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

    Raw & Cold

    • White Shrimp “Cocktail”

      Beet Cocktail Sauce & Charred Lemon

    • Tartare of New Zealand Elk

      Marinated Wasabi, Smoked Avocado & Crispy Rice

    • Lightly Marinated Albacore

      Citrus, Sweet Soy, Aji Amarillo and Crispy Sweet Potato

    • Roasted Baby Beets

      Burrata, Sour Cherry Mustard, Pickled Grapes, Nori Granola

    • Pink Lady Apple Salad

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

    • “Caesar Salad”

      Endive, Baby Greens, Sherry-Lime Dressing, Garlic Croutons, Reggiano

    Warm

    • Cast Iron Johnnycake

      Maple Butter

    • Tomato & Lobster Bisque

      Torn Garlic Croutons and Cognac Cream

    • Pork Belly

      Vietnamese Flavors, Pickled Vegetables, Herbs, Nuoc Mam, Lime

    • Spaghetti Rustichella

      White Shrimp, Uni Butter, Chili Flake and Garlic

    • Mushrooms and Bone Marrow “Sandwich”

      Red Wine Cream

    • Sweet Soy Glazed Shishito Peppers

      Sesame & Horseradish-Mustard Cream

    Large Plates

    • Mary’s Chicken Breast

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

    • Rainbow Trout

      Acorn Squash, Hazelnut, Pomegranate, Ricotta Salata & Brown Butter

    • New Zealand Elk

      Braised Neuske Bacon, Cherry, Celery Root, Verjus, Sweet Potato

    • 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

      Morel Mushrooms, White Asparagus, Pavé of Potato & Truffle

    • MSC Certified Chilean Sea Bass

      Variations Of Peas, Black Garlic and Uni Velouté

    • Wood Grilled Duroc Pork Chop

      Jalapeño Mac & Cheese, Pork Braised Collard Greens

    • Bison Short Rib

      Smoked Miso-Potato, Blistered Asparagus, Spicy Pepper & Apple Salad

    Chef’s Game Trio

    • Amaroo Farms Emu Strip | Balsamic Onions | Potato | Spinach | Red Wine Jus Elk Tenderloin | Braised Bacon | Morello Cherry | Celery Root | Sweet Potato Braised Bison Short Rib | Smoked Miso-Potato Puree | Blistered Asparagus | Pepper Jelly

    3lb Bone-In Westholme Wagyu Beef Tomahawk Feast

    • Westholme 100% Wagyu Beef Ribeye (Marble Score A5-7) | Cooked in herbs & butter over charcoal with Seasonal Accompaniments Served Table Side | Spring Accompaniments: New Potato Puree, Blistered Asparagus, Mushrooms "Bordelaise"

    Sides

    • Mashed Potatoes

    • Portabella Fries

    • Brussel Sprouts

      (sweet, sour & salty)

    • Mac & Cheese

    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

    • 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

    • Bagel & House Cured Salmon

      Dill Cream Cheese, English Cucumber, Shaved Red Onion, Caper Spread

    • 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

    • Brioche French Toast

      Bananas Foster, Candied Pecans, 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

    Join us this Easter Sunday and experience Chef Adam Horton’s incredible Easter Brunch Menu from 10am to 2:30pm.

    $68 per adult | $45 for children under 12 (excluding tax & gratuity). Visit saddlepeaklodge.com or call (818)222-3888 to make your reservations.

    Starter

    (Choice of One)

    • Roasted Apple Salad

      Chicory, Blue Cheese, Watercress, Candied Pecans

    • Roasted “Beet.L.T.” Salad

      with Leaf Lettuce, Burratta, Crispy Bacon and Warm Bacon Vinaigrette

    • Chilled Pea Soup

      Peekytoe Crab Salad, Meyer Lemon Cream

    Entrée

    (Choice of One)

    • Roasted Faroe Island Salmon

      Beets, Avocado, Wasabi

    • Eggs Benedict

      Poached Eggs, Spinach, Bacon or Smoked Salmon, Croissant, Hollandaise, Country Potatoes

    • Warm Roasted Lamb Sandwich

      Served Open Face on Grilled Ciabatta with Goat Cheese, Minted Pea Pesto, Pickled Onions, Arugula and French Fries

    • Thick Cut Brioche French Toast

      Nutella Sauce, Cardamom Whipped Cream, Stewed Berries

    • Braised Shortribs

      Miso Puree, Grilled Asparagus, Jalapeno Apple Salad, Crispy Potato Strings

    Dessert

    (Choice of One)

    • Banana and Huckleberry Bread Pudding

      Vanilla Whipped Cream

    • Cappuccino Pots De Creme

      Hazelnut Fudge, Whipped Vanilla Cream, Espresso Soil

    • Mini Chocolate Brownies

      Raspberry, Cocoa Crumble, Whipped Tahitian Vanilla 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 One

    • Apple Salad

      Apple, Endive, Candied Pecan, Apple Vinaigrette

    • Pork Belly

      Vietnamese Flavors, Pickled Vegetables, Herbs

    • Elk Tartare

      Crispy Rice, Wasabi, Smoke Avocado ($5 supplement)

