All entrees come with a choice of potato, house salad and renowned salted rye. STARTING GATE STEAKS classic dishes * ESCARGOT (SNAILS Y’ALL) 12 All steaks dusted with Donny’s unique blend 12oz COLD WATER LOBSTER TAIL* Lemon garlic butter sauce with artichoke hearts and charred to perfection at 850 degrees. MARKET PRICE OYSTERS ROCKEFELLER* 12 * 6oz FILET * 30 10oz FILET* 36 SEA SCALLOPS 29 Served with pernod cream spinach Pan seared scallops over creole parmesan risotto with * STEAK QUESADILLA* 12 14oz BONE-IN-FILET 48 spinach, topped with a lemon garlic corn vinaigrette and Sliced tenderloin, pepper jack and mild cheddar sweet tomato chutney. 18oz BONE-IN RIBEYE* 42 cheese, cilantro, finished with a corn salsa * (roasted corn, cilantro, red and green pepper, “The Tracy Jones” ALASKAN KING CRAB MARKET PRICE 1 lb. steamed or chilled olive oil, and salt & pepper) * BT’S SIGNATURE STRIP (16oz) 34 * STEAK TARTARE* 12 BOURBON BBQ SALMON 24 Served with toast points CHIMICHURRI 18oz Bourbon BBQ glazed salmon over potato wedges, BONE-IN RIBEYE* 44 sautéed spinach, tomato, and asparagus, topped with a SMOKED JUMBO CHICKEN WINGS* 9 tomato vinaigrette. * Four large wings smoked perfectly AU-POIVRE 27 * 2 - 4oz filets with sauteed spinach and STEAK & LOBSTER FETTUCINE ALFREDO 28 FRIED GREEN TOMATOES & cognac cream sauce Sliced tenderloin over fettucine pasta with creamy CHICKEN LIVERS* 9 alfredo sauce and lobster. * * CLASSIC WALT’S FRIED FROG LEGS 9 STEAK DIANE 27 BRAISED PORK SHANK* 35 * Tournedos of beef with a garlic brandy With creamy orzo and gremolata MARYLAND LUMP CRAB CAKE 12 bordelaise sauce, tomato and mushrooms With Old Bay lemon aioli over toast points. WALT’S SEASONED FRIED SHRIMP* 19 * raw bar - market price COUNTRY FRIED CHICKEN LIVERS 15 BROILED PORK CHOP* 26 ALASKAN KING CRAB* by the oz STEAK TOPPERS 3 With sage truffle demi JUMBO SHRIMP* by the piece Mushroom & onions, béarnaise, chimichurri rub, WALT’S LEGENDARY FRIED CHICKEN* 17 * bleu cheese butter, garlic herb butter, BLUE POINT OYSTERS ON THE 1/2 SHELL sunny side farmer’s egg* 8oz COUNTRY FRIED STEAK* 16 * Panko encrusted steak with a white pepper bacon gravy SPECIALTY OYSTER OF THE DAY OSCAR TOPPER 6 * COLOSSAL SHRIMP COCKTAIL (4)* WALT’S VEGETARIAN GARDEN PLATTER 21 With horseradish cocktail sauce FOIE Gras & CHANTERELLE A red pepper stuffed with a potato hash of spinach, baby MUSHROOM BUTTER 8 bok choy and radicchio and a green pepper stuffed with NO-CALUSION CAVIAR FOR TWO* 65 creamy orzo pasta and peas. Spring mix tossed in citrus 1oz Black Sturgeon Caviar, chopped eggs, 3oz FOIE GRAS. $16. vinaigrette, topped with fried green tomatoes, fried onion red onion, creme faische, two shots of chilled straws and four asparagus spears. Tito’s vodka, served with four toast points. FRIDAYS ONLY COWBOY BEEF STROGANOFF* 26 soups Sliced tenderloin over fettucine pasta and rich stroganoff While it lasts sauce with mushrooms. * FRENCH ONION BAKED IN A CROCK 7 PRIME RIB* Kosher salt encrusted WALT’S FILET MIGNON CHILI* CUP 5 BOWL 7 14oz 26 18oz 31 TRIPLE CROWN PLATTER* * HALF RACK, SEASONAL SOUP OF THE DAY ONE 6oz FILET OSCAR MEDALLION, CUP OR BOWL MARKET PRICE QUARTER CHICKEN salads MARKET PRICE DRESSINGS: Famous Tomato Garlic, Caesar’s RIBS Ranch, Caesar, Bleu Cheese, Thousand Island, Italian, Balsamic Vinaigrette, Citrus Vinaigrette WALT’s MONK* 8 Sliced tomatoes, red & green bell peppers, with our famous tomato garlic dressing. smokehouse Slabs CLASSIC CAESAR* 8 HALF RACK 19 FULL RACK 26 With salted rye croutons BLT WEDGE* 8 HOT SLAW W/ SMOKED BACON* 6 THE “BIG BLUE”* 9 Chopped, radicchio cabbage and bok choy, EXACTA COMBOS mixed with walnuts, crumbled blue cheese, SANDWICHES * onions and tomatoes, topped with Granny HALF RACK & QUARTER CHICKEN 24 * Smith apples. THE SAN~CHEZBURGER 12 HALF RACK & FRIED SHRIMP* 27 6oz house ground patty on buttered brioche bun SIDE BETS * with grilled onions, candied bacon and Vermont white HALF RACK & CHICKEN LIVERS 23 cheddar with a roasted tomato aioli. Serves two people HALF RACK & CRAB CAKE* 27 THE TRIFECTA BURGER* 13 8 * An unbridled trio of in-house ground filet, 5 CHEESE MAC-N-CHEESE IN A SKILLET HALF RACK & 6oz FILET 46 strip steak, layered with smoked brisket. * PARMESAN CREAMED SPINACH Smoker section CREATE “YOUR” CLASSIC BURGER 11 SWEET POTATO SOUFFLÉ 6oz house ground patty prepared to order. * SAUTÉED MUSHROOMS & ONIONS Juicy chicken roasted over oak and cherry wood fire LOAD IT WITH ADDITIONAL TOPPINGS : $ CLASSIC CREAMED CORN IN A SKILLET HALF CHICKEN* 15 1 - American, swiss, Vermont white cheddar, yellow cheddar, provolone, carmelized onions, WALT’S SKILLET HOME FRIES & ONIONS WHOLE CHICKEN* 19 Walt’s BBQ Sauce. STEAMED ASPARAGUS $2 - Blue cheese, oven roasted tomatoes, candied bacon, family Furlong special sauteed mushrooms, fried farmer’s egg, sliced smoked SLOW COOKED COUNTRY GREEN BEANS brisket. With smoked ham hocks* SERVES A STABLE OF 4 74 * 5 Includes: BILLY’S BRISKET SANDWICH 13 Thinly sliced smoked brisket, Carolina vinegar sauce, HOUSE SALAD spicy apple slaw on a toasted glazed donut. TUMBLEWEED OF ONION STRAWS RIBS & CHICKEN* DOWN HOME MASHED POTATOES MASHED POTATOES ZEKE’S STEAK SANDWICH* 16 * SLOW COOKED COUNTRY GREEN BEANS Served on house rye bread with provolone cheese, LOADED COWBOY BAKED POTATO With smoked ham hocks* hoseradish sour cream sauce and onion straws. COUNTRY CORNBREAD *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE RIB HOUSE FRENCH FRIES YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.