Saddle Peak Lodge

419 Cold Canyon Rd, Calabasas, CA 91302
(818) 222-3888

Main

Appetizers

$12.00
Caesar Salad

with shaved parmesano reggiano & garlic croutons

$12.00
Saddle Peak Lodge's Mixed Green Salad

with baby lettuce, mixed herbs, tomatoes, shallot and balsamic vinaigrette

$14.00
Fuji Apple Salad

with st. agur blue cheese, toasted pecans, endive, arugula, shaved red onion and apple cider vinaigrette

$27.00
Duck Vol-Au-Vent Crispy Puff Pastry

layered with duck rillette, frisee and forest mushrooms dressed with white balsamic vinaigrette

$21.00
La Belle farms Foie Gras Terrine

served with quince marmalade, toasted brioche, shaved sunchoke & fuyu persimmons salad

$21.00
Butter poached Maine Lobster Filled

with laura chenel goat cheese & mascarpone cooked in garbanzo & oxtail broth

$21.00
Farmer’s Market Egg Ravioli

filled with laura chenel goat cheese & mascarpone cooked in garbanzo & oxtail broth

$15.00
Heirloom Tomato Soup

with basil cream, parmesan crisp, and extra virgin olive oil

Vegetarian

$28.00
Golden Sweet Potato Agnolotti

with orange and almond sabayon, pinenuts, parmesano reggiano melted with brown butter

Side Dishes

$6.00
Braising Greens

$7.00
Roasted Baby Artichokes

$7.00
Green Beans Almandine

$8.00
Pommes Puree

$6.00
Macaroni & Cheese

Entree

$28.00
Pan Seared Alaskan Halibut

roasted fingerling potato, haricot vert, cilantro coulis, tomato relish and micro cilantro

$33.00
Roasted Sturgeon

with red burgundy braised oxtail served with carrot puree and glazed swiss chard

$36.00
Wood Grilled Australian Lamb Chops

with picholine olive puree, date & marinated white anchovie tapanade, served with confit tomato petals & tatsoi leaves

$42.00
Whole Roasted Squab stuffed

with sauerkraut, sweetbreads, foie gras served with confit beet puree, farmer’s market baby beets

$40.00
“Quebracho” Wood grilled Filet Mignon,

melted swiss chard comte, yukon potato & apple-wood smoked bacon terrine with brown butter and bone marrow served “on the bone”

$33.00
‘Salmon Creek Farm’ Pork Chop

with braised escarole, macaroni and cheese and whole grain mustard rosemary sauce

$41.00
Chef’s Wild Game Trio Chef Steven’s

sampling of three different game meats

$38.00
Seared Venison Saddle

with cauliflower puree, florets cooked in brown butter, white balsamic served with red grapes and verjus with edamame and grape salad

$36.00
Seared Buffalo New York

with chestnuts and pearl onion ragout served with brussels sprout leaves and “hunter” sauce

$39.00
Roasted Elk Tenderloin

with bacon wrapped salsify jerusalem artichokes and creamy wild mushroom sauce

$32.00
Wood-Grilled Pintade

with braised leg and thigh served with baby “mirepoix” en cocotte