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Walt's Wharf > Walt's Covid Menu > Flashcards

Walt's Covid Menu Flashcards

(51 cards)

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1
Q

Cookies and cream (gf)

A

Giant gf chocolate chip cookie, vanilla ice cream, chocolate sauce, caramel sauce, whipped cream $9

8oz of chocolate chip cookie

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2
Q

WALT’S CLASSIC STARTERS STEAMED PEI MUSSELS

A

butter + garlic + white wine + sourdough rolls Like Spice? Try “Ortega Style” + $2. 17

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3
Q

WALT’S CLASSIC STARTERS WARM SOURDOUGH ROLLS

A

whipped honeycomb butter + sea salt + herbs 2/$1 or 4/$2

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4
Q

SOUPS & SALADS GRILLED “WEDGE” (GF)

A

oak grilled baby iceberg + baby heirloom tomatoes + scallions + crisp bacon + blue cheese + buttermilk ranch dressing 15

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5
Q

WHARF SPECIALTIES CARAMELIZED KING SALMON(GF)

A

Orange shoyu glaze + roasted garlic mashed potatoes + asparagus + lemongrass beurre blanc. 36 8 oz king salmon is lightly seasoned with salt and pepper. salmon is flash frozen for transportation

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6
Q

WALT’S CLASSIC STARTERS ½ DOZEN MARKET OYSTERS (GF)/RAW

A

champagne mignonette + cocktail sauce + horseradish + fresh lemon. 18

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7
Q

PACIFIC AHI SASHIMI (gf)

A

Gf soy sauce, pickled ginger and wasabi 16$ Like spicy? Try blackened for extra 1$

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8
Q

WALT’S CLASSIC STARTERS OAK GRILLED ARTICHOKE(GF)

A

Lea Perrins aioli and lemon 15

Sauce is sweet. 3 halves served the artichokes are lightly steamed and brushed with olive oil and seasoned with salt and pepper. Then oak grilled to the correct color and hot all the way through. The sauce has garlic and onion and sesame oil. Paired with Sav Blanc, Chardonnay, Pinot Girigio

can add another half for 4$ can be just steamed not oak grilled, smells amazing. lea and perrins aioli is a mix of 12 different sauces. not vegan.

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9
Q

WALT’S CLASSIC STARTERS HAND CUT KENNENBEC FRIES

A

ketchup + garlic aioli + spicy aioli. 7

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10
Q

BETWEEN THE SLICES WALT’S “STEAKHOUSE” BURGER

A

served medium + wild arugula + cheddar cheese + vine ripe tomato + red onion + Walt’s secret sauce + warm artisan bun 19

8 oz burger patty of chuck/ brisket blend. Walt’s secret sauce is a thousand island Allergies; gluten, garlic, onion, dairy Can sub cheese for Monterey Jack, blue cheese, pepper jack, and cheddar.

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11
Q

DIJON VIN

A

Dijon is made out of whole raw eggs, white wine vinegar, Dijon mustard, garlic, olive oil)

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12
Q

FROM THE GRIILL FLAME ROASTED ½ CHICKEN(GF)

A

Baked potato + green beans + honey chipotle BBQ sauce. 24

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13
Q

WALT’S CLASSIC STARTERS MANGO CEVICHE

A

Snapper and octopus and shrimp+ red bell pepper red onion and green onion and jalapeños + cilantro + citrus + corn tortilla chips. 18

10 oz portion of fish Octopus is poached slow and until tender. Citrus juice ( lemon, lime, orange) is poured over the chopped bite size fish and cured for 2 hours

Can go with Riesling and Sav Blanc.

Has to be preset with spoon on side.

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14
Q

FROM THE GRIILL HAWAIIAN AHI TUNA(GF)

A

Grilled “Rare” + garlic jasmine rice + green beans + island slaw + apple cilantro unagi glaze. 32

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15
Q

BETWEEN THE SLICES ATLANTIC COD SANDWICH

A

wild arugula + vine ripe tomato + tartar sauce + warm French roll. 16

5oz of Atlantic cod Cod is lightly floured and dipped in tempura batter then fried until crisp baguette slightly toasted

Allergies: onion, garlic, gluten, dairy , egg

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16
Q

VANILLA CRÈME BRULEE(GF)

A

Seasonal berries + powdered sugar, whipped cream 9

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17
Q

HAND CRAFTED DESSERTS CARAMEL APPLE CHEESECAKE

A

Caramelized granny smith apples + caramel sauce + whipped cream. 9

Made in house. baked topped with caramel and granny smith apples. topped with strawberry and mint.

