*Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness, especially if you have certain medical conditions. **Items that can be made gluten free, please inform your server of all allergies
Share Plates
Parmesan Soup
Shiitake Mushrooms, Chives & Fried Garlic
$5.00
$9.50
Flatbread
$14.75
Chef's Whim
Roasted Sweet Potato**
Red Chermoula, Almond Puree & Pickled Red Onion
vegan
Kale & Goat Cheese Salad**
$13.50
Roasted Delicata Squash, Pistachio, Dried Cranberry & Red Wine Vinaigrette
Whisknladle Caesar Salad**
$14.00
Baby Gem Lettuce, Parmesan & Garlic Croutons
Local Yellowtail Crudo**
$16.75
Cranberry Sorbet, Pickled Persimmons, Purple Tomatillo, Radish, Chili Oil, Orange & Petite Basil
Local Mussels* **
$18.75
Shallots, Garlic, Bay Leaf, White Wine, Aioli & Fries
Spanish Octopus
$17.75
White Bean Puree, Rapini, Calabrese Salami, Cured Black Olives, Chimichurri & Pickled Garlic
Charred Bone Marrow
$17.50
Parsley, Lemon, Shallots, Capers and Toast
House Made Charcuterie Plate
$15.50
Duck Country Pate, Chicken Liver Mousse & Strawberry Gelée
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness, especially if you have certain medical conditions. **Items that can be made gluten free, please inform your server of all allergies
Dessert
Mexican Chocolate Torte
$9.00
Whipped Crema
Strawberry Shortcake
$11.00
Buttermilk Biscuit, Olive Oil Gelato, Chino Farms Strawberries. Petite Basil
Butterscotch Budino
$10.00
Salted Caramel, Whipped Cream, Brown Butter Blondies
Gelatos & Sorbets
One Flavor or Trio
$4.50
$8.00
Kitchen Sixer
$6.00
Loved your meal? Thank the chefs with a round of beer
Featured Drinks
Tawny Port | Taylor Fladgate, 10 Years Old, Oporto, Portugal
$5.00
$8.00
Tawny Port | Taylor Fladgate, 20 Years Old, Oporto, Portugal
$7.00
$13.00
Madeira | Blandy's, 15 Year Malmsey, Madeira, Portugal
$4.50
$8.50
Sauternes | 2011 Chateau Laribotte, Sauternes, France
$5.00
$8.00
Royal Tokaji | Red Label, Hungary 2008
$8.00
$14.00
Muscat Blanc | Beaumes de Venise, S. Rhone, France 2015
$6.00
$10.00
Share Plates & Salads
Avocado Toast^
$10.50
Avocado, Chili Flakes & Multigrain Toast
Parmesan Soup
Shiitake Mushrooms, Chives & Fried Garlic
$5.00
$9.50
Flatbread
$14.75
Chef's Whim
Kale & Goat Cheese Salad**
$13.50
Roasted Delicate Squash, Pistachio, Dried Cranberry & Red Wine Vinaigrette
Whisknladle Caesar Salad**
$14.00
Baby Gem Lettuce, Parmesan & Garlic Croutons
Local Yellowtail Crudo**
$16.25
Pomegranate Sorbet, Pickled Persimmons, Purple Tomatillo, Radish, Chili Oil, Orange & Petite Basil
Local Mussels**
$18.75
Shallots, Garlic, Bay Leaf, White Wine, Aioli & Fries
Spanish Octopus
$17.75
White Bean Puree, Ropini, Colobrese Salami, Cured Black Olives, Chimichurri & Pickled Garlic
House Made Charcuterie Plate
$15.50
Duck Country Pate, Chicken Liver Mousse & Strawberry Gelée
Pasta
Pasta alla Norma
$14.75
Black Garlic Cockscomb Pasta, Chino Form Eggplant, Tomato Sauce, Basil & Ricotta Salata
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness, especially if you have certain medical conditions. **Items that can be made gluten free, please inform your server of all allergies. ^Not Available After 3pm
We are closed on the following Holidays: Independence Day, Super Bowl Sunday, Thanksgiving, Halloween, Christmas Day
About Us
What first started as an off the cuff partnership between a hungry & talented chef (Ryan Johnston)
in need of a kitchen and a desperate culinary school drop out in need of a chef (Arturo Kassel) has
blossomed over the last 4 years into Whisknladle Hospitality. Together with our committed and passionate managing partners (Gabe & David) and our patient angel investors (????), we've continued to grow from one small and ambitious little restaurant to a small little restaurant group with even bigger ambitions. Since opening Whisknladle's doors in 2008, our company's mission has been to bring good food, good wine & great people together. Culinarily speaking, we take a back to the future approach to cooking by working with seasonal & farm to table products and taking the time to make most of our food from scratch; the way it used to be, they way it ought to be.