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 pastas, the food will be enhanced by the elegance and exclusivity of our beautiful dining room.
HOURS OF OPERATION:
BRUNCH
| Sunday | 09:00am - 02:30pm |
LUNCH
| Monday - Friday | 11:30am - 2:30pm |
| Saturday | 11:30am - 2:30pm |
Monday - Thursday
| Lunch | 11:30am - 02:30pm |
| Bar Menu | 02:30pm - 05:00pm |
| Dinner | 05:00pm - 09:00pm |
Friday
| Lunch | 11:30am - 02:30pm |
| Bar Menu | 02:30pm - 05:00pm |
| Dinner | 05:00pm - 10:00pm |
BAR MENU
| Monday - Sunday | 2:30pm -5:00pm |
DINNER
| Sunday - Thursday | 05:00pm-09:00pm |
| Friday & Saturday | 05:00pm -10:00pm |
Saturday
| Brunch | 09:00am - 02:30pm |
| Bar Menu | 02:30pm - 05:00pm |
| Dinner | 05:00pm - 10:00pm |
Sunday
| Brunch | 09:00am - 02:30pm |
| Bar Menu | 02:30pm - 05:00pm |
| Dinner | 05:00pm - 09:00pm |
Menus
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
- Lunch
- Dinner
- Bar
- Dessert
SMALL PLATES
TUNA TARTARE
avocado | mango | scallions | sesame seeds
soy yuzu dressing | fresh potato chips
18
HOUSE SMOKED SALMON
potato latkes | dill creme fresh
22
HAMACHI CRUDO
fresno chile | green onion | micro greens
citrus dressing
17
PLANCHA SHRIMP ROMESCO
butterflied jumbo shrimp | Calabrian chiles
garlic | olive oil | Spanish romesco sauce
24
CHILLED JUMBO SHRIMP COCKTAIL
cocktail sauce | avocado cucumber crema
24
HUMMUS
green tahini | sumac | olive oil
house-made pita bread
11
ARANCINI
bolognese | mozzarella | arrabbiata sauce
13
ZA’ATAR POTATO CHIPS
toum
7
MUSHROOM LENTIL KEFTE
crispy mushroom lentil meatballs
quinoa tabbouleh | hummus | tahini
13
CRISPY BRUSSELS SPROUTS
peanuts | sweet chili
9
SPIEDINI
grilled lamb & pork skewers
cucumber tomato salad | labneh
14
MEATBALLS
beef, pork & veal meatballs | pomodoro
grilled ciabatta
14
MAINS
TAGLIAELLE BOLOGNESE
ribbon pasta | beef, veal & pork ragu
21
STEAK FRITES
12 oz prime sirloin steak | shoestring fries
toum
36
PAN PLANO
flatbread | arugula | tomato | olives
caper berries | pesto | ricotta | chili flakes
17
MED SALAD
butter lettuce | chicken | candied pecans | apples
dried cranberries | blue cheese | scallions
citrus vinaigrette
17
THE BURGER
aged cheddar | diced tomato | red onion
pickle | butter lettuce | aioli | brioche bun
shoestring fries
18
GRILLED SPANISH OCTOPUS
baby potatoes | sweet onion | capers
roasted peppers | red wine vinaigrette
24
COCKTAILS
MEDITERRANEO MULE
Pear Vodka | Lime | Sage | Cucumber
16
PEACHY KEEN
Gin | Lime | Peach Purée | Soda
16
MARGARITA TWIST
Don Julio | Cucumber | Jalapeño |Pineapple | Tajín
16
WESTLAKE BREEZE
Raspberry Vodka | Prosecco | Lemon | Eggwhite | Agave
16
S.H. SPRITZ
Absolut Mandarin | Prosecco | Aperol | Lime Juice
Pineapple Juice
16
ST TROPEZ
Aperol | Elderflower | Grapefruit
16
BLOOD ORANGE OLD FASHIONED
Bulleit | Thatchers | Blood Orange | Agave | Bitters
16
COOL AS A CUCUMBER
Gin | Cucumber | Fresh lime
16
THE MODERN OLD FASHIONED
Bulleit Rye | Blackberries | Sage
Angostura Bitters
16
AVALON
White Rum | Amaro | Ginger Beer | Blueberries
Lemon Juice | Agave
16
STRAWBERRY FIELDS
Vodka | Ginger Beer | Strawberries | Lime
16
BLACKBERRY MOJITO
Rum | Blackberries | Lime | Mint
16
TABLESIDE MARTINI SERVICE
CLASSIC CUSTOM MARTINI
Gin or Vodka | Vermouth | Herb Marinated Olives
16
LEMON BLUEBERRY DROP
Vodka | St. Germain | Fresh Lemon Juice
16
AVOCADO MARTINI
Rum | Mango | Orange | Lime
16
SPIRITS
FERNET BRANCA 10
AMARO MONTENEGRO 10
GRAPPA 10
FONSECA PORTO 10 Y 12
HENNESSY VSOP 14
RÉMY MARTIN XO COGNAC 30
TAYLOR FLADGATE 20Y 18
SINGLE MALT SCOTCH
MACALLAN 12Y 16
MACALLAN 15Y 18
MACALLAN 18Y 24
GLENLIVET 12Y 14
GLENLIVET 15Y 18
GLENLIVET 18Y 20
