Food Menu
Starters
Salads & Soups
SALAD ADD ONS: GRILLED CHICKEN + 6 | CRISPY CHICKEN + 6 | SALMON + 10 | GRILLED SHRIMP +12
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tomato BISQUE 9
Creamy Tomato Bisque, Crème Fraiche, Grilled Cheese Crouton
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SPRING QUINOA SALAD 17
Quinoa, Red Onion, Marinated Chick Peas, Broccoli, Roasted Almond Slivers, Roasted Asparagus, Feta, Lemon Vinaigrette
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CAESAR salad 13
Romaine, House-Made Caesar, Shaved Parmesan, Lemon
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WALKER’S SALAD 16
Mixed Greens, Bacon, Dried Cherry, Gorgonzola, Walnut, Pesto-Honey Vinaigrette
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ITALIAN CHOP SALAD 18
Chopped Salami, Capicola, Turkey, Red Onion, Pepperoncini, Tomato, Romaine, Swiss Cheese, Italian Dressing
Handhelds
SERVED WITH FRIES
SUBSTITUTE: ONION RINGS + 3 | SWEET POTATO WAFFLE FRIES + 3 | SIDE SALAD + 3
THIRD STREET TACOS
THREE TACOS
SERVED WITH HOUSE-MADE TORTILLA CHIPS & SALSA
Mains
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Seared SALMON (GF) 27
Seared Salmon, Caper Beurre Blanc, Asparagus, Wild Rice
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RISOTTO (V) 21
Seasonal Vegetables, Parmesan Cheese
add protein: grilled chicken +6 | crispy chicken +6 | salmon +10 | grilled shrimp +12 -
CAJUN CHICKEN PASTA 26
Parmesan Crusted Chicken, Spinach, Roasted Red Pepper, Blistered Tomato, Penne, Cajun Cream Sauce
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FISH & CHIPS 29
Walleye, French Fries, Apple- Fennel Slaw, House Tartar
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CHICKEN FLORENTINE (GF) 24
8oz Chicken Breast, Topped With Spinach & Artichoke Cream, Asparagus, Garlic Whipped Potato
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NEW YORK STRIP (GF) 41
12oz Hand-Cut CAB, Harissa Honey Glazed Rainbow Carrot, Garlic Whipped Potato, Rojo Chimichurri
GF – gluten free | V – vegetarian | VV – vegan
*A 22% GRATUITY MAY BE ADDED TO PARTIES OF 8 OR MORE
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS