Whist Dinner Menu

Downloadable Dinner Menu


Make online dining reservations for Whist at the Viceroy Santa Monica

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Debut

from the garden

Whole Leaf Romaine Salad
Caesar dressing and parmesan croutons

Squash & Roasted Tomato Soup

Mixed Baby Greens
fresh smoked goat cheese, pine nuts, grape tomatoes and balsamic vinaigrette

Belgium Endive Salad
st. agur blue cheese, apples, pecans and honey-banyuls vinaigrette

Bibb Lettuce Salad
prosciutto di parma, persimmons, pomegranate, minus 8 vinegar, walnut oil

from the sea

Oysters
half dozen on ice, apple mignonette

Ahi Tuna Tartare
fomato, scallions, avocado, crispy wontons and ginger vinaigrette

Crab Salad Stuffed Artichoke
frisée and tomato dill vinaigrette

Spiny Lobster
butternut squash flan, baby greens, macadamia nuts, lobster nage

from the ranch

Prime Beef Tartare
egg, capers, pickled onions, arugula and whole grain mustard aioli

Seared Foie Gras
preserved pumpkin, pomegranate jus, watercress

Braised Pig Cheeks
pickled beets, grilled sunchokes, lipstick peppers, orange zest, watercress

Sides

Grilled Asparagus
Yukon Gold Mashed Potatoes
Sautéed Mushrooms
Sautéed Spinach
Mac & Cheese
Parmigiano-Reggiano Fries

Premier

from the garden

Beet Spaghetti
sautéed farmer’s market vegetables, basil arugula pesto

Soba Meets Tofu
soba noodles, pan fried tofu, vegetables, soy sauce, grapefruit juice sriracha chili sauce

from the sea

Natural King Salmon
wild mushroom and parsnip tart, chives, watercress, meyer lemon vinaigrette

Seared Ahi Tuna
chanterelle mushrooms, celery root fondant, baby carrots, beef jus

Kona Kanpachi
grilled market vegetables, cannelini beans, black truffle vinaigrette

Seared Diver Scallops
maine diver scallops, braised leeks, fingerling potatoes blood orange saffron sauce

Cote de Boeuf & Jumbo Shrimp For Two
24 ounce prime angus ribeye, garlic sautéed shrimp,
sweet potato fries, asparagus and truffle béarnaise

from the ranch

Blue Foot Chicken
chanterelle mushrooms, spanish chorizo, arugula, pan jus

Roasted Duck Breast
garnet yam gnocchi, brussels sprouts, baby leeks, tangerine marmalade

Roasted Elk Tenderloin
parmigiano-reggiano polenta, baby shiitakes, fava beans and red currant sauce

Grilled Prime Angus Ribeye
wild mushrooms, braised bacon, shallots, arugula

Kobe Burger
blue cheese, caramelized onions, smoked bacon, parmesan fries

Black Angus Tenderloin
portobello fries, yukon gold potato cake, spinach and truffle butter

Lamb Ravioli
farmer’s market winter vegetables, rosemary lamb reduction

Warren's Culinary Journal

While traveling to different parts of the world, I have experienced amazing cuisine. This section of the menu is dedicated to bringing those authentic flavors to Whist, so you too can travel the globe through exotic and unique tastes.

Mayan Riviera, Mexico

Seafood Ceviche
shrimp, halibut and scallops that are marinated in lemon, orange and grapefruit juices, diced red onion, cilantro, Serrano chilies and black pepper

"Erick Anguiano, the executive chef from our sister property, the Tides Riviera Maya, prepared this for me at his restaurant which is set on a perfect beach with turquoise blue water."

Ko Samui, Thailand

Chuu Chii Gung
shrimp with red curry, coriander, kefir lime leaves, coconut milk, glass noodles

"While touring the coast on a moped with some chef friends, we stopped at a road side stand right on the beach for a quick bite. I never expected something so memorable from such a modest setting."

Granada, Nicaragua

Tostones Con Queso
fried plantains, fresh cheese, diced tomatoes, onions, hot sauce

"I was lucky enough to join two high school surfing buddies on a trip to Nicaragua in search of great undiscovered waves. Looking back, I will always remember the wonderful culture, the never ending miles of jarring dirt roads with countless ox-drawn carriages blocking passages, and of course, the tostones served with almost every meal."

Istanbul, Turkey

Patlican Musakka
eggplant, tomatoes, lamb, cinnamon, nutmeg

"Moussaka tends to be associated with Greece, but is very much a part of Turkish cuisine. After spending the morning at the Grand Bazaar I shared this meal with my good friend Clark at a small restaurant just outside the main gates. To this day these flavors bring me back to Istanbul."