Entrees

Seared Alaskan Halibut
with grapes, tarragon, dates, hazelnut crumble, cauliflower, lemon and Brussels sprout leaves – $38

Pan-Roasted Skuna Bay Salmon
with roasted baby beets, shaved fennel, glazed cauliflower, purple kale, heirloom cherry tomatoes and puffed salmon skin – $36

Idaho Rainbow Trout
pan roasted in lemon, garlic, red onion and brown butter served with grilled Japanese eggplant, salt-roasted purple carrots, grilled summer squash, fire-roasted red bell pepper and baked fingerling potatoes – $34

Pan-Seared Salmon Creek Farm Natural Pork Chop
with apple chutney, bacon-cheddar-potato hash, braised baby kale, pistachio puree and lavender crumble – $38

Grilled New Zealand Lamb Racks
with braised eggplant, golden raisins, grilled leeks, pine nuts, curry cauliflower, piquillo yogurt and pomegranate reduction – $48

Mesquite-Grilled Filet Mignon
with glazed heirloom carrots, sautéed Bloomsdale spinach, brown butter potato puree and mushroom bordelaise sauce – $49

New Zealand Elk Tenderloin
with brandied cherries, braised cipollini onions, stuffed crimini mushroom and vanilla butternut squash – $52

Grilled Buffalo New York
with creamed kale vol a vent, bacon-gruyere-potato terrine and horseradish crème – $48

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

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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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