419 Cold Canyon Road, Calabasas, CA 91302 (818) 222-3888
419 Cold Canyon Road, Calabasas, CA 91302 (818) 222-3888
Main content starts here, tab to start navigating

Menus

  • Gallery Slide 1
    Slide 1 of 3
  • Gallery Slide 2
    Slide 2 of 3
  • Gallery Slide 3
    Slide 3 of 3

    • 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

    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

    Valentine's Day Dinner - $145 per person on February 14th.

    Excludes tax & service charge. 

    The Valentine's Tasting Menu will also be available on Friday and Saturday for $125 per person, not including tax & service charge. The regular menu will not be offered on any of these three days. 

    First Course

    Choice Of

    • Pacific Oysters “Ménage à Trois”

      Three Preparations Of Oysters: Champagne & Caviar, California Citrus Ponzu and “Dry” Mignonette

    • Roasted Beet Salad

      Roasted Heirloom Beets Over A Bed Of Marinated Herbed Goat Cheese, Dressed With House-made Sour Cherry Mustard, Watercress and Lemony Sorrel

    • Peruvian Albacore Tuna Tartare

      California Citrus Ponzu Marinated Tuna, Spicy Aji Amarillo Chili Pepper Vinaigrette, Serrano Chili Infused Sweet Soy, Crispy Sweet Potato & Aromatic Herbs

    Second Course

    Choice Of

    • Asparagus & Morel Mushrooms

      Barely Warmed Asparagus with Morel Mushrooms and Sherry Wine Cream Sauce

    • Artichoke Soup

      Silky Velouté Of Artichoke Hearts With Shaved Truffles From Périgord France And Warm Puff Pastry

    • White Shrimp poached in Uni Butter

      White Shrimp poached in Uni Butter, Chili Flake and Garlic

    Main Course

    Choice Of

    • Chilean Seabass

      Pan Roasted Chilean Seabass Finished with Sea Urchin Butter And A Mélange Of Peas, Black Garlic & Lobster

    • Roasted Elk Tenderloin

      Cast Iron Seared Elk Tenderloin With A Sticky Chutney Of Bacon & Asparagus, Wilted Baby Arugula And A Sweet & Sour Sauce Of Meyer Lemon

    • Wood Grilled Petite Filet Mignon

      With Mashed Potatoes Whipped With Farm Cultured Butter and Organic Heavy Cream, Shallot Scented Bloomsdale Spinach, Carrots Braised In Red Wine Beef Jus And Finished With Rich Whole Grain Mustard Bearnaise

    • Wild Mushroom Pasta

      Hand Rolled Agnolotti, Topped With Shaved Périgord Truffles, Mixed Wild Mushrooms, Fine Herbs, Parmesan Cheese and & Black Truffle Cream Sauce

    Dessert Course

    Choice Of

    • Warm Croissant Bread Pudding

      A Soft Oven Baked Bread Pudding Studded With Banana & Dark Chocolate Finished With A Scoop Of House-Made Tahitian Vanilla Bean Ice Cream

    • Petite Chocolate Flourless “Fudge” Brownies

      Served With Various Textures of Valrhona Chocolate, A Tart Gelée Of Passionfruit & Buttermilk Sauce

    • Meyer Lemon and Strawberry

      A Light & Sticky Olive Oil Cake Served Aside Tangerine Scented Strawberries, Sweet & Tart Meyer Lemon Curd, Bright Lemon Sorbet

    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

    Wine List

    Download PDF

    Sparkling By the Glass

    • Rustico

      Prosecco, Italy, NV

    • Roederer

      Brut, Champagne, NV

    • Veuve Clicquot

      Rosé, Champagne, NV

    • Dom Perignon Brut

      Epernay, Champagne, France '06

    White By The Glass

    • Bouchaine

      Chardonnay, Napa Valley, ‘13

    • Kung Fu Girl

      Riesling, Washington ‘15

    • Barone Fini

      Pinot Grigio, Alto Adige, Italy '16

    • Whitehaven

      Sauvignon Blanc, Marlborough, New Zealand '17

    • Mer Soleil Reserve

      Chardonnay, Santa Lucia Highlands, CA '14

    • Mouton Cadet

      Rosé, Bordeaux, France, '15

    • Capensis

      Chardonnay, South Africa, '14

    Reds By The Glass

    • Aderezo

      Tempranillo, Ribera del Duero, Spain, ‘14

    • Unbridled

      Pinot Noir, Santa Barbara, ‘14

    • Miura

      Pinot Noir, Silacci Vineyard, Monterey, ‘10

    • Franciscan Estate

      Merlot, Napa Valley, ‘13

    • Uppercut

      Meritage Blend, Napa Valley, ‘13

    • Moulderbosch

      Faithful Hound, Meritage, South Africa, ‘13

    • Bastide Miraflors

      Rhone Blend, Languedoc-Rousillon, France, '14

    • Cigar Box

      Old Vine Malbec, Mendoza, Argentina, '15

    • Ravenswood

      Zinfandel, Sonoma Valley, CA, '15

    • Leviathan

      Red Blend, CA, '13

    • Double Canyon

      Cabernet Sauvignon, Horse Heaven Hills, WA '14

    • Hologram

      Cabernet Sauvignon, Oakville, Napa Valley, CA '13

    • Inglenook Cask

      Cabernet Sauvignon, Napa Valley, CA '13

    • Kenwood Vineyards Artist Series

      Cabernet Sauvignon, Sonoma County, CA '12

    • Anthonij Rupert

      Optima, Bordeaux Blend, Franschhoek, South Africa '13

    • Cain Concept

      Bordeaux Blend, Napa Valley, CA '09

    • Chateau Peyrabon

      Haut-Medoc, Bordeaux, France '05

    Cocktails

    Seasonal Cocktails

    • Red Rose

      Ketel One Rose & Grapefruit Vodka Botanicals, Lime, Cranberry

    • Sage Advice

      Hendrick’s Gin, Sage, Lemon, Apple Cider

    • Apple Of My Eye

      Ron Zacapa Rum, Orange, Apple, Lime, Ginger, Cinnamon

    • Don't Take It For Pomegranate

      Tequila, Pomegranate, Maple Syrup, Lemon

    • Hot Lips

      Jalapeño-Infused Blanco Tequila, Watermelon, Lime, Agave, Tajin Rim

    • Pumpkin Spice And Everything Nice

      Sazerac Rye, Pumpkin Puree, Five-Spice Syrup, Milk

    • Mary's Pigs In A Barrel

      Bacon Fat-Infused Buffalo Trace Bourbon, Carpano Antica, Peychaud Bitters, Penny Pound Ice

    SPL Classics

    • 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

    • Elit Vesper Martini

      The Botanist Gin, Stoli Elit Vodka, Lillet Blanc, Lemon Twist

    • Toki Old Fashioned

      Suntory Toki, Sugar, Bitters, Soda, Citrus Twists

    • Harmony Manhattan

      Hibiki Harmony Japanese Whisky, Carpano Antica Formula Vermouth, Angostura

    • Sazerac

      Old Overholt Rye, Sugar Cube, Peychaud’s Bitters, Absinthe

    Email Signup

    Please check errors in the form above
    Thank you for signing up for email updates!

    Reservations

    Please check errors in the form above
    Thanks!