Welcome To Mediterraneo
As you enter through the majestic wrought iron gates of the Westlake Village Inn, you feel immediately transported into a Southern European dream. Everything from the hotel ambiance to the cobblestone grounds radiates a beautiful Tuscan vibe, and our latest redesign of Mediterreaneo continues to bring that feeling to life.
The new look of our Zagat rated restaurant radiates the ambiance of an open air Villa in the Mediterranean. It is nestled between its very own private lake and an authentic working vineyard on the 17-acre property.
Mediterraneo brings the culinary excellence and stylish atmosphere of a European bistro to beautiful Westlake Village. The restaurant captures the beauty and warmth of the Mediterranean region with its diverse menu, featuring California favorites, Italian dishes and Mediterranean staples. Med offers a unique high end dining experience with interactive service and personalized touches. Its fare is fresh, locally sourced, nutritious and wonderfully delicious.
From brunch to dinner, and everything in between, Med is the perfect spot to bring your family, friends and colleagues for an unforgettable experience. Our new bar is sexy, spacious and sleek, the perfect place to enjoy craft cocktails and delicious bites. Whomever you are with, we feature the best cuisine any time of day. We serve brunch Saturday and Sunday and lunch and dinner seven days a week.
Inspired by a passion for fresh, seasonal cuisine that showcases the best of local produce, the Mediterraneo menu tantalizes guests with classic and contemporary favorites, fusing sunny Mediterranean and Californian influences. We specialize in serving Mediterranean dishes in a sexy and romantic setting.
Reservations
With an award-winning chef team and unparalleled wine list, Mediterraneo is the perfect setting to host your celebration, whatever the occasion. From our delectable appetizers to our famed dishes and handmade pasta, the food will be enhanced by the elegance and exclusivity of our beautiful dining room.
Covid 19 Mediterraneo Standards
Closed on Monday
Tuesday, Wednesday, Thursday & Sunday 5 PM - 9 PM
Friday & Saturday 5 PM - 10 PM
Sunday Brunch 10 AM - 2:30 PM
Proper Attire Requested.
No, baseball hats, tank tops, board shorts or flip flops.
Menu
Mediterraneo’s menus reflect our passion for preparing fresh, seasonal, European-style cuisine with unparalleled quality and value. Whether you join us for dinner, brunch or lunch, you’ll enjoy handmade pastas, the highest quality meats, fresh fish, vibrant salads and tantalizing appetizers. Each ingredient is freshly-prepared and born of Mediterranean and Californian influence, sourced locally whenever possible.
- Brunch
- Dinner
- Dessert
- Wine
MORNING APPETIZERS
AVOCADO TOAST
Smashed avocado, sliced tomato, French feta, evoo
16
BERRY BRIE TOAST
Brie cheese, macerated berries, Artisan Sourdough
15
YOGURT PARFAIT GF
Greek Yogurt, fresh berries, mixed nut granola,
agave nectar, lemon zest
15
FRENCH TOAST CHURROS
Crispy cinnamon French toast, fresh berries,
Vermont maple syrup
15
CINNAMON ROLL
Freshly baked cinnamon roll, cream cheese glaze
5
BLUEBERRY MUFFIN
Baked with fresh blueberries and almond streusel
5
CROISSANT AND BUTTER
Freshly baked, whipped butter
5
BREAKFAST SWEETS
All breakfast sweets served with Pure Vermont Maple Syrup
SIMPLE STACK
Two buttermilk pancakes, butter
15
LEMON BLUEBERRY PANCAKES
Three Buttermilk pancakes topped with fresh blueberry
compote, lemon curd, whipped cream
18
CHOCOLATE CHIP PANCAKES
Three Buttermilk pancakes, chocolate chips,
chocolate sauce, whipped cream
17
ELVIS PANCAKES
Three Buttermilk pancakes, bananas, peanut butter sauce,
caramel sauce, whipped cream
17
MARSCAPONE BERRY CREPES
Three crepes, sweet mascarpone ricotta filling, lemon
zest, berry compote
15
BELGIAN WAFFLE
One Belgian wae, butter, whipped cream
14
BELGIAN WAFFLE AND BERRIES
One Belgian wae, mixed fresh berries, whipped cream