LAPHROAIG 10Y 12
TALISKER 10Y 14
OBAN 14Y 18
DALMORE 15Y 18
SCOTCH
BLUE LABEL 35
TEQUILA
CAZADORES BLANCO 13
CAZADORES REPOSADO 14
CASA AMIGOS BLANCO 15
CASA AMIGOS REPOSADO 16
CASA AMIGOS ANEJO 17
PATRON SILVER 15
PATRON REPOSADO 16
PATRON ANEJO 17
DON JULIO BLANCO 15
DON JULIO REPOSADO 16
DON JULIO ANEJO 17
DON JULIO 1942 45
BOURBON
JACK DANIELS 13
MAKERS MARK 14
KNOB CREEK 15
BASIL HAYDEN 16
BOOKERS 18
WHISTLE PIG 22
WINE
SPARKLING
CANELLA, PROSECCO, VENETO, ITALY 10 | 35
Bouquet is fresh, fruity & aromatic, on the palate soft, fresh, with balanced acidity
DOMAINE CARNEROS, BRUT ROSÉ, CARNEROS, NAPA VALLEY, ORGANIC 60
Delicate aromas of strawberry, raspberry, peach & honeysuckle, balanced on a dry elegant palate
CHAMPAGNE
VEUVE CLICQUOT BRUT, “YELLOW LABEL” CHAMPAGNE, FRANCE 20 | 80
Aromas of vanilla & brioche with fresh yellow & white fruits
VEUVE CLICQUOT “LA GRANDE DAME” BRUT, CHAMPAGNE, FRANCE, 2004 280
Complex nose of dried fruit, gingerbread, & mocha, palate marries precision & freshness
ROSÉ
THE STONEHAUS, ROSÉ, PROVENCE, FRANCE 10 | 40
Refreshing & light, on the palate bright minerality, strawberry & white nectar
CHATEAU LES VALENTINES, PROVENCE, FRANCE, ORGANIC 14 | 48
Elegant & fresh, aromas of cranberries, tart cherries & anise
FLOWERS, SONOMA COAST, CALIFORNIA, ORGANIC 12 | 44
Distinct aromas of strawberry, grapefruit & hints of mint, a delicate palate of nectarine & stonefruit
PINOT GRIGIO
THE STONEHAUS, PINOT GRIGIO, VENETO, ITALY 10 | 40
Fresh floral bouquet, with notes of acacia flower, on the palate a balance of crisp, dry white fruit flavors
ALOIS LAGEDER, “ DOLOMITI” TRENTINO-ALTO ADIGE, ITALY 13 | 45
Notes of peach, spices & minerals, with a dry, crisp, fresh, vibrant palate
SANTA MARGHERITA, SUDITROL, ALTO ADIGE, ITALY 60
Intense aroma of lemon zest, lime blossom & white peach, finishes with crisp lime & citrus notes
SAUVIGNON BLANC
HUIA, MARLBOROUGH, NEWZEALAND, ORGANIC 15 | 52
Bright notes of elderflower & lime blossom, flavors ranging from guava, melon, gooseberry & lime zest
DOMAINE DOMINIQUE CROCHET, SANCERRE, LOIRE VALLEY, FRANCE 16 | 56
Clean, crisp aroma of lemon zest, lime blossom & white peach, finishes with crisp lime & citrus notes
STOLPMAN VINEYARDS, SANTA BARBARA, CALIFORNIA 13 | 45
Citrus & hay with lusher notes of passionfruit, pear & green apple
CHARDONNAY
THE STONEHAUS, CHARDONNAY, CALIFORNIA 10 | 40
Aromas of pineapple, Anjou pear & balanced citrus, followed with a smooth, creamy finish
SEA SUN BY CAYMUS VINEYARDS, CALIFORNIA 13 | 45
Subtle notes of mango, butterscotch & apricot, on the palate round & creamy with a bright acidity
FROG’ SLEAP, NAPA VALLEY, CALIFORNIA 15 | 52
Aromas of white peach & hazelnut, with a balanced mouthfeel of freshness & minerality
JOSEPH DROUHIN “POUILLY-FUISSÉ”, BURGUNDY, FRANCE 25 | 87
Floral & fruity nose, crisp & refreshing with a balanced citrus
PATZ & HALL “HYDE VINEYARD”, CARNEROS, NAPA VALLEY, CALIFORNIA 20 | 70
Delicate white flower, orange peel & toasted almond, a lingering richness, green apple
KISTLER, “LES NOISETIER” RUSSIAN RIVER VALLEY, CALIFORNIA 28 | 98
White flower on the nose, well weighted yet balanced palate of peach, apricot, pineapple & pear
CAKEBREAD CELLARS, NAPA VALLEY, CALIFORNIA 80
Floral nose with fresh citrus orange blossom & white peach, on the palate pear, apple & a butter mouthfeel
MOSCATO
MORENCO, “STREV”, MOSCATO D’ASTI, PIEDMONTE, ITALY 10 | 35
Aromatic nose of citrus, apricot, fig & orange blossom, on the palate delicately sparkling & sweet
PINOT NOIR
THE STONEHAUS, PINOT NOIR, CALIFORNIA 10 | 50
Aromas of bright, fresh red fruits, on the palate cherry, raspberry with a balanced silky crisp finish
