DINNER

Warmed Sourdough 
 buerre de Baratte de Normandie butter  8

Za’atar Bread 
hummus, serrano vinaigrette 12

Chicken Liver Pate
port jelly, toasted brioche  16

Tuna Carpaccio 
meyer lemon dashi, arugula, castleveltrano olive, olive oil 17

Hamachi
pomegranate, radish, jalapeño, sea salt, olive oil  19

Jumbo Lump Crab Donuts
east coast crab, ginger, cilantro, red miso  19

Burrata Salad
apple, truffle, celery, lollo rosso walnut 16

Caesar Salad 
little gem, romaine, parmesan, anchovy, crouton 14 / 19*

Rocket Salad 12
lemon vinaigrette, parmesan 

Thai Lobster Salad
local mango & papaya, nuoc cham, peanut, cilantro 22

Hunter’s Pie
rich venison stew, juniper berry, port wine, mirepoix, bartlett pears 18 

Baklava
rabbit confit or spinach; heirloom carrot, smoked yogurt, almond, salsa verde 18

Green Garlic Soup
shrimp toast, brioche, sesame 12

Twice Baked Goat Cheese Soufflé
farmer’s market vegetable salad 17

Mushroom Risotto
arborio rice, chanterelle, porcini, parmesan 14 / 22

 

 

 

Scallops
celery root, quince, guanciale 32*

Filet of Branzino
grilled shrimp brochette, broccoli, sauce cardinal 33*

Ocean Trout
pommes dauphine, piquillo pepper, cauliflower 28*

Herb Crusted Alaskan Halibut
potato gnocchi, duxelle, jus lie 37*

Lobster Capellini
San Marzano tomato, maine lobster, shaved truffle 22 / 32

Aged Duck Breast
beet ‘dauphinoise’, washington huckleberry, sunchoke 35*

12 Hour Braised Short Rib
parsnip, savoy cabbage, truffle red wine jus 30

Wood Grilled Filet of Beef
shortrib potpie, navet, mushroom, red wine jus 38*

Pork Shank for Two
palm sugar, black garlic hoisin, za’atar bread 42*

Beef Wellington for Two
prime filet, brussels sprouts, chestnut, beef jus 75*

 

most dishes can be made gluten free or without dairy 

Corkage $25 (Per 750ml bottle, 2 bottles maximum) – Cakeage $5

LUNCH

SMALL PLATES

Warmed Sourdough
Buerre de Baratte de Normandie butter 8

Tuna Tartare
avocado, scallion, lemon, herbs, white soy, rice cracker  17

Hamachi
pomegranate, radish, jalapeno, sea salt, olive oil  19

Burrata Salad 
apple, truffle, celery, lollo rosso, walnut  16

Local Beets & Avocado
little gem, ricotta salata, pistachio,  mustard sherry vinaigrette  14 small/19 large

Caesar 
grilled romaine, parmesam, crouton  14 small/19 large

Tuna Nicoise
seared big eye, haricots verts, fingerling, egg, olive, lemon vinaigrette  23

Lobster Cobb
romaine, avocado, tomato, bacon, egg, blue cheese, sweet corn, red onion  28

Santa Monica Steak Salad
grilled new york, heirloom tomato, avocado, arugula, almond, red onion, balsamic vinaigrette  26

add to any salad: shrimp  11 / salmon  10 / chicken  8

 

 

most dishes can be made gluten free or without dairy 

Corkage $25 (Per 750ml bottle, 2 bottles maximum) – Cakeage $5

SANDWICHES

Curried Chicken Salad
raisin, toasted almond, butter lettuce, kaiser roll, mixed greens 17

Grilled Salmon
avocado, caper, red onion, tomato, mixed greens, house vinaigrette 17

Fried Chicken
spicy slaw, pickled aioli, pickle, american cheese, hand cut fries  18

The Wilshire Double Decker
two 4oz. patties, heirloom tomato, red onion, butter lettuce, cheddar, aioli , hand cut fries 16
ADD avocado 3, bacon  3, extra cheese, 2, egg 3

ENTREES

Moules -Frites
PEI mussels, white wine, garlic, french fries  23

Omelette
wild mushroom, sottocenere cheese, potato, grilled asparagus  18 

Fish & Chips
line-caught cod, blonde ale batter, tartar sauce, malt vinegar  17

Grilled Organic Salmon
potato & asparagus salad, white wine veloute  23

Branzino
heirloom grains, raisin, marcons, pea tendril, saffron  25

THE ROAST

BOTTOMLESS ~ 19/ PERSON 

mimosa, bloody mary &/or margarita

bottomless available with purchase of a menu item / last order for bottomless 3:30

