The Walnut Room

Chef-crafted seasonal soup prepared daily with fresh ingredients.

Rich caramelized onion broth topped with a toasted baguette crouton and melted Swiss cheese.

Artisanal cheese plate featuring marble bleu jack, smoked gouda, and Manchego, paired with candied walnuts, dried apricots, red grapes, dried cranberries, and a fresh baguette.

Warm toasted bread slathered with rich garlic butter and baked with melted Asiago cheese.

Crisp romaine lettuce tossed with shaved parmesan cheese, housemade croutons, and classic Caesar dressing.

Cracker-thin flatbread crust loaded with sweet roasted tomatoes, savory bacon, creamy goat cheese, and fresh baby arugula.

Fresh mixed greens, toasted almonds, mandarin orange slices, and sesame seeds tossed in our Signature Toasted Sesame dressing.

Our famous 1890 original recipe featuring an individual crock of tender chicken, carrots, sweet corn, leeks, and peas in rich gravy under a flaky pie crust, served with a side Walnut Room salad.

Slow-cooked, melt-in-your-mouth beef short rib served over creamy whipped potatoes with roasted green-top carrots and toasted herb bread crumbs.

Savory beef meatloaf studded with pine nuts and spinach, served with whipped potatoes, red pepper gravy, fresh vegetables, and crispy onion strings.

Whole roasted carrots and asparagus served over mixed greens and a hearty brown rice and red quinoa blend.

Pan-seared salmon fillet with a sweet caramel glaze, served alongside grilled asparagus and fragrant saffron rice.

Tender chicken breast encased in a crispy Asiago cheese crust, served with Pommery mustard sauce, housemade whipped potatoes, and fresh vegetables.

Crisp wedge of iceberg lettuce adorned with Applewood smoked bacon, marinated grape tomatoes, blue cheese crumbles, and housemade blue cheese dressing.

Mixed greens tossed with marinated grilled chicken breast, sweet mandarin oranges, water chestnuts, pea pods, bacon, red peppers, almonds, crispy wontons, and Signature Toasted Sesame dressing.

Signature chicken salad served in a nest of fried shoestring potatoes with almonds, peaches, grapes, strawberries, strawberry cream cheese, and tea breads.

Sliced seasoned flank steak on mixed greens with hard-boiled egg, ripe tomatoes, smoky bacon, avocado, gorgonzola cheese, and white balsamic dressing.

Smoked turkey, provolone, Applewood bacon, bibb lettuce, tomato, and basil aioli on cracked wheat bread, served with coleslaw and seasoned fries.

Corned beef brisket, Thousand Island dressing, Swiss cheese, sauerkraut, and sour cream on marbled rye, served with coleslaw and fries.

Smashed prime beef patties, caramelized onions, white cheddar, and garlic aioli on a toasted brioche bun, served with coleslaw and seasoned fries.

Crispy buttermilk fried chicken, romaine, tomato, pickles, mayo, and honey sambal on a brioche bun, served with coleslaw and seasoned fries.

Rich butter toffee ice cream pie folded with crunch English toffee pieces.

Graham cracker crust filled with Frango mint chocolate ice cream, topped with chocolate sauce and fresh whipped cream.

Velvety key lime custard in a graham cracker crust, finished with fresh whipped cream.

Smooth, decadent cheesecake infused with signature Frango mint chocolate flavor, garnished with fresh whipped cream.

Moist multi-layered carrot cake made with raisins, walnuts, and pineapple, layered with cream cheese icing and white chocolate ganache drizzle.