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+387648592568
[email protected]
Eighth Avenue 487, New York
Smoked Standing Rib Roast (GF) 6lb bone-in prime rib with horseradish mustard sauce
Pick 3
Romaine Salad with Pomegranate, Parmesan, Garlic, Croutons, Balsamic Vinaigrette
Red Bliss Herb Mashed Potatoes
Roasted Winter Vegetables (carrots, turnips, celery root, sunchokes)
Green Bean Casserole with Smoked Almonds and Shallots
Creamed Spinach with Caraway Breadcrumb Topping
Roasted Brussels Sprouts with Chestnuts, Cranberries, Shallots
$200 6lb Smoked Standing Rib Roast (GF) 6lb bone-in prime rib
$45 ½ tray Romaine Salad with Pomegranate, Parmesan, Garlic, Croutons,
Balsamic Vinaigrette
$50 ½ tray Red Bliss Herb Mashed Potatoes
$55 ½ tray Roasted Winter Vegetables (carrots, turnips, celery root, sunchokes)
$55 ½ tray Green Bean Casserole with Smoked Almonds and Shallots
$60 ½ tray Creamed Spinach with Caraway Breadcrumb Topping
$55 ½ tray Roasted Brussels Sprouts with Chestnuts, Cranberries, Shallots
$45 1 pie Apple Pie
“Roadside Diner: Walrus and Carpenter wouldn’t be considered a diner — it’s a gastropub — but it’s a “must” every time we are on the East Coast. It’s in Black Rock, Connecticut, by the water and it’s the best BBQ we’ve ever had. I know that sounds crazy because that’s not what Connecticut is known for."
“This family-owned and operated American restaurant, Walrus + Carpenter, takes barbecue to the next level. The smell of slow cooked meats completely fill the room and the beer is constantly flowing. Although you could go there for dinner and have a barbecue platter, you absolutely need to go for brunch in order to have the chicken and waffles. Let me break this down for you: Chicken. Waffles. Sriracha Honey Butter. That dish hits all the flavors.”
“There’s not many things in this world that go better with live music than delicious food. Walrus + Carpenter in Bridgeport’s historic Black Rock district checks both of those boxes. The restaurant features a rotating selection of musicians weekly, covering a massive variety of genres – from jazz, to funk, to bluegrass, and more.”
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