Walter's Restaurant, Bar and Lounge

Arugula tossed in lemon and olive oil and coated with toasted almonds and shredded parmesan. (Gf)

Mixed greens with goat cheese, French green beans, and walnuts, tossed in raspberry vinaigrette

Mixed greens with goat cheese, French green beans, and walnuts, tossed in raspberry vinaigrette

Romaine tossed in Caesar dressing with French baguette croutons

Mixed greens with bacon, chopped tomatoes, avocado, blue cheese, green onions, hardboiled egg, and grilled chicken breast, served with house yogurt vinaigrette on the side

Crispy beer battered potato rounds served with house garlic yogurt sauce

Our signature take on an Afghan classic - wontons filled with lean ground beef, diced potatoes, and green onions, fried and served with house garlic yogurt sauce

Housemade hummus topped with fresh basil, chopped Roma tomatoes, and sliced avocado, served with housemade Afghan naan. Add veggies — 3

Crisp asparagus lightly coated with Parmesan and fried until golden, served with Walter’s house sauce

Three corn tortillas filled with grilled steak, diced onion, and cilantro, served with Walter's spicy salsa and fresh lime (gf)

Classic bone-in wings tossed in a flavorful tandoori masala, served with house garlic yogurt sauce

Silken Angel hair noodles with garbanzo beans, kidney beans, and seasoned ground beef in a warm yogurt-based broth with a hint of dried mint

Oven roasted turkey simmered with fresh carrots, cauliflower, cabbage and broccoli in a subtle tomato broth

Grilled chicken breast with sun-dried tomatoes, fresh spinach, and pesto mayo, served with French fries

Housemade cornbread topped with two poached eggs, served with black beans and spicy salsa

Two poached eggs and Canadian bacon on a toasted English muffin, finished with hollandaise sauce, served with Afghan fries (beer battered potato rounds)

House-cured salmon with red onions, fresh dill, and capers, served with Afghan Naan and hard-boiled eggs

Slow-braised lamb with refried beans and a three-cheese blend, wrapped in a warm flour tortilla, topped with sour cream, and served with Afghan fries (crispy beer-battered potato rounds)

Oven roasted turkey layered with smoked bacon, sliced tomatoes, and butter lettuce on toasted sourdough with house aioli, served with shoestring French fries

Two eggs, lean ground beef mixed with bell peppers and green onions, and hash browns

Two eggs, four strips of bacon, and hash browns

Scrambled eggs, refried beans, green onions, and a three-cheese blend wrapped in a warm flour tortilla, served with sour cream and Walter’s spicy salsa

Two eggs, lamb sausage, and hash browns

Two eggs, sausage, and hash browns

White albacore tuna salad, served with sliced tomatoes, Walter’s naan, and housemade spicy salsa

Marinated boneless, skinless chicken breast broiled and topped with sauteed mushrooms, grilled onions, and tomatoes over fragrant Basmati rice. Add garlic yogurt sauce - 1.5

Boneless organic chicken breast medallions gently simmered with ginger and scallions in a light savory broth, served with basmati rice. Add Salata - 2.5 Add house spicy salsa - 2.5

Boneless free-range chicken breast simmered with onions, lemon, turmeric, and mushrooms in a delicate garlic yogurt-based sauce, served with basmati rice

Half organic free-range Rotisserie chicken, roasted with lemon and parsley, served with shoestring French fries

Tender bone-in chicken simmered in a fragrant tomato, cardamom, and onion sauce over Basmati rice with caramelized orange peel, slivered almonds, and a light pistachio finish

Stir-fried chicken breast strips with spicy red chili peppers, fresh ginger, soy sauce, and green onions, tossed with fettuccine. Add house garlic yogurt sauce - 1.50

Slow-braised lamb in savory lamb sauce, served over rice pilaf with caramelized carrots and raisins, alongside grilled eggplant and tomato finished with garlic yogurt and fresh mint

Frenched lamb chops, seasoned and grilled, served with housemade mashed potatoes

Marinated boneless lamb grilled on skewers with charred tomatoes and onions, served with fragrant basmati rice

Oven-roasted lamb shank with garlic, tomato, and onions, served over boiled potatoes with sautéed spinach

Slow-cooked New Zealand lamb with braised spinach, simmered until rich and flavorful, served with basmati rice. Add house garlic yogurt - 1.50

Grilled premium steak finished with cabernet sauce, served with shoestring fries

Served with whipped butter and warm maple syrup

Half-pound house-blend beef patty on a brioche bun topped with sauteed seasonal specialty mushrooms, Monterrey jack cheese, and avocado, served with Afghan fries(beer-battered potato rounds)