16
NUTELLA WAFFLE
One Belgian wae, Strawberries, banana, Nutella, whipped cream
16
STUFFED FRENCH TOAST
Brioche toast, mascarpone cream cheese filling,
berry compote, whipped cream
16
EGGS AND MORE
Gluten free bread available upon request $5, add fruit cup $3
MED BREAKFAST WRAP
Scrambled eggs, cheddar cheese, bacon, avocado, potatoes,
spinach flour tortilla, salsa, arugula salad
18
DENVER OMELET
Ham, cheddar, grilled bell peppers, onions served with potatoes,
arugula salad, multigrain toast
20
WILD MUSHROOM AND SPINACH OMELET
Mushrooms, caramelized onion, mozzarella cheese, baby
spinach served w/ potatoes, arugula salad, multigrain toast
20
POWER BREAKFAST
Two eggs any style, bacon or sausage, potatoes, arugula salad,
multigrain toast
19
EGGS BENEDICT
Two poached eggs, sliced ham, hollandaise, English mun,
potatoes, arugula salad
19
HUEVOS RANCHEROS GF
Two eggs, corn tortillas, cotija cheese, avocado, black beans,
ranchero sauce, cilantro served w/ potatoes, arugula salad
20
CHILAQUILES GF
Corn tortilla chips, salsa roja, pico de gallo, cilantro, two sunny
side-up eggs, cotija, sour cream
18
CHEF’S MESS GF
Scrambled egg whites, fire roasted tomatoes, cilantro, avocado,
crispy tortillas, salsa with arugula salad
17
MORE THAN EGGS
SMOKED SALMON PLATE
Smoked salmon, slice tomatoes, red onion, capers, bagel,
cream cheese
20
MEDITERRANEO SALAD GF
Grilled chicken, candied pecans, apples, dried cranberries,
blue cheese, scallions, citrus dressing
19
VERY BERRY SALAD GF
Baby spinach, arugula, mixed berries, goat cheese, almonds,
citrus dressing
ADD: free range chicken $8 | King Salmon $10
17
TURKEY CLUB
Fresh roasted turkey, bacon, avocado, lettuce, tomato, aioli
on toasted sourdough, fries
20
THE BURGER
Angus chuck burger patty, cheddar, tomato, onion, butter
lettuce, aioli, pickle, brioche bun, fries
20
ON THE SIDE
Two cage free eggs 8
Smoked salmon (4 slices) 9
Avocado 5
French fries 6
Gluten Free bread 5
Bowl fresh fruit 8
Applewood smoked bacon 7
Sliced tomatoes 4
Breakfast potatoes 5
Toast/ Bagel & cream cheese 6
Cup of berries 8
BUBBLES & MORE
MIMOSA
prosecco sparkling wine & orange juice
12
BELLINI
prosecco sparkling wine & peach puree
12
SANGRIA
red or white wine with fresh fruit
15
BLOODY MARY
tomato juice, vodka & assorted sauces
15
MICHELADA AL A MED
beer, tomato and lime juice, spice topping
15
BEVERAGES
COFFEE
regular or decaf
4
LATTE
regular or decaf
6
ESPRESSO
regular or decaf
4
CAPPUCCINO
regular or decaf
6
JUICES
orange, cranberry, apple
6
SOFT DRINKS
coke, diet coke, sprite
5
VINO
Veuve Clicqout Brut “Yellow Label”, France
Notes of strawberry, morello cherries
25 | 120
The Stonehaus, California Brut
This Cuvee is a blend Varietal: 55% Chardonnay and
45% Pinot Noir, to make an elegant and balanced wine.
13 | 48
Laurent-Perrier “Cuvée Rosé”, France
Aromas of vanilla and brioche with fresh yellow and white fruits
30 | 140
The Stonehaus Rosé, Provence, France
Refreshing and light on the palate bright minerality,
strawberry and white nectar
11 | 42
Chateau Les Valentines, Provence, France
Organic, elegant & fresh aromas of cranberries, tart
cherries and anise
16 | 60
The Stonehaus, Pinot Grigio, Veneto Italy
Floral bouquet, notes of acacia flower on the palate a
balance of crisp dry white fruit flavors
11 | 42
The Stonehaus, Chardonnay, California
Aromas of pineapple, Anjou pear and balanced citrus,
followed with a smooth, creamy finish
11 | 42
Santa Margherita, Suditrol Alto Adige, Italy
Aroma of lemon zest, lime blossom, white peach,
finishes of crisp lime and citrus
16 | 64
SWEET TOOTH
RICOTTA CHEESECAKE
with lemon curd, whipped cream, fresh berries
13
BUTTERSCOTCH BUDINO
Caramel sauce, whipped cream, toasted peanuts, sea salt
13
CHOCOLATE PB & J
Chocolate cremeux, rich & silky dark chocolate & smooth peanut butter, concord grape sorbet, toasted peanuts, chocolate cake crumbles
13
FROZEN TREATS
SEASONAL GELATO PIE
Ask your server for details! Flavors vary based on the season.
