Wilshire Restaurant in Santa Monica announces a family style dinner to celebrate Easter Sunday 4/4 and the beginning of the Spring season, complete with an Easter Egg Hunt for children.
Chef Andrew Kirschner designed his three course menu to appeal to all members of the family. Easter dinner begins with a choice of Arugula Salad with Prosciutto, Fava Beans and Parmesan or Aspargus Soup with Blue Crab and Lemon. The family-style dinner follows with platters of Roasted Leg of Colorado Spring Lamb and Minted Salsa Verde; Cedar Planked Smoked Salmon; Roasted Root Vegetable Salad; Wood-Grilled Asparagus and Morels; and Potato and Braised Bacon Gratin, freshly replenished for the table as requested. To finish the holiday dinner, guests will receive platters of Wilshire’s homemade classic cakes and ice creams. Pricing for the dinner, which is offered from 5:30 – 9:30 p.m., is $60 per person and $30 for children 12 and under, exclusive of beverages, tax and gratuities. The egg hunt will run continuously throughout the evening with prizes for young winners.
As Wilshire’s Executive Chef since 2008, Andrew Kirschner’s contemporary urban cuisine menu is firmly grounded in classic technique. His seasonal menu is defined by simplicity and balance and shows his diversity with market-based ingredients. In addition to Wilshire’s weekly menu, Kirschner also features a selection of wood-grilled prime steaks with a variety of house-made sauces and side dishes.
Wilshire has been featured in the Los Angeles Times, the Wall Street Journal, Angeleno, Food & Wine and Bon Appetit and was voted as one of the top 75 restaurants in the city by Los Angeles magazine. Kirschner recently received a nomination as a semifinalist for the James Beard Foundation Best Chef Pacific 2010; in 2008, he appeared as guest chef to a sold out dinner at the James Beard House in Greenwich Village. This fall he will be honored as a participant in Outstanding in the Field, a nation-wide roaming culinary dinner series that partners diners to the land and the origins of their food, thereby honoring the local farmers and food artisans who cultivate it. In 2008, Chef Kirschner was awarded Best New Chef by Angeleno and received a coveted 3 star review from S. Irene Virbila from the Los Angeles Times. He was the 2009 winner of Soyjoy’s Earth Day Culinary Competition, Battle of the Chefs: Eco-Cuisine, a live cooking competition with notable chefs.
Wilshire’s superb wine list was sited as one of the “Best New American Wine Lists” by Food & Wine magazine in 2006 and lists 250 selections, including organic and biodynamic offerings. The restaurant actively supports local, organic, and sustainable purveyors and utilizes practices that promote energy conservation and a better quality of life for the community, such as the use of recyclable building materials and the use of biodegradable containers. The restaurant was honored with a Grand Prize in the city of Santa Monica’s 2007 Sustainable Quality Awards.
First course choice of:
Arugula Salad with prosciutto, fava beans and parmesan
Asparagus soup with blue crab and lemon
Second course served family style with replenished platters:
Roasted leg of Colorado spring lamb with minted salsa verde
Cedar plank smoked salmon dill crème fraiche
Roasted root vegetable salad
Wood grilled asparagus and morels
Potato and braised bacon gratin
Assortment of classic cakes and ice creams
$60 per guest exclusive of beverages, tax and gratuity
$30 for children 12 and under
For reservations, the public can call:
2454 Wilshire Boulevard, Santa Monica, CA 90403
310.586.1707 or visit www.OpenTable.com
Visit Wilshire Restaurant on the Web at
www.Wilshirerestaurant.com and on Facebook at