BENTON-LANE, WILLAMETTE VALLEY, OREGON 15 | 50
Aromatics of smokey cedar and fresh floral notes, flavors of black cherry, black licorice & rose petals
DOMAIN R. DUBOIS ET FILS, BOURGOGNE, BURGUNDY, FRANCE, ORGANIC 22 | 77
A nice bouquet of ripe red fruit, hints of earthy notes & anise, palate is elegant, bright & balanced acidity
KEN BROWN, SANTA BARBARA COUNTY, CALIFORNIA 19 | 67
Bright aromas of black cherry, plum & pomegranate, on the palate dark cherry, black tea & velvety tannins
TWOMEY BY SILVER OAK, RUSSIAN RIVER, CALIFORNIA 25 | 87
Aromas of wild berry, coriander & forest floor, balanced mature tannins, cherry, coffee on the palate
RENE BOUVIER, “LA JUSTICE”, GEVRY-CHAMBERTIN, BURGUNDY, FRANCE 90
Nose of black & red berries, & winter spices, on the palate, black & red fruit light spice with a touch of earth
SEA SMOKE, “SOUTHING”,STA. RITA HILLS, CALIFORNIA, 2016 125
Floral mix of rose petal & violet on the nose, balanced fruit, minerality & rich lasting finish
BELLE GLOS, “CLARK & TELEPHONE”, SANTA MARIA VALLEY, CALIFORNIA 75
Vibrant aromas of blackberry, raspberry jam, accents of cedar, cherry, cranberry & gingerbread on the palate
MERLOT
DUCKHORN, NAPA VALLEY, CALIFORNIA 90
Aromas of black raspberry, vanilla & tea leaves, on the palate luxurious red fruit silky tannins & a bright acidity
ALEXANDER VALLEY VINEYARDS, SONOMA COUNTY, CALIFORNIA 10 | 45
Forest floor, blueberry & violet aromas, plush dark fruit with pomegranate, cranberries & smokey palate
ZINFANDEL
ROMBAUER VINEYARDS, CALIFORNIA 80
Aromas of black fruit, clove & spice, lush flavors of jam, plums, vanilla & round fresh tannins
BERAN BY JOSEPH WAGNER, SONOMA COUNTY, CALIFORNIA 15 | 52
Bouquet of ripe plum, blackberry & vanilla, framed by jammy purple fruits, toasted oak & soft tannins
CABERNET SAUVIGNON
THE STONEHAUS, CABERNET SAUVIGNON, CALIFORNIA 12 | 48
Dark currants, blackberries & light earthy tones, balanced with soft integrated tannins
BRANDER, “LOS OLIVOS DISTRICT”, SANTA BARBARA, CALIFORNIA 15 | 53
Aromas of ripe strawberry, raspberry & cherry, the palate showing pure fruit, with a soft velvety finish
DAOU RESERVE, PASO ROBLES, CALIFORNIA 20 | 70
Bramble & cassis on the nose, soft & ripe black fruits on the palate with a balance of dry tannins & fruit
HAYFORK WINE CO., ST HELENA, NAPA VALLEY, CALIFORNIA 30 | 110
Aromas of violets, espresso, earth & lively spice, vibrant, full bodied, & balanced on the plate
SILVER OAK, NAPA VALLEY,CALIFORNIA 38 | 135
Nose of raspberry cassis & tobacco, full bodied silky structure of sage & blackberry, lingering balanced finish
CAYMUS VINEYARDS, NAPA VALLEY CALIFORNIA, 1 LITER 35 | 140
Aromas of cocoa, & lush dark berries, with rich ripe fruit & integrated velvety tannins on the palate
CAYMUS, “SPECIAL SELECT”, NAPA VALLEY, 2013 45 | 180
Dark fruit, anise, & creme de cassis on the nose, palate reveals earthiness, spices, cigar box, & ripe dark fruit
FRANK FAMILY, NAPA VALLEY, CALIFORNIA, 2015 90
Rutherford dust, cocoa, currant & blackberry bouquet, full bodied, balanced tannins
OPUS ONE, OAKVILLE, NAPA, CALIFORNIA 2015 300
Seductive notes of violet, black tea & sage, flavors of plum, blackberry & blue fruits, fine grained tannins
DOMINUS, YOUNTVILLE, NAPA VALLEY, CALIFORNIA 325
Notes of forest berries, juniper and truffle, the palate reveals fine tannins, earth, lavender & dark chocolate
ITALIAN RED
POGGIOTONDO, CHIANTI SUPERIORE, TUSCANY, ITALY 12 | 42
Fresh dark fruit, earth on the nose, deliciously succulent with spice, dark cherry & a smooth bright finish
ARALDICA, BARBARESCO, “CORSINI”, PIEDMONTE, ITALY 19 | 65
