Walter's

pan seared with lemon basil aioli, rainbow chard relish and pea sprouts

flame grilled skewers of four different game sausages with house made accoutrements

grilled grape leaf wrapped chevre wedge, drizzled with olive oil and fig syrup over tender greens with spiced pecans and crostinis

pan roasted rosemary orange statler chicken breast with mashed potatoes, broccoli spears and a white truffle scented, orange and olive pan jus

pulled tender lamb shank, roasted root vegetables and natural sauce over 'little pig ear' pasta with a toasted caraway and smoked paprika creme fraiche

fire grilled tenderloin over rosemary scented mashed potatoes with roasted beets, haricot verts, crumbled stilton and a caramelized shallot demi glace

fire grilled miso and sake marinated organic salmon with sweet and peruvian potato hash, haricot verts and a soy wasabi butter glace

Thai marinated ground chicken with baby greens, cucumber, chickpeas, carrots and crispy egg roll skin croutons in walter's own cafe vinaigrette

country olives, smashed artichokes, grape tomatoes and spinach in a white wine lemon basil butter with feta over linguine

sliced turkey, cranraisin cabbage slaw, jarlsburg cheese on griddled marble rye with sweet potato fries

crisp chopped romaine and baby spinach with petite green beans, red bliss potatoes, eggs, olives and tomatoes in a poppy seed dressing topped with flaked white tuna

a saute of bok choy, nappa cabbage, carrots, water chestnuts, baby corn and peas in a sweet chile plum marsala sauce over rice noodles