Lunch [ Hollywood • Angeleno • California ]
Dinner [ Melrose • Wilshire • Sunset • Pickfair ]
Tray Passed [ Headshots ]
Dessert [ Avalon ]

Saturday and Sunday afternoons are available for parties

Pickfair Menu - Dinner

Larchmont Grill honors the heritage of old Hollywood with the Pickfair Menu. We’re proud to be located in the heart of Hollywood, near many of the early studios and we hope that you enjoy this broad and deep selection of classic tastes, updated with a modern twist.

Larchmont Grill. Delicious, Reinvented.

First Course

Please select two options from the items below

Soup Du Jour

Please select one of our kitchen’s specialty soups

• Butternut Squash
• Cream Of Broccoli
• Pea Arugula
• Chicken Consommé
• Sweet Potato
• Asparagus Leek
• Potato Corn
• Red Lentil Vegetable
• Roasted Cauliflower
• Carrot Mango Ginger
• Trio Mushroom Barley
• Tomato Fennel
• Tomato White Bean
• Porcini Mushroom with Truffle Oil
• Swiss Chard White Bean
• Sweet Potato Jalapeno
• Cinnamon Apple Butternut Squash
• White Asparagus
• Minestrone
• Fiery Roasted Tomato
• Winter Vegetable Stew
• Crab Bisque
• Clam Chowder with Guajillo Chile Garnish
• French Onion
• Celery And Parsley Root
• Chicken Tortilla

Caesar Salad
With a garlic crouton

Roasted Beet and Prosciutto Salad
Topped with a mint yogurt dressing and roasted pistachios

Oven Roasted Beet Salad
Gold and red beets, asparagus, baby spinach, roasted Bartlett pear, tossed with a pistachio-walnut vinaigrette and served with warm goat cheese on crostini

Warm Trio of Mushrooms
Over arugula with crumbled goat cheese and a walnut sherry vinaigrette

Mozzarella Salad
Fresh buffalo mozzarella with roasted cherry tomatoes and drizzled with basil oil

Baby Arugula Salad
Green asparagus, shiitake mushrooms, herbed goat cheese with a lemon garlic vinaigrette

Belgian Endive Salad
Roquefort cheese, candied walnuts and a mustard vinaigrette

Larchmont Salad
Butter lettuce, red onions, shaved fennel, cherry tomatoes, avocado and shaved pecorino with a chipotle ranch dressing

Lump Crab Torta
With passion fruit beurre blanc

Butter Lettuce Salad
Shaved fennel, pomegranate, sunflower seeds and pecorino cheese with a sherry walnut vinaigrette

Seared Scallop Salad
Seared scallops over baby greens, sliced cucumbers and a truffle oil and citrus vinaigrette

Lobster Salad
Fresh lobster over watercress, haricot verts, papaya, roasted bell peppers, avocado and cherry tomatoes with lemon a basil vinaigrette

Grilled Shrimp Salad
Mango, avocado, shaved red onions and butter lettuce, tossed with a citrus dressing

Crab Salad
Red oak lettuce, cherry tomatoes, roasted yellow peppers, roasted yellow corn and crispy onions tossed with a passion-fruit vinaigrette

Duck Confit Salad
Baby spinach, water chestnuts, plums and mandarin oranges with a ginger vinaigrette

Baby Beet Salad
Belgian endive, oranges, walnuts, Humbolt fog cheese and topped with a cherry honey vinaigrette

Watercress Salad
With avocado, roasted bell peppers, green beans and a goat cheese crostini

Mozzarella & Leek Tartlet
Mozzarella, wild mushrooms and leeks in puff pastry with a creamy spinach florentine sauce

Organic Baby Greens Salad
Herbed goat cheese, teardrop tomatoes and a balsamic vinaigrette

Endive Salad
Point Reyes blue cheese, caramelized walnuts and red apples served with an orange mustard vinaigrette

Dueling Tartare
Ahi tuna tartare in a lime soy ginger vinaigrette and salmon tartare in a lemon shallot vinaigrette

Pan Seared Foie Gras
With walnut bread and a port wine cherry reduction

Salmon and Tomato Tower
Smoked salmon, vine ripened tomatoes, shaved English cucumbers, avocado, caper berries and a champagne vinaigrette

Burrata Napoleon
Burrata cheese, basil and beefsteak tomatoes stacked and drizzled with basil oil and an apple cider reduction

Larchmont Muffaletta
Ciabatta bread stuffed with roasted Japanese eggplant, roasted yellow bell peppers, shredded smoked Gouda cheese and caramelized onions

Second Course

Please select three options from the items below

Pan Roasted Whitefish
With sautéed spinach, garlic rosemary roasted red potatoes and a lemon chive emulsion

