#waltersportland

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Duck Shumai with Green Pepper, Edamame and Mushroom, Ginger-Kombu Pork Broth
#waltersportland #portlandmaine #dinnerspecial #duck #shumai

Aleppo-Cayenne Haddock Cake Mix -part of today's Lunch Special

Fan Art & Thank You Letter. Thanks, Sage!

Food Sketches for one of our weekend Dinner Entrees. @chris.bolio #waltersportland #portlandmaine #foodsketch #foodart #theartofplating

Szechuan Shrimp Shumai

Morning Prep with Sous Chef

MOST RECENT

Duck & Foie Gras Meatloaf with an Orange-Honey Soy Glaze, Rice Cake, Sautéed Haricot Verts, Ginger "5-spice& #34; Sweet Potato Purée, Chile Oil, Dehydrated Orange, Duck Skin Cracklin

"Steak Carbonara" Grilled Flank Steak, Smoked Mushroom, Peas, Roasted Tomato, Truffled Duck Egg Carbonara Sauce, Fettuccini, Grana Padano, Focaccia Crumble

Chocolate Mousse, Chocolate Shortbread, White Chocolate Mirror Glaze, Edible Gold

Crispy Greek Halloumi Cheese & Eggplant Fries, Dukkah with Lemon Oak Honey, Tzatziki

Szechuan Shrimp Shumai

Hot & Sour Kimchi Stew with Chinese Sausage, Turmeric Oil, Scallion -Scallop and Steamed Rice with Entree portion. Today's Grill Special!

Crispy Irish Shepard's Pie Croquettes with Whiskey-Molasses Gravy

#Repost Pastry Chef @mich.gabi
Double Chocolate Stout Brownie, Irish Cream Ice Cream, and Stout Candied Bacon

Boxty aka Irish Potato Pancake

Spicy-braised Jerk Beef, Whipped Yams, Wilted Kale + Bacon, Plantain Chip, Mango-Rum "Sweet n' Sour"

Adobo Pulled Pork Wrap with Black Beans, Pickled Cabbage, Grilled Corn Con Quest, Steamed Rice, Lime Crema. Served with House-spiced Chips

Miso-Bacon Clam Chowder

#MRW17 Third Course: Open Faces S'more , Graham Crackers, Square Marshmallow, Chocolate Center

#MRW17 First Course: Roasted Beets + Fennel Salad, Bulgarian Feta, Crushed Pistachio, Aged Balsamic, EVOO, Fennel Salt

Maine Restaurant Week 2017

Second Courses: Lunch Menu: "Fish N' Chips" Tempura Haddock, Potato Pavé, Aleppo Chili Tartar, Pickles

Adobo-braised Pulled Pork, Coleslaw, Queso Fresco, Sesame Bun, House-spiced Chips

First Course: Jungle Choo Chee Curry Chicken Meatballs with Yellow Sweet Chili-Marsala Butter, Sesame

Second Courses:
Korean Chicken Bowl, White Rice, Winter Cuke Kimchee, Spicy Sprouts, Oshitashi, Pickled Shiitakes

Jerked-spiced Coulotte Steak, Crispy Sweet Potato, Creamy Chayote-Pepper Slaw, Mango Mojo

Second Course: Herb-rubbed Haddock, Maitakes, Fingerling, Spinach, Smoked Pepper Demi Glacé, Lobster Aioli

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