Elegant nose of rose, tobacco & sweet spices, a rich palate with balanced tannins & a long finish
ROMEO AND JULIET, RIPASSO, “BABY AMARONE”, VENETO, ITALY 16 | 52
Intense aromas of red berries with a hint of spice, palate is balanced with velvety tannins & soft round finish
MASSERIA LI VELI, PRIMITIVO, “ORION” PUGLIA, ITALY 13 | 45
Pleasant notes of cherry, blackberries & balsamic, a palate that is smooth & fresh, with lingering fruit
ROCCA DI FRASSINELLO, SUPER TUSCAN,“ORNELLO”, MAREMMA, TUSCANY, ITALY 22 | 77
A bouquet of spices, mint & chocolate, full bodied, savory & long, with supple velvety tannins
DAMILANO, BAROLO, “LECINQUEVIGNE”, PIEDMONTE, ITALY 28 | 85
Notes of rose, leather & violets, on the palate ample & embracing, soft persistent balanced finish
CASANOVA DI NERI, BRUNELLO DI MONTALCINO, ITALY 135
Fresh hints of red fruits mark the bouquet, a perfect balanced palate of creaminess, fine tannins, a persistent finish
GAJA, “DAGROMIS”, BAROLO, PIEDMONTE, ITALY 140
Flavors of dark berries, flowers licorice & spice, on the nose hints of chocolate dried fruits & herbs
FRENCH RED
DOMAINE PAUL AUTARD, COTES DU RHONE, RHONE VALLEY, FRANCE 12 | 42
Floral & earthy notes on the nose, palate shows cherry & raspberry with a peppery finish
CHATEAU MELIN, SAINT-EMILION, BORDEAUX, FRANCE 16 | 52
Aromas of red & black fruit with notes of spice & vanilla, on the palate an elegant balance of fruit & toast
ANDRE BRUNEL, CHATEAUNEUF-DU-PAPE, RHONE VALLEY, FRANCE 72
Oak, raspberry & blackberry on the nose, on the palate leather, earthy tannins with an elegant long finish
RED BLEND
THE STONEHAUS, RED BLEND, CALIFORNIA 10 | 40
A bouquet of red fruits & spice, on the palate ripe blackberry & currants followed with a velvety finish
THE STONEHAUS ESTATE, “WESTLAKE BLEND”, CALIFORNIA 14 | 52
Notes of blackberry & cherries, on the palate a balance of tannins with acidity & notes of chocolate & fig
APERTURE “BORDEAUX RED BLEND”, ALEXANDER VALLEY, 20 | 70
Rich deep red fruits, & currants, silky elegant with a long finish
52% Malbec, 48% Merlot,
ANCIENT PEAKS “RENEGADE”, PASO ROBLES, CALIFORNIA 15 | 53
Aromas of blue fruit, vanilla & sandlewood, a rich juicy texture of black cherry, boysenberry & cocoa
37% Syrah, 24% Malbec, 16% Petite Verdot, 13% Zinfandel, 10% Petite Sirah
JUSTIN, “ISOSCELES”, PASO ROBLES, CALIFORNIA 25 | 90
Very aromatic, layered with red cherry, black currant & vanilla. Dry & full bodied on the palate showing
dark cherries, spice & cherry tannins.
75% Cabernet Sauvignon, 13% Cabernet Franc, 11% Merlot
SHAFER, “TD-9”, NAPA VALLEY, CALIFORNIA 34 | 120
Notes of rose, leather & violets, on the palate ample & embracing, soft & persistent blanced finish
58% Merlot, 26% Cabernet Sauvignon, 16% Malbec
HOURGLASS ESTATE “HG III”, NAPA VALLEY, CALIFORNIA 125
Merlot, Petite Sirah, Cabernet Sauvignon, Rich aromas of dark fruit & flowers, on the palate dense yet balanced
ALPHA OMEGA, “PROPRIETARY RED”, NAPA VALLEY, CALIFORNIA 145
On the nose toasted brioche, granite & dark cherry, the palate plum, crème de cassis, & a balanced tannic frame
JOSEPH PHELPS, “INSIGNIA”, NAPA CALIFORNIA, 2013 260
Bouquet of baking spices, plum & blackberry, elegant tannins, silky mouth feel layered with dark fruit
& vanilla bean
88% Cabernet Sauvignon, 5% Petite Verdot, 3% Malbec, 3% Merlot, 1% Cabernet Franc
BOTTLED BEER
BITBURGER N/A 8
BUDLIGHT 8
CORONA 8
DRAFT BEER
STELLA ARTOIS
(Leuven, Belgium)
8
ALLAGASH WHITE
(Portland Maine)
10
ALMANAC BREWING CO.
“LOVE HAZY IPA”
(Alameda, California)
10
STIEGL “GOLDBRÄULAGER”
(Salzburg, Austria)
8
STONEHAUS PALE ALE
(Westlake Village, California)
8
UINTA BREWING CO.