Braised Beef Short Ribs
Roasted garlic mashed potatoes, asparagus, braised carrots and a horseradish red wine reduction

Pan-Roasted Half Chicken
Brown rice and a lemon roasted garlic white wine reduction

Duck A’L’Orange
With steamed rice and bok choy

Goat Cheese and Mustard Crusted Rack of Lamb
With beluga lentil ragout and grilled vegetables

Pistachio Crusted Salmon
Roasted fingerling potatoes and sautéed Swiss chard, topped with a saffron beurre blanc

Poached Salmon
Fingerling potatoes, a shaved cucumber salad and a tarragon aioli

Filet of Red Snapper
With rice pilaf, sauteed shallot green beans and a citrus sauce

Teriyaki Salmon
Sesame crusted with sauteed baby bok choy, a crispy rice cake, and a soy wasabi dressing

Mustard Pork Loin
Served over a white bean ragout over assorted baby vegetables

Braised Lamb Shank
Over mashed potatoes and sautéed baby artichokes

Caprese Penne Pasta
Ovalini mozzarella, tomatoes and a basil olive oil

Pan Seared Black Cod
Roasted shitake mushrooms, bok choy, steamed rice and sesame miso vinaigrette

Pan Roasted Whitefish
Grilled vegetables, saffron risotto and a lemon almond brown butter sauce

Baked Halibut
White asparagus, roasted tomatoes, basil and a black eyed bean ragout

Seared Atlantic Salmon
Provençal potatoes, sauteed mixed vegetabes and a roasted bell pepper couli

Pan Roasted Chicken Breast
With soft polenta, caramelized shallots and green beans

Stuffed Chicken
Prosciutto, sage and gruyere cheese served with sautéed spinach and potato puree

Grilled Colorado Rack of Lamb
Israeli cous cous, dried black mission figs, cranberries, raisins, sauteed baby artichokes, served with a mint chimichurri sauce

Grilled Filet Mignon
With tuscan white beans and a lemon garlic butter

Grilled Filet Mignon
Seared foie gras, assorted roasted root vegetables and a cognac peppercorn sauce

Braised Lamb Shank
Over mashed potatoes and sautéed baby artichokes

Grilled New York Steak
With roasted garlic, potato puree, grilled vegetables and brandy peppercorn sauce

Grilled Pork Tenderloin
Served with whipped shallot potatoes, honey mustard brussel sprouts and a maple syrup apricot glaze

Pan Seared Pork Tenderloin
Roasted fingerling potatoes and balsamic braised brussel sprouts topped with an apple cider reduction

Shredded Braised Oxtail
Over creamy polenta

Almond Crusted Sea bass
Roasted corn, potato puree and a lemon horseradish sauce

Pan Seared Black Bass
Over tomato basil risotto

Grilled Alaskan Salmon
With lime beurre blanc and plum cous cous

Wild King Salmon
Over fava beans, white asparagus and heirloom tomato salad

Seared Yellow Fin Tuna Steak
Wasabi potato puree and a spicy ginger sesame dressing

Whole Steamed Maine Lobster
Apple potato puree, grilled asparagus, roasted red potatoes, seasonal vegetables and melted garlic butter

Pan Seared Jon Dorry
Black-eyed bean ragout and assorted grilled vegetables and a warm lemon oregano sauce

Braised Osso Bucco
With a barley mushroom risotto

Seared Ahi Tuna
With ginger wasabi potato puree and baby bok choy

Bistro Filet of Beef
Assorted grilled vegetables and a Marsala wine reduction

Drunken Swordfish
Basted in lemon white wine sauce and served with potato puree and sauteed broccoli

Beef Medallions
Over potato puree, sauteed oyster and shiitake mushrooms with a shallot red wine reduction

Braised Short Ribs
Over a creamy polenta and sauteed diced mixed vegetables

Grilled Wild King Salmon
Artichoke and portabello mushroom confit with a roasted garlic tomato puree

Braised Lamb Shank
Over mashed potatoes and sautéed baby artichokes

Duck Confit
With wild mushroom risotto

Pumpkin Ravioli
With a sage brown butter sauce

Chef Al’s Hearty Bolognese
Rigatoni pasta with porcini mushrooms and truffle oil

Fettuccine Pasta
Winter vegetables with a sherry white wine reduction

Linguini Shrimp Bolognese
With caramelized sweet onions, hearts of palm, artichoke hearts and kalamata olives, in a light tomato sauce

Third Course

Please select two options from the attached dessert menu

The Pickfair menu is available for $60 per person, plus a 20% service charge and applicable sales tax. A buffet option is available for an additional $5 per person.