- California
- Santa Monica
- Whist at the Viceroy
Whist at the Viceroy
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Whist at the Viceroy
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- Menu
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from the garden
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Whole Leaf Romaine Salad
caesar dressing, parmesan croutons
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Butternut Squash Soup
pumpkin seed and oil, chive
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Mixed Baby Greens
fresh smoked goat cheese, pine nuts, grape tomatoes, balsamic vinaigrette
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Belgian Endive Salad
st. agur blue cheese, apples, pecans, honey-banyuls vinaigrette
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Heirloom Tomato Salad
house made mozzarella, minus 8 vinegar, fresh basil, prosciutto
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Summer Peach Carpaccio
marcona almond, triple cream brie, duck prosciutto, wild arugula
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from the sea
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Oysters
half dozen on ice, apple mignonette
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Ahi Tuna Tartare
spicy mayo, ponzu, avocado, crispy yam
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Menage a "Raw"
new style scallop sashimi; miso bbq salmon belly; albacore tartare
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Natural King Salmon
fingerling potato and kabocha squash ragout, cashew puree, wild mushroom
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Hamachi
miatake mushroom, littleneck clam, tempura rapini, miso
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Loup de Mer
sweet corn, morel mushroom, heirloom tomato, tomatillo
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Seared Dayboat Scallops
heirloom melon, maui onion, yuzu, truffle
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"Surf & Turf"
braised kobe beef short rib, seared monkfish, sweet potato gnocch
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from the ranch
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Prime Beef Tartare
egg, capers, pickled onions, arugula, whole grain mustard aioli
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Seared Foie Gras
cherry, rhubarb, brown butter cake, blis organic maple
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Jidori Chicken
artichoke, tiny onion, parmesan, escarole
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Kurobuta Pork Loin and Belly
steamed fig, tiny onion, black raspberry, smoked almond
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South Dakota Bison Striploin
dates, wild mushroom, cherries, tamarind
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Grilled Prime Angus Ribeye
wild mushrooms, braised bacon, shallots, arugula
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Colorado Lamb Rack
market peach, bluefoot mushroom, pomegranate, spanish chorizo
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Kobe Burger
blue cheese, caramelized onions, smoked bacon, parmesan fries
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Black Angus Tenderloin
yukon gold potato, chanterelle mushroom, heirloom tomato
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Sides
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Asparagus with Parmesan
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Yukon Gold Mashed Potatoes
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Sautéed Mushrooms
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Brussels Sprouts
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Mac & Cheese
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Parmesan Fries
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Premier from the garden
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Summer Vegetable Gargouillou
market vegetables, salted apple parsnip galette, several sauces
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Tastingavailable Sunday through Thursday
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amuse bouche
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salted peach carpaccio
with marcona almond, candied ginger, and wild arugula
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heirloom tomatoes
homemade burratta, whole leaf basil, sea salt
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seared dayboat scallops
caramelized apple bread pudding, salsify, smoked paprika ver jus
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loup de mer
with morel mushrooms, sweet corn and heirloom tomato
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seared foie gras
malted truffle waffle, cranberry maple puree, blis elixir
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kurobuta pork loin and belly
steamed fig, tiny onion, black raspberry
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South Dakota bison strip
dates, wild mushroom, huckleberry, tamarind, smoked almond
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Elvis truffles
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mignardise
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Cheese & Charcuterie
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Bresaola
extra lean beef rubbed with coarse salt and air dried
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Proscuitto di Parma
dry cured ham specific to northern and central Italy
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Duck Proscuitto
Muscovy duck breast, salted and dry cured
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Mortadella
salumi or heat cured pork, coriander, black pepper and nutmeg
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Explorateur
french, cow milk, triple cream
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Haystack Mountain Red Cloud
soft, goat milk, california
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Truffle Tremor
soft, goat milk, california
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Beemster 2 year Aged Gouda
hard, Dutch, cow's milk cheese
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St. Andre
soft, French, triple cream cheese
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Spanish Manchego
semi firm, mild, sheep's milk cheese
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Fourme d'Ambert
soft, cow's milk blue cheese from Auvergne region of France
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Menu for Whist at the Viceroy provided by Allmenus.com
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