Saddle Peak Lodge Menu - CALABASAS, CA, 91302 - Ratings, Reviews, The Greater Los Angeles-Long Beach Area

Saddle Peak Lodge

(818) 222-3888 · 419 COLD CANYON RD · CALABASAS, CA 91302

Prices may not reflect recent changes. Check with this restaurant for current prices.

Appetizers

Heirloom Tomato Soup: with basil cream, parmesan crisp, and extra virgin olive oil

$15.00

Saddle Peak Lodge's Mixed Green Salad: with baby lettuce, mixed herbs, tomatoes, shallot and balsamic vinaigrette

$12.00

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

$14.00

Duck Vol-Au-Vent Crispy Puff Pastry: layered with duck rillette, frisee and forest mushrooms dressed with white balsamic vinaigrette

$27.00

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

$21.00

Caesar Salad: with shaved parmesano reggiano & garlic croutons

$12.00

Vegetarian

Golden Sweet Potato Agnolotti: with orange and almond sabayon, pinenuts, parmesano reggiano melted with brown butter

$28.00

Side Dishes

Braising Greens

$6.00

Roasted Baby Artichokes

$7.00

Green Beans Almandine

$7.00

Pommes Puree

$8.00

Macaroni & Cheese

$6.00

Entree

Wood-Grilled Pintade: with braised leg and thigh served with baby “mirepoix” en cocotte

$32.00

Roasted Elk Tenderloin: with bacon wrapped salsify jerusalem artichokes and creamy wild mushroom sauce

$39.00

Seared Buffalo New York: with chestnuts and pearl onion ragout served with brussels sprout leaves and “hunter” sauce

$36.00

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

$38.00

Chef’s Wild Game Trio Chef Steven’s: sampling of three different game meats

$41.00

‘Salmon Creek Farm’ Pork Chop: with braised escarole, macaroni and cheese and whole grain mustard rosemary sauce

$33.00

“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”

$40.00

Whole Roasted Squab stuffed: with sauerkraut, sweetbreads, foie gras served with confit beet puree, farmer’s market baby beets

$42.00

Wood Grilled Australian Lamb Chops: with picholine olive puree, date & marinated white anchovie tapanade, served with confit tomato petals & tatsoi leaves

$36.00