“GRAPEFRUIT HOP NOSH IPA”
(Salt Lake City, Utah)
10
14 CANNONS BREWING CO.
‘MAROONER MARZEN’ GERMAN STYLE
AMBER LAGER
(Westlake Village, California)
10
OLD RASPUTIN RUSSIAN IMPERIAL
STOUT
(Fort Bragg, California)
10
BUBBLES, BLOODYS & MORE
10 per glass
MIMOSA
prosecco wine & orange juice
BELLINI
prosecco wine & peach puree
FRAGOLA
prosecco wine & strawberry juice
SANGRIA
red or white wine with fresh fruit
BLOODY MARY
tomato juice, vodka & assorted sauces
MICHELADA AL A MED
beer, tomato & lime juice & spice
EGGS AND THINGS
all egg dishes come with choice of fresh fruit, arugula salad or breakfast potatoes egg whites can be substituted for regular eggs at no additional charge substitute gluten free bread $2.
CLASSIC EGGS BENEDICT
two poached eggs, Canadian bacon & hollandaise
on an English muffin
16
NORWEGIAN BENEDICT
two poached eggs, smoked salmon, avocado
& hollandaise on an English muffin
18
VEGGIE BENEDICT
gluten free zucchini quinoa patty,
two poached eggs, spinach, tomato & hollandaise
16
WILD MUSHROOM & SPINACH OMELETTE
sautéed mushrooms, caramelized onions, mozzarella cheese,
baby spinach & sourdough or multigrain
16
BREAKFAST COMBO
two pieces of french toast or buttermilk pancakes,
two eggs any style & choice of bacon or sausage
17
ITALIAN BENEDICT
two poached eggs, prosciutto,
hollandaise, polenta cake & pesto
16
CRAB CAKE BENEDICT
two poached eggs, lump crab
& hollandaise on an English muffin
19
POWER BREAKFAST
two eggs, choice of bacon or sausage
& sour dough or multigrain toast
15
ASPARAGUS & GOAT CHEESE FRITATTA
leeks, asparagus, garlic, goat cheese
& arugula salad
16
SMOKED SALMON SCRAMBLE
scrambled eggs, smoked salmon, tomato, dill, capers,
red onion & sour dough or multigrain toast
16
MEDITERRANEAN BREAKFAST
hummus, pita, hard boiled egg, Israeli salad,
feta & olives
15
BREAKFAST SANDWICHES & WRAPS
BACON EGGS & CHEDDAR
frittata, cheddar, bacon, avocado, arugula
& chile aioli on a brioche bun
15
MED BREAKFAST SANDWICH
two “sunny side up” eggs, bacon,
roasted baby tomatoes, arugula
& garlic mustard aioli on grilled multigrain bread
16
MED BREAKFAST WRAP
scrambled eggs, cheddar cheese, bacon, avocado
& potatoes in a spinach tortilla with salsa
15
CHICKEN SAUSAGE WRAP
scrambled egg whites, chicken apple sausage,
baby spinach, tomato, basil, garlic & gruyere
in a spinach tortilla
15
SPICE IT UP
HUEVOS RANCHEROS
two eggs, corn tortillas, cotija cheese, avocado,
black beans, ranchero sauce & cilantro
15
BREAKFAST QUESADILLA
scrambled eggs, ham, cheddar, mozzarella,
tomato, onion, jalapeno, spinach tortilla,
avocado & salsa
15
CHEF’S MESS
scrambled egg whites, fire roasted tomatoes,
cilantro, avocado, crispy tortillas & salsa
15
MED SHAKSHUKA
spicy tomato sauce, bell pepper, onion,
Calabrian chiles, two eggs, crispy polenta & feta
served with ciabatta
15
SYRUP & SWEETS
APPLE FRENCH TOAST PANCAKES
apple pancakes dipped in french toast batter,
warm apple compote, whipped cream
& maple syrup
15
LEMON MASCARPONE BERRY
CREPES
three crepes, sweet mascarpone ricotta filling
& berry compote
14
SIMPLE STACK
buttermilk pancakes, butter & pure maple syrup
12
BELGIAN STYLE YEASTED WAFFLES
two fluffy, crispy waffles served with a
light dusting of powdered sugar,
pure maple syrup & butter
15
BUILD YOUR OWN WAFFLE
strawberries, chocolate chips, bananas,
mixed berries, blueberries, candied pecans,
nutella, bacon & whipped cream
$15 (plus $1 per topping)
BLUEBERRY PANCAKES
butter & pure maple syrup
15
KEEP IT LIGHT
ORGANIC STEEL CUT OATS
mixed berry compote, 2% milk, walnuts
& brown sugar
13
RICOTTA TOAST
house made ricotta, vine ripe tomatoes, avocado,
over medium egg, arugula
& extra virgin olive oil on multigrain toast
10
QUINOA BREAK FAST BOWL
quinoa, kale, baby tomatoes, chickpeas, lemon
garlic vinaigrette, two poached eggs & avocado (vo)
15
THE PERFECT PARFAIT
greek yogurt, fresh berries, house made granola,
lemon zest & agave nectar
13
VEGAN TORTINO
gluten free zucchini quinoa patty, butter lettuce,
sliced tomato, marinated cucumber salad
& avocado puree (v)
17
SMOKED SALMON PLATE
smoked salmon, capers, red onion, tomatoes,
cream cheese & a toasted bagel
18
NAKED BREAKFAST WRAP
