|Bourbon Glazed Pork Ribs at Maxwell's Photo by Hudson Slater|
|Seared scallops with beet purée, southern greens and bacon, balsamic and creme friache photo by Hudson Slater|
|Fresh fruit tart phto by Hudson Slater|
There's the halibut. (with spring pea and bell pepper risotto, snap pea and pepper slaw, roasted tomato beurre blanc $30) We wrapped it in prosciutto last fall, with a mushroom squash risotto. It was a big hit so we just updated it with spring vegetables. We’ll probably change it eventually, but people really liked it so we want to have things that people remember.
|Grilled steelhead with chickpea olive hash, tomato ragout, and cucumber apple relish photo by Hudson Slater|
SLATER: I’m excited about that one, with the chickpea hash. We’re trying to do more vegan/gluten free options. Obviously, the steelhead is not, but the chickpea hash that we serve with it has roasted tomatoes and olives, a little cumin, and we sell it as a vegan dish as well. (roasted chickpea and tomato hash with tomato ragout, castelventrano olive, grilled zucchini $16) It’s packed with a lot of protein. We have two options for vegan/gluten free with the quinoa too. (grilled fennel and leek quinoa with haricot vert, warm shaved rainbow carrot, balsamic reduction, toasted almond $16)
GLN: And of course the Walker Burger is an institution. (grilled certified angus beef, white cheddar, bacon, arugula, tomato, grilled onion aioli, brioche bun AND choice of: house fries, potato chips or fuji and fennel slaw $14)
SLATER: That’s my baby there. That’s the chicken sandwich with the pretzel bun. It’s kind of German. It’s just a pretzel bun with our golden raisin mostarda, mustard incorporated with golden raisins. And there’s the bacon and the slaw. It’s really tasty. So that’s a fun sandwich.
|Ahi crudo with cucumber apple relish, crostini and wasabi avocado purée Photo by Hudson Slater|
SLATER: We went from an ahi tartare to a crudo (with wasabi avocado puree, crostini, cucumber apple relish $12) That’s really tasty. It’s really thin-sliced ahi with the wasabi avocado puree and then we spread it on a crostini. It’s separate, so you build your cracker, your bite, the way you want it, how much wasabi or how much tuna you want.
The pickled prawn cocktail I like a lot. So it’s poached prawns marinated in kind of a pickle vinaigrette. And then we have the horseradish cocktail sauce and then the wasabi avocado, so it’s kind of like two different horseradish profiles. We serve it in a little mason jar so it’s kind of fun.
GLN: I can picture how, while other people dream about certain things, you’re dreaming about food all the time.
Slater says: "We’re going to be showcasing primarily the wine and beer (four wines from 21 Cellars plus three craft beers from Wingman Brewers) and pairing the food to that. We have four cheeses from Backcountry Creamery coming in and then four wines and three beers. I’m going to pick up some greens and eggs from Terry’s Berries. We’re doing poached eggs of course.
I brought in
Cheryl the Pig Lady. We’re going to use
her chorizo with the paella. Of course we’re doing steak, but if I can find
something local for that steak I’ll just swap it out. We're
Cheryl the Pig Lady. We’re going to use her chorizo with the paella. Of course we’re doing steak, but if I can find something local for that steak I’ll just swap it out. We'regoing to pair an IPA with dessert. You don’t see that too often. It’s going to be a ginger spiced cake, similar to a carrot cake."
Ask about the Mother's Day Brunch too.