419 Cold Canyon Road, Calabasas, CA 91302 (818) 222-3888
419 Cold Canyon Road, Calabasas, CA 91302 (818) 222-3888
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    • Dinner

    Bites for the Table

    • Charred Shishito Peppers

      Sweet Soy, Wasabi Cream, White Vinegar

    • Brussel Sprouts

      Sour, Sweet, Salty

    • Cast Iron Johnnycake

      Maple Butter, Baked To Order, Please Allow 20 Minutes

    • Portabella Fries

      Sherry & Thyme Aioli

    • Beef Tartare

      Wasabi, Rice Crackers, Smoked Avocado Mousse

    Small Plates

    • Maryland Crab Cake

      Yuzu, Fresno Chili, Frisee, Dill

    • Pink Lady Apple Salad

      St. Agur Blue Cheese, Arugula, Shallots, Candied Pecan

    • Roasted Heirloom Beets

      Cherry, Mustard, Buratta, Grapes, Pistachio-Nori Granola

    • Caesar Salad

      House Caesar Dressing, Butter Croutons, Reggiano

    • Vietnamese Pork Belly Panzanella

      Pickled Vegetables, Herbs, Nuoc Mam, Lime

    • Wild Tuna Crudo

      Peruvian Flavors

    • Spaghetti Rustichella

      White Shrimp, Uni Butter, Chili Flake, Garlic

    • Mac & Cheese

      4 Cheeses, Gouda, Aged Cheddar, Reggiano, Jack

    • Seared Diver Scallops

      English Pea, Black Garlic, Uni

    Large Plates

    • Mary’s Chicken Breast

      Fingerlings, Chard, Crimini Mushrooms, Cipollini, Red Wine Jus

    • Idaho Rainbow Trout

      Grilled Campfire Vegetables, Lemon Caper Pan Sauce

    • New Zealand Elk

      English Pea Bacon Jam, Meyer Lemon, Crispy Potato, Asparagus

    • Tennessee Emu

      Dates, Brown Butter, Brussels Sprouts, Grapes, Juniper, Blackberry

    • Faroe Island Salmon

      Baby Beets, Wasabi, Smoked Avocado

    • Rack Of New Zealand Lamb

      Herb Crust, Cauliflower, Truffle, Red Wine, Pear

    • 1 lb Aged Cowboy Ribeye

      Balsamic Grilled Onions, Potato, Spinach, Red Wine Jus

    • 8oz Filet Mignon

      Shallot Brûlée, Charred Sprouting Broccoli, Baby Onions, Burgundy Jus

    • European Seabass

      Pea-miso, Carrot “Teriyaki”, Young Pea Vines

    • Wood Grilled Duroc Pork Chop

      Jalapeño Mac & Cheese, Pork Braised Collard Greens

    Chef’s Game Trio

    • Amaroo Farms Emu Strip | Balsamic Onions | Potato | Spinach | Red Wine Jus Elk Tenderloin | English Pea | Bacon Jam | Arugula | Crispy Potato | Meyer Lemon Braised Bison Short Rib | Smoked Miso-Potato Puree | Blistered Asparagus | Pepper Jelly

    Brunch

    Eggs

    • Saddle Peak Eggs Benedict

      2 Poached Eggs, Applewood Bacon, Croissant, Hollandaise, Sautéed Spinach, Country Potatoes

    • Alaskan Benedict

      2 Poached Eggs, Smoked Salmon, Croissant, Dill Hollandaise, Arugula, Country Potatoes

    • Crab Cake Benedict

      2 Poached Eggs, Crispy Dungeness Crab Cake, Dill Hollandaise, Baby Frisee Salad, Country Potatoes

    • Monte Nido Scramble

      3 Scrambled Eggs, Sonoma Goat Cheese, Grilled Sprouting Broccoli, Fines Herbs, Baby Greens Salad with Balsamic Vinaigrette

    • Peruvian Steak & Eggs

      “Anticucho” Marinated Flat Iron Steak, 2 Farm Eggs, Grilled Country Bread, Lemon Aji Amarillo Hot Sauce, Pickled Onions

    Sandwiches & Salads

    • Bagel & House Cured Salmon Sandwich

      Dill Cream Cheese, English Cucumber, Shaved Red Onion, Caper Spread, House Made Kennebec Potato Chips

    • Rosemary Roasted Leg Of Lamb Sandwich

      Mint Pesto, Goat Cheese, Ciabatta, Caramelized Onion, Arugula, Sweet Potato Fries

    • SPL Reuben

      House Cured Pastrami, Melty Swiss Cheese, Sauerkraut, Thousand Island, Potato Chips

    • Crispy Chicken Sandwich

      Brioche Bun, Anticucho Mayo, Grilled Frisee, Pickles, Sweet Potato Fries

    • Seared Albacore Tuna Salad

      Sesame-Peanut Dressing, Almond, Scallion, Orange, Carrot, Cilantro, Bell Pepper, Crispy Wonton

    • Mary's Chicken Chilled "Chopped Salad"

      Grilled Vegetables, Reggiano, Young Herbs, Lemon Vinaigrette

    Brunch Entrees

    • Wild Mushroom Agnolotti Pasta

      Parmesan Cream, Truffle Butter, Herbs

    • SPL Burger

      Half Pound Snake River Farms Wagyu Beef Burger, Brioche, Bleu Cheese, Umami Bacon Relish, Crispy Shallots, French Fries

    • Buttermilk Waffle

      Mixed Berry Compote, Nutella Ganache, Vermont Maple Syrup, Tahitian Vanilla Whipped Cream

    • Roasted Faroe Island Salmon

      Beets, Smoked Avocado, Wasabi

    For the Table

    • Wild Game Sausage Trio

    • Goodie Basket

    • Skillet Hoecake

    • Bacon

    • Two Egg Side

    • Caramelized Breakfast Potato

    • Fruit

    Desserts

    • Banana Bread Pudding

      Huckleberries, Vanilla Ice Cream

    • Trio of Homemade Sorbets

    • Cappuccino Pots de Crème

      With Valrhona Chocolate Crumble

    • Mini Chocolate Brownies

      Almond Chocolate Streusel, Raspberry, Vanilla Ice Cream

    Enjoy the Chef’s three-course Supper Menu highlighting
    the season's freshest ingredients for only $39 per person (excluding tax + gratuity). Available every Monday - Wednesday upon request.

    Starter (Choice Of)

    • Apple Salad

      Belgian Endive, Roasted Apples, Candied Pecans, Arugula, Shallots, Apple Cider Vinaigrette

    • Butternut Squash Soup

      Roasted Pumpkin Seed Oil

    • Pork Belly

      Vietnamese Flavors ($5 supplement)

    Main (Choice Of)

    • Roasted Mary’s Chicken

      Shallot Brulee, Charred Sprouting Broccoli, Potato Puree, Red Wine Jus

    • Idaho Trout

      Wasabi, Beets, Smoked Avocado

    • 72 Hour Rib Steak

      Bacon, Cherry, Celery Root, Verjus, Sweet Potato **Served at Medium Temperature Only ($9 supplement)

    Dessert

    • Bread Pudding

      Whiskey Caramel, Vanilla Ice Cream

    Seven Course Tasting Menu - $145 / $225 with Wine

    Excludes Tax & Gratuity 

    • Beets & Burrata

      Sour Cherry, Mustard, Burrata, Fall Herbs | White Haven, Sauvignon Blanc, New Zealand, 2017

    • Albacore Crudo

      California Citrus “Ponzu”, Aji Amarillo, Cilantro | Kung Fu Girl, Riesling, Washington, 2015

    • "Aguachile"

      White Shrimp, Avocado, Lime, Green Chili, Wasabi | Pazo Barrantes, Albariño, Rias Baixes, Spain 2016

    • Pasta

      House Made Agnolotti, Wild Mushrooms, Truffle Butter | Aderezo, Tempranillo, Ribera Del Duero, Spain, 2014

    • American Bison

      Braised Shortrib, Variations of Carrots, Onion Caramel | Inglenook, Cabernet, Napa Valley, 2013

    • Elk Tenderloin

      Jerusalem Artichoke, Bacon, Celery, Mushroom | Anthonij Rupert, “Optima”, South Africa, 2013

    • "Buttermilk Pie"

      Candied Pumpkin, Tahitian Vanilla Whipped Cream | Château Laribotte, Sauternes, 2011

