Wolfgang's Restaurant and Wine Bistro presents A Wedding in Highlands

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Wolfgang's Restaurant and Wine Bistro has a diversified selection of food to choose from.
The selections below can be for either a sit down dinner or stations. This is just a
sampling of some of the food we offer. If you have something in mind you do not see,
we would be more than happy to customize a menu for your event.

MENU FOR WEDDINGS,
RECEPTIONS & PRIVATE PARTIES

COLD HORS D’OEUVRES
Passed or Plated Dinner

CHEESE SELECTIONS

A Brie Wheel served with drizzled honey and pistachios

Caprese Salad; fresh mozzarella, basil and Roma tomatoes,
drizzled with olive oil and Cracked peppercorns

A Variety of Imported and Domestic Cheeses
with Breads and Crackers

Assorted Vegetables with Spinach and
Artichoke Dip served with Pita Breads

PÂTÉ SELECTIONS

Selection of Pâtés, Sauce Cumberland, Dijon
Mustard, Chopped Onion and Cornichons

Duck and Pork Pâté with Pistachios, Sauce
Cumberland, and assorted Crackers

Duck Pâté with Pistachios, en Croute
and Wild Cranberry Sauce

Tri Color Vegetable Sautéed Foie Gras on a
Bed of Sweet Corn Polenta

SEAFOOD SELECTIONS
Three Caviar Presentations with Mini Buck Wheat Blinis

Coriander and Pepper Crusted Seared Tuna on Frisee
with Soy Ginger Vinaigrette and Wasabi Aioli

Seared Yellow Fin Tuna, Thinly Sliced served with Sticky Rice,
Pickled Ginger, Wasabi Dip, and Teriyaki Sauce

Sliced Peppered Ahi Tuna Seared, Rare with Wasabi Aioli

Smoked Salmon and Cream Cheese Pinwheels

Sides of Smoked Salmon Scottish, Peppered or Atlantic,
Sliced, served with Bagel Chips and assorted Crackers

Smoked Salmon Mousse Tartlets

Smoked Mountain Trout Dip served with Pita Bread

OTHER SELECTIONS
Traditional Caprese - Buffalo Mozzarella,
Prosciutto, Vine Riped Tomatoes, Basil, Extra
Virgin Olive Oil, and Cracked Pepper

Sun-dried Tomato, Goat Cheese

Cucumber Slices with Cream Cheese ands
Fresh Dill on Crustini

Walnut Goat Cheese with Rosemary
Infused Tomato Coulis

HOT HORS D’OEUVRES

BEEF SELECTIONS Roast Beef French Baguette, sliced in Half, Herbed Mayonnaise and Dijon Mustard, Beef Carpaccio thinly sliced Beef served with Diced Red Onions, Capers, Extra Virgin Olive Oil, Cracked Black Pepper Corns, Bread and Bread Sticks	LAMB SELECTIONS Dijon Rosemary Crusted Baby Lamb Chops Kona Crusted Baby Lamb Chops Lamb Chops with Ancho Chili Mint Sauce
CHICKEN SELECTIONS Chicken Breast Sate, Teriyaki with Sesame Seeds Jamaican Jerk Buffalo Chicken Drumsticks (very Spicy) Smoked Chicken and Wild Mushroom Strudel Chicken Sate with Peanut Dipping Sauce	BEEF SELECTIONS Mini Beef Brochette Mini Swedish Meatballs Pacific Rim Steamed Beef Dumplings with Dipping Sauce
SAUSAGE SELECTION Puff Pastry Wrapped Andouille Sausage served with Dijon Mustard Sauce Grilled Knockwurst, Bratwurst Mini Liverwurst Sandwiches
SEAFOOD SELECTIONS Crab and Vegetable Spring Rolls with a Cerrano Hot and Sour Sauce Petite Crab Cake on Lobster Cream Sauce Bourbon BBQ Shrimps, Andouille Scented Greens on a Pepper Jack Grits Cake Pecan Crusted Shrimp served with Spicy Orange Lime Marmalade Sauce Lobster Ravioli tossed in a Creamy Pesto Sauce Stuffed Mushroom Caps with Seafood Au Gratin	OTHER SELECTIONS Spring Rolls, with a Vietnamese Dipping Sauce Grilled Portabella stuffed with Spinach, Goat Cheese, Smoked Provolone, and Applewood Bacon Roasted Eggplant Roll with Ricotta and Smoked Provolone Escargots Au Gratin with in Puff Pastry Duck Confit en Croute Breaded Ravioli fried and served with Tomato Pomadoro Sauce