egg white omelette, cotija and cheddar cheese,
pico de gallo, stewed black beans, cilantro &
ranchero sauce
13
FAVORITES
MED SALAD
grilled chicken, candied pecans, apples, dried
cranberries, blue cheese & scallions
with a citrus vinaigrette
17
COBB SALAD
grilled chicken, blue cheese, tomato, avocado,
egg, bacon & romaine with a red wine
vinaigrette
17
GRILLED SALMON AND QUINOA
baby spinach, quinoa, cucumber, avocado,
tomato, & fresh herbs with a preserved lemon
vinaigrette
19
THE BURGER
8oz patty, aged cheddar, chopped tomato,
red onion, pickle, lettuce & aioli
on a brioche bun served with shoestring fries
18
CHICKEN BRIE MELT
grilled chicken breast, caramelized onions, brie,
apples, arugula & whole grain mustard aioli on
multigrain bread
17
BAKED FRESH
croissant 5
blueberry muffin 5
one belgian waffle 8
toast or bagel & cream cheese 3
gluten free bread 4
FARM FRESH
two cage free eggs 4
applewood smoked bacon 5
chicken apple sausage 5
pork breakfast sausage 5
Canadian bacon 5
smoked salmon (4 slices) 9
GARDEN FRESH
sliced tomatoes 3
avocado 3
breakfast potatoes 4
french fries 5
cup of fresh fruit 5
bowl of fresh fruit 8
cup of berries 6
vo = vegan optional; v = vegan
DESSERT
BUTTERSCOTCH BUDINO
rich butterscotch pudding, whipped cream, caramel sauce,
sea salt & roasted peanuts
12
WHISKEY DATE CAKE
warm date cake soaked with whiskey caramel
served with vanilla bean gelato
12
COCONUT PASSION FRUIT PANNA COTTA
coconut custard, passion fruit & raspberries
12
CHOCOLATE PUDDING TART
avocado chocolate pudding, salted almond butter,
caramel & coconut crust (v)
12
APPLE CRUMB CROSTATA
caramel & vanilla bean gelato
12
v = vegan
DESSERT
WARM TOFFEE BUTTER CAKE
rich butter cake with a creamy toffee filling,
vanilla bean gelato & fresh berries
14
ICE CREAM SUNDAE
vanilla bean gelato, chocolate sauce, whipped cream
& chopped hazelnuts
12
FLOURLESS CHOCOLATE CAKE
berries & whipped cream
12
DOUBLE CHOCOLATE SORBET
pure chocolate decadence & fresh berries
12
SCOOP OF GELATO OR SORBET
seasonal flavors
6
AFTER DINNER DRINKS
TIRAMISU MARTINI
vodka | Frangelico | espresso | whipped cream
16
ESPRESSO MARTINI
vanilla vodka | fresh cream | Baileys | coffee beans
16
TAYLOR FLADGATE 10 YEARS
10
FERNET BRANCA
10
TAYLOR FLADGATE 20 YEARS
18
GRAHAMS 20 YEARS
19
RÉMY MARTIN XO
30
SHARED PLATES
SALATIM
select from the season’s best salads & spreads listed below
served with house-made pita
3 for 15 | 5 for 23
beets, tahini, dill 6 (v)
street corn, lemon, yogurt, feta, Aleppo 6
Moroccan carrots, citrus, chile, mint 6 (v)
quinoa tabbouleh 6
ROASTED CAULIFLOWER BAGNA CAUDA
garlic anchovy butter, lemon & Aleppo
15
PAN PLANO
crispy flatbread with arugula, tomato, olives,
caper berries, pesto, ricotta & shaved parmesan
17
roasted eggplant spread 6 (v)
roasted pepper spread 6 (v)
Israeli salad 6 (v)
extra pita 2 (v)
HOUSE SMOKED SALMON
potato latkes, dill crème fraiche
22
HUMMUS
green tahini, sumac, olive oil
& house-made pita bread (v)
11
STARTERS
HAMACHI CRUDO
citrus chile dressing,
micro greens & maldon sea salt
17
PROSCIUTTO AND BURRATA
served with seasonal fruit
22
CHILLED JUMBO SHRIMP
COCKTAIL
cocktail sauce
24
MEATBALLS
beef, pork & veal, pomodoro sauce, parmesan
& grilled ciabatta
14
FRITTO MISTO
calamari, shrimp, zucchini lightly fried
& served with aioli & lemon
19
CAESAR
whole-leaf baby romaine tossed in creamy garlic
anchovy dressing with shaved parmesan, frico bits
& ciabatta croutons
12
GRILLED SPANISH OCTOPUS
baby potatoes, sweet onions, capers,
roasted peppers, dill & red wine vinaigrette
24
TUNA TARTARE
avocado, mango, scallions, sesame seeds
& soy yuzu dressing with fresh potato chips
18
ARANCINI
crispy bolognese risotto balls stuffed with
mozzarella & served with arrabbiata sauce
13
SPIEDINI
spiced ground lamb & pork skewers flame grilled
& served with a cucumber tomato salad and labneh
14
GOLDEN BEETS
baby frisée, arugula, pears, almonds with white
balsamic, Tuscan olive oil & shaved ricotta salata (vo)
14
GREEK TOMATO SALAD
vine ripe tomatoes, cucumber, bell pepper, onion,
kalamata olives & feta in a red wine vinaigrette (vo)
16
CHEF'S DAILY SOUP CREATION
9
vo = vegan optional; v = vegan
THE LAND
