Bounty Hunter Walnut Creek

Scarborough Farm greens, seasonal fruit, slow-roasted maple pecans and balsamic vinaigrette topped with goat cheese.

Kale, frisee, carrots bell peppers, jicama, avocado, and miso dressing. Served with a firecracker sauce.

Crisp romaine, rich, creamy house-made Caesar dressing, and garlic croutons.

A trio of beets, Laura Chenel goat cheese, baby arugula, citrus, sunflower seeds, and a roasted shallot vinaigrette.

Avocado, brussels sprouts, smoked bacon, egg, tomato, blue cheese crumbles, and chopped romaine. Tossed with a blue cheese dressing.

A house favorite. Seasoned with a house rub and Southern Pride smoked.

Seasoned with a blend of spices and slow smoked.

Hand-pulled beer-can chicken tossed in Alabama white sauce, topped with coleslaw, b&b pickles, and grilled red.

Portobello mushroom, grilled zucchini, fontina cheese, grilled red onions, and roasted red pepper aioli.

Sliced pastrami, sauerkraut, melted gruyere, and 1000 island served open face on marble rye.

Buttermilk fried chicken or grilled chicken, balsamic onions, baby arugula, fontina cheese, sundried tomato tapenade.

House smoked prime rib, sliced thinly to order. Served with horseradish mayo and au jus. Soon-to-be the talk of the town.

8 oz. of Wagyu beef, white cheddar, grilled onion, house-made pickles, and saloon sauce.

A Bounty Hunter staple! Pulled pork and beef brisket piled high next to a half rack of ribs and coleslaw.

Dinner only. Seasoned and slow smoked. Served with whipped potatoes, seasonal vegetables, and a house-made au jus.

Wood-fired and served with roasted purple Peruvian potatoes, swiss chard, red wine cipollini onions, acorn squash, and brandy peppercorn cream sauce.

Wood-grilled and served with wild mushroom risotto, bloomsdale spinach, and a lemon-caper butter sauce.

Portobello mushroom, roasted red pepper, and seasonal vegetables.

Sauteed cajun shrimp, stone-ground grits with a spicy cream sauce. A staff favorite.