SIT DOWN DINNER COURSES

SOUPS

Shrimp and Lobster Bisque

Cold Cucumber Soup with Mint

Shrimp Gazpacho with Basil Croutons

Mussel in a Lobster Saffron Broth,
Grilled Meyer Lemon and Garlic Crustini

Mulligatawny with Chicken, Apples,
Raisins, Coconut, and Curry

Wild Mushroom Bisque

Pumpkin Soup

Warm Brie and Apple Soup

Chipotle Cilantro Corn Chowder

Borscht

Hungarian Goulash

New England Clam Chowder

SALADS

Gorgonzola and Walnut Salad Station - Seasonal Greens
with Gorgonzola Cheese, Walnuts, Fresh Orange and
Grapefruit Sections and Herb Vinaigrette

Caesar Salad - Tender Crispy Baby Romaine Lettuce
With Fresh Grated Parmesan Cheese, Anchovies,
Herb Croutons, Caesar Dressing and Fresh Cracked Pepper

House Salad with Fresh Cracked Pepper,
and Assorted Dressings

Tossed Spring Mix in Balsamic Vinaigrette with
Goat Cheese Herb CrustinI

Marinated Hearts of Palm and Fresh Asparagus

Napoleon of Mozzarella, Portabella Mushrooms,
& Tomatoes with Vinaigrette

Baby Arugula tossed in a champagne vinaigrette with
Crispy Panchetta, Toasted Pine Nuts and Goat Cheese

Caprese; Fresh Mozzarella, Basil and Tomatoes,
drizzled with olive oil and pepper

ENTREES

SEAFOOD SELECTIONS A Macadamia Crusted Halibut with Thai Red Curry Sauce arranged on a Bed of Angel Hair Pasta with Mixed Baby Vegetables Porcini Crusted Halibut on Baby Spinach with Mushroom, Saffron Lobster Broth and Toasted Rosemary Olive Bread Horseradish Crusted Tuna, Tamari Sauce and Wasabi Aioli Grilled Salmon Filet with a Ginger Beurre Blanc, arranged on a Bed of Peppered Fettuccini and Sautéed Vegetables Lavender Crusted Salmon, Lobster Mashed Potatoes and Baby Vegetables Fresh Mountain Trout Fillets, Sautéed, and topped with Toasted Pine Nuts Fresh Mountain Trout Fillets topped with Shrimp, Crabmeat, and Béarnaise	BEEF SELECTIONS Filet Mignon, Pan Seared, topped with Crabmeat, Leaks, and Gorgonzola Cheese Petite Filet Mignon with a Shiitake Cabernet Sauce, accompanied with Garlic Mashed Potatoes and a Vegetable Medley Filet Mignon, Pan Seared, topped with Crab Meat or Shrimp with a side of Béarnaise Sauce New York Strip with a Green Pepper Corn Demi-Glace Sauce, accompanied with Roasted Onions, Garlic Potatoes, and Sautéed Seasonal Vegetables Grilled Medallions of Beef with Shallot Confit and Pinot Noir Sauce accompanied with Potatoes Gratin and Green Beans
CHICKEN SELECTIONS Breast of Chicken filled with Spinach, Ricotta and Nuts, Sliced into Medallions, with a Mushroom Champagne Sauce, Herb Rice, and Seasonal Vegetable Chicken Breast with Goat Cheese Mashed Potatoes and Truffle Chicken Demi Glace Stuffed Chicken Breast Saltimbocca Stuffed Chicken Breast Cordon Bleu Breast of Chicken Sautéed, with an Apricot Honey Balsamic Glace	LAMB SELECTIONS Loin of Lamb Finished with a Mint Demi-Glace, accompanied with Potatoes Rolled in Pecans and Green Beans Rack of Lamb, accompanied with Eggplant Ragout and Baby Vegetables Marinated Grilled Leg of Lamb with a Honey Mustard Sauce, accompanied with Potatoes and Vegetables Kona Crusted Lamb Loin, Served with potatoes and vegetables Rosemary and Garlic Lamb Chops, Saffron Couscous with Fresh Peas, Chives, and Baby Carrots
DUCK SELECTION Mesquite Grilled Breast of Duck with Wild Rice Pancake, Baby Carrots, and Raspberry Relish Half Roasted and Deboned Duckling served over Dirty Rice Asian Five Spice Duck with Wild Mushroom Miso sauce Grilled Duck Breast with Cashew Cilantro Pesto	VEAL SELECTIONS Veal Medallions “Wolfgang” served on Cabernet Sauce Topped with Sautéed Crawfish and Béarnaise Sauce Schnitzel “Hunter Style” Veal Medallions Topped with Mushrooms, Artichokes, and Asparagus on a Zesty Pepper Sauce
PORK SELECTIONS Cuban Marinated Pork Chop, served with Black Bean Corn Salsa Pork Tenderloin with Apple Mango Chutney Sauce	VENISON SELECTIONS Grilled Venison Loin, wrapped in Apple Wood Bacon, served with a Sun-dried Cherry Demi Glace

