Walt's Hitching Post

Lemon garlic butter sauce with artichoke hearts.

Served with Pernod cream spinach.

Sliced 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.

Served with toast points.

Four large wings smoked perfectly.

With old bay lemon aioli.

Sliced tomatoes, red & green bell peppers, with our famous tomato garlic dressing.

Served with salted rye croutons.

Chopped, radicchio cabbage and bok choy, mixed with walnuts, crumbled blue cheese, onions and tomatoes, topped with granny smith apples.

Served with smoked ham hocks.

2 - 4 oz filets with sauteed spinach and cognac cream sauce.

Tournedos of beef with a garlic brandy bordelaise sauce, tomato and mushrooms over toast points.

Kosher salt encrusted.

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

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

Sliced tenderloin over fettuccine pasta with creamy alfredo sauce and lobster.

Served with creamy orzo and gremolata.

Served with sage truffle demi.

Panko encrusted steak with a white pepper bacon gravy.

A 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.

Sliced tenderloin over fettuccine pasta and rich stroganoff sauce with mushrooms.

Served 6 oz house-ground patty on a buttered brioche bun with grilled onions, candied bacon and Vermont white cheddar with a roasted tomato aioli.

An unbridled trio of in-house ground filet, strip steak, layered with smoked brisket.

6oz house-ground patty prepared to order.

Thinly sliced smoked brisket, Carolina vinegar sauce, spicy apple slaw on a toasted glazed donut.

Served on house rye bread with provolone cheese, hoseradish sour cream sauce and onion straws.

Marinated in buttermilk and battered with our signature blend of spices and seared to a golden brown.

New Zealand lamb. Served with au gratin potatoes and tri-color baby carrots finished with mint jelly demi.

Hickory-smoked and succulent slow-cooked. Served with wale's legendary BBQ sauce.

Served with artichoke hearts in lemon garlic butter sauce.

Served with Pernod cream spinach.

Four large wings smoked to perfection BBQ or buffalo style.

Three plump 4 oz pork wings smoked and seared. Served with sweet BBQ or buffalo sauce.

Deep-fried and seasoned with Walt’s unique blend BBQ or buffalo style.

Served with champagne coconut vinaigrette and Old Bay aioli.

Sliced tomatoes and red and green bell peppers with our famous tomato garlic dressing.

Fresh tossed salad with asparagus, bleu cheese crumbles, and fried potatoes tossed with champagne sunflower vinaigrette.

Chopped radicchio and bok choy mixed with walnuts, crumbled bleu cheese, onions, and tomatoes topped with Granny Smith apples.

Served with smoked ham hocks.

Seasoned with Walt's secret blend, lightly charred, and cling-to-the-bone ribs. Served with Walt's legendary BBQ sauce the original ribs in which smokin' Zeke made Walt's famous.

Hickory-smoked and succulent slow-cooked. Served with wale's legendary BBQ sauce.

Juicy chicken roasted over oak, cherry wood fire, and baked in Walt's signature BBQ sauce.

Slow-cooked for 18 hours. Served on a bed of creamy orzo, finished with a rich veal demi-glare.

Served with salted rye, truffle sage bread pudding, and cognac demi sauce.

We take our traditional ribs flash fry them for a crispy char and seal them with Walt's Resey BBQ sauce. Hald rack portion individually cut. Added to the basket is our famous fried chicken.

Marinated in buttermilk and battered with our signature blend of spices and seared to a golden brown.

New Zealand lamb. Served with au gratin potatoes and tri-color baby carrots finished with mint jelly demi.

Fettuccine pasta with spinach, asparagus, and roasted tomatoes with white wine butter sauce or olive oil.

An unbridled crop of in-house ground filet and strip steak layered with smoked brisket.

A delicious lean backyard burger seasoned with paprika, pimento d'espeletto, and kosher salt topped off with pimento cheese, lettuce, sliced tomato, onion, and mayonnaise.