Wolfgang Puck Express Menu

served with parmesan flatbread and vegetable sticks

served with sweet and spicy chili sauce and cucumber salad

served with spicy soy-lime dipping sauce

spicy cilantro-marinated chicken breast served with thai peanut sauce and cucumber salad

exotic mushroom and goat cheese served with salsa

served in a white wine garlic broth with tomato, fresh basil, and pesto crostini

served with mixed greens and drizzled with sweet soy sauce

traditional maryland - style lump crab cake served with whole-grain mustard sauce

with roasted red pepper coulis and chives

with cilantro and tortilla strips

a combination of chicken satay with thai peanut sauce, crispy calamari with sweet & spicy sauce, and shrimp pot stickers with spicy soy-lime dipping sauce

mozzarella, fontina, parmesan, and goat cheese with basil pesto sauce, fresh and sun-dried tomatoes

chicken, tomato, red onion, mozzarella, and barbeque sauce topped with cilantro

fresh mozzarella, roma tomato, and tomato sauce topped with fresh basil

spinach, bell peppers, tomato, blanched garlic, artichoke, and mozzarella atop olive oil brushed pizza crust

pepperoni, italian sausage, bell peppers, onions, mozzarella cheese, and tomato sauce

blend of button and shitake mushrooms, carmelized onions, goat cheese, leeks, topped with fresh thyme, and truffle oil

thinly sliced duck trap smoked salmon over shaved red onion, dill cream, and chives on a crisp pizza crust

twelve-ounce certified angus beef strip. salemville bleu cheese butter, and french fries or steamed green beans

black pepper rubbed, eight-ounce certified angus beef top sirloin, served with yukon gold potatoes, asparagus, and garlic-mushroom sauce

six-ounce certified angus beef filet served on a bed of sauteed spinach with whipped yukon gold potatoes or vegetable

served with whipped yukon gold potatoes and tomato caper white wine sauce

over a bed of sauteed spring vegetables tossed in basil pesto and finished with a balsamic - fig reduction

with baby carrots, squash, spinach, new potatoes, and your choice of roasted garlic reduction or marsala mushroom sauce

served with porcini risotto and grilled asparagus in a balsamic shallot sauce

served blackened with saffron rice, broccoli, and creme lemon sauce

served with sauteed mushrooms, tomatoes, and artichokes finished with a lemon sauce

mushroom-crusted seared hawallan tuna served with horseradish whipped yukon gold potatoes and sauteed spinach, finished with merlot reduction sauce

with hazelnut-brown butter, crispy sage, grana padano

with mushrooms and garlic in roasted tomato-cream sauce

with fresh basil, pesto, cherry tomatoes, pine nuts, and parmesan cheese

with double blanched garlic, tomato, and basil sauce topped with fresh mozzarella cheese

with spinach, goat cheese, fresh and sun-dried tomatoes, and garlic

with rigatoni and fresh grated parmesan

with broccoli, sweet peppers, chili flakes and basil in white wine-garlic sauce