    Monday-Friday | 5-7 PM | BAR ONLY

    Drinks

    • Classic Cocktails

      Old Fashioned, Negroni, Manhattan

      $9

    • Well Martini

      $10

    • Well Cocktails

      $7

    • House Wine

      Red or White

      $8

    • Beer

      Bartender's Choice

      $6

    Food

    • Brussel Sprouts

      $8

    • Shishito Peppers

      $8

    • Portabella Fries

      $8

    Wine List

    Download PDF

    Sparkling By the Glass

    • JCB, No. 21

      Brut, Cremant de Bourgogne, France, NV

    • Nicolas Feuillatte

      Demi-Sec, Champagne, NV

    • Nicolas Feuillatte

      Brut, Champagne, NV

    • Veuve Clicquot

      Brut Rosé, Champagne, NV

    White By The Glass

    • Domaines Schlumberger

      Riesling, Alsace, France, '13

    • Babich

      Pinot Gris, Marlborough, New Zealand, '17

    • Whitehaven

      Sauvignon Blanc, Marlborough, New Zealand '17

    • Erath

      Chardonnay, Willamette Valley, '14

    • Bouchaine

      Chardonnay, Napa Valley, ‘13

    • JCB No. 5

      Rosé, Cotes de Provence, France, '17

    • Mouton Cadet

      Rosé, Bordeaux, France, '15

    Reds By The Glass

    • Archery Summit

      Pinot Noir, Willamette Valley, '14

    • Miura

      Pinot Noir, Silacci Vineyard, Monterey, ‘10

    • Clos du Bois

      Merlot, North Coast, '13

    • Zaca Mesa

      Syrah, Santa Ynez, '14

    • Aderezo

      Tempranillo, Ribera del Duero, Spain, ‘14

    • Saldo by The Prisoner Wine Co

      Zinfandel, Napa Valley, '15

    • Leviathan

      Red Blend, CA, '13

    • Raymond Sommelier Selection

      Cabernet Sauvignon, St Helena, '15

    • Inglenook

      Cabernet Sauvignon, Napa Valley, CA '15

    • Kenwood Vineyards Artist Series

      Cabernet Sauvignon, Sonoma County, CA '12

    • Anthonij Rupert, Optima

      Bordeaux Blend, South Africa '13

    • Cain, Concept

      Bordeaux Blend, Napa Valley, CA '09

    • Chateau Peyrabon

      Haut-Medoc, Bordeaux, France '05

    • Moulderbosch, Faithful Hound

      Bordeaux Blend, South Africa, ‘13

    • Uppercut

      Bordeaux Blend, Napa Valley, ‘13

    • Caymus Special Selection

      Cabernet Sauvignon, Napa Valley, '15

    Cocktails

    Seasonal Cocktails

    • California Goldrush

      Buffalo Trace Bourbon, Meyer Lemon, Lavender, Honey

    • You Guava Be Kidding Me

      Bacardi White Rum, Myers Dark Rum, Guava, Strawberry, Peach, Orange Juice, Peychaud Bitters

    • Amor de Summer

      Casamigos Tequila Reposado, Raspberry, Hibiscus, Lemon, Falernum

    • Jalep-Inyo Business

      Pineapple Infused Wheatley Vodka, Pineapple Juice, Basil, Lime, Agave, Jalapeño, Tajin Rim

    • Koke Collins

      Meyer Lemon and Cucumber infused Gordon’s Gin, Simple Syrup, Ginger Beer

    SPL Classics

    • Moscow Mule

      Absolut Elyx, Mint, Ginger Beer

    • The SPL Martini

      Monkey 47 Gin or Beluga Gold Line Vodka, Carpano Dry Vermouth, Bleu Cheese Olives

    • JCB Luxury Martini

      JCB Luxury Vodka Infused with Périgord Truffle or French Caviar

    • SPL Penicillin

      Glenfiddich 14, Lemon, Honey-Ginger, Laphroaig Spray

    • Toki Highball

      Suntory Toki, Soda, Lemon Peel

    • Japanese Manhattan

      Nobushi Japanese Whisky, Carpano Antica Formula Vermouth, Angostura

    • Sazerac

      Sazerac Rye, Sugar Cube, Peychaud’s Bitters, Absinthe

    • SPL Gimlet

      Cucumber and Mint Ketel One Botanicals, Ginger, Lime, Mint

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