DESSERTS

Chef Wolfgang’s Family Recipe Apple Strudel

Bavarian Chocolate Mousse

Strawberries Romanoff

Bananas Foster

Warm Rum Pecan Pie

The above Desserts can be done A La Mode

Spring Ridge Creamery Flavor of the Day
With Fresh Sliced Strawberries

Crème Brulee Cheesecake

Banana Carmel Cheesecake Wrap Ala Mode

Triple Chocolate Velvet Cake

Chocolate Dipped Strawberries and Bananas

Petit Fours

Truffles

Cappuccino Mousse

Ask about Our chocolate Mini Picture with
Artist Easel Featuring Your Photograph

COFFEE, DESSERT WINES, AND PORT SERVICE

Regular or DeCaf Blue Ridge Mountain Coffee

Assortment of Fine Teas

Espresso

Ports

Dessert Wines

STATIONARY SPECIALTY STATIONS

CHEESE STATION

A dramatic display of Assorted Domestic and
Imported Cheese, and/ or Baked Brie

Fresh Seasonal Fruit

Vegetables with Spinach Artichoke Dip

Complimented with Fresh Baked Sun-dried
Tomato and Kalamata Olive Breads,
and assorted Crackers and Nuts

CHEF’S CARVING STATION

(All Carved to Order)
Roast Sirloin of Beef
Served with Fresh Baked Rolls, accompanied
by Creamy Horseradish,
Dijon Mustard, and Cabernet Sauce

Roast Tenderloin of Beef
Rolled in Cracked Black Peppercorns, served with
Fresh Baked Rolls,
Béarnaise Sauce, Horseradish, and Cabernet Sauce

Whole Roast Steamship Round
Served with Fresh Baked Mini Rolls, accompanied by
Creamy Horseradish Sauce, Mustard and Au Jus

Whole Roasted Turkey or a Roasted Turkey Breast
Served with Fresh Baked Rolls accompanied by
Cranberry Sauce

Spiral Ham, Smoked Honey Baked
Served with Buttermilk Biscuits accompanied by
Honey Mustard and East India Chutney

PÂTÉ AND TERRINE STATION

Selection of Pâtés, Sauce Cumberland, Dijon Mustard,
Chopped Onion and Cornichons

Duck and Pork Pâté with Pistachios, Sauce
Cumberland, and assorted Crackers

Duck Pâté with Pistachios, en Croute, Wild Cranberry Sauce

Tri Color Vegetable Sautéed Foie Gras on a
Bed of Sweet Corn Polenta

SMOKED SCOTTISH SALMON

Served with Lemon, Capers, Onions,
Chopped Egg, Dill Mustard Sauce,
Party Rye, Dark Bread, and assorted Crackers

PASTA STATION

Penne Pasta or Fettuccini with Choices of:
Marinara and Alfredo Sauce
Shrimp, Scallops, and/or Chicken Breast Sauté

