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Cuisine
American
Neighborhood:
Santa Monica
Features
• Full Bar
• Weekend Brunch
• Personal Wines Welcome
• Patio/Outdoor Dining
Reservations
Suggested
Parking
Valet and Hotel
Payment Methods
AMEX, MasterCard, Visa
Private Rooms
Yes, Please call
Hours:
Breakfast
Monday - Saturday
7:00am - 11:00am
Lunch
Monday - Saturday
11:00am - 3:00pm
Dinner
Sunday - Monday
6:00pm - 10:00pm
Wednesday - Saturday
6:00pm - 11:00pm
Brunch
Sunday
11:00am - 3:00pm
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Whist Dinner Menu Beginnings
Oysters half dozen on the half shell 12
Whist winter vegetable salad carrot
curls and meyer lemon vinaigrette 14
Whole leaf romaine salad Caesar
dressing and parmesan croutons 11
Ahi tuna seared rare seaweed salad,
shiitake vinaigrette, chili oil and
crispy wontons 14
Mixed baby greens fresh goat cheese,
pine nuts, cherry tomatoes and balsamic
vinaigrette 11
Prime beef tartare egg, capers, pickled onions,
arugula and whole grain
mustard aioli 16
Grilled shrimp wrapped in Serrano Ham
carrot risotto, mascarpone and lobster
butter 16
Belgian endive salad St. Agur blue
cheese, apples, pecans, and honey-banyuls
vinaigrette 13
Sautéed foie gras cranberry compote,
balsamic reduction and candied
orange zest 19
Butternut squash soup peekytoe crab,
goat cheese, sage and pumpkinseed oil 12
Grilled calamari stuffed with shrimp
and garlic, spicy smoked tomato sauce
and pistachios 14
Classic Entrees
Grilled 18oz prime Angus ribeye
sautéed spinach and horseradish cream 39
Prairie Grove Pork Chop escarole and whole
grain mustard rosemary sauce 33
Sautéed king salmon blue lake green beans
and balsamic brown butter 26
Kobe burger blue cheese, caramelized onions,
smoked bacon and parmesan fries 24
Black Angus tenderloin sautéed mushrooms
and black pepper shallot reduction 36
Herb roasted Jidori chicken onions, garlic,
and baked lemon 23
Contemporary Entrees
Wild striped bass cabbage stuffed with ham
hocks and rice, with saffron tomato broth 31
Day boat scallops American caviar, braised
leeks, potato puree and lobster butter 34
Braised short rib roasted vegetables, mashed
potatoes, braising jus and horseradish cream 32
Roasted acorn squash mascarpone polenta,
market vegetables and brown butter 25
Colorado lamb loin artichokes, eggplant,
chickpea pancake and red pepper sauce 37
Roasted elk tenderloin bacon wrapped
salsify, swiss chard, dried cherry reduction
and foie gras emulsion 39
Sides
Parmigiano-Reggiano fries 8
Yukon Gold mashed potatoes 8
Wild mushrooms, shallots and parsley 11
Grilled asparagus with shaved red onion
and lemon 8
Sautéed spinach, toasted garlic
and olive oil 8
Macaroni and Cheese 8
Chef’s Tasting Menu
A four-course menu that changes daily, uses the
freshest and most exciting products available,
and captures the kitchens imagination.
Tasting Menu 65
with wine pairings 95
Chef - Warren Schwartz
Sous chef – Simon Zatyrka
Pastry chef – Kim Seeley
Split Charge $5 – Gratuity of 20%
added to parties of 6 or more
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