Merryville, Joseph Phelps and Clos du Val (Cabernet Sauvignon)
Robert Mondavi (Merlot)
Cakebread and Hess (Chardonnay)
White Zinfandel Wine
First Press: 'Napa'
Beer: domestic, import, craft, 16 and 22 oz
Domestic - 3.75
Import - 4.75
Craft - refer to menu
16oz - 5.50
22oz - 7.00
Well, Premium, cordials, Super Premium, rocks, up/martini charges
Well - 4.25
Premium - 5.75
Cordials - 6.25
Super Premium - 8.00
Rocks - 1.50
Up/Martini - 2.00
Steve "The Kid" Cauthen
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.
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.
ID potatoes with butter, cream and milk whipped into a fluffy and buttery texture.
garlic herb butter
roasted garlic, basil, tarragon and oregano with whipped butter
Rib and Chicken Meal:
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
mushrooms and onions
button mushrooms, white onions sautéed in butter, cream and sherry
Bronson Trebbi and Donny Arnsperger.
demi with a little red wine (brown sauce)
hand cut fries
kenabeck potatoes. 12 oz serving
baked and served with a cinnamon brown sugar on the side
Mac and Cheese:
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
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.
Original owners of Walt's:
Mr and Mrs Walt Ballinger
blue cheese butter
crumbled blue cheese folded with whipped butter
Filet Mignot (tenderloin)
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.
Latonia Jockeys Club
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
NY Strip (Sirloin)
16 oz, dusted and seared. Short Loin cut
Skillet Potato and Onion
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.
Mushroom Truffle Butter
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
Bone In Ribeye
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
Twice-baked potato (loaded baked)
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
Chicken Option #2
Half Chicken: 1 leg, thigh, breast and wing
Chicken Option #1
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