Walt's Hitching Post Menu Review

"Noblest of the White Wine";

• Glenlivet (12 and 25 year)
• Macallan (12 and 18 year)
• Oban (14 year)
• Johnny Walker 'blue'

• Woodford
• Jack Daniels
• Knob Creek
• Maker's 46
• Bakers

• King Estate and Kenwood (Pinot Noir)
• Merryville, Joseph Phelps and Clos du Val (Cabernet Sauvignon)
• Robert Mondavi (Merlot)
• Cakebread and Hess (Chardonnay)

Mezza

Foxhorn

• Vista Point
• Dark Horse
• Picket Fence

Brindlewood

Lyeth (leeth)

• Vista Point
• Dark Horse
• Water Brook
• First Press: 'Napa'

• Domestic - 3.75
• Import - 4.75
• Craft - refer to menu
• 16oz - 5.50
• 22oz - 7.00

• Well - 4.25
• Premium - 5.75
• Cordials - 6.25
• Super Premium - 8.00
• Rocks - 1.50
• Up/Martini - 2.00

2,700+ wins; Hall of Fame in 2004. From NKY. youngest jockey to win triple crown in 78. Successful in Europe as well.

worked at Precinct for a number of years; AGM. Left Ruby's in 07; Went to Red and Mesh Restaurants; joined Walt's in Feb this year. 3 decades of experience.

corn meal crusted large green tomatoes and lightly breaded chicken liver pan-seared and finished with a ramalaude sauce.

ID potatoes with butter, cream and milk whipped into a fluffy and buttery texture.

roasted garlic, basil, tarragon and oregano with whipped butter

1/2 rack of ribs + Chicken #2 option

parm. Cheese, garlic, heavy cream and sherry infused with spinach

• 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

8 oz. Alaskan filet with Bercey sauce

red apples in a bacon jowl grease and sweated down to extract the sweetness out of the apple

button mushrooms, white onions sautéed in butter, cream and sherry

Bronson Trebbi and Donny Arnsperger.

demi with a little red wine (brown sauce)

kenabeck potatoes. 12 oz serving

baked and served with a cinnamon brown sugar  on the side

house made cheese sauce; with cavatappi pasta. finished with a crunchy topping of butter and cheeses

14oz French cut; grilled over mesquite woods and finished in a bed of apples with bacon jowl

8oz Atlantic farm-raised salmon served over a cucumber salad and finished with a soy vinaigrette

grilled with melted herb butter

16/20 sized Tiger Shrimp, broiled and seasoned and chilled. Served with a cocktail sauce and lemon wedge.

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.

hollandaise with tarragon, shallots and red wine vinegar

10 guests:

the original room where Melton and his friends had high-stakes poker games at night.

4 u-10 scallops served with cheesy garlic grits and hint of country ham.

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.

Mr and Mrs Walt Ballinger

crumbled blue cheese folded with whipped butter

6/10oz cuts dusted and seared. Comes from spine area just short of the short loin. Hand-cut in house.

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.

2 bars, separate cocktail area and cool things. Accommodates from wedding receptions to business dinners. Up to 100 guests

slow cooked with onion and ham hocks

16 oz, dusted and seared. Short Loin cut

Red onions and white onions sautéed in butter and spices

Bought Walt's in 58' and put it on the map. Popular for ribs and notorious for late-night high stakes poker in back. Died in 08.

6 Guests: in honor of local jockey; youngest to win the triple crown in 78'.

8 oz, 1/4 inch cut; Front-lower part of the cow; initially tough, but tenderizes as cooked.

crimini and button mushrooms and white truffle oil with whipped butter

Yellow corn off the cob; cream and leeks.

• 1/2 rack - 6/7 bones
• Full rack - 12 bones

Comes from the back of the pig.

Whole Chicken: 2 legs, 2 thigh, 2 wings and 2 breast

16 oz cut, dusted and seared. From the rib area of cow.

16 mussels from Port Saint George; farm raised and served with Roma Tomatoes, basil, shallots and garlic white wine sauce. Served with crustinis

40-count potato stuffed with bacon, chives, sour cream and aged cheddar.

5 large butter milk vidalia onions fried and stacked in a tower and served with house ketchup.

6 pan seared, farm raised and lightly battered frog legs served with a garlic white wine sauce

Half Chicken: 1 leg, thigh, breast and wing

Breast and Wing OR Leg and Thigh

béarnaise and 1.5 oz of lump crab

Orders of 6 or 12 blue point, farm-raised oysters from the East Coast. Offer horseradish, saltines and hot sauce