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18
Q

BETWEEN THE SLICES OAK GRILLED CHICKEN CLUB

A

baby field greens + vine ripe tomato + pepper jack cheese + bacon + avocado + garlic aioli + warm artisan sourdough bun 17 The chicken is brushed with olive oil and seasoned with salt and pepper then oak grilled. Allergies: dairy, garlic, bacon

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19
Q

SOUPS & SALADS WALT’S WHARF FAMOUS CLAM CHOWDER

A

Cup 7 or Bowl 10 *Chowder & Soup served with traditional oyster crackers Made with heavy cream and half and half. Green bell peppers celery onion sage thyme, butter/ bacon fat garnished with chopped parsley

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20
Q

WHARF SPECIALTIES FISH & CHIPS

A

Tempura battered + classic coleslaw + hand cut Kennebec fries + tartar sauce and lemon wedge. 18 6oz of Cod in 3 2oz pieces, dredged in seasoned flour and dipped in tempura batter. cod is fried to a golden brown and until crisp You might wanna ask if guest would like malt vinegar with this dish

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21
Q

FROM THE GRIILL FILET & SHRIMP

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A

Roasted garlic mashed potatoes + green beans + crispy onion strings + Babcock cabernet demi-glace. 49

6oz choice filet. 3 pieces U-15 shrimp. Shrimp is brushed with garlic butter and oak grilled. The mashed potatoes is made of butter, cream, and roasted garlic. Vegetables can be steamed instead of buttered if requested for any entree that comes with buttered veggies. If steak is ordered well done, you can suggest butterflying it to cut cook time.

22
Q

WALT’S CLASSIC STARTERS JUMBO SHRIMP COCKTAIL(GF)

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A

cocktail sauce + horseradish + fresh lemon 18

23
Q

WHARF SPECIALTIES SAN FRAN CIOPPINO

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A

Daily fish + Clams + mussels + snow crab claws + shrimp + rich tomato stew + jasmine rice + sourdough roll. 38

24
Q

walt’s rice

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A

a mix of uncle bens, wild rice, chix stock, green bell pepper, onion, bacon and garlic