Cheese Filled Tortellini with Parma Ham and
Wild Mushrooms, Roma Tomatoes and Basil

Spinach Linguine with Goat Cheese

Penne Pasta with Sun-dried Tomatoes, Olive, and Pesto

Penne Pasta with Grilled Asparagus

Pasta Primavera with Vegetables

SALAD STATION

All Salads are Prepared Individually according to Guest’s Preference

Caesar Salad Station - tender Crispy Baby Romaine
Lettuce with Fresh Grated Parmesan Cheese, Anchovies,
Herb Croutons, Caesar Dressing, and Cracked Pepper

Gorgonzola and Walnut Salad Station - Seasonal Greens
with Gorgonzola, Walnuts, Fresh Orange and
Grapefruit Sections and Herb Vinaigrette

Traditional Caprese - Buffalo Mozzarella, Prosciutto,
Vine Ripe Tomatoes, Basil, Extra Virgin Olive Oil,
and Fresh Cracked Pepper

Pasta Salad with Red and Yellow Cherry
Tomatoes, Fresh Mozzarella, and Parmesan Cheese

Three Cheese Pasta Salad with Kalamata Olives

Saffron Rice Salad and Miniature Vegetables

Feta Cheese, Apples, and Pecans
with Raspberry Vinaigrette

VEGETARIAN STATION

Eggplant Parmesan

Penne Pasta with Grilled Vegetables

Pita Bread with Hummus and Tomatoes

Spinach Linguine with Roasted Red Peppers

Vegetarian Tart Sun-dried Tomatoes,
Olive, Goat Cheese, Roasted and
Marinated Baby Asparagus

Three Cheese Quiche

Grilled Portabella stuffed with Spinach,
Montrachet, and Smoked Provolone

Grilled Portabella stuffed with Spinach,
Goat Cheese, Smoked Provolone

VEGETABLE STATION

Roasted Red Potatoes with Rosemary and Garlic

Grilled or Steamed Asparagus served Hot or Cold

Sugar – Snap Pea with Toasted Sesame Seeds

Sautéed Green Beans with Dill Seed

Wild Rice with Grilled Mushrooms

Baked Polenta with Fontina Cheese

Winter Vegetables with Horseradish Dill Butter

Saffron Couscous with Fresh Peas and Chives

Assortment of Baby Vegetables

Lobster or Garlic Mashed Potatoes

Yellow Squash Slices topped with Pernod Spinach

Zucchini, Cheese, and Herb Fritters

"Chef Wolfgang’s ~ Award Theme Stations"

~JAMAICAN~

Chef Wolfgang was “Jamaican Chef of the Year”

Spiced Pork Tenderloin with Pineapple
Avocado Salsa, Mash Yucca with Garlic

Jerk Buffalo Chicken Drumsticks

Crab and Coconut Dip with Fried Plantain Rice and Peas

Salt Fish and Ackee or Escovitch Fish

~TEXAS~

Chef Wolfgang was “Texas Chef of the Year”
Member Texas Culinary Olympic Team

Fajita Station

Choice of Chicken or Beef accompanied by Sour Cream, Cheddar Cheese, Guacamole, Pico de Gallo, Salsa, and Warm Flour Tortilla

Black Enchilada with Lobster, Shrimp,
Tomatillo Sauce and Chili Lime Cream

Mini Chili Rellenos Filled with Monterey Jack Cheese,
Topped with a Zesty Cheese Sauce

Guacamole and Roasted Tomato Salsa with Blue Corn Chips
Mexican Rice and Refried Beans

