Belgian endive salad with roasted Pink Lady apples, St. Agur blue cheese, shallots,
candied pecans, watercress, and white balsamic vinaigrette – $16

Roasted artichoke soup with truffle arancini and celery root salad – $14

Yukon potato gnocchi with Périgord truffle butter and Parmigiano-Reggiano – $16

Market vegetable salad of haricots verts, jumbo asparagus, daikon radish, pattypan squash,
baby zucchini, fennel, baby carrot, Persian cucumber, and herb vinaigrette – $16

Seared hand-harvested scallops with grapefruit-papaya salsa, sorrel purée,
crispy ginger, and toasted peanuts – $18

Ahi tuna sashimi with cucumber, watermelon radish, avocado, pea greens,
sugar snap peas, green apple, and white soy sauce – $17

Spring salad of baby mâche, strawberries, dulce latte gorgonzola, pistachios,
asparagus, and white balsamic vinaugrette – $16

Fava bean agnolotti with wild ramps and lemon cream – $16

Seared venison Carpaccio with horseradish aioli, avocado mousse, herb vinaigrette,
parmesan crisps, fried capers, tomato seeds, and grilled ciabbata bread – $17

Caesar salad with garlic croutons and Parmigiano-Reggiano – $14



Pan-roasted Corvina sea bass with white bean cassoulet, lobster sauce, golden corn,
baby bok choy, candied lemon, tomato confit, pickled radish, and miner’s lettuce salad – $38

Pan-roasted wild king salmon with roasted baby beets, shaved fennel, glazed cauliflower,
purple kale, cherry tomatoes, buerre blanc, and puffed salmon skin – $36

Idaho rainbow trout pan-roasted in lemon, garlic, red onion, served with grilled eggplant
and squash, salt-roasted carrots, fire-roasted red bell pepper and fingerling potatoes – $34

Niman Ranch natural pork chop with apple chutney, bacon-cheddar-potato hash, braised
kale sprouts, pistachio purée, béarnaise, and lavender crumble – $38

Seared New Zealand lamb rack with braised eggplant, golden raisins, grilled leeks,
pine nuts, curry cauliflower, piquillo yogurt, and pomegranate reduction – $48

Grilled American Waygu flat iron steak with grilled asparagus, brown butter potato
purée, Bloomsdale spinach, crispy potato, béarnaise, and veal burgundy reduction – $49

New Zealand elk tenderloin with caramelized figs, sautéed arugula, Nueske bacon,
green garlic panisse, spring onion sauce, and fig jam – $52

Roasted New Zealand venison chops with creamed morel mushrooms, lemon-scented
white asparagus, sautéed English peas, and pinot reduction – $49

Wild Game Trio – the chef’s sampling of three different game meats
with individual accompaniments – $54


Chef’s Tasting Menu

Tasting Menu: $105 per person
Optional Wine Pairings: $65

First Course: Prince Edward Island Oysters
lemon granité, basil oil, prosecco gelée,
rubino mignonette

Second Course: Ahi Tuna Sashimi
white soy, watermelon radish, avocado crème,
green apple, cucumber, pea tendrils

Third Course: English Pea Toast
Périgord black truffles, burrata, grilled ciabbata,
pickled pearl onion, candied lemon

Fourth Course: Seared Scallop
grapefruit-papaya salsa, sorrel, crispy ginger, peanut

Fifth Course: Fava Bean Agnolotti
lemon cream, grilled ramps, fava greens

Sixth Course: Grilled Elk Tenderloin
caramelized figs, wild arugula, Nueske bacon,
green garlic, spring onions

Seventh Course: Olive Oil Cake
buttermilk sherbet, berries, agrumato, Meyer lemon curd


Desserts & Cheese Tasting

Desserts – $10 each

Chocolate coffee pot de crème with espresso crème,
chocolate-covered coffee beans, and almond coffee dust

Banana huckleberry croissant bread pudding
with white chocolate ice cream

Trio of house-made sorbets

Caramelized Pink Lady apple beignets
with rosemary crème anglaise

Graham cracker angel food cake with peanut butter,
brûléed banana, marshmallow, and chocolate

Chocolate molten whiskey cake with Guinness ice cream,
chocolate almond dust, and Bailey’s whipped cream

Mixed berries with Greek yogurt sorbet

Stoplman vineyards olive oil cake with Harry’s berries,
tangerine agrumato, buttermilk sherbet, Meyer lemon curd

Cheese Tasting
Choice of 3 – $14 | Choice of 5 – $19 | Full Tasting – $24

Pierre Robert | Triple crème, France

Midnight Moon | Goat’s milk, Holland

Dulce Latte | Gorgonzola, Italy

Paški Sir | Sheep’s milk, Croatia

Humboldt Fog | Goat’s milk, California

Truffleto | Truffled Pecorino, Italy

St. Agur | Blue, France

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Recent Awards

Zagat-Rated Best Decor in LA

Zagat-Rated Top 10 Brunch Spots in LA

OpenTable Diners' Choice - LA & OC

Wine Spectator Award of Excellence 2013

Trip Advisor #1 Restaurant in Calabasas

LA Times Top 100 American Restaurants 2013

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