13
HOT FUDGE SUNDAE
With vanilla bean gelato, house made fudge from Imported Callebaut chocolate, fresh whipped cream & toasted hazelnuts
13
HOUSE SPECIALTY
WARM TOFFEE BUTTER CAKE
our signature warm butter cake, creamy to ee filling
15
STARTERS
SOURDOUGH BREAD
crispy, whipped butter
4
LEMON PARMESAN BROCCOLI FLORETS
simply served with grated parmesan and lemon zest
12
MUSHROOM BRUSCHETTA
wild mushrooms, roasted garlic, thyme, stracciatella
di burrata, arugula, grilled sourdough bread
19
BRUSSELS SPROUTS
crispy brussels sprouts, Nueske’s smoked pork belly, spicy
sweet glaze, fresno chile, scallion
16
CACIO E PEPE ARANCINI
risotto balls, pecorino, black pepper, roasted red pepper
18
SHRIMP COCKTAIL
chilled jumbo shrimp, cocktail sauce, lemon
24
FRITTO MISTO
calamari, shrimp, castelvetrano olives, green beans, arrabbiata
21
MEATBALLS
beef, veal and pork, pomodoro sauce, parmesan, grilled bread
16
BEEF CARPACCIO*
thin sliced raw angus filet, tru e salt, arugula, shaved parmesan,
olive oil
19
FRENCH BLUE PRAWNS
from New Caledonia, bagnetto verde
27
GRILLED OCTOPUS
fingerling potato, onion, caper, piquillo pepper, red wine
vinaigrette
24
HAMACHI CRUDO*
citrus chile dressing, micro greens, maldon sea salt
23
SPICY SALMON CRISPY RICE*
king salmon tartare, spicy mayo, avocado, sweet soy, crispy rice cake
25
TUNA TARTARE*
avocado, scallions, sesame, spicy soy yuzu dressing, fresh potato chips
24
SOUP AND SALAD
CHEF’S DAILY SOUP CREATION
changes daily, always made fresh
11
CHOPPED CAESAR SALAD*
shredded romaine, parmesan cheese, croutons
15
GREEK TOMATO SALAD
vine ripe tomatoes, cucumber, bell pepper,
onion, kalamata olive, feta, red wine
18
ARUGULA SALAD
arugula, lemon vinaigrette, shaved parmesan
14
CHICKEN NOODLE SOUP
made fresh daily with Rocky’s free range chicken
11
ROASTED BEET SALAD
golden beets, pears, almonds, arugula, radicchio,
ricotta salata, white balsamic
16
HARVEST SALAD
arugula, butter lettuce, blue cheese, dried
cranberries, apples candied pecans citrus
16
PINSA ROMANA
crispy, light and airy crust,
perfect for table sharing
MARGHERITA
pomodoro, fresh mozzarella, basil
23
DIAVOLA
pomodoro, fresh mozzarella, spicy salami,
pepperoncino, basil
25
PASTA
TAGLIATELLE BOLOGNESE
slow simmered beef, veal and pork ragu, with fresh
wide ribbon pasta
24
TAGLIATELLE al BOSCO
Wild mushrooms, white wine tru e sauce, fresh
24
PAPPARDELLE SHORT RIB RAGU
slow braised prime beef short ribs tossed with fresh
wide ribbon noodles
28
TONNARELLI GENOVESE
creamy pesto, tomato conserva, parmesan
23
CAVATELLI ALLA NORCINA
ricotta pasta, Italian sausage, tru e sauce, parmesan
25
SHRIMP FRA DIAVOLO
tossed with spaghetti, shrimp, spicy garlic tomato sauce, basil
32
LINGUINI CLAMS
fresh manila clams in a white wine garlic sauce, with pinch of
chile and Italian parsley
25
CAMPANELLE ALLA VODKA
ru ed cone shaped pasta, pink vodka sauce, parmesan
22
SPAGHETTI CARBONARA
pancetta, egg yolk, parmesan, black pepper
23
PACCHERI SALSICCIA
large tube pasta, Italian sausage ragu
24
RIGATONI ARRABBIATA
Calabrian chile, pomodoro, basil, pecorino
22
ENTREES
KING SALMON
roasted wild mushrooms, miso butter
38
VEGAN VEGGIE BOWL
