Walter's Menu

Ever Changing Burger

Classic Caesar Salad

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

Chop Chop

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

The Cobb

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

Sweet Asian Noodle Bowl

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

BBQ Pork Sandwich

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

Linguine Milano

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

Old Port Calamari Salad

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

Nicoise Salad

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

Muffuletta

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

Crispy Panko Lemongrass Chicken Sandwich

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

Roast Turkey Rachel

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

Pan Seared Salmon Cakes

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

Grilled Fish Tacos

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

Classic Caesar

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

Walter's Winter Greens

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

Thai Lettuce Wraps

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

Crisp Asian Raviolis

Stuffed with lemongrass chicken in a sharry sweet chili butter sauce

Grilled Goat Cheese Crostini

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

Pan Roasted Mussels

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

Maine Pekytone Crab Cakes

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

Crackln Calamari

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

Wild Game Sausage Skewers

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

Milano

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

Statler Chicken Breast

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

Four Grain Risotto Cakes

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

Crspy Painted Duck Breast

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

Double Thick Frnched Pork Chop

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

All Daybraised Lamb Orecchiette

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

Organic Salmon

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

Griddled Crab Haddock

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

Pan Roasted Sea Scallops

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

Angel Lobster

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

Old Port Filet

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