STARTING GATE

soups

salads

FRENCH ONION BAKED IN A CROCK 7

WALT’S FILET MIGNON CHILI*CUP 4 BOWL 6

SEASONAL SOUP OF THE DAYCUP OR BOWL MARKET PRICE

ESCARGOT (SNAILS Y’ALL)* 12Lemon garlic butter sauce with artichoke hearts

OYSTERS ROCKEFELLER* 12Served with Pernod cream spinach

STEAK TARTARE* 12Topped with quail egg and served with toast points

SMOKED JUMBO CHICKEN WINGS 9Smoked perfectly, comes with four large

FRIED GREEN TOMATOES & CHICKEN LIVERS 8

CLASSIC WALT’S FRIED FROG LEGS* 9

MARYLAND LUMP CRAB CAKE* 12With Old Bay lemon Aioli

ALASKAN KING CRAB* by the oz. JUMBO SHRIMP* by the pieceBLUE POINT OYSTERS ON THE 1/2 SHELL* SPECIALTY OYSTER OF THE DAY* COLOSSAL SHRIMP COCKTAIL (4)*With horseradish cocktail sauce MARKET PRICE

MELTON MONK 8With our famous tomato garlic dressing

CLASSIC CAESAR* 8With salted rye croutons

BLT WEDGE 8

HOT SLAW W/ SMOKED BACON 6

THE “BIG BLUE” 9Chopped, 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* 12HALF CHICKEN* 15WHOLE CHICKEN* 19

family Furlong special

SERVES A STABLE OF 4 74Includes:

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* 29With white cheddar grits and tomato garlic dressing

ALASKAN KING CRAB* MARKET PRICE1 lb. steamed or chilled

SALMON* 24 Honey soy glaze served over Cajun parmesan roasted potatoes.

STEAKHOUSE THREE WAY 12Walt’s filet minon chili spread over spaghetti and cov-ered with grated cheddar.

BRAISED PORK SHANK* 34With 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* 178oz COUNTRY FRIED STEAK* 15Panko encrusted steak with a white pepper bacon gravy

WALT’S VEGETARIAN GARDEN PLATTER 21A 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 13With crispy onions, mushrooms, provolone, dijon mustard, served on french bread.

THE SAN~CHEZBURGER* 126oz house ground patty on buttered brioche bun with grilled onions, candied bacon and Vermont white cheddar with a roasted tomato aioli.

THE TRIFECTA BURGER* 13An unbridled trio of in-house ground filet,strip steak, layered with smoked brisket.

CREATE “YOUR” CLASSIC BURGER* 116oz 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 13Thinly sliced smoked brisket, Carolina vinegar sauce, and spicy apple slaw.

SIDE BETS

FRIDAYS ONLY

PRIME RIB* Kosher salt encrusted14oz 24 18oz 28

While it lasts

STEAKS

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASEYOUR 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* 27HALF 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.

85 CHEESE MAC-N-CHEESE IN A SKILLET

PARMESAN CREAMED SPINACH SWEET POTATO SOUFFLÉSAUTÉED MUSHROOMS & ONIONS

CLASSIC CREAMED CORN IN A SKILLET

WALT’S SKILLET HOME FRIES & ONIONS

STEAMED ASPARAGUSSLOW COOKED COUNTRY GREEN BEANS With smoked ham hocks*

5TUMBLEWEED 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* 6FOIE 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) 34CHIMICHURRI 18oz BONE-IN RIBEYE* 44

AU-POIVRE* 272 - 4oz filets with sauteed spinach and cognac cream sauce

STEAK DIANE* 27Tournedos of beef with a garlic brandy bordelaise sauce, tomato and mushrooms over toast points

BEEF WELLINGTON* 248oz 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