Riced cauliflower, leeks, carrots, peas, fresno chile,
brussels sprouts, garlic, sweet soy glaze, fresh herbs
25
GRILLED BRANZINO
sautéed greens, lemon dressing
38
ALASKAN HALIBUT
Israeli couscous, fennel, roasted pepper puree,
crispy artichoke, bernaise
46
SEAFOOD RISOTTO
shrimp, scallops, clams, saffron risotto
31
RIBEYE CAP STEAK
10 oz Creekstone cap steak served sliced with wild
arugula salad, shaved parmesan
MP
CHICKEN PARMIGIANA
spaghetti pomodoro
28
AUSTRALIAN LAMB CHOPS
crispy fingerlings, asparagus, mint salsa verde,
crispy fingerlings, tuscan olive oil
MP
ANGUS FILET MIGNON
potato puree, grilled asparagus, peppercorn sauce
MP
STEAK FRITES
8 oz Creekstone prime sirloin cap steak, garlic butter,
fries, aioli
38
CHICKEN PICCATA
lemon caper sauce, potato puree, sautéed spinach
28
THE BURGER
angus beef patty, cheddar, tomato, onion, pickle, butter
lettuce, aioli, brioche bun and fries
21
SIDES
YUKON GOLD POTATO PUREE 7
HOUSE FRIES 7
CRISPY FINGERLING POTATOES 9
SAUTÉED SPINACH 9
GRILLED ASPARAGUS 9
SAUTEED GREEN BEANS 9
ROASTED WILD MUSHROOMS 12
SPARKLING + CHAMPAGNE
VEUVE CLICQUOT BRUT, “YELLOW LABEL” , FRANCE
notes of strawberry, morello cherries, with an extraordinary freshness on the nose
25 | 120
LAURENT-PERRIER “CUVEE ROSE”, FRANCE
Aromas of vanilla & brioche with fresh yellow & white fruits
30 | 140
ROSÉ
THE STONEHAUS, ROSÉ, PROVENCE, FRANCE
Refreshing & light, on the palate bright minerality, strawberry & white nectar
11 | 42
CHATEAU LES VALENTINES, PROVENCE, FRANCE
ORGANIC | Elegant & fresh, aromas of cranberries, tart cherries & anise
16 | 60
FRESH ITALIAN WINE
THE STONEHAUS, PINOT GRIGIO, VENETO, ITALY
Floral bouquet, notes of acacia flower, on the palate a balance of crisp, dry white fruit flavors
11 | 42
SANTA MARGHERITA, SUDITROL, ALTO ADIGE, ITALY
Aroma of lemon zest, lime blossom, white peach, finishes of crisp lime & citrus
16 | 64
BARONE DI VILLAGRANDE, ETNA BIANCO SUPIERIORE, SICILY,
ORGANIC | Elegant acidity & minerality, palate: fresh & bright, notes of white fruit, floral
16 | 56
BRUNI, “PLINIO”, VERMENTINO, MAREMMA TOSCANA,
Notes of exotic fruits, peach, wildflowers, palate: fresh, full, harmonious with minerality
15 | 52
UMANI RONCHI, “TERRE DI CHIETI”, PECORINO, ABRUZ
Wafts of yellow apple, pear, dried chamomile, textural roundness, balanced & bright
15 | 52
SAUVIGNON BLANC
VILLA MARIA, MARLBOROUGH, NEW ZEALAND
ORGANIC | Bright notes of lemongrass, fresh herbs, tropical citrus fruit
15 | 52
DOMAINE DOMINIQUE CROCHET, SANCERRE, FRANCE
Clean, crisp aroma lemon zest, lime blossom & white peach, finishes crisp lime
18 | 63
VENICA, RONCO DEL CERO, COLLIO, ITALY
Fruity notes of yellow peach, melon, hint of elderflower, great balance, pleasant
18 | 63
LONG MEADOW RANCH, RUTHERFORD, NAPA
ORGANIC | Mouthwatering , aromas of lemongrass grapefruit honeydew, kiwi
16 | 56
CHARDONNAY
THE STONEHAUS, CHARDONNAY, CALIFORNIA
Aromas of pineapple, Anjou pear & balanced citrus, followed with a smooth, creamy finish
11 | 42
TYLER, SANTA BARBARA CO., CALIFORNIA
Aromas of citrus fruits and floral notes, the palate mineral driven with a bright fresh mouth feel
18 | 60
VINCENT GIRARDIN,”CUVEE SAINT VINCENT”, FRANCE
