STARTING GATE soups salads FRENCH ONION BAKED IN A CROCK 7 WALT’S FILET MIGNON CHILI * CUP 4 BOWL 6 SEASONAL SOUP OF THE DAY CUP OR BOWL MARKET PRICE ESCARGOT (SNAILS Y’ALL) * 12 Lemon garlic butter sauce with artichoke hearts OYSTERS ROCKEFELLER * 12 Served with Pernod cream spinach STEAK TARTARE * 12 Topped with quail egg and served with toast points SMOKED JUMBO CHICKEN WINGS 9 Smoked perfectly, comes with four large FRIED GREEN TOMATOES & CHICKEN LIVERS 8 CLASSIC WALT’S FRIED FROG LEGS * 9 MARYLAND LUMP CRAB CAKE * 12 With Old Bay lemon Aioli ALASKAN KING CRAB * by the oz. JUMBO SHRIMP * by the piece BLUE POINT OYSTERS ON THE 1/2 SHELL * SPECIALTY OYSTER OF THE DAY * COLOSSAL SHRIMP COCKTAIL (4) * With horseradish cocktail sauce MARKET PRICE MELTON MONK 8 With our famous tomato garlic dressing CLASSIC CAESAR * 8 With salted rye croutons BLT WEDGE 8 HOT SLAW W/ SMOKED BACON 6 THE “BIG BLUE” 9 Chopped, 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 QUARTER CHICKEN * 12 HALF CHICKEN * 15 WHOLE CHICKEN * 19 family Furlong special SERVES A STABLE OF 4 74 Includes: PLENTY OF HOUSE SALAD RIBS & CHICKEN * MASHED POTATOES SLOW COOKED COUNTRY GREEN BEANS With smoked ham hocks * classic dishes 12oz COLD WATER LOBSTER TAIL * MARKET PRICE SEARED DIVER SEA SCALLOPS * 29 With white cheddar grits and tomato garlic dressing ALASKAN KING CRAB * MARKET PRICE 1 lb. steamed or chilled SALMON * 24 Honey soy glaze served over Cajun parmesan roasted potatoes. STEAKHOUSE THREE WAY 12 Walt’s filet minon chili spread over spaghetti and cov- ered with grated cheddar. BRAISED PORK SHANK * 34 With creamy orzo and gremolata WALT’S SEASONED FRIED SHRIMP * 19 COUNTRY FRIED CHICKEN LIVERS * 14 BROILED PORK CHOP * 26 With sage truffle demi WALT’S LEGENDARY FRIED CHICKEN * 17 8oz COUNTRY FRIED STEAK * 15 Panko encrusted steak with a white pepper bacon gravy WALT’S VEGETARIAN GARDEN PLATTER 21 A red pepper stuffed with a potato hash of spinach, baby bok choy, & radicchio. A green pepper stuffed with creamy orzo pasta with peas. Spring mix tossed in citrus vinaigrette, topped with fried green tomatoes, fried onion straws,and four asparagus spears. SANDWICHES FILET TIP HOAGIE 13 With crispy onions, mushrooms, provolone, dijon mustard, served on french bread. THE SAN~ CHEZBURGER * 12 6oz house ground patty on buttered brioche bun with grilled onions, candied bacon and Vermont white cheddar with a roasted tomato aioli. THE TRIFECTA BURGER * 13 An unbridled trio of in-house ground filet, strip steak, layered with smoked brisket. CREATE “YOUR” CLASSIC BURGER * 11 6oz 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, goat cheese, oven roasted tomatoes, candied bacon, sauteed mushrooms, fried farmer’s egg, sliced smoked brisket. BILLY’S BRISKET SANDWICH 13 Thinly sliced smoked brisket, Carolina vinegar sauce, and spicy apple slaw. SIDE BETS FRIDAYS ONLY PRIME RIB * Kosher salt encrusted 14oz 24 18oz 28 While it lasts STEAKS *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 * 24 HALF RACK & FRIED SHRIMP * 27 HALF RACK & CHICKEN LIVERS * 23 HALF RACK & CRAB CAKE * 27 HALF RACK & 6oz FILET * 46 EXACTA COMBOS DRESSINGS: famous tomato garlic, ranch, caesar, bleu cheese, thousand island, italian, balsamic vinaigrette, citrus vinaigrette Serves two people All entrees come with a choice of potato, house salad and renowned salted rye. 8 5 CHEESE MAC-N-CHEESE IN A SKILLET PARMESAN CREAMED SPINACH SWEET POTATO SOUFFLÉ SAUTÉED MUSHROOMS & ONIONS CLASSIC CREAMED CORN IN A SKILLET WALT’S SKILLET HOME FRIES & ONIONS STEAMED ASPARAGUS SLOW COOKED COUNTRY GREEN BEANS With smoked ham hocks * 5 TUMBLEWEED OF ONION STRAWS DOWN HOME MASHED POTATOES LOADED COWBOY BAKED POTATO COUNTRY CORNBREAD RIB HOUSE FRENCH FRIES STEAK TOPPERS * 3 Mushroom & onions, horseradish Dijon, béarnaise, chimichurri rub, bleu cheese butter, garlic herb butter, au-poivre, sunny side farmer’s egg OSCAR TOPPER * 6 FOIE Gras & CHANTERELLE MUSHROOM BUTTER 8 All steaks dusted with Donny’s unique blend and charred to perfection at 850 degrees. 6oz FILET * 30 10oz FILET * 36 14oz BONE-IN-FILET * 48 18oz BONE-IN RIBEYE * 42 “The Tracy Jones” BT’ S SIGNATURE STRIP * (16oz) 34 CHIMICHURRI 18oz BONE-IN RIBEYE * 44 AU-POIVRE * 27 2 - 4oz filets with sauteed spinach and cognac cream sauce STEAK DIANE * 27 Tournedos of beef with a garlic brandy bordelaise sauce, tomato and mushrooms over toast points BEEF WELLINGTON * 24 8oz Filet Mignon wrapped in a puff pastry with a mushroom red wine bordelaise WALT’s smokehouse Slabs * HALF RACK 17 FULL RACK 27 Caesar’s RIBS Smoker section RAW Bar market price TRIPLE CROWN PLATTER * HALF RACK, ONE 6oz FILET OSCAR MEDALLION, QUARTER CHICKEN MARKET PRICE