A delightful roasted whole artichoke, complimented with a sumptuous
blend of garlic, black pepper, black olives and parmesan cheese.
Jumbo Sea Scallops
Pacific Northwest jumbo sea scallops, perfectly seared
and served atop potato latkes and finished with an
undeniably delicious strawberry salsa.
A chilled, refreshing blend of raspberries, white wine, and yogurt.
A classic coastal France stew, which combines assorted
fish and shellfish in a flavorful, saffron spiced broth.
Strawberry Almond Salad
A fresh blend of Boston Bibb lettuce, strawberries, almonds,
and creamy goat cheese, finished with a vanilla bean vinaigrette.
Roasted Red Beet Salad
A combination of crisp Romaine lettuce, baby spinach,
oven roasted red beets, and red onion tossed
in a savory soy and ginger vinaigrette.
Whole rainbow trout, stuffed with prosciutto and thyme, then roasted
to perfection and served a top sautéed rainbow Swiss chard.
Red wine marinated cremini mushrooms
and a Duchess potato are served alongside.
Coq Au Vin
Our version of the Romantic French dish.
A burgundy wine marinated chicken quarter,
braised and served with roasted grapes and a pink cauliflower puree.
10 oz. New York Strip Steak
10 oz. USDA Prime grade New York strip steak,
finished with a sun-dried tomato pesto compound butter,
served with grilled asparagus and a roasted Hasselback potato.
Vegetarian Eggplant Cannelloni
A flavorful blend of cheeses and kalamata olives,
rolled in slices of roasted eggplant served a top our signature
marinara and finished with freshly grated parmesan cheese.
House made garlic bread is served alongside.
Miniature heart shaped tarts, with a creamy hazelnut filling,
drizzled with a blissful raspberry sauce.
Upside-Down Black Forest Cake
An exquisite blend of dark cacao cake and tart cherries.
$75 per person
Make your reservation today.
Call 618.559.4893 or Reserve Online.
Join us for a howling good time as the Tasting Room at Walker's Bluff hosts the 1st
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