Floral & fruity nose, crisp & refreshing with a balanced citrus
25 | 90
ILARIA, RUSSIAN RIVER VALLEY, CALIFORNIA
Aromas of pear ripe melon guava, passion fruit, layers of crème brulee, vibrant acidity
22 | 78
BOUCHARD PERE & FILS, Premier Cru, "Beaune du Chateau", BURGUNDRY, FRANCE
Aromas of candied citrus brioche and ginger bread, the palate rich and pretty, with subtle oak and dried fruit
35 | 120
KISTLER, “LES NOISETIER” RUSSIAN RIVER, CALIFORNIA
White flower on the nose, balanced palate of peach, apricot, pineapple & pear
32 | 115
DAMILANO, DOC, LANGHE, ITALY
Soft fresh, rich, long finish, balanced with a fragrances of citrus fruit, peach, oak
| 120
RAMEY VINEYARDS, SONOMA COAST, CALIFORNIA
Aromatically apple, guava,spice, palate shows warm spices, citrus nuances, balanced mouthfeel
| 90
LA JOTA VINEYARDS, W.S. KEYS VINEYARD, NAPA, CALIFORNIA
Beautiful sense of Howell Mountain chardonnay, bight minerality, stone fruit,
| 220
PINOT NOIR
THE STONEHAUS, PINOT NOIR, CALIFORNIA
Aromas of bright, fresh red fruits, palate cherry, raspberry with silky crisp finish
11 | 42
DOMAIN MICHEL MAGNIEN, COTES DE NUITS, FRANCE,
ORGANIC | bouquet of ripe red fruit, hints of earthy notes & anise, palate bright & balanced acidity
22 | 77
WALT WINES, STA. RITA HILLS, SANTA BARBARA, CA
Nose of black & red berries, winter spices, palate, black & red fruit, light spice with a touch of earth
20 | 70
EN ROUTE FAR NIENTE, “LES PMMIERS” RUSSIAN RIVER, CA
fragrant rose pedal and red berry on the nose, opulent and silky
25 | 89
THREE STICKS, SONOMA COAST, CALIFORNIA
Aromas of pear, ripe melon, guava, passion fruit, layers of crème brulee, vibrant
| 105
SEA SMOKE, “SOUTHING”, STA. RITA HILLS, CALIFORNIA
Floral mix of rose petal & violet on the nose, balanced fruit, minerality & rich lasting finishacidity
| 185
CABERNET
THE STONEHAUS, CABERNET, CALIFORNIA
Aromas of vanilla & brioche with fresh yellow & white fruits
12 | 48
GALERIE, “LATRO”, KNIGHTS VALLEY, SONOMA VALLEY
Aromas of black plum, chocolate, espresso, delicate minerality, elegant mouthfeel, balanced tannin finish
20 | 70
DAOU RESERVE, PASO ROBLES, CALIFORNIA
Bramble & cassis on the nose, soft & ripe black fruits palate, balance of dry tannins & fruitfruits
| 85
SILVER OAK, ALEXANDER VALLEY, CALIFORNIA
Nose of raspberry cassis & tobacco, full bodied silky structure of sage & blackberry, lingering balanced finishnectar fruits
38 | 135
FRANK FAMILY, NAPA VALLEY, CALIFORNIA
Rutherford dust, cocoa, currant & blackberry bouquet, full bodied, balanced
28 | 90
CAYMUS VINEYARDS, NAPA VALLEY CALIFORNIA
1 LITER | Aromas of cocoa, & lush dark berries, with rich ripe fruit & integrated velvety
40 | 210
FROGS LEAP, “ESTATE GROWN” RUTHERFORD, NAPA, CA
Notes of forest berries, juniper and trule, the palate reveals fine tannins, earth, lavender & dark chocolate
| 175
LA JOTA VINEYARDS, HOWELL MOUNTAIN, NAPA, CA
Beautiful bouquet of plum dark licorice and gravelly earth, while blackberry co ee and toasted oak seamlessly balance the palate
| 300
OPUS ONE, OAKVILLE, NAPA, CALIFORNIA
Seductive notes of violet, black tea & sage, flavors of plum, blackberry & blue fruits, fine grained tannins
| 510
FRENCH RED
