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STARTING GATE

soups

salads

FRENCH ONION BAKED IN A CROCK* 7WALT’S FILET MIGNON CHILI*CUP 5 BOWL 7SEASONAL SOUP OF THE DAY*CUP OR BOWL MARKET PRICE

ESCARGOT (SNAILS Y’ALL)* 12Lemon garlic butter sauce with artichoke heartsOYSTERS ROCKEFELLER* 12Served with pernod cream spinach

STEAK QUESADILLA* 12Sliced tenderloin, pepper jack and mild cheddar cheese, cilantro, finished with a corn salsa (roasted corn, cilantro, red and green pepper, olive oil, and salt & pepper)STEAK TARTARE* 12Served with toast points

SMOKED JUMBO CHICKEN WINGS* 9Four large wings smoked perfectly

FRIED GREEN TOMATOES & CHICKEN LIVERS* 9CLASSIC WALT’S FRIED FROG LEGS* 9MARYLAND LUMP CRAB CAKE* 12With Old Bay lemon aioli

MONK* 8Sliced tomatoes, red & green bell peppers,with our famous tomato garlic dressing.CLASSIC CAESAR* 8With salted rye croutons

BLT WEDGE* 8

HOT SLAW W/ SMOKED BACON* 6

THE “BIG BLUE”* 9Chopped, radicchio cabbage and bok choy, mixed with walnuts, crumbled blue cheese,onions and tomatoes, topped with Granny Smith apples.

Juicy chicken roasted over oak and cherry wood fire

HALF CHICKEN* 15WHOLE CHICKEN* 19

family Furlong specialSERVES A STABLE OF 4 74

Includes:HOUSE SALAD

RIBS & CHICKEN* MASHED POTATOES

SLOW COOKED COUNTRY GREEN BEANS With smoked ham hocks*

classic dishes

12oz COLD WATER LOBSTER TAIL*MARKET PRICE

SEA SCALLOPS* 29Pan seared scallops over creole parmesan risotto with spinach, topped with a lemon garlic corn vinaigrette and sweet tomato chutney.

ALASKAN KING CRAB* MARKET PRICE1 lb. steamed or chilled

BOURBON BBQ SALMON* 24Bourbon BBQ glazed salmon over potato wedges, sautéed spinach, tomato, and asparagus, topped with a tomato vinaigrette.

STEAK & LOBSTER FETTUCINE ALFREDO* 28Sliced tenderloin over fettucine pasta with creamy alfredo sauce and lobster.

BRAISED PORK SHANK* 35With creamy orzo and gremolata

WALT’S SEASONED FRIED SHRIMP* 19

COUNTRY FRIED CHICKEN LIVERS* 15

BROILED PORK CHOP* 26 With sage truffle demi

WALT’S LEGENDARY FRIED CHICKEN* 17

8oz COUNTRY FRIED STEAK* 16Panko encrusted steak with a white pepper bacon gravy

WALT’S VEGETARIAN GARDEN PLATTER* 21A red pepper stuffed with a potato hash of spinach, baby bok choy and radicchio and a green pepper stuffed with creamy orzo pasta and peas. Spring mix tossed in citrus vinaigrette, topped with fried green tomatoes, fried onion straws and four asparagus spears.

COWBOY BEEF STROGANOFF* 26 Sliced tenderloin over fettucine pasta and rich stroganoff sauce with mushrooms.

SANDWICHES

THE SAN~CHEZBURGER* 126oz house ground patty on buttered brioche bun with grilled onions, candied bacon and Vermont white cheddar with a roasted tomato aioli. THE TRIFECTA BURGER* 13An unbridled trio of in-house ground filet,strip steak, layered with smoked brisket. CREATE “YOUR” CLASSIC BURGER* 116oz house ground patty prepared to order.LOAD IT WITH ADDITIONAL TOPPINGS*:$1 - American, swiss, Vermont white cheddar, yellow cheddar, provolone, carmelized onions, Walt’s BBQ Sauce.$2 - Blue cheese, oven roasted tomatoes, candied bacon, sauteed mushrooms, fried farmer’s egg, sliced smoked brisket.BILLY’S BRISKET SANDWICH* 13Thinly sliced smoked brisket, Carolina vinegar sauce, spicy apple slaw on a toasted glazed donut.ZEKE’S STEAK SANDWICH* 16Served on house rye bread with provolone cheese, hoseradish sour cream sauce and onion straws.

5 CHEESE MAC-N-CHEESE IN A SKILLETPARMESAN CREAMED SPINACHSWEET POTATO SOUFFLÉSAUTÉED MUSHROOMS & ONIONSCLASSIC CREAMED CORN IN A SKILLETWALT’S SKILLET HOME FRIES & ONIONSSTEAMED ASPARAGUS

SLOW COOKED COUNTRY GREEN BEANS With smoked ham hocks*

TUMBLEWEED OF ONION STRAWSDOWN HOME MASHED POTATOESLOADED COWBOY BAKED POTATO*

COUNTRY CORNBREADRIB HOUSE FRENCH FRIES

SIDE BETS

FRIDAYS ONLY

PRIME RIB* Kosher salt encrusted

14oz 26 18oz 31

While it lasts

STEAKS

6oz FILET * 30 10oz FILET * 3614oz BONE-IN-FILET* 4818oz BONE-IN RIBEYE* 42“The Tracy Jones”BT’S SIGNATURE STRIP* (16oz) 34CHIMICHURRI 18oz BONE-IN RIBEYE* 44 AU-POIVRE* 272 - 4oz filets with sauteed spinach and cognac cream sauce

STEAK DIANE* 27Tournedos of beef with a garlic brandybordelaise sauce, tomato and mushroomsover toast points.

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

HALF RACK & QUARTER CHICKEN* 24HALF RACK & FRIED SHRIMP* 27HALF RACK & CHICKEN LIVERS* 23HALF RACK & CRAB CAKE* 27HALF RACK & 6oz FILET* 46

EXACTA COMBOS

DRESSINGS: Famous Tomato Garlic, Ranch, Caesar, Bleu Cheese, Thousand Island, Italian, Balsamic Vinaigrette, Citrus Vinaigrette

Serves two people8

All entrees come with a choice of potato, house salad and renowned salted rye.

5

STEAK TOPPERS 3 Mushroom & onions, béarnaise, chimichurri rub,

bleu cheese butter, garlic herb butter, sunny side farmer’s egg*

OSCAR TOPPER 6FOIE Gras & CHANTERELLE

MUSHROOM BUTTER 83oz FOIE GRAS. $16.

All steaks dusted with Donny’s unique blend and charred to perfection at 850 degrees.

WALT’s smokehouse Slabs

HALF RACK 19 FULL RACK 26

Caesar’s RIBS

Smoker section

TRIPLE CROWN PLATTER*HALF RACK,

ONE 6oz FILET OSCAR MEDALLION,QUARTER CHICKEN

MARKET PRICE

raw bar - market price

ALASKAN KING CRAB* by the ozJUMBO SHRIMP* by the pieceBLUE POINT OYSTERS ON THE 1/2 SHELL*

SPECIALTY OYSTER OF THE DAY*

COLOSSAL SHRIMP COCKTAIL (4)*With horseradish cocktail sauceNO-CALUSION CAVIAR FOR TWO* 651oz Black Sturgeon Caviar, chopped eggs, red onion, creme faische, two shots of chilled Tito’s vodka, served with four toast points.