All of our steaks are Creekstone Farms Premium Black Angus and seared at 1500 degrees to ensure a caramelized crust and seasoned with our steakhouse butter
PREMIUM FILET MIGNON
8oz served with potato purée
50
PREMIUM RIB EYE
16oz boneless served with pave potatoes
58
STEAK FRITES
12oz prime sirloin served with shoestring fries & toum
36
RIB CAP STEAK TAGLIATA
10z prime served sliced with arugula, parmesan and lemon
MP
ROCKY’S BRICK CHICKEN
½ semi-boneless free range, marinated & pressed under a brick
served with roasted carrots, lemon Greek potaotes & jus
29
NIMAN RANCH DOUBLE CUT PORK CHOP
16oz iron grilled served with creamy polenta, peperonata & vincotto
35
CHICKEN SCALLOPINI
choose either marsala or piccata, served with potato puree
28
CHICKEN PARMIGIANA
served with spaghetti pomodoro
29
AUSTRALIAN LAMB CHOPS
served with lemon Greek potatoes & mint chimichurri
42
THE BURGER
8oz patty, aged cheddar, aioli, chopped tomato, red onion & pickle
with butter lettuce on a brioche bun served with shoestring fries
18
CONDIMENTS
toum Lebanese garlic sauce 2
mint chimichurri 2
ladolemono Greek lemon olive oil sauce 2
steak sauce 2
romesco Spanish roasted pepper & nut sauce 2
red wine sauce 2
bagna cauda butter garlic anchovy butter 2
cognac Peppercorn Sauce 2
THE SEA
ORA KING SALMON
plancha grilled & served with roasted brussels sprouts
38
WHOLE BRANZINO
grilled with olive oil & thyme served with sautéed greens & ladolemono
40
SWORDFISH
grilled and served with cauliflower, spinach & preserved lemon butter
38
IMPORTED DOVER SOLE
sautéed spinach, lemon caper sauce
46
SEARED JUMBO SCALLOPS
butternut squash puree, crispy brussel sprout leaves, pancetta, brown butter
34
SEAFOOD RISOTTO
Acquerello risotto, shrimp, scallops, mussels, clams, calamari & saffron
34
PASTA DELLA CASA
gluten free pasta available upon request
TAGLIATELLE BOLOGNESE
slow simmered beef, veal & pork ragu
tossed with ribbon egg pasta
21
EGGPLANT PARMIGIANA
thin sliced eggplant, layered & baked
with pomodoro, basil & parmesan
22
ZUCCHINI AGLIO OLIO
zucchini noodles sautéed in garlic, olive oil,
baby tomatoes, basil, mint & chile
with parmesan cheese (vo
19
TONNARELLI
ADD MEATBALLS 2.50 EACH
fresh spaghetti tossed in simmered
pomodoro sauce topped with micro basil (vo)
19
LINGUINI VONGOLE
fresh manila clams sautéed in a white wine
garlic sauce with a pinch of chili & Italian parsley
25
PAPPARDELLE
fresh made wide ribbon pasta
with slow braised beef short rib ragu
25
SHRIMP SCAMPI
sautéed jumbo shrimp in a white wine garlic sauce,
served with angel hair pasta
31
LASAGNA
fresh pasta sheets layered & baked with our
bolognese, besciamella & parmesan cheese
24
ON THE SIDE
house salad 10
lemon Greek potatoes 5
Yukon gold potato purée 5
shoestring fries 5
roasted cauliflower 8
roasted asparagus 8
roasted Brussels sprouts 8
sautéed spinach 8
sautéed French beans 8
sautéed mushrooms 12
roasted heirloom carrots 8
vo = vegan optional; v = vegan
SHARED PLATES
SALATIM
select from the season’s best salads & spreads listed below
served with house-made pita
3 for 15 | 5 for 23
beets, tahini, dill 6 (v)
street corn, lemon, yogurt, feta, Aleppo 6
Moroccan carrots, citrus, chile, mint 6 (v)
roasted eggplant spread 6 (v)
roasted pepper spread 6 (v)
Israeli salad 6 (v)
extra pita 2 (v)
HUMMUS
green tahini, sumac, olive oil & house-made pita bread (v)
11
APPETIZERS
TUNA TARTARE
avocado, mango, scallions, sesame,
soy yuzu dressing & fresh potato chips
18
CHARRED CUCUMBER & ZUCCHINI
avocado tzatziki, lemon garlic vinaigrette,
dukka & fresh herbs
11
MUSHROOM LENTIL KEFTE
crispy mushroom lentil meatballs,
quinoa tabouleh, hummus, tahini
13
GRILLED SPANISH OCTOPUS
baby potatoes, sweet onions, capers,
roasted peppers, dill & red wine vinaigrette
24
SPIEDINI
ground lamb & pork, cucumber tomato salad
& labneh
14
HAMACHI CRUDO
citrus chile dressing, micro greens
& maldon sea salt
17
PORTOBELLO FRIES
crispy portobello, za’atar, toum, pomodoro (v)
14
SOUPS
CHEF’S DAILY SOUP CREATION
9
COUNTRY STYLE CHICKEN SOUP
house-made with shredded free range chicken,
vegetables and egg pasta
9
SALADS
add Rocky’s free range chicken breast 5
add 2 mushroom lentil kefte 3
add 2 jumbo shrimp 6
