The basis for a great deal of our first menu was the flavorful sauces made from New Mexico grown green and red chiles. Green chiles were picked early in the season, and chopped to form the base ingredient for the milder green chile sauce. Those that weren’t harvested green were allowed to ripen fully until red. They were then harvested and allowed to dry in the hot New Mexico sun, and then later ground into a powder that became the main ingredient in the spicier red chile sauce. All chile used comes exclusively from New Mexico.
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Whisper Lunch Menu
Menu and prices subject to change
STARTERS
SOUP OF THE DAY 5 / 9
chef’s daily selection of seasonal or vegan soup. served by cup or bowl
WHISPER FRIES 9
shoestring fries, truffle ranch
MUSHROOM TRUFFLE FLATBREAD 15
mozzarella, roasted garlic, thyme, goat cheese
JIDORI CHICKEN WINGS 12
House-made orange hot sauce, blue cheese miso, kohlrabi
HUMMUS (V) 12
grilled garlic-herb flatbread, sumac & cucumber salad
NORI DYNAMITE TUNA TOSTADOS 14
avocado, scallion, nori dynamite, sesame wasabi slaw
SALADS
SOUTHWESTERN SALAD 15
adobo chicken, chile vinaigrette, black beans, corn, brined peppers, avocado, ricotta salata
HEIRLOOM BABY BEET SALAD (V) 15
pomegranate vinaigrette, mesclun, watermelon radish, goat cheese, macadamia
ITALIAN CHICKEN CHOPPED SALAD 17
salami, chicken, mozzarella, garbanzo beans, pepperoncini, red wine vinaigrette
KALE CAESAR 12
baby kale, parmesan, watermelon radish, garlic crouton
SEARED RARE AHI TUNA SALAD 18
choice of soba noodle or cabbage, broccoli, cilantro, sesame, citrus-ginger vinaigrette
HEIRLOOM TOMATO SALAD 15
wild arugula, cucumber, chickpea tahini spread, pickled peppers, castelvetrano olives, mint, fresh herb vinaigrette
SANDWICHES & LUNCH PLATES
THE WHISPER CLASSIC BURGER 15
butter lettuce, local heirlooms, house pickles, Irish cheddar, brined peppercorn aioli (add pancetta +2)
CHICKEN SANDWICH 15
coleslaw, honey chipotle mayo, house pickles, choice of grilled or fried
K-TOWN SALMON BOWL 16
brown rice, broccoli, cabbage, pickled carrots, cucumber, avocado
SHORT RIB TACOS 13
tomatillo salsa, kimchi slaw, avocado
GRILLED EGGPLANT AND TOMATO MELT 13
charred Japanese eggplant, heirloom tomato, Havarti cheese, pickled peppers, and butter toast with salad greens
THAI STYLE CALAMARI LETTUCE CUPS 15
iceberg lettuce cups, shredded cabbage, pickled carrots, fresh basil, cilantro, mint, cucumber, sweet and spicy chili vinaigrette
WHISPER CUSTOM LUNCH - 18.00
Choice of one entree with a side
FILET MIGNON SKEWERS
Brown Sugar Miso Sauce
ADOBO JIDORI CHICKEN BREAST
Avocado
SCOTTISH SALMON
Citrus Emulsion
À LA CARTE SIDES
charred broccoli, calabrian chilies
strip fry brown rice and seasonal vegetables
house fries with truffle ranch
house garden salad, sherry vinaigrette
sautéed spinach
We are proud to design dishes reflecting seasonal flavors and focusing on environmental sustainability.
Whisper Dinner Menu
Menu and prices subject to change
SMALL PLATES
POPCORN 6
sea salt, parsley 6 add truffle oil 2
WHISPER TRUFFLE FRIES 12
parsley, truffle ranch
TUNA TARTAR 15
avocado, scallion, nori dynamite sauce, sesame wasabi slaw
HOUSEMADE HUMMUS 13
grilled garlic-herb flatbread, sumac & cucumber salad
TRUFFLE MUSHROOM FLATBREAD 15
mozzarella, roasted garlic, thyme, goat cheese
BACON PESTO FLATBREAD 16
mozzarella, bacon, arugula, sun-dried tomatoes, garlic, onions
CRISPY CALAMARI 14
calamari, marinara sauce and lemon remoulade
FILET MIGNON SKEWERS 14
Sesame baste, brown sugar miso, crispy garlic
CHICKEN WINGS 12
choice of mango- habanero (spicy), bbq or lemon-pepper rub, ranch
SHORT RIB TACOS 13
tomatillo salsa, kimchi slaw, avocado
BRUSSELS SPROUTS 11
Bourbon cider gastrique, herb goat cheese
PRAWN MAC & CHEESE 18
three cheeses, prawns, garlic bread crumbs
THE WHISPER ARTISAN BOARD 19
curated selection of local fine cheeses, charcuterie, condiments, and grilled bread
SOUPS AND SALADS
SOUP OF THE DAY 5/9
chef’s daily selection of seasonal or vegan soup
CARUSO CHOPPED SALAD 17/10
salami, chicken, mozzarella, garbanzo beans, pepperoncini, red wine vinaigrette
ASIAN PEAR AND WINTER SQUASH SALAD 16/9
roasted honey-nut squash, quinoa, toasted almonds, wild arugula and kale, watermelon radish, cranberries, pomegranate vinaigrette
SEARED AHI TUNA SALAD 18
mixed cabbage, avocado, ponzu - ginger vinaigrette
KALE CAESAR 14/8
baby kale, parmesan, watermelon radish, garlic croutons
LARGE PLATES
THE WHISPER CLASSIC BURGER 17
butter lettuce, tomato, house pickles, tillamook white cheddar, brined peppercorn aioli (add pancetta +2)
FETTUCCINE PESTO 23
kale and almond pesto, spinach, cherry tomato, sunflower seeds, shaved parmesan
PENNE MEDITERRANEAN 23
marinara sauce, kalamata and green olives, fresh herbs, shaved parmesan
PASTURE RAISED ROASTED HALF CHICKEN 26
mojo marinate, black brown rice, corn, piquillo peppers, lemon, cilantro
WILD ALASKAN SALMON 27
bok choy stir fry, steamed rice, scallions, herb ponzu sauce
GRILLED FILET MIGNON 39
wild mushroom, baby squash, creamy parsnip puree, herb truffle butter, demi jus
SLOW COOKED ANGUS BEEF SHORT RIBS 29
horseradish mashed potato, roasted baby carrots, pickled mustard seeds, chimichurri
We are proud to design dishes reflecting seasonal flavors and focusing on environmental sustainability.