    Main

    Choice of One

    • Roasted Mary’s Chicken

      Balsamic Onions, Red Wine Jus, Spinach, Potato Purée

    • Idaho Trout

      Variations of Peas & Black Garlic

    • 72 Hour Rib Steak

      Truffle, Caulliflower, Red Wine, Pear **Served at Medium Temperature Only ($9 supplement)

    Dessert

    • Cappuccino Cream

      Hazelnut Fudge, Chocolate Espresso Crumble

    Available from 5pm-Close Nightly

    • Crispy Chicken Sandwich

      Grilled Frisee, Lemon, Pickles, Anticucho Mayo with Parmesan Herb French Fries or Side Salad

    • SPL Burger

      Half Pound Snake River Farms Wagyu Beef Burger, Blue Cheese, Umami Bacon Relish, Crispy Shallots, with Parmesan Herb French Fries or Side Salad

    • Game Sausage Trio

      Chef’s selection of Wild Game Sausages with accompanying sauces

    • Portabella Fries

      Crispy Parmesan Herb Portabella Mushrooms, Ketchup, Sherry Aioli

    • Brussels Sprouts

      Sour, Salty, Sweet

    • Heirloom Beet Salad

      Roasted Heirloom Beets, Cherry, Mustard, Buratta, Grapes, Pistachio-Nori Granola

    • Caesar Salad

      Endive, Baby Greens, Sherry-Lime Dressing, Garlic Croutons, Reggiano | Add Crispy or Grilled Chicken

    • Shishito Peppers

      Blistered Peppers with Soy-Sesame Glaze

    Six Course Tasting Menu - $145 / $210 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 | Domaines Schlumberger, Riesling, Alsace, France 2013

    • Wild Crab

      Crab Cakes, Yuzu, Dill, Fresno Chili | Nicolas Feuillate, Brut, Champagne, NV

    • Pasta

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

    • Elk Tenderloin

      Bacon, Cherry, Celery Root, Verjus, Sweet Potato | Inglenook, Cabernet, Napa Valley, 2013

    • Santa Monica Farmers Market Fruit

      Toffee Crunch Cake, Market Fruits, Vanilla Ice Cream | Ramos Pintos Port

    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

    • Veuve Clicquot

      Brut, Champagne, NV

    White By The Glass

    • Mouton Cadet

      Rosé, Bordeaux, France, '15

    • Wairu River

      Pinot Gris, Marlborough, New Zealand, '17

    • JCB No. 5

      Rosé, Cotes de Provence, France, '17

    • Whitehaven

      Sauvignon Blanc, Marlborough, New Zealand '17

    • Bouchaine

      Chardonnay, Napa Valley, ‘13

    • Domaines Schlumberger

      Riesling, Alsace, France, '13

    • Erath

      Chardonnay, Willamette Valley, '14

    Reds By The Glass

    • Aderezo

      Tempranillo, Ribera del Duero, Spain, ‘14

    • Bodega Norton

      Reserva, Malbec, Mendoza, Argentina, '14

    • Clos du Bois

      Merlot, North Coast, '13

    • Zaca Mesa

      Syrah, Santa Ynez, '14

    • Iris

      Pinot Noir, Sonoma Coast, CA, '13

    • Saldo by The Prisoner Wine Co

      Zinfandel, Napa Valley, '15

    • Leviathan

      Red Blend, CA, '13

    • Belle Glos

      Pinot Noir, Las Alturas, Santa Lucia Highlands, '14

    • Uppercut

      Bordeaux Blend, Napa Valley, ‘13

    • Moulderbosch, Faithful Hound

      Bordeaux Blend, South Africa, ‘13

    • Raymond Sommelier Selection

      Cabernet Sauvignon, St Helena, '15

    • Anthonij Rupert, Optima

      Bordeaux Blend, South Africa '13

    • Chateau Peyrabon

      Haut-Medoc, Bordeaux, France '05

    • Kenwood Vineyards Artist Series

      Cabernet Sauvignon, Sonoma County, CA '12

    • Cain, Concept

      Bordeaux Blend, Napa Valley, CA '09

    • Inglenook

      Cabernet Sauvignon, Napa Valley, CA '15

    • Caymus Special Selection

      Cabernet Sauvignon, Napa Valley, '15

    Cocktails

    Seasonal Cocktails

    • Three Little Birds

      Ketel One Botanicals Grapefruit and Rose, Cranberry Juice, Lime Juice, Triple Sec

    • Pearfectly Rye-T

      Rittenhouse Rye, George Spiced Pear Liquor, Avema Amaro

    • You Guava Be Kidding Me

      Gordon's Gin, Guava Nectar, Lemon, Mint Simple Syrup

    • Cold Harry

      Bulleit Bourbon, Honey Syrup, Lemon Juice

    • Chai Spice Up Your Life

      Beluga Vodka, Chai Spice Simple Syrup, Frangelico, Almond Milk

    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

    • Japanese Highball

      Suntory Toki, Soda, Lemon Peel

    • Japanese Manhattan

      Suntory Toki, 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

    • Sage Advice

      Hendrick’s Gin, Sage, Lime, Apple Cider

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