Vienna Wine Bar Menu

Open faced- cheddar, bacon, one egg, sourdough bread, potato hash.

House smoked ham on English muffin.

Sliced Tomato on Toasted English Muffin

Smoked ham and cheddar cheese.

Cajun sausage, red peppers, tomato, onion.

Sautéed with mushroom, sliced avocado.

Fingerling potato hash, onion, mushrooms.

Two eggs any style, grilled andouille, Applewood bacon, fingerling potatoes, multi grain toast.

Potato Galette or toasted bagel, sour cream & caviar, sliced tomatoes, Bermuda onions, capers.

Raisin bread dipped in cinnamon custard, maple syrup.

Filled with maple cream cheese.

Assorted Seasonal Fruits, Freshly Sliced and Served

Fingerling potatoes baked with creamy Gruyere cheese, often seasoned with a hint of garlic and herbs.

A yeast-leavened bread, typically includes a crispy outer crust with a soft, chewy interior.

Multigrain toast, typically served as a wholesome side, made from a blend of grains for a textured and hearty accompaniment.

Applewood smoked bacon, served as a side, typically includes strips of pork bacon infused with the subtle, smoky flavor of applewood.

Andouille sausage, grilled to highlight its smoky flavor and robust blend of spices, often found in Southern American cuisine.

Two eggs prepared to your preference, typically including options such as scrambled, fried, or poached.

Fig Compote with Sherry & Thyme Reduction.

Seared Shrimp with Apple Wood Bacon, Oven Roasted Tomatoes, Sambuca, and Fresh Basil.

Arugula, Avocado, Pickled Onion, & Citrus Vinaigrette

Classical Burgundy Snails in Garlic, Shallots and Lemon Herb Butter.

Grape Tomatoes with Arugula, Herb Butter, Parmesan Cheese and Aioli

Combination of Peppercorn Pate and the Cheese Plate

Apple Wood Bacon, Sun Dried Tomatoes, Garlic Butter & Basil,

Apple Cider & Chili Glaze, Crispy Brussel Sprouts

Iceberg Lettuce, Gorgonzola Crumbles, Chopped Bacon, Tomato Red Onion & Bleu Cheese Dressing.

Mixed Greens topped with Grilled Chicken, Avocado Slices, Boiled Egg, Bacon, Cucumbers Tomatoes with Peppercorn Ranch Dressing.

Applewood Bacon, Gruyere Cheese, Stoneground Mustard, and Pickles\nServed on Baguette \n\n.

Grilled and Topped with Cheddar Cheese, Tomato, Onion and Lettuce.

Pan Seared Cracked Pepper Crusted with Sautéed Onions and Mushrooms, Lettuce and Tomato.

Fresh Avocado Slices, Pickled Red Onions and Arugula .

Topped with Cheddar, Sautéed Mushrooms and Onions, Small Vienna Salad on Side (No Fries).

Served on Multi Grain with Spring Mix, Sliced Tomatoes Brie Cheese and Balsamic

Applewood Bacon, Arugula, Sliced Tomato, Fresh Avocado\nToasted Multigrain Bread (Add Grilled Chicken,5)\n

Noilly Prat Sauce with Leeks, Tomatoes, and Herb Butter\nTossed with Cavatelli Pasta .

Bordelaise Sauce, Fingerling Potatoes and Fresh Vegetables.

Bordelaise Sauce, Fingerling Potatoes and Fresh Vegetables.

Danish Meatballs with Pan Roasted Potatoes, Demi-glace\nRed Cabbage and Pickled Cucumber Salad.

Pan Roasted Potatoes, Red Cabbage and Pickled Cucumber Salad.

Sautéed Chicken Medallions, Spinach, Roasted Tomato, Capers and Lemon Butter, Fingerling Potatoes.

Pork Cutlet with Mushroom Cream, Gruyere Cheese, Spätzle, and Red Cabbage.

Fig Compote with Sherry & Thyme Reduction.

Seared Shrimp with Apple Wood Bacon, Oven Roasted Tomatoes, Sambuca, and Fresh Basil.

Crisp Potato Galette with Sour Cream and Caviar.

Classical Burgundy Snails in Garlic, Shallots and Lemon Herb Butter.

Grape Tomatoes with Arugula, Garlic & Cracked Pepper Aioli, Parmesan Cheese.

Chef's Selection of Cheese and Fruit.

Combination of Duck Pate and the Cheese Plate.

Classic with House Made Croutons and Parmesan Cheese.

Iceberg Lettuce, Gorgonzola Crumbles, Chopped Bacon, Tomato Red Onion & Bleu Cheese Dressing.

Pork Cutlet with Mushroom Cream, Gruyere Cheese, Spätzle, and Red Cabbage.

Lightly Breaded Chicken Breast with Sliced Lemons, Fingerling Potatoes and Cabbage\n.

Sautéed Breast of Chicken Medallions, Spinach, Fresh & Sundried Tomatoes. Citrus Butter with Capers. Served with Fingerling Potatoes.

Danish Meatballs with Red Cabbage and Potatoes, Demi-Glace and Pickled Cucumbers.

Beef Tenderloin, Cremini Mushrooms, Stone Ground Mustard Black Truffle Butter, Demi-Glace with Cream over Pappardelle Pasta.

Center Cut Prime Striploin Bordelaise Sauce.

Black Pepper Crusted New York with Cognac Sauce.

Red Wine & Rosemary Bordelaise Sauce.

Black Pepper crusted or grilled with cognac sauce