25
BETWEEN THE SLICES WALT’S ORIGINAL ALBACORE MELT
albacore salad + Tillamook cheddar cheese + griddled sourdough. 16
26
WALT’S CLASSIC STARTERS STEAMED LITTLENECK CLAMS
butter + garlic + white wine + sourdough rolls. 18
27
WHARF SPECIALTIES IDAHO RED TROUT ALMONDINE(GF)
Walt's rice + + green beans + lemon caper beurre blanc + toasted almonds + parsley. 26 12 oz Trout is lightly brushed with olive oil and seasoned with salt and pepper. Then Oak grilled, 4oz of walt's rice, buttered green beans, trout served over the beans skin side down, then drizzled with lemon buerre blanc topped with crispy capers and parsley.
28
WALT’S CLASSIC STARTERS SEASONAL VEGETABLE CRUDITÉ
harissa hummus + tzatziki sauce + taro chips. 15
29
MEYER LEMON “PUDDIN” CAKE
Vanilla crème anglaise + raspberry sauce + fresh raspberries + whipped cream. 9 tarty, dip into creme anglaise to offset the tart
30
14oz RIBEYE (gf)
Baked potatoe, asparagus, crispy onion strings $45 Baked potato sides: butter, sour cream, chives (upcharge options: bacon and cheese) ribeye is lightly brushed with olive oil and seasoned with salt and pepper and oak grilled to requested temperature. asparagus as well is lightly brushed with olive oil and seasoned with salt and pepper and oak grilled, crispy onions are served on top. no sauce with this steak.
31
FROM THE GRIILL PACIFIC SWORDFISH(GF)
Roasted garlic mashed potatoes + garlic spinach + asparagus + Mediterranean compote. 34 7oz pacific swordfish and asparagus are lightly brushed with olive oil and seasoned with salt and pepper and oak grilled. mediterranean compote is made with tomato, red onion, roasted bell pepper, kalamata olives, capers, garlic, lemon, basil, olive oil) compote goes on top of swordfish
32
SOUPS & SALADS WALT’S SALAD(GF)
mixed baby greens + shaved red onion + candied walnuts + golden raisins + dried cranberries + gorgonzola or blue cheese crumbles + dijon vinaigrette. 14 Dijon is made out of whole raw eggs, white wine vinegar, Dijon mustard, garlic, olive oil) allergies: eggs, dairy, garlic onion walnuts
33
Double Fried Kennebeck Fries ( gf)
Fried with canola oil. , hand cut in house. Served with ketchup and garlic aioli. 7$ Allergies only in sauces egg , garlic
34
WALT’S CLASSIC STARTERS AHI POKE STACK
cucumber + red bell pepper + scallion + avocado + daikon radish + sesame ponzu sauce + toasted nori & crisp wonton 18 ahi is chopped and tossed in sesame ponzu sauce, molded with ahi in bottom, avocado and more ahi on top, the rest of the choopped vegetables aurround the standing stack, 4 oz of ahi Sauce served on the side preset with chopstix, the ahi is 1 step down from sashimi grade.
35
Pastas MAINE LOBSTA RAVIOLI
garlic spinach + tomato + basil and + lemon butter beurre blanc 26 7 pieces of Ravioli are tossed in Meyer lemon beurre blanc , a little tangy , topped with garlic spinach, diced tomatoes, parmesan cheese and basil
36
FROM THE GRIILL KING SALMON(GF)
Walt’s rice + asparagus + dill cream sauce and lemon 36 8 oz wild king salmon is lightly brushed with olive oil and seasoned with salt and pepper then oak grilled to desired temperature. same for asparagus, the dill cream sauce is tzaziki sauce,
37
Babcock balsamic vin
The dressing is made out of reduced back roads babcock wine, balsamic vinegar, shallot, Dijon mustard, olive oil
38
SOUPS & SALADS DUNGENES CRAB LOUIE(GF)
Mixed baby greens+ baby heirloom tomato + asparagus tips + cucumber + hard-boiled egg + Walt’s Louie dressing. 26 3 oz of crab Walts Louie dressing is made out of, cream, Mayo, onion, chili sauce, lemon juice, tarragon, horseradish, parsley Allergies; shellfish, dairy, onion, egg, citrus
39
SOUPS &SALADS THE BABCOCK SALAD(GF)
mixed baby greens + baby heirloom tomatoes + cucumber + kalamata olives + shaved red onion + avocado + feta cheese + Babcock balsamic vinaigrette 16 The dressing is made out of reduced back roads babcock wine, balsamic vinegar, shallot, Dijon mustard, olive oil Allergies : onion, garlic, dairy
40
WHARF SPECIALTIES BLACKENED COD TACOS(GF)
corn tortillas + shaved cabbage + chili-lime crema + cotija cheese + jasmine rice & black beans + house salsa 19 alaskan cod, 3 2 oz portions. 3 tacos. cod is lightly brushed with olive oil and seasoned with nlackening seasoning. cod is oak grilled, tortillas are heated up on grill. fish is placed in the warm tortillas, and topped with shredded cabbage, clilantro lime crema, cotija cheese, and cilantro as garnish.
41
CHOCOLATE BOMB
Warm chocolate cake with hot fudge filling + vanilla crème anglaise + fresh berries + whipped cream 9 top should have a crisp chocolate crust and a warm soft chocolatey center.
42
WALT’S CLASSIC STARTERS LOCAL CHEESE & WINE TASTING BOARD
Trio of Cypress Grove Cheese’s paired with local wine’s + seasonal jam + spicy Mustard + Grilled Toast. 36
43
WALT’S CLASSIC STARTERS CRISP CORNMEAL CRUSTED CALAMARI
cocktail sauce + and Tartar sauce 14 8 oz Calamari is soaked with buttermilk and then dredged in cornmeal flour to be fried to a crisp. Can be sautéed or grilled if requested although won’t taste the same crunchy seasoned, cooked to a crisp.
44
Pastas SMOKED CHICKEN ALFREDO
Penne pasta , white wine, butter + shallots + garlic + spinach + basil + Parmesan cheese and parsley 21 6oz of oak grilled chicken 6oz of penne pasta Allergies; dairy, garlic, onion, gluten
45
WALT’S CLASSIC STARTERS COCONUT CRUSTED SHRIMP
Tangerine marmalade ( contains horseradish and whole grain mustard mixed) 18 Cooked to a crisp golden brown U-15 size jumbo shrimp, butterflied. Coated with coconut panko crust, fried to a golden brown. Allergies: gluten, eggs, shellfish
46
Kids menu
1.Grilled cheese on sourdough 2. Chix breast (gf) comes with mashed potatoes and veggies 3. Kids burger ( served plain unless they want lettuce cheese and tomato) 4. Salmon with mashed potatoes and veggies 5. Kids pasta with marinara or butter 6. Mac & cheese ( a combination of Monterey Jack, velvetta, cheddar) The veggies are usually green beans can sub for asparagus or broccoli
47
SOUPS & SALADS Upgrade your greens:
Avocado $4 Chicken $8 (6oz) Salmon $10( 5oz) Shrimp $12 (4 U-15 pieces 2 oz each)
48
SOUPS & SALADS CLASSIC CAESAR SALAD
crisp romaine + Walt’s scratch Caesar dressing + toasted sourdough croutons + parmesan cheese. 13
49
Pastas LITTLENECK CLAM LINGUINE
baby heirloom tomato + garlic + shallot + butter + white wine + fresh herbs. 24
50
FROM THE GRIILL BACON WRAPPED DIVER SCALLOPS(GF)
Roasted garlic mashed potatoes + green beans, Meyer lemon butter, balsamic reduction 36 3 pieces of jumbo U-10 size scallops. scallops can be pan seared if requested.
51
BETWEEN THE SLICES Choice of:
Hand Cut Kennebec Fries, Broccoli Slaw or Cup of Soup.

Walt's Wharf (14 decks)

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