ARBALEST, BORDEAUX, FRANCE
Aromas of warm plums candied violets and cedar with a fruit forward palate of deep dark lush fruits
16 | 60
ANDRE BRUNEL, CHATEAUNEUF-DU-PAPE, RHONE, FRANCE
Oak, raspberry & blackberry on the nose, on the palate leather, earthy tannins with an elegant long finish
| 95
ITALIAN VARIETAL
IL MOLINO DI GRACE, CHIANTI CLASSICO, TUSCANY, ITALY
Fresh dark fruit, earth on nose, deliciously succulent with spice, dark cherry & a smooth bright finish
16 | 56
DI BRUNO, SANGIOVESE, SANTA BARBARA, CALIFORNIA
Dark ruby aromatics of raspberry, plum, subtle, velvety with a structured tannin citrus notes
16 | 56
MASSERIA LI VELI, PRIMITIVO, “ORION” PUGLIA, ITALY
Pleasant notes of cherry, blackberries & balsamic, smooth fruit palate
15 | 52
ASLAN, MAREMMA TOSCANA, TUSCANY, ITALY
Aromas of cassis, blueberries and crushed herbs, bright balanced acidity, & firm smooth velvety tannins
19 | 70
DAMILANO, BAROLO, “LECINQUEVIGNE”, PIEDMONTE, ITALY
Notes of rose, leather & violets, on the palate ample & embracing, soft persistent balanced finish
28 | 85
CERETTO, BARBARESCO, PIEDMONTE, ITALY
Notes of rose, leather & violets, on the palate ample & embracing, soft persistent balanced finish
| 129
TENUTE DI ARCENO, “ARCANUM”, TOSCANA ROSSO, ITALY
100% Cabernet Franc Aromas of plum mint sage and thyme, luscious palate of cherries strawberries cedar and toast
| 139
CASANOVA DI NERI, BRUNELLO DI MONTALCINO, ITALY
Fresh hints of red fruits mark the bouquet, a perfect balanced palate of creaminess, fine tannins, a persistent finish
| 160
RED BLENDS
THE STONEHAUS, RED BLEND, CALIFORNIA
Bouquet of red fruits & spice, palate: ripe blackberry, currants with a velvety finish
11 | 42
RIDGE VINEYARDS, GEYSERVILLE, ALEXANDER VALLEY
Ripe cranberry, cassis on the nose, dark bramble fruit with cocoa & clove on palae,a field blend of Zinfandel, Carignan, Petite Sirah, Alicante Bouche
30 | 105
ANCIENT PEAKS “RENEGADE”, PASO ROBLES, CALIFORNIA
Aromas of blue fruit, vanilla & sandlewood, a rich juicy texture of black cherry, boysenberry & cocoa
18 | 63
JUSTIN, “ISOSCELES”, PASO ROBLES, CALIFORNIA
Aromatic, layered with red cherry, black currant & vanilla, dry & full bodied, palate: Cabernet Sauvignon, Cabernet Franc, Merlot Bouchet
35 | 122
SHAFER, "TD-9", NAPA VALLEY, CALIFORNIA
Notes of rose, leather & violets, palate: ample & embracing, soft & persistent balanced finish, Merlot, Cabernet Sauvignon, Malbec
| 155
OVERTURE BY OPUS ONE, OAKVILLE, NAPA, CALIFORNIA
Bordeaux style blend, dark fruit, beautiful balance of soft tannins & oak
| 340
DAOU, “SOUL OF THE LION”, ADELAIDA DISTRICT, PASO, CA
Explodes with flavors of blackberry, currant, blueberry dark cherry, full bodied
| 265
JOSEPH PHELPS, “INSIGNIA”, NAPA CALIFORNIA
Bouquet of baking spices, plum, blackberry, elegant tannins, layered with dark fruit & vanilla bean, Cabernet Sauvignon, Petite Verdot, Malbec, Merlot, Cabernet Franc
| 440
Contact
32037 Agoura Rd
Westlake Village, CA 91361
Closed on Monday
Tuesday, Wednesday, Thursday & Sunday 5 PM - 9 PM
Friday & Saturday 5 PM - 10 PM
Sunday Brunch 10 AM - 2:30 PM
Gallery
Events
Please contact MaryJane_Fendler@wvinn.com for additional information.
