swanky roots summer crisp lettuce, caesar dressing, garlic crouton, parmesan

SWANKY CAESAR

pulled pork, okra, corn, tomato, pork jus, beans, potato, montana cornbread

BRUNSWICK STEW

sumac roasted tomatoes, toasted fennel agrodolce, pepita salsa, charred snap peas

ROASTED CAULIFLOWER

candied walnuts, stilton blue cheese, slivered red onion, cherry peppers, bacon, lemon basil vinaigrette

WALKERS HOUSE SALAD

6oz. flat iron steak, french fries, chimichurri

STEAK FRITES

WALKERS HOUSE SALAD 2.0

buttermilk-fried pickle-brined chicken thighs, black pepper and cream cheese grits, pickled cucumbers, fresno chilies, honey brown butter

FRIED CHICKEN

bourbon apples, whipped potatoes, braised cabbage

APPLE BRINED PORK SHANK

pork shoulder, pickled vegetables, queso fresco, al pastor sauce

PORK TACOS

pork and vegetable-fried rice, gochujang mayonnaise, spicy pineapple relish, toasted cashew, sesame oil

WILD ALASKAN HALIBUT

butter lettuce, grilled flank steak, bacon, pickled red onions, tomato, blue cheese dressing, hard-boiled egg

WEDGE STEAK SALAD

12oz. cut, truffle scalloped potatoes, butter-braised pearl onions, black garlic and blue cheese cream

NEW YORK STRIP

nuoc cham, mint, toasted cashews, togarashi

WALKERS WINGS

MARINATED SHORT RIBS

fried cauliflower, asian hot sauce, grapes, umami aioli, sesame seeds

SPICY CAULIFLOWER

San Marzano tomatoes, cream, blue cheese, toast, green tomato chutney

TOMATO BISQUE

honey butter, cornbread, peach preserves, pickled fresno chilis

BURRATA

½ pound patty, white cheddar, shredded lettuce, house-made pickles, bacon jam, secret sauce, house-made brioche bun, side of fries ... add a fried egg $2

KRAFT RANCH BEEF BURGER

beets, pistachio agrodolce, honey whipped ricotta, mint, blood oranges

BEET SALAD

drunken thai sauce, thai basil, thai chili, fried garlic

SHISHITO PEPPERS

fennel seed, cherry pepper, garlic, shallot, anchovy butter, toasted baguette

PEI MUSSELS

assorted meats and cheeses, stone ground mustard, fruit preserves, crackers

CHARCUTERIE BOARD

cast iron blistered, coconut milk, lime, tamarind, mint, basil, chili flakes, rice sticks

SNAP PEAS

candied bacon jam, pickled jalapeno, blue cheese

DEVILED EGGS

Wash the summer crisp lettuce thoroughly under cold water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water. Tear the lettuce into bite-sized pieces and place it in a large salad bowl.

Prepare the Lettuce

Drizzle the Caesar dressing over the lettuce. Toss gently to ensure all the lettuce is evenly coated with the dressing.

Add Dressing

Sprinkle the garlic croutons over the dressed lettuce. Grate or shave the Parmesan cheese over the top. Toss lightly to combine.

Add Croutons and Parmesan

Serve immediately as a refreshing side salad or a light main dish.

Serve

Summer Crisp Lettuce

Caesar Dressing

Garlic Croutons

Parmesan Cheese

Gather all ingredients and prepare the vegetables by dicing the potatoes and slicing the okra.

Prepare Ingredients

In a large pot, heat olive oil over medium heat. Add diced potatoes and sliced okra. Sauté for about 5-7 minutes until slightly tender.

Sauté Vegetables

Stir in the pulled pork, corn, diced tomatoes (with their juice), cooked beans, and pork jus. Mix well to combine.

Add Remaining Ingredients

Add salt, black pepper, and paprika to taste. Bring the mixture to a boil, then reduce heat to low.

Season the Stew

Let the stew simmer for about 30-40 minutes, stirring occasionally, until all vegetables are tender and flavors meld.

Simmer

Serve hot with slices of Montana cornbread on the side.

pulled pork

okra, sliced

corn, frozen or canned

diced tomatoes

pork jus

cooked beans (such as navy or kidney)

potato, diced

Montana cornbread

salt

black pepper

paprika

olive oil

Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and toss with olive oil, sumac, salt, and pepper. Spread evenly on a baking sheet.

Roast the Cauliflower

In a separate bowl, toss cherry tomatoes with a little olive oil, salt, and sumac. Add to the baking sheet with cauliflower for the last 15 minutes of roasting.

Roast the Tomatoes

In a small pan over medium heat, toast fennel seeds until fragrant. Add sugar and red wine vinegar, stirring until sugar dissolves. Remove from heat and let cool.

Prepare the Fennel Agrodolce

Toast the pumpkin seeds in a dry skillet over medium heat until golden. Coarsely chop and mix with olive oil, salt, and pepper.

Prepare the Pepita Salsa

In a skillet, heat a little olive oil. Add snap peas and sauté until charred, about 3-4 minutes. Season with salt and pepper.

Char the Snap Peas

Once the cauliflower and tomatoes are roasted, plate them with charred snap peas. Drizzle with fennel agrodolce and top with pepita salsa before serving.

Assemble the Dish

Cauliflower

Olive oil

Sumac

Cherry tomatoes

Fennel seeds

Sugar

Red wine vinegar

Pumpkin seeds (pepitas)

Snap peas

Salt

Black pepper

In a large bowl, combine the mixed salad greens, slivered red onion, and sliced cherry peppers.

Prepare the Salad Base

Top the salad with the candied walnuts, crumbled Stilton blue cheese, and crumbled bacon.

Add the Toppings

Drizzle the lemon basil vinaigrette over the salad just before serving and toss gently to combine.

Dress the Salad

Mixed salad greens

Candied walnuts

Stilton blue cheese, crumbled

Slivered red onion

Cherry peppers, sliced

Cooked bacon, crumbled

In a food processor, combine parsley, garlic, red wine vinegar, oregano, red pepper flakes, and salt. Pulse until well blended. Slowly add olive oil while processing until smooth. Set aside.

Prepare the Chimichurri

Season the flat iron steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes.

Cook the Steak

Fry the french fries in hot oil until golden brown and crispy, about 4-5 minutes. Drain on paper towels and season with salt.

Prepare the French Fries

Slice the rested steak and serve with a generous drizzle of chimichurri sauce on top, alongside the french fries.

Flat Iron Steak

French Fries

Olive Oil

Black Pepper

In a large salad bowl, combine the mixed salad greens, candied walnuts, crumbled Stilton blue cheese, slivered red onion, sliced cherry peppers, and crumbled bacon.

Make the Salad

Drizzle the lemon basil vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper to taste.

Serve immediately and enjoy your Walkers House Salad 2.0!

candied walnuts

slivered red onion

cherry peppers, sliced

cooked bacon, crumbled

mixed salad greens

In a large bowl, mix the buttermilk and pickle brine. Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate Chicken

In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the grits and reduce the heat. Cook for about 20 minutes, stirring occasionally until thickened. Stir in the cream cheese, salt, and black pepper.

Prepare Grits

Remove the chicken from the marinade and let excess buttermilk drip off. In a shallow dish, mix flour, salt, black pepper, and cayenne pepper. Dredge each thigh in the flour mixture, coating well. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken for about 6-8 minutes on each side until golden brown and cooked through. Drain on paper towels.

Fry Chicken

In a small saucepan, melt the butter over medium heat until it starts to brown. Add honey and stir well, cooking for an additional minute.

