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

Saturday and Sunday afternoons are available for parties

Wilshire Menu - Dinner

Larchmont Grill’s “Wilshire” dinner menu expands your choices so everyone can find their new favorite dish. Sampling from each others’ plates is explicitly encouraged with this menu.

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

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, green apples and a mustard vinaigrette

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

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

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

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
Shredded lamb shank with brunoise vegetables served with a roasted tomato mint sauce

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

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

Braised Lamb Shank
Over mashed potatoes and sautéed baby artichokes

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

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

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

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

Grilled Wild King Salmon
With artichoke and portabello mushroom confit and a roasted garlic tomato puree

Braised Lamb Shank Risotto
Assorted grilled vegetables and a red wine reduction

Braised Osso Bucco
With a barley mushroom risotto

Pumpkin Ravioli
With a sage brown butter sauce

Hearty Bolognese
Rigatoni pasta with porcini mushrooms and truffle oil

Fettuccine Pasta
Winter vegetables with a sherry white wine reduction

Third Course

Please select two options from the attached dessert menu

The Wilshire menu is available for $50 per person, plus a 20% service charge and applicable sales tax. A buffet option is available for an additional $5 per person.