What to Eat From Whist's New Menu, by Chef Tony DiSalvo

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Spiced lamb medallions with artichoke, orange, marcona almonds and castelvetrano olives, mint, and goat cheese Photo: Whist

Executive Chef Tony DiSalvo has introduced an exciting new menu at Whist in The Viceroy Hotel. DiSalvo has a terrific background that includes stints at New York's Jean Georges, La Goulue, and Gramercy Tavern, stretching back to when DiSalvo was just thirteen and talked his way into the kitchen of Hudson Valley's Hotel Thayer. Though Whist has seen a lot of chefs come through its doors, Chef DiSalvo is revitalizing the restaurant with an entirely new menu of coastal Mediterranean cuisine. While honoring traditional recipes, DiSalvo is injecting Whist with whimsical touches culled from our farmer's markets and the international recipes he collects.

On the menu are unique choices such as bluefin bruschetta, lamb medallions dusted in cardamom with goat cheese and marcona almonds (pictured), halibut with Sicilian pistachios, and Jidori chicken with poached egg and black truffles. The menu is small, well-calculated, and adds a dash of Middle Eastern influence to new and familiar flavors. Tony DiSalvo's new Mediterranean Whist menu is below and reservations can be made at (310) 260-7511.

Whist's New Menu

APPETIZERS

ARUGULA SALAD 13
port poached pears/bayley hazen blue/salami gentile
walnuts/honey-thyme vinaigrette

LOCAL TOMATO SALAD 14
burrata/micro basil/aged balsamic

BEET SALAD 16
hazelnuts/baby lettuces/truffle panna cotta

SEARED DIVER SCALLOPS 15
cauliflower/capers/currants/pine nuts

SWEET CORN RAVIOLI 18
lobster/pancetta/tomato/basil

BLUEFIN TUNA BRUSCHETTA 18
fennel/lemon/olives/saffron aioli

CRAB CAKES 16
smoked paprika/sausalito watercress

ENTREES

SLOW COOKED ARCTIC CHAR 24
cous cous/manila clams/tomato/harisa oil

WILD STRIPED BASS 27
tunisian spices/eggplant/roasted pepper-lemon vinaigrette

ALASKAN HALIBUT 28
sicilian pistachios/baby spinach/herbed risotto

SPICED LAMB MEDALLIONS 32
artichoke/orange/marcona almond
castelvetrano olives/mint/goat cheese

JIDORI CHICKEN 25
parmesan crust/poached egg/black truffles
hazelnuts/chanterelles/pancetta vinaigrette

BRAISED BEEF SHORT RIBS 28
potato puree/horseradish/celery leaves

NEW YORK STRIP 33
11 oz/asparagus/parmesan-truffle twice baked potato