Upcoming Events
Easter Dinner will be a limited Menu, entire menu will not be available.
EASTER BRUNCH 2023
MAIN
CHOICE OF ONE
BLUEBERRY PANCAKES
THREE BUTTERMILK BLUEBERRY PANCAKES, FRESH BLUEBERRIES COMPOTE, WHIPPED CREAM, VERMONT MAPLE SYRUP
CRAB BENEDICT
POACHED EGGS, CRAB MEAT, HOLLANDAISE, ENGLISH MUFFIN, BREAKFAST POTATOES, ARUGULA SALAD
WILD MUSHROOM TRUFFLE OMELETTE
LEEKS, MOZZARELLA, WILD MUSHROOMS, SUMMER TRUFFLE, BREAKFAST POTATOES, ARUGULA SALAD
HUEVOS RANCHEROS
TWO EGGS, CORN TORTILLAS, COTIJA CHEESE, AVOCADO, BLACK BEANS, RANCHERO SAUCE, CILANTRO, BREAKFAST
POTATOES
BREAKFAST WRAP
SCRAMBLED EGGS, CHEDDAR CHEESE, BACON, AVOCADO, CRISPY POTATO, SPINACH FLOUR TORTILLA, SALSA, ARUGULA
SALAD
SMOKED SALMON PLATE
SMOKED NORWEGIAN SALMON, SLICED TOMATOES, RED ONION, CAPERS, BAGEL, CREAM CHEESE
MEDITERRANEO SALAD
BUTTER LETTUCE, GRILLED CHICKEN, CANDIED PECANS, APPLES, DRIED CRANBERRIES, BLUE CHEESE, SCALLIONS, CITRUS
DRESSING
BLACKENED SALMON BERRY SALAD
GRILLED SALMON, BABY SPINACH, ARUGULA, GOAT CHEESE, ALMONDS, FRESH BERRIES, CITRUS DRESSING
THE BURGER
ANGUS CHUCK PATTY, AGED CHEDDAR, TOMATO, ONION, BUTTER LETTUCE, AIOLI, BRIOCHE BUN, FRIES
DESSERT
COCONUT LEMON CAKE
COCONUT CAKE, LEMON CURD, COCONUT WHIPPED CREAM FROSTING
OR
TRES LECHE
MILK SOAKED WHITE CAKE, CUSTARD FILLING, WHIPPED CREAM, FRESH BERRIES
$43.00 per person, does not include beverages, tax and 20% gratuity
Credit card is required for the reservation and there is a 48 hour cancellation notice or a $25.00 per person
charge
Children 12 and Under
$25.00 per Child , does not include beverages, tax 20%
Buttermilk Pancakes & Bacon
Or
Scrambled Eggs with Bacon & Choice of Breakfast Potatoes or Fresh Fruit
Or
Chicken Fingers & French Fries
And
Easter Sugar Cookie For Desser
Gift Cards
Give the gift that dreams are made of with a Gift Card to the Westlake Village Inn. A gift card purchased at the Westlake Village Inn can be used at any one of our outlets. You choose the amount and they decide the gift. From an overnight stay in our luxury hotel, dining at one of our extraordinary restaurants, visiting our high energy bar and lounge, or an indulgent spa treatment and more.
- Gift Cards can be purchased in any USD denominations at the following locations: Mediterraneo, Westlake Village Inn, the Stonehaus or Vista Terrace.
- Gift Cards can be used at any of our outlets.
- No fees or expiration dates ever apply
WANT TO PUCHASE A GIFT CARD OR DO YOU ALREADY HAVE ONE?
To purchase, check your balance or register your Gift or Loyalty Cards.
Balances can be checked by phone by calling 818-889-0230.