Make Honey Brown Butter

Serve the fried chicken on a plate with a generous serving of grits, pickled cucumbers, sliced fresno chilies, and drizzle with honey brown butter.

chicken thighs

buttermilk

pickle brine

all-purpose flour

cayenne pepper

vegetable oil

cream cheese

grits

water

pickled cucumbers

fresno chilies

honey

butter

In a large bowl, combine bourbon, brown sugar, salt, black pepper, and chopped apples. Mix well until sugar and salt dissolve. Submerge the pork shank in the brine, cover, and refrigerate for at least 12 hours, or overnight.

Brine the Pork Shank

Preheat the oven to 300°F (150°C). Remove the pork shank from the brine and pat dry. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the pork shank on all sides until browned. Add 1 cup of water, cover, and place in the oven. Cook for 3 hours, or until tender.

Cook the Pork Shank

While the pork is cooking, boil the cubed potatoes in salted water until tender. Drain and return to the pot. Add butter and milk, and whip until smooth and creamy. Season with salt and pepper to taste.

Prepare the Whipped Potatoes

In a large skillet, heat olive oil over medium heat. Add shredded cabbage, apple cider vinegar, caraway seeds, salt, and pepper. Sauté for about 10-15 minutes until the cabbage is tender and caramelized.

Braised Cabbage

Once the pork shank is tender, remove it from the oven and let it rest for 10 minutes. Slice and serve alongside whipped potatoes and braised cabbage.

Pork shank

Apples (cored and chopped)

Bourbon

Brown sugar

Potatoes (peeled and cubed)

Butter

Milk

Cabbage (shredded)

Apple cider vinegar

Caraway seeds

Season the pork shoulder with salt and pepper. Place it in a slow cooker and cover it with al pastor sauce. Cook on low for 8 hours or until tender.

Prepare the Pork

Slice the red onion and carrots thinly. In a saucepan, combine white vinegar, sugar, and salt and bring to a boil. Pour the mixture over the sliced vegetables and let it cool. Refrigerate for at least 1 hour.

Pickle the Vegetables

Heat corn tortillas on a skillet over medium heat for about 30 seconds on each side until warm and pliable.

Warm the Tortillas

Shred the cooked pork shoulder and place it on a warm tortilla. Top with pickled vegetables, queso fresco, and fresh cilantro. Serve with lime wedges.

Assemble the Tacos

Pork Shoulder

Al Pastor Sauce

Corn Tortillas

In a bowl, mix together the mayonnaise and gochujang until well combined. Set aside.

Prepare the Gochujang Mayonnaise

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and cook until fragrant. Add the pork and cook until browned. Stir in the mixed vegetables and cook until tender, about 5 minutes.

Cook the Pork and Vegetables

Add the cooked rice to the skillet, along with soy sauce, and stir to combine all ingredients. Cook for an additional 3-5 minutes until everything is heated through. Season with salt and pepper to taste.

Add the Rice

In a separate pan, heat the remaining tablespoon of sesame oil over medium-high heat. Season the halibut fillets with salt and pepper. Cook the fillets for about 4-5 minutes on each side or until the fish flakes easily with a fork.

Cook the Halibut

In a small bowl, combine diced pineapple with salt, pepper, and a splash of gochujang if desired for an extra kick.

Prepare the Spicy Pineapple Relish

To serve, place a scoop of pork and vegetable-fried rice on each plate, top with a halibut fillet, drizzle with gochujang mayonnaise, and sprinkle with toasted cashews and green onions. Serve the spicy pineapple relish on the side.

Swanky Caesar

Brunswick Stew

Roasted Cauliflower

Walkers House Salad

Steak Frites

Walkers House Salad 2.0

Fried Chicken

Apple Brined Pork Shank

Pork Tacos

Wild Alaskan Halibut

Wedge Steak Salad

New York Strip

Walkers Wings

Marinated Short Ribs

Spicy Cauliflower

Tomato Bisque

Burrata

Kraft Ranch Beef Burger

Beet Salad

Shishito Peppers

Pei Mussels

Charcuterie Board

Snap Peas

Deviled Eggs