· Starters - Pastry basket, buttermilk fried oysters, tomato bisque, and heirloom tomato flatbread.
· Lunch Mains - Baby spinach salad, Caesar salad, and cobb salad with add-on options like chicken breast, salmon, Gulf shrimp, and flat iron.
· Sandwiches? - Grilled chicken breast, Angus burger, and B.L.T. served with regular fries or truffle fries.
· Brunch Mains - Pancakes, smoked salmon bagel, farm egg omelets, Belgian waffle, shrimp and grits, buttermilk fried chicken and waffle, and the Walkers Breakfast.
· Brunch Cocktails - Peach Bellini, Mimosa, Blood Orange Mimosa, Dill Bloody Mary, Walker's Irish coffee, cappuccino, latte, espresso, and Walker's Poinsettia.
· Soups and Starters - Buttermilk fried oysters, heirloom tomato flatbread, sweet potato bisque, and tomato bisque.
· Entrées Salads and Entrée - Garden greens, cobb salad, Caesar salad, and baby spinach and frisee salad.
· Sandwiches? - Grilled chicken breast, Angus burger, crab cake, black bean burger, Gulf shrimp po'boy, and B.L.T. served with fries or truffle fries.
· Lunch Mains - Shrimp and grits, buttermilk fried chicken, flat iron steak, and seafood pirloo.
· Lunch Sides? - Fried green tomatoes, crispy Brussels sprouts, sautéed haricot vert, and truffle fries.
· Starters and Salads - Baby green salad, bibb salad, tomato bisque, sweet potato bisque, burrata cheese, grilled Spanish octopus, buttermilk fried oysters, jumbo lump crabcake, and baby spinach and frisee salad.
· Flatbread - Heirloom tomato, baby portobello, and Virginia ham.
· Entrees? - Atlantic salmon, pan-roasted diver scallops, duck confit pappardelle, ruby rainbow trout stuffed with crab, fava bean risotto, pork chop, Chesapeake Bay rockfish, N.Y. strip, and filet mignon.
· Sides - Anson Mills grit cake, crispy Brussels sprouts, fried fingerling potato, and sauté haricot verts.
· Desserts - Classic creme brulee, vanilla bean cheesecake, warm apple fritters, peanut butter chocolate pate, and ice cream. Walker’s Grille in Alexandria, Virginia - Photo: Walker’s Grille