Walt's Hitching Post Menu

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.