Walt's Menu

  1. Donny:
    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. Bronson's accomplishments
    • 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
  3. Bronson:
    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.
  4. New Owners
    Bronson Trebbi and Donny Arnsperger.
  5. Billy Melton:
    Bought the restaurant in 58'. Made the place famous for ribs and poker. Closed after Billy's death in 2008.
  6. Original owners of Walt's:
    Mr. and Mrs. Walt Ballinger
  7. Latonia Jockey's Club
    2 bars, separate cocktail area and cool things. Accommodates from wedding receptions to business dinners.
  8. Owner's Box
    10 guests:

    the original room where Melton and his friends had high-stakes poker games at night.
  9. Cauthan Room
    6 guests: in honor the the local jockey. Youngest to win the triple crown in 78'.
  10. oscar
    béarnaise and 1.5 oz of lump crab
  11. mushroom truffle butter
    crimini and button mushrooms and white truffle oil with whipped butter
  12. garlic herb butter
    roasted garlic, basil, tarragon and oregano with whipped butter
  13. bordelaise
    demi with a little red wine (brown sauce)
  14. blue cheese butter
    crumbled blue cheese folded with whipped butter
  15. béarnaise sauce
    hollandaise with tarragon, shallots and red wine vinegar
  16. Green Beans
    slow cooked with onions and ham hocks
  17. Asparagus
    grilled with melted herb butter
  18. Sweet Potato
    baked and served with a cinnamon brown sugar  on the side
  19. Twice-baked potato (loaded baked)
    40-count potato stuffed with bacon, chives, sour cream and aged cheddar.
  20. hand cut fries
    kenabeck potatoes. 12 oz serving
  21. mushrooms and onions
    button mushrooms, white onions sautéed in butter, cream and sherry
  22. Fried Apples
    red apples in a bacon jowl grease and sweated down to extract the sweetness out of the apple
  23. Cream Spinach:
    parm. Cheese, garlic, heavy cream and sherry infused with spinach
  24. Cream Corn
    Fresh, sweet yellow corn steamed and cut off the cob. Cream and pureed leeks
  25. Mash Potatoes
    40-count ID potatoes with butter, cream and milk whipped into a fluffy and buttery texture.
  26. Skillet Potato and Onion
    red potatoes and white onions sautéed in butter and spices
  27. Mac and Cheese:
    house made cheese sauce; with cavatappi pasta. finished with a crunchy topping of butter and cheeses
  28. Salmon
    8oz Atlantic farm-raised salmon served over a cucumber salad and finished with a soy vinaigrette
  29. Halibut
    8 oz. Alaskan filet with Bercey sauce
  30. Scallops
    4 u-10 scallops served with cheesy garlic grits and hint of country ham.
  31. Pork Chop
    14oz French cut; grilled over mesquite woods and finished in a bed of apples with bacon jowl
  32. Brisket
    8oz, 1/4 inch cuts. Front lower half and is rough and becomes tender as cooked.
  33. Bone-In Ribeye
    16oz cut dusted and seared. Rib section of cow.
  34. NY Strip (sirloin)
    16oz dusted and seared. Short loin cut
  35. Filet Mignot (tenderloin)
    6/10oz cuts dusted and seared. Comes from spine area just short of the short loin. Hand-cut in house.
  36. Rib and Chicken Meal:
    1/2 rack of ribs + Chicken #2 option
  37. Chicken option #3:
    Whole chicken: 2 wings, 2 thigh, 2 breasts and 2 legs
  38. Chicken option #2:
    1/2 chicken: breast, wing, leg and thigh
  39. Chicken option #1
    Breast and wing (white meat) or leg and thigh (dark meat)
  40. Baby Back ribs: half rack/full rack
    • 6/7 bones. 
    • 12 bones

    Ribs are smoked on property for 22 hours and come from the back bone of a pig.
  41. Onion Stack
    5 large butter milk vidalia onions fried and stacked in a tower and served with house ketchup.
  42. Crab Cake
    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.
  43. Mussels
    16 mussels from Port Saint George; farm-raised and sautéed with Roma Tomatoes, basil, shallots in a garlic white wine sauce. Served with Crustinis.
  44. 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.
  45. Frog Legs
    6 farm-raised frog legs; pan-seared and finished in the oven. Served with garlic white wine sauce.
  46. Shrimp Cocktail
    16/20 sized Tiger Shrimp, broiled and seasoned and chilled. Served with a cocktail sauce and lemon wedge.
  47. Oysters
    6/12 farm-raised Blue Point oysters. From the East coast (offer horseradish, saltines and/orhot sauce)
Card Set
Walt's Menu
Walt's Hitching Post Menu Review.