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

    • Heirloom Tomato Soup

      Fried Basil, Croutons

    • Pink Lady Apple Salad

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

    • Caesar Salad

      House Caesar Dressing, Butter Croutons, Reggiano

    • Heirloom Beet Salad

      Cherry Mostarda, Buratta, Grapes, Pistachio-Nori Granola

    • Vietnamese Pork Belly Panzanella

      Pickled Vegetables, Herbs, Nuoc Mam, Lime

    • Wild Albacore "Ceviche"

      Peruvian Flavors

    • Spaghetti Rustichella

      White Shrimp, Uni Butter, Chili Flake, Garlic

    • Mac & Cheese

      4 Cheeses, Gouda, Aged Cheddar, Reggiano, Jack

    • Mushrooms & Bone Marrow

      Puff Pastry Sandwich, Bone Marrow, Red Wine Jus

    Large Plates

    • Mary’s Chicken Breast

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

    • Idaho Rainbow Trout

      English Pea, Miso, Pea Tendrils, Carrot “Teriyaki”

    • New Zealand Elk

      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

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

    • Chilean Seabass

      Corn, Rock Shrimp, Cherry Tomatoes, Fried Basil, Melon Relish

    • Wood Grilled Duroc Pork Chop

      Jalapeño Mac & Cheese, Pork Braised Collard Greens

    • Bison Short Rib

      Smoked Miso-Potato, Blistered Asparagus, Onion Syrup, Pepper Jelly

    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

    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

    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

    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

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

    • Heirloom Tomato Soup

      Fried Basil, Croutons

    • Pork Belly

      Vietnamese Flavors ($5 Supplement)

    Main

    Choice of One

    • Roasted Mary’s Chicken

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

    • Idaho Trout

      English Pea, Miso, Pea Tendrils, Carrot “Teriyaki”

    • 72 Hour Rib Steak

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

    Dessert

    • Bread Pudding

      Tahitian Vanilla Bean Ice Cream

    Join us for our annual Thanksgiving Feast with a incredible Thanksgiving menu created by Chef Adam Horton. Call (818) 222-3888 or visit the Reservation tab above to reserve your seats. Seating is limited!

    Adult Meal $105 | Children’s Meal $65
    Excluding tax & gratuity. (Children’s Meal for Children 12 & under, Includes choice of Main Course and Dessert).

    First Course

    (Choice of One)

    • Pear Salad

      Endive, Mizuna, Candied Walnuts, Shaved Red Onion,Honey Banyuls Vinaigrette, St. Agur Blue Cheese

    • Grilled Pheasant Caesar Salad

      Sherry-Lime Caesar Dressing, Garlic Parmesan Croutons, Shaved Regianno

    • Lobster Bisque

      Puff Pastry Croutons, Cognac Cream

    Second Course

    (Choice of One)

    • Braised Then Roasted Pork Belly

      with Sherry, Smoked Apple & Mustard

    • Tartare of Bison

      Whole Grain Aioli, Crispy Capers, Fried Shallots, Watercress & Egg Emulsion

    • Roasted Baby Beets

      Fresh Burrata Cheese, Pickled Grapes, Cranberry Mustard, Pistachio Granola, Herb Salad

    Main Course

    (Choice of One)

    • Roasted Mary’s Free Range Turkey Plate

      with Roasted Breast and Leg Confit, Sausage-Apple Stuffing, Mashed Yams, Green Beans, Cranberry Sauce, Gravy

    • Seared New Zealand Elk Tenderloin

      Mushroom Sauce, Bacon & Pumpkin Ragout, Arugula Salad & “Half Sour” Sunchokes

    • Chilean Sea Bass

      Roasted Acorn Squash, Hazelnut, Sage, Brown Butter, Pomegranate, Ricotta Salata, Pea Tendrils

    • Wagyu Beef Shortribs “Cuit En Sous Vide”

      Winter Truffle Glaze, Mashed Potatoes, Apple Glazed Root Vegetables

    Dessert Course

    (Choice of One)

    • Pumpkin Pie

      with Vanilla Whipped Cream

    • Mini Chocolate “Fudge” Brownies

      Chocolate Crémeux, Berries, Vanilla Bean Ice Cream

    • Banana-Huckleberry Bread Pudding

      Vanilla Bean Ice Cream

    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

    • Total Calypso the Heart

      Ron Zacapa Rum, Strawberry, Lime, Vanilla, Mint, Egg White

    • Vivacious Vitus

      Gordon’s Gin, Ginger Liqeur, Velvet Falernum, Lemon, Peychaud Bitters

    • Caramel Apple of My Eye

      Beluga Vodka, Caramel, Prosecco, Apple Cider

    • FIG-Ged About It

      Remy Martin VSOP Cognac, Pear, Fig, Lemon

    • Grapefruit-Ful

      El Charro Silver Tequila, Rosemary, Agave, Grapefruit, Lime

    • Samhain Toddy

      Buffalo Trace Bourbon, Spiced Honey, Lemon, Hot Water

    • Light’s Out

      Sazerac Rye, Captain Morgan Spiced Rum, St. George Absinthe Vert, Clarified Milk, Pineapple, Lemon, Chai Tea

    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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    Reservations

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