Began working at 15 at The Waterfront. Head server in 6 months. AGM in 96'. Became GM in 06' of Ruby's Carlo and Johnny's. His staff was recognized as 2nd best in the country in the Zagat survey in 09. Now wants to put his experience in his own restaurant.
Western MI Unv. football player
CEO/Owner of RDI Marketing
NFL player agent since 03'
Board Member , Nat. Football Coaches Assn.
Father of 2 girls: Aubrey and Addison
RDI Marketing: has several fortune 500 clients; and making large contracts since 95'. His company has 8 locations across the country with over 1,600 employees.
Bronson Trebbi and Donny Arnsperger.
Bought the restaurant in 58'. Made the place famous for ribs and poker. Closed after Billy's death in 2008.
Original owners of Walt's:
Mr. and Mrs. Walt Ballinger
Latonia Jockey's Club
2 bars, separate cocktail area and cool things. Accommodates from wedding receptions to business dinners.
the original room where Melton and his friends had high-stakes poker games at night.
6 guests: in honor the the local jockey. Youngest to win the triple crown in 78'.
béarnaise and 1.5 oz of lump crab
mushroom truffle butter
crimini and button mushrooms and white truffle oil with whipped butter
garlic herb butter
roasted garlic, basil, tarragon and oregano with whipped butter
demi with a little red wine (brown sauce)
blue cheese butter
crumbled blue cheese folded with whipped butter
hollandaise with tarragon, shallots and red wine vinegar
slow cooked with onions and ham hocks
grilled with melted herb butter
baked and served with a cinnamon brown sugar on the side
Twice-baked potato (loaded baked)
40-count potato stuffed with bacon, chives, sour cream and aged cheddar.
hand cut fries
kenabeck potatoes. 12 oz serving
mushrooms and onions
button mushrooms, white onions sautéed in butter, cream and sherry
red apples in a bacon jowl grease and sweated down to extract the sweetness out of the apple
parm. Cheese, garlic, heavy cream and sherry infused with spinach
Fresh, sweet yellow corn steamed and cut off the cob. Cream and pureed leeks
40-count ID potatoes with butter, cream and milk whipped into a fluffy and buttery texture.
Skillet Potato and Onion
red potatoes and white onions sautéed in butter and spices
Mac and Cheese:
house made cheese sauce; with cavatappi pasta. finished with a crunchy topping of butter and cheeses
8oz Atlantic farm-raised salmon served over a cucumber salad and finished with a soy vinaigrette
8 oz. Alaskan filet with Bercey sauce
4 u-10 scallops served with cheesy garlic grits and hint of country ham.
14oz French cut; grilled over mesquite woods and finished in a bed of apples with bacon jowl
8oz, 1/4 inch cuts. Front lower half and is rough and becomes tender as cooked.
16oz cut dusted and seared. Rib section of cow.
NY Strip (sirloin)
16oz dusted and seared. Short loin cut
Filet Mignot (tenderloin)
6/10oz cuts dusted and seared. Comes from spine area just short of the short loin. Hand-cut in house.
Rib and Chicken Meal:
1/2 rack of ribs + Chicken #2 option
Chicken option #3:
Whole chicken: 2 wings, 2 thigh, 2 breasts and 2 legs
Chicken option #2:
1/2 chicken: breast, wing, leg and thigh
Chicken option #1
Breast and wing (white meat) or leg and thigh (dark meat)
Baby Back ribs: half rack/full rack
Ribs are smoked on property for 22 hours and come from the back bone of a pig.
5 large butter milk vidalia onions fried and stacked in a tower and served with house ketchup.
4.5 oz. 100% blue lump crab with red and green peppers, heavy whipping cream, rosemary, garlic, eggs and bread crumbs. No mayo. citrus buerre blanc sauce and remoloude.
16 mussels from Port Saint George; farm-raised and sautéed with Roma Tomatoes, basil, shallots in a garlic white wine sauce. Served with Crustinis.
Chick Livers and Fried Green Tomatoes
corn meal crusted large green tomatoes and lightly breaded chicken liver pan-seared and finished with a ramalaude sauce.
6 farm-raised frog legs; pan-seared and finished in the oven. Served with garlic white wine sauce.
16/20 sized Tiger Shrimp, broiled and seasoned and chilled. Served with a cocktail sauce and lemon wedge.
6/12 farm-raised Blue Point oysters. From the East coast (offer horseradish, saltines and/orhot sauce)