Tuna Tartare
avocado, scallion, lemon, herbs, white soy, rice cracker 17*

Chicken Liver Pate
port jelly, toasted brioche, cornichon 15

Lobster Cobb
romaine, avocado, tomato, bacon, egg, blue cheese, sweet corn, red onion 28

Smoked Salmon Benedict
poached egg, bagel, hollandaise 16*

Buttermilk Pancakes
red berries, crème anglais 14

Full English Breakfast
sausage, fried eggs, bacon, beans, tomato, fried bread 18*

Breakfast Burger
two 4 oz. patties, bacon, fried egg, American cheese 18*

Fish & Chips
line-caught cod, blonde ale batter, tartar sauce, malt vinegar 17

Grilled Organic Salmon
potato & asparagus salad, white wine velouté 23*

 

THE ROAST . . .

 

Roast Beef, horseradish cream 27/person
Roast Half Chicken, sage and onion stuffing 24/person

British Style Veggies in the Hole 16/person

 

Trimmings: brussels sprouts, carrots, peas, roast potatoes,
cauliflower & cheese, gravy, Yorkshire pudding

BAR MENU & HAPPY HOUR

Happy Hour available at Front Bar Monday through Friday 3pm to 9pm and Saturdays 5pm to 9pm

BAR SNACKS AND BITES

Crudites market vegetables, green goddess  8

Fall Salad farmer’s market vegetables, lettuces  6

Scotch Egg soft boiled egg, sausage, english mustard  4

Chowder Fries lobster, crispy potato  6

Tuna Tartare avocado, lemon, herbs, scallion, white soy  8

Chicken Wings bleu cheese, kevin’s hot sauce  6

Chicken Curry Rice Balls zaatar yogurt, cilantro  5

Pork Shank Bao Buns hoisin, pickles, sriracha  7

The Burger two 3oz patties, american cheese, pickles, dijonnaise  7

DESSERT

DESSERTS  –  11

Carrot Cake
cream cheese, candied walnuts

Sticky Toffee Pudding
burnt sugar ice cream

Chocolate Chocolate Chocolate
chocolate, chocolate, chocolate

Huckleberry Tart
creme anglais, vanilla ice cream

COFFEE & TEA

Coffee
organic, organic decaf  4

Specialty Coffee
espresso, cappuccino, latte  5

Organic Hot Tea Selections
english breakfast, royal earl grey, golden chai, peppermint, chamomile  5

PORT, DESSERT & FORTIFIED WINES

Graham’s Fine Ruby Port  10

Dow’s 10 year  13 / LBV  16 / 20 year  18

Taylor Fladgate  10 year  14 / 20 year  20

Robert Sinskey  “pinot gris late harvest,” los carneros, CA 2012  18

Godiva Chocolate Liqueurs  White  10 / Dark  10

LIBATIONS

SPARKLING, WHITE & PINK BY THE GLASS

Champagne Cocktail – Prosecco, Aromatic Bitters, Sugar Cube – 13

2014 Sparkling, Argyle, Vintage Brut (Willamette, OR) – 15

2015 Rose, Verdad (Central Coast, CA)  – 13

2016 Sauvignon Blanc, Spy Valley (Marlborough, NZ.) – 14

2016 Sancerre, Pascal Jolivet (Loire Valley, France) – 16

2016 Pinot Grigio, Fantinel (Italy) – 14

2013 Foris Estate, Dry Riesling (Rouge Valley, OR) – 13

2015 Qupe, “Y Block”, Chardonnay (Santa Barbara, CA) – 14

2015 Domaine de la Meuliere, Chablis (Burgandy, France) – 16

REDS BY THE GLASS

2014 Meritage, Dave Phinney “Locations”(CA) – 14

2014 Pinot Noir, Paul Hobbs “Crossbarn” (Sonoma Coast, CA) – 16

2014 Pinot Noir, Ram’s Gate (Carneros, CA) – 18

2013 Nostre Pais, G.S.M. (France) – 15

2013 Malbec, Eruption (Clearlake Oaks, CA) – 14

2014 Cabernet Sauvignon, J. Wilkes (Santa Maria, CA) – 14

 

 

CRAFT COCKTAILS

Rose Collins  13
ABK Rose, gin, simple, lemon juice

Absinthe Minded  14
Gin, cucumber, mint, fresh lime juice, absinthe tincture, shaved ice

The Sin  14
Redemption Bourbon, yuzu, lemon, honey, chamomile-infused vermouth

Spring Storm 13
Mt Gay Black Barrel Rum, lemon juice, vanilla, cinnamon, ginger beer

Spicy Dirty Martini 16
Ketel One Vodka, spicy bitters, olive brine, blue cheese olive

Wilshire Mule 13
Tito’s Vodka, ginger beer, lime juice

Irish Mule 13
Bushmills “Red Bush” Whiskey, ginger beer, lime juice