Wilshire Restaurant
2454 Wilshire Blvd.
Santa Monica CA 90403
USA

Website:
Wilshirerestaurant.com
Cuisine: New American - Farm Fresh Cuisine
Phone: 310.586.1707
Fax:  310.586.1742
Principal: Steve Levine
Executive Chef: Christopher Blobaum
Chef de Cuisine: Andrew Kirschner

Hours of Operation:
Dinner:
Monday – Saturday 6 p.m. – 10 p.m.
Late Night/Bar Menu: Monday – Wednesday 6 p.m. – 10 p.m., Thursday – Saturday 6 p.m. – 12 a.m.
The bar is open for beverage service at 11:30 a.m. daily
Lunch Hours: Monday - Friday: 12:00 p.m. - 2:00 p.m.
Happy Hour: Monday thru Friday 4:30 p.m. to 6:30 p.m.
 

Wilshire celebrates the wonderful diversity of fresh, seasonal, and organically grown foods that are available to enjoy. We respect the soil that gives birth to our food, and the artisans and farmers who bring to market the products for us to enjoy. Our menu changes daily and reflects a selection of the day’s finest offerings.

The setting of the restaurant reflects the comfort and understated sophistication of the food. Our guests can enjoy the warmly lit and casually elegant indoor dining rooms, or dine on the outdoor patio surrounded by pine and ficus trees, accented with fountains, fireplaces, and a light sculpture over the outdoor bar.

Just as Wilshire supports local farmers, we support local community and think of ourselves as a neighborhood restaurant. We cherish frequent guests and appreciate the sense of community a local restaurant can foster. Our goal is to ensure that all guests have a memorable experience with each visit – whether discovering a new favorite wine, the season’s first white truffle, or just enjoying our fantastic organic burger in the company of good friends.


*** At Wilshire, we support small family farms and organic growers whenever possible.

Wilshire Restaurant, designed by Thomas Schoos, creates a warm, distinctive ambiance, while taking advantage of the unique spaces on the property. The design of the restaurant features plush leather banquettes, coffered ceilings, and club chairs, all enhanced by warm rich candlelight. The spacious outdoor garden, with bar and private "c garden" are accented with fireplaces and water features. There are two private dining or meeting rooms fully equipped with state of the art audio/visual equipment.
Let us cater your next event, whether it be an annual super-bowl party, in house corporate Christmas party or family summer picnic. Our kitchen will produce excellent seasonal fare to go with whatever the theme of your party and if you need our staff there to set-up, serve and clean, it would be our great pleasure to make sure that everything you need, including tents, audio/visual equipment, music, flowers, tables, chairs, flatware, glasses and china are available and to your liking. There isn't a party too small or too large for us and we would be more than happy to just prepare food to either be dropped off or picked up. For all inquiries regarding catering, please contact Sarah Rousselle, Wilshire's special events director, by phone at 310-586-1707 or by email.
 
"The “incredible”, “sexy” decor is the perfect fit for the “most beautiful people on the Westside” who slink into this “trendy” New American where the “singles scene” is on show at the “extremely hip” bar and patio “amazing” enough to make “you forget about the tab”; ..."
~Zagat Survey




Dinner Menu
 



 

starters 
 

OYSTERS ON THE HALF SHELL

fanny bay (bc), kumamoto (wa), kusshi (bc)  18 
 

MARINATED CHERRY TOMATO BRUSCHETTA  15

burrata, basil oil, white balsamic vinegar 
 

TAGLIATELLE WITH LOBSTER

chanterelle mushrooms, cranberry beans, parmesan  16

black truffle supplement 5 
 

DIVER SCALLOP CEVICHE

avocado, yuzu, serrano chili, cilantro  14 
 

PAN ROATED QUAIL

baby lettuce, red flame grapes, goat cheese, pine nuts  14 
 

SCARBOROUGH FARMS FIELD GREENS

crispy shallots, aged sherry vinaigrette  9 
 

STEAK TARTAR

grilled sourdough toast  15 
 

WEISER FARMS MELON AND DUCK PROSCIUTTO

wild arugula, aged balsamic vinegar  14 
 

COLD EARLY GIRL TOMATO SOUP

dungeness crab crostini  10   
 
 
 

farm fresh 
 

      FARRO & FIELD MUSHROOMS       YUKON GOLD MASHED POTATOES

      ANSON MILLS POLENTA        YELLOW WAX BEANS AND CARROTS

      GRILLED ASPARAGUS        BUTTERED CORN WITH TARRAGON 
 
 


main courses 
 

WHOLE GRILLED LOUP DE MER

sauteéd agretti, summer squash risotto  32 
 

ALASKAN BLACK COD

salt cod brandade crostini, red onion soubise, white elf mushroom  31 
 

WILD KING SALMON

heirloom beans, cherry tomatoes, pea tendrils  33 
 

ROASTED ORGANIC CHICKEN

roasted asparagus, morel mushrooms, truffled potato cream  27 
 

BRAISED BONELESS SHORTRIBS

cipollini onions, yukon gold mashed potatoes, gremolata  28 
 

HERITAGE PORK CHOP

cornbread, baby mustard greens, apple kumquat chutney, ham hock jus  32 
 

LIBERTY FARMS DUCK BREAST

sautéed farro, yellow wax beans, black mission figs, marcona almonds 
 

BONE IN RIBEYE FOR TWO

garlic polenta, arugula and parmesan  75 
 

COLEMAN FARMS DRY AGED NEW YORK STEAK

country hash, roasted chentrelles, bordelaise sauce  42 
 

GRILLED COLORADO LAMB RACK

curried quinoa, roasted eggplant, pickled tomato, condensed yogurt  38 
 
  


 
Andrew Kirschner Chef de Cuisine 
 

Christopher Blobaum Executive Chef 
 

We support small family farms and organic growers whenever possible 
 

 




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