Served with French fries

Penne tossed with olive oil and Parmesan cheese. Add steamed vegetables — 2

Grilled eggplant crowned with a fresh tomato slice, drizzled with housemade yogurt sauce, and sprinkled with dried mint, served over a bed of fragrant rice pilaf with caramelized carrots and raisins. (V)

With burrata, fresh basil and heirloom tomatoes

Penne with seasonal mushrooms, sun-dried tomatoes, and zucchini in a pesto cream sauce

• Vegetarian

Angel hair pasta with fresh garlic, basil, vine-ripened tomatoes, and extra virgin olive oil. Add shrimp - 8 Add chicken - 6

Fresh salmon, simply grilled, served with rice pilaf (gf)

Rare-seared ahi tuna with scallions, fresh ginger, and soy sauce, served alongside arugula tossed in lemon vinaigrette with slivered almonds

Mild tandoori-spiced broiled salmon fillet over a bed of basmati rice, alongside peach chutney and mint yogurt

For the people who inspire us, a drink to keep you going.. Elijah Craig Straight Rye, Cynar, lavender, lemon, and Aperol

Rice pilaf with black beans and salata (chopped cucumbers, tomatoes, and onions tossed in a lime vinaigrette)

• Vegetarian

Three-egg omelet with fresh avocado and melted Swiss cheese, served with Afghan fries (crispy beer-battered potato rounds)

Three-egg omelet with onions, green peppers, mushrooms, and tomatoes, served with Afghan fries

Three-egg omelet with feta cheese and eggplant, served with Afghan fries. Add lamb — 5

Three-egg omelet with mixed vegetables, avocado, and fresh spinach, served with Afghan fries. Choice of yogurt or sour cream

Three-egg omelet with Italian sausage, mushrooms, bell peppers, onions, pomodoro sauce, and mozzarella cheese, served with Afghan fries

Three-egg omelet with cooked spinach and sautéed mushrooms, served with Afghan fries. Add lamb — 5

Three-egg omelet with sun-dried tomatoes, goat cheese, fresh spinach, mushrooms, green bell peppers, and onions, served with Afghan fries

Served with whipped butter and warm maple syrup

Thick-cut brioche French toast dusted with powdered sugar, served with two strips of bacon and one scrambled egg

Fresh seasonal fruit served with low-fat yogurt

Served with a brown sugar mixture of almonds and raisins, seasonal fruit, and low-fat milk

Two pancakes layered with two strips of bacon and a scrambled egg

Baked apricots over a marzipan crust with apricot glaze, served with fresh whipped cream

Delicate layers of flaky phyllo pastry filled with pecans, walnuts, and almonds, baked until crisp and finished with sweet syrup

Housemade caramel walnut brownie served warm with vanilla bean gelato and chocolate sauce

Moist chocolate carrot cake with walnuts and cream cheese frosting, served with vanilla bean gelato and a dash of cinnamon

Layers of chocolate meringue and chocolate mousse, served with crème anglaise. Gluten free

A juicy and succulent Claremont classic. Figenza fig vodka, lemon, lavender, and Zucca Rabarbaro amaro

Copalli rum blanco, mezcal, lemon, and lavender. Dangerously delicious or deliciously dangerous: you decide

LA Luna Cupreata mezcal, Alma Tepec chile liqueur, lemon, and honey, topped with sparkling wine. Add some spicy to your bubbles

A floral sipper to brighten your day...or night. Gunpowder gin, Zucca Rabarbaro, lemon, lavender, and Combier rose liqueur

A fruity refresher and a clap back at the haters. Neft vodka, Combier Pêche de Vigne liqueur, lemon, honey, and cucumber bitters, topped with sparkling wine

A summertime aperitivo for the sophisticated boulevardier. Powers rye whiskey, Carpano Botanic Bitter, Kleos mastiha liqueur, and plum bitters

A cool and mysterious herbal sipper made with Ojo de Tigre mezcal, basil liqueur, lemon, honey, and celery bitters

Get all the flavor and fun of a summer cocktail without any of the alcohol. Lyre’s Aperitivo Rosso n/a spirit, lemon, honey, and muddled basil leaves, topped with Fever Tree Blood Orange Ginger Beer

(Original, Strong, Cranberry, or Zero Sugar)

(multiple flavors available)

Assorted Flavors 5%

Espresso and Frangelico poured over vanilla bean or chocolate gelato