Walter's

Bang's Island Rope mussels with tasso, white beans and escarole in a fragrant saffron coriander broth

Chilled spicy thai chicken with basil, kaffir lime, chiles, peanuts and bibb lettuce for wrapping

Pan seared with lemon baisl aioli, rainbow chard relish and pea sprouts

Deep fried then tossed in a lemon balsamic dressing with slivered red onion and parmesan

Flame grilled skewers of four differnt game sausages with house made accoutrements

Stuffed with lemongrass chicken in a sharry sweet chili butter sauce

Grilled grape leaf wrapped chevre wedgem drizzled with olive oil and fig syrup over tender greens with spiced pecans and crostinis

Romaine leaves, herbed croutons, shaved aged reggiano with a roast garlic lemon dressing

A toss of medculin greens, tomatoes, marcona almonds, tuscan grilled rosemary ham with a maple spanch sherry vinaigrette

Chopped and tossed romaine with roasted garlic lemon dressing herbed croutons and parmesan

Crispy lemongreass scented chicken breast, wasabi aioli, asian pear jicama slaw on griddled bun with 5 spicy sweet potato fries

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

Smoky chipotle honey citrus pork shoulder on a griddled bun with vinnies sweet pickles, seasined house chips and an asian pear jicame slaw

Country olives, snashed artichoke, grape tomatoes and spinach in a white wine lemon basil butter with feta over lineguine

Crispy fried calamari, tomato, red onion and baby greens tossed with a lemon balsamic dressing dusted with parmesan

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

Seared dill and caper salmon cakes, baby greens, tomato and red onion, drizzled with a roasted tomato horseradish creme fraiche and crispy shallots

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

Crisp greens tossed with fresh corn, bacon tomato, caramelized onions and bleu cheese in a red flame grape basil dressing

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

French bread stuffed with smoky ham, genoa salami, provolone, tomatoes, sliced red onions and a crushed olives spread, served with seasoned house chips

Grilled white fish, shredded greens, cheddar, house pico de gallo in two soft taco shells with a shriachi mango tartare sauce and a asian pear jicama slaw

Country olives, grape tomatoes, roasted yellow peppers and spinach in a white wine lemon butter with feta, fresh basil and linguine pasta

Crumb crusted haddock with crab potato croquettes, asparagus and a horseradish dill cream

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

Seared scallops, hand rolled cous cous, spinach, shallot and tomato saute in a pool of butternut squash puree and pumpkin seed oil drizzle

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

Sliced duck breast with sticky rice cakes, szechuan pepper coconut and adobo soy sauces with pan flashed vegetables

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

Pan crisped risotto cakes in a pool of sweet pea puree topped with a saute of wild mushroom, fennel confit and extra virgin olive oil

Fire grilled miso and sake marinated organic salmon with sweet and peruvian potato hashm haricot verts and a soy wasabi butter glace

Mango chipotle BBQ slathreed pork chop, blistered corn fritters with sweet potato mash and apple wood bacon sautted swiss chard

Plump lobster, pancetta, criminis, spinach and silk onions in a marsala parmean cream with capellini