Smoked Chicken Quesadilla with Roasted
Chipotle Raspberry Sauce

~HAWAIIAN~

“Gone Cruisin” Food & Beverage Director
for a Top Cruise Line, Hawaii

Kailua Pork, Rice, and Baby Sweet Yams

Teriyaki Kabobs on Sugar Cane Skewers–
Shrimp, Beef, Chicken, or a Combination

Coconut Shrimp served with Oriental
Dipping Sauce or Green Mango Chutney

Hawaiian Style Chicken Breast

Mahi Mahi Pepper Pineapple Salsa

Kona Coffee Roasted Lamb

~GERMAN~

Chef Wolfgang Apprenticed in Germany

Bratwurst, Knockwurst, and Kassler
served with German Spicy Mustard

Braised Red Cabbage

Sauerkraut

German Potato Salad

Assorted German Cold Cuts
with Dark and Rye Breads

Rollmops, Pickled Herring

~CAJUN~

Former Executive Chef for the Brennan's Family of Commander's Palace

Petite Crab Cakes on Lobster Cream Sauce

Crawfish Etouffee

Andouille Sausage, Red Beans, and Rice

Seafood Jambalaya

Chilled Jumbo Shrimp with lemon and Two Cocktail Sauces

Pecan Crusted Redfish (Seasonal)

CHAMPAGNE AND CAVIAR
SIT – DOWN DINNER

CHAMPAGNE AND
CAVIAR STATIONS

CHAMPAGNE
Your Selection of Champagne, served
by the Glass or Champagne Fountain

HORS D’OEUVRES
Imported and Domestic Caviar Presentation on
Carved Ice – Market Price by
Ounce or Pound. Served with Condiments,
Mini Blinis and Toasted French Bread Chips

TO BEGIN
Terrine or Duck Confit and Foie Gras,
Sauce Cumberland, Dijon Mustard,
Chopped Onion and Cornichons

SALAD
Gorgonzola and Walnut Salad Station -
Seasonal Greens with Gorgonzola, Walnuts,
Fresh Orange and Grapefruit Sections and Herb Vinaigrette

DINNER
Whole Angus Beef Tenderloin, Wellington
Maine Lobster Tails, Split, served Hot or
Cold with appropriate Condiments
Served with Grilled Asparagus and Potato Gratin

ARTISAN CHEESES
A Selection of Artisan Cheeses

DESSERT
Chocolate Piano with Petit Fours, Truffles,
and Cappuccino Mousse

COFFEE, DESSERT WINES,
AND PORT SERVICE

Regular or DeCaf Blue Ridge Mountain Coffee

Assortment of Fine Teas

Espresso

Ports

Dessert Wines

Selection of Fine Cigars

CHAMPAGNE
Your Selection of Champagne,
served by the Glass or Champagne Fountain
For more options on Champagnes,
please go to the Champagne Page

CAVIAR
Imported and Domestic Caviar
Presentation on Carved Ice – Market Price by
Ounce or Pound. Served with Mini Blinis,
Toasted French Bread Chips,
and Condiments.

CHEF’S CARVING STATION
Whole Angus Beef Tenderloin, Wellington,
Carved to Order with
Grilled Asparagus and Potato Gratin

LOBSTER TAILS
Maine Lobster Tails, Split, served
Hot or Cold with appropriate Condiments

PÂTÉ AND TERRINE STATION
Terrine of Duck Confit and Foie Gras,
Sauce Cumberland, Dijon Mustard,
Chopped Onion and Cornichons

ARTISAN CHEESES
A Selection of Artisan Cheeses, Dried
Fruit Assortment - Figs, Apricots,
Glazed Whole Almonds, Candled Walnut Pieces

DESSERT
Chocolate Piano with Petit Fours, Truffles,
and Cappuccino Mousse
For more Options on Desserts,
please go to the Dessert Page

COFFEE, DESSERT WINES,
AND PORT SERVICE

Regular or DeCaf Blue Ridge Mountain Coffee

Assortment of Fine Teas

Espresso

Ports

Dessert Wines

Restaurant Dinner Menu Selections


Having a great time!! Everything is done when you arrive. No worries.	This band was incredible. They kept the guests dancing the night away.

Wolfgang's website

Wolfgang's Restaurant & Wine Bistro
474 Main Street
P.O. Box 1282 - Mailing Address
Highlands, North Carolina 28741

828.526.3807
Voice, Restaurant

828.526.8396
Voice, Office/Home 1-4pm

828.526.5754 - Fax
wom1@gte.net - Email

Home Food Pictures Rooms About Us Location Contact Us

MENU FOR WEDDINGS, RECEPTIONS & PRIVATE PARTIES

MENU FOR WEDDINGS,
RECEPTIONS & PRIVATE PARTIES