace |
| Atlantic Salmon Lavender |
$26.00 |
crusted or grilled with mashed potatoes |
| Cajun Bar-B-Que |
$26.50 |
shrimp on grit cake and andouille scented collard greens |
| Wiener Schnitzel |
$26.50 |
veal loin breaded and sauteed served with potatoes and vegetables du jour |
| Braised Beef Short Ribs |
$28.50 |
with garlic smashed potatoes and collard greens |
| Mixed Grill |
$32.00 |
beef tenderloin, lamb chop, pork loin and veal with potato and vegetables du jour |
| Brandied Half Roast Duckling, Deboned, "Commanders Palace" Style |
$26.50 |
served over wild rice blend, topped with a grand marnier brandy sauce, orange garnish |
| Sauerbraten |
$23.00 |
served with red cabbage and buttered spatzle |
| Bavarian Sampler |
$24.50 |
bratwurst, knockwurst, kassler and a schnitzel with red cabbage, sauerkraut and potato salad |
| Teriyaki Marinated Yellow Fin Tuna Steak |
$26.00 |
four pepper corn crusted wasabi aioli |
| Lobster Tail, 8Oz |
$32.00 |
oven roasted, over lobster mashed potatoes with drawn butter |
| Apricot Honey Chicken |
$19.50 |
sauteed double chicken breast with a honey balsamic glace |
| Fresh Sauteed Mountain Trout Fillets |
$22.50 |
with pine nuts |
| Roast Loin Of Lamb |
$29.50 |
rosemary dijon crusted |
| Vegetable Plate |
$18.50 |
chef''s seasonal selection |
| Trout and Crawfish Carolyn |
$25.50 |
brandy parmesan cream sauce. |
| "Veal Medallions "Wolfgang" |
$28.50 |
served on cabernet sauce topped with sauteed crawfish and bearnaise sauce |
| Crawfish Etouffee |
$27.50 |
served with seasoned rice |
| Crab Cake On Lobster Cream Sauce And Pecan Crusted Shrimps |
$26.50 |
with vegetables and seasoned rice, scotch bonnet orange molasses dipping sauce |
| New York Strip Loin |
$29.50 |
grilled, peppered or blackened with potato and vegetables du jour |
| Rostbraten |
$29.50 |
a trimmed sirloin steak, pan fried, topped with thinly tumble wood onions, served on a cabernet sauce with potato and vegetables du jour |
| Filet Mignon |
$35.50 |
with potato and vegetables du jour |
| Filet Mignon, Pan Seared, Topped With Crab Meat And Bearnaise Sauce |
$41.50 |
with potato and vegetables du jour |
| Chateaubriand For Two 20 Oz |
$83.00 |
center cut of tenderloin presented on a platter with an assortment of fresh vegetables, bearnaise and cabernet sauce |
| Wild Rice Blend |
$5.00 |
|
| Wild Mushrooms Ragout |
$5.00 |
|
| Collard Greens |
$6.00 |
|
| Fresh Asparagus Steamed or Grilled |
$6.00 |
|
