DINNER

Castelvetrano Olives  8

Oysters on the Half Shell
mignonette, cocktail sauce 18 / 24  (gf)

Warmed Sourdough 
imported french butter, balsamic, olive oil  8  (v)

Za’atar Bread 
hummus, serrano vinaigrette 12  (v) 

Chicken Liver Pate
port jelly, toasted brioche  15

Asparagus Soup
blue shrimp tortellini, creme fraiche, chives  13  (bcv, cbgf)

Wild Arugula Salad 
lemon, olive oil, parmesan 12  (v, gf)

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

Pickled Beet & Goat Cheese Salad
candied walnuts, grapes, sherry vinaigrette 22  (v, gf)

Burrata & Asparagus  
fried egg, cured ham, meyer lemon  17  (cbv, cbgf)

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

Ahi Tuna Poke
pickled shallots, fermented chili paste, potato chips  17  (gf)

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

Wild Mushroom Risotto
arborio rice, chanterelle, porcini, parmesan 14 / 22 (v, gf)

Roasted Diver Scallops
english peas, petite pois à la française, crispy pork belly 32*  (gf) 

Filet of Striped Bass
carrot, fava bean hummus, crab ravioli, sauce cardinal 33*  (cbgf)

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

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

Roast Maple Leaf Duck Breast
golden beets, cape gooseberry, endive  35*  (cbgf)

12 Hour Braised Short Rib
carrot, swiss chard, red wine jus  30  (cbgf)

Rivier Farms Hanger Steak
binchotan charcoal grilled, sunchokes, chimichurri  36*  (gf)

Whole Roast Chicken 
mashed potato, charred snap peas, chicken gravy 29 pp*  (gf)

Chef’s Beef Wellington
anson mills polenta, creamy mushroom, jus marchand du vin 39 pp*

Farmer’s Market Vegetable of the Day  9

Mashed Potatoes  9

Creamed Spinach  9

Thick Cut Steak Fries  9

v = vegetarian, cbv = could be vegetarian, gf = gluten free,

cbgf = could be gluten free

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Ask your server which dishes can be made gluten free or without dairy.

Corkage $25 (Per 750ml bottle, 2 bottles MAXIMUM) – Dessert Fee $5/person

LUNCH

STARTERS

Warmed Sourdough
Buerre de Baratte de Normandie butter 8

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

Jumbo Lump Crab Toast
avocado, ginger, chive 16

SOUPS & SALADS

New England Clam Chowder
clams, bacon  12

Seasonal Soup of the Day  10

Westcoast Chicken Waldorf
frisee, lollo rosso, raisin, walnut, goat cheese, jidori chicken  21

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

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

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

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Ask your server which dishes can be made gluten free or without dairy.

Corkage $25 (Per 750ml bottle, 2 bottles MAXIMUM) – Dessert Fee $5/person

LARGE PLATES

French Dip
caramelized onions, gruyere, au jus  14

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

Fried Chicken Sandwich
slaw, pickled aioli, pickle, American cheese, fries  18

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

Pasta of the Day
“ask drew”

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

THE ROAST

BOTTOMLESS ~ 19/ PERSON 

mimosa, bloody mary &/or margarita

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

APPETIZERS

Warmed Sourdough
buerre de baratte de normandie butter 8

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

Pickled Beet & Goat Cheese Salad
candied walnuts, grapes, sherry vinaigrette 22  (v, gf)

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

Chicken Liver Pate
port jelly, toasted brioche, cornichon 15

ENTREES

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

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

BRUNCH

Steak & Eggs Pain Perdu 
brioche, soft scrambled eggs, caramelized onion 18*

Crab Benedict
poached egg, bagel, hollandaise 16*

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

Buttermilk Pancakes
red berries, crème anglais 14

THE ROAST . . .

Roast Salmon  25*/person

Roast Beef, horseradish cream 27/person

Roast Half Chicken, sage & onion stuffing 24/person

British Style Veggies in the Hole 16/person

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

SIDES

Sausage 4

Bacon 4

Breakfast Potatoes 3

Toast  3

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Ask your server which dishes can be made gluten free or without dairy.

Corkage $25 (Per 750ml bottle, 2 bottles MAXIMUM) – Dessert Fee $5/person

BAR MENU & HAPPY HOUR

ALL BAR SNACKS & BITES 1/2 OFF DURING HAPPY HOUR!!!

Happy Hour available at Front Bar Monday through Saturday 5pm to 8pm

BAR SNACKS AND BITES

1/2 Dozen Oysters on the Half Shell mignonette, cocktail sauce  18

Crudites market vegetables, green goddess  16

Farmer’s Market Salad farmer’s market vegetables, lettuces  10

Scotch Egg soft boiled egg, sausage, english mustard  7

Chowder Fries lobster, crispy potato  12

Tuna Poke leche de tigre, avocado mousse, potato chips  12

Chicken Wings bleu cheese, hot sauce  12

Chicken Curry Rice Balls zaatar yogurt, cilantro  10

Pork Buns hoisin, pickles, sriracha  12

The Double Burger two patties, american cheese, pickles, dijonnaise  14

DESSERT

DESSERTS  –  11

Baked Alaska
chocolate gelato, hot chocolate sauce

Sticky Toffee Pudding
burnt sugar ice cream

Dark Chocolate Creme Brulee
pistachio cake, pistachio ice cream

Pudwill Farm Mixed Berries
greek yogurt panna cotta, vanilla gelato

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

NV Sparkling Rose, Ferrari, Brut (Italy) – 16

2015 Rose, Chateau Pesquie (Rhone, France)  – 13

2015 Rose, Whispering Angel (Provence)  – 16

2016 Sauvignon Blanc, The Crossings (Marlborough, NZ.) – 14

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

2016 Pinot Grigio, Betulle (Italy) – 14

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

REDS BY THE GLASS

2013 Malbec, Don David (Argentina) – 14

2016 Tempranillo, Hito, Cepa 21 (Spain) – 14

2014 Cabernet Sauvignon, J. Wilkes (Santa Maria, CA) – 15

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

2015 Merlot, Barone Fini (Italy) – 14

2014 Cabernet Sauvignon, Quilt (Napa, CA) – 18

 

 

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