Sample Menu ~ Changes Frequently

TEASERS & APPETIZERS

Sea and Mountain Shumai Dumplings with Sherry Dip...$8.00

Wild Mushroom and Goat Cheese Strudel...$9.00
with Red Pepper Coulis and Pine Nuts

Tuna Sashimi with Ginger, Arame and Wasabi...$10.00

SOUP & SALADS

Seafood Bisque...$6.00
with Crostini and Tomato Concasse

Mixed Baby Green Salad...$5.00
with Bleu Castello Cheese

King Crab and Belgian Endive Salad...$10.00
with Avocado, Papaya and Wasabi Lime Creme Fraiche

ENTREES

Coconut Crepe Stuffed with a Vegetable Stir-Fry...$17.00
with Hoisin Sauce, Mango Puree and Potato Curls

Sea Bass Tempura...$19.00
with Dashi Daikon Dip, Jasmine Rice and Cucumber Sunomono

Salmon 'Club Sandwich'...$20.00
with Prosciutto, Cheddar, Roma Tomatoes, Spinach, Potato Curls and Lemon Aioli

Asian Braised Duck Leg and Breast...$20.00
and Steamed Barbequed Vegetable Buns

Roast Rack of Lamb...$21.00
with a Garlic Pine Nut Crust, Celery Root Potatoes and Tomato Mint Vinaigrette

Wolfdale's Introduction

At WOLFDALE'S we use "Cuisine Unique" to describe our food and the personality of our restaurant. Since opening in 1978 we have developed a style of East-West cuisine and professional service that illustrates our reputation for, and dedication to, excellence. Our talented staff has an insatiable appetite for learning precisely what our guests enjoy. Creativity stemming from the basic skills of tradition is the challenge we love and readily embrace. Our high standards have been, and will remain our style throughout the years.

The theme in the WOLFDALE'S kitchen has been "Fresh Food, Simply Prepared," since our first day. Dishes are prepared with respect by direct and uncomplicated cooking techniques. Our culinary fundamentals are essentially Asian and European, while our spirit is California. Fresh and simple is the state of our art, often causing us to work harder and pay more to consistently prepare and present an outstanding product.

Our menu and wine selection changes frequently to reflect the availability of fresh ingredients and newly released vintages. We are always looking for that inspiring new element, new technique, and unconventional combination, which our flexible menu facilitates. Frequent changes can also be seen in our unique dinnerware and the artwork we display. Change keeps us vibrant and thrilled about cooking - motivated, healthy chefs make exciting, healthy food. We honor the opportunity to present "Cuisine Unique" to our guests.

WOLFDALE'S takes pride in the art of transformation; we transform food into cuisine, deficiency into balance, and meals into memories. Our guests are important to us, often becoming friends, with us and with each other. We hold in high regard the opportunity to help celebrate their special occasions.

Our location is one of our assets...take a step up to the mountains, the majesty of the crystal clear lake, the sweet alpine air and the brilliant sunshine. Dine with us at WOLFDALE'S. We welcome the exposure only to fulfill ourselves.

ABOUT...Douglas Dale, Owner/Chef

Douglas Dale was born in Buffalo, New York on May 26th, 1953. In 1974 he attended Waseda University in Tokyo as an exchange student studying Japanese art and art history. In 1975 he studied ceramics with Funaki-san of Shirmaneken and cooking under Chef Hideko Matsuura-san of Mineji. Douglas graduated from Antioch University in Ohio in 1976, and in 1977 he apprenticed under Chef Hiroshi Hayashi of the Seventh Inn, in Boston.

Douglas and Kathleen have two children, Justin and Christine. Douglas revisits Japan to continue study with Chef Hideko Matsuura. He also studies and teaches the martial art of Aikido. He enjoys boating, snow skiing and spending time with his family.

WOLFDALE'S and Douglas Dale have received much acclaim from food critics locally, as well as nationally, and have been the recipients of many awards. On several occasions WOLFDALE'S has received a 3-star rating (the highest) from the San Francisco Chronicle's food critics as well as excellent reviews in many other publications. Douglas and WOLFDALE'S have been featured on the PBS series "Great Chefs of the West." That edition of "Great Chefs" still airs on PBS stations nationwide. WOLFDALE'S has taken first prize in a competition held by the American Cancer Society, has received a "Heart Smart" award from the American Heart Association, and has been honored as one of "America's Finest Restaurants" by the National Registry of Chefs in America.

"I keep a simple, clean approach to food. The basics are very direct and uncomplicated...that's the way food should be." Douglas Dale

visit their official web site at www.wolfdales.com

URL: http://www.tahoesbest.com/Restaurants/wolfdalesmenu.htm

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