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Friday and Saturday 4:00 pm – 10:00 pm,
Sunday 3:00 – 9:00 pm
17
Sautéed Gulf Shrimp in Olive Oil, Garlic, Lemon, Capers and White Wine over Grilled Pane Rustico
15
Kobe Beef Served Rare Over Wild Arugula, Celeriac, and Caperberries with a Lemon Dijon and Grana Padano Shavings
14
Grilled Jumbo Asparagus Topped with a Chopped Organic Egg and Whole Grain Vinaigrette
13
Lump Crab Cakes with Three Bean Ragu
11
Charred Squid Served with a Warm Potato and Leek Salad and a Creole Mustard Vinaigrette
13
Thinly Sliced Prosciutto Served with Chef’s Selection of Fresh Summer Fruit
7
Served with a Parmesan Crouton
7
Chef’s Daily Soup Creation
7.5
Mix Greens, Baby Vine Ripe Tomatoes Tossed in Meyer Lemon and Extra Virgin Olive Oil
8
Hearts of Romaine Topped with Pecorino Dressing, Crostini, and Parmigiano Shavings
8
Belgian Endive Leaves with Bosc Pears, Point Reyes Blue Cheese, Roasted Pecans
with Chive Dijon Vinaigrette
10
Homemade Mozzarella with Marinated Vine Ripe Tomatoes
11
Vine Ripe Tomatoes, Cucumbers, Sweet Onion, Olives, Feta Cheese and a Oregano Dressing
11.5
Wild Arugula, Fennel, Shaved Red Onion, Orange Filets and a Black Peppered Goat Cheese Vinaigrette
33
Skillet Grilled 8-Ounce Prime Filet Mignon, Served with Smashed Potatoes, and Balsamic Cipollini Onions
21
Marinated Whole Boneless Cornish Game Hen Grilled “Brick Style,” Served with Fingerling Potato and Leek Hash, Baby Spinach, Caramelized Fresh Corn and Natural Jus
33
14-Ounce Dry Aged Rib Eye, Char-Grilled with Garlic Chimichuri and Parmesan Cowboy Fries
26
Slow Roasted Beef Short Rib s in a Deep Red Wine Served with Soft Polenta and Root Vegetables with Horseradish Gremolata
29
Marinated and Fire Roasted Tender Ribs with Summer Vegetable Slaw and Charred Corn
28
Served with Roasted Eggplant, Couscous and Pickled Tomatoes
27
Seared Ahi Tuna Steak with Marinated Fore Roasted Peppers, Stewed Black Lentils and Salsa Verde
24
Patato Crusted Petrale Sole with a Wild Mushroom, Fava Beans, and Baby Savoy Spinach Ragu and a Lemon Herb Emulsion
25
Pan Roasted New Zealand Salmon Filet with Creamed Swiss Chard, Bacon, Israeli Couscous and Roasted Tomatoes
16
A Classic Meat Sauce from the Region of Emilia Romagna Tossed with Rigatoni Pasta
16
Ear Shaped Pasta with Italian Sausage, Plum Tomatoes and Swiss Chard
17
Fresh Clams Sautéed in Infused Olive Oil and White Wine Sauce
15
Swiss Chard and Fresh Ricotta Filled Pasta with Pomodoro
14
Homemade Spaghetti Tossed in Garlic and Cold Pressed Greek Olive Oil, White Anchovies and Spicy Toasted Bread Crumbs
Flourless Chocolate Cake with Vanilla Gelato and Almond Praline
Espresso Lady Fingers with Mascarpone Custard with Dark Chocolate Shavings
Meyer Lemon Zabaglione with Shortbread Crust Served with Raspberries
Rustic Apple Torte with Vanilla Bean Ice Cream
Caramelized French Custard Bicotti
3.5
3.5
3.5
3.5
2.5
½1/2 Liter 4
1 Liter 7
½1/2 Liter 4
1 Liter 7
2.5
3.5
2.5
4
4
3
3.5
Tel: 818-889-9105
32037 Agoura Road, Westlake Village CA 91361
On the grounds of the lovely Westlake Village Inn
Home | About | Menu | Private Dining | Directions
Site design by Weiser Creative Group
32037 Agoura Road, Westlake Village CA 91361
On the grounds of the lovely Westlake Village Inn
Home | About | Menu | Private Dining | Directions
Site design by Weiser Creative Group