add salmon 7
CAESAR
romaine hearts tossed with garlic anchovy dressing, parmesan frico,
ciabatta croutons & parmesan shavings
12
PAN PLANO
thin flat bread topped with a salad of arugula, tomatoes, olives,
caper berries, pesto, chili, ricotta cheese & parmesan,
tossed in white balsamic & olive oil
17
MED SALAD
butter lettuce, chicken, candied pecans, Fuji apples, dried cranberries,
blue cheese & scallions with citrus vinaigrette
17
THE NICOISE
butter lettuce & baby frisee, haricot vert, nicoise olives, white anchovies,
baby potatoes, tomatoes, red onions, hard boiled egg
& imported Italian tuna with a mustard vinaigrette
17
GRILLED SALMON SALAD
baby spinach, frisée, seasonal fruit & avocado tossed in a citrus dressing
19
SWORDFISH PAILLARD
thin, marinated swordfish, quickly grilled, arugula salad, baby tomatoes,
shaved fennel & olives with lemon dressing
21
GRILLED CHICKEN PAILLARD
pounded marinated free range chicken breast, arugula salad, baby tomatoes,
shaved fennel & parmesan
17
BOWLS
THE SPANIARD
prime hanger steak, farro, avocado, zucchini, corn, tomato & piquillo pepper
with romesco sauce
19
FRESH VEGAN
French lentils, saffron basmati, roasted vegetables, kale, preserved lemon,
avocado, tahini sauce & dukka (v)
14
ZUCCHINI NOODLE
zucchini noodles, corn, carrots, edamame, onion, bell pepper, tomato,
cucumber, avocado, cotija cheese & pepitas with red wine vinaigrette
15
KALE AND QUINOA BOWL
black kale, organic quinoa, beets, apples, grapes, pistachios & goat cheese
with a citrus vinaigrette (vo)
16
THE GREEK BOWL
hummus, quinoa, cucumber, red onion, kalamata, feta, tomato & bell pepper
with red wine vinaigrette (vo)
15
TOAST OR WRAPS
choose open face on toast or butter lettuce wrap
TUNA SALAD
albacore tuna salad, arugula, caper aioli, radish,
pickled shallot & tomato
13
TOMATO FETA AVOCADO
vine ripe tomatoes, French feta, avocado, olive oil & sea salt
12
HOUSE SMOKED SALMON
crème fraiche spread, dill, capers, cucumber & red onion
14
BURRATA AND GREENS
sautéed greens, garlic, chile, sun dried tomato pesto & burrata
13
SANDWICHES
all sandwiches are served with fresh fruit, fries
or arugula salad
CHICKEN BRIE MELT
grilled chicken, caramelized onions, arugula, brie, apples and mustard aioli
on a whole grain levain
17
ZUCCHINI QUINOA BURGER
house-made veggie patty with zucchini, quinoa, chickpeas, butter lettuce,
tomato, marinated cucumber salad & aioli on a brioche bun (vo)
17
FRESH ROAST TURKEY
fresh roast turkey, lettuce, tomato, avocado & mustard aioli on focaccia bread
16
THE BURGER
8oz patty, aged cheddar, aioli, chopped tomato, red onion & pickle
with butter lettuce on a brioche bun served with shoestring fries
18
MAINS
TONNARELLI ALLA CHECCA
fresh spaghetti, garlic, baby tomatoes, basil & olive oil (vo)
15
PENNE BOLOGNESE
slow simmered beef, veal & pork ragu
16
LASAGNA
meat ragu, besciamella & parmesan
16
EGGPLANT PARMESAN
eggplant, tomato sauce & parmesan
15
PAN ROASTED BRANZINO
broccolini bagna cauda & grilled lemon
21
GRILLED SALMON PICCATA
spinach aglio olio & lemon caper sauce
21
vo = vegan optional; v = vegan
Bar
Mediterraneo proposes a great selection of craft cocktails. Our patron's favorites: French Diva, Balsamic Strawberry Martini, Il Segreto ... to name a few. Our wine cellar features eclectic wines from California to more exclusive wines from Italy and France.
Events
Nestled between a private lake, vineyard and intimate gardens, Mediterraneo provides a uniquely unforgettable setting for your next special occasion. The combination of ambiance, exceptional service and modern elegance creates a perfect setting for your next corporate or social event.
With our luxurious private or semi-private dining rooms, each venue offers a variety of dining options to accommodate both seated parties and cocktail receptions. Mediterraneo would be delighted to host your event of 25 guests or less, please feel free to contact us with any questions or make reservations by calling us at 818.889.9105.
For groups over 25, we offer our Vintage Room. Complete with a private entrance along a babbling creek, the room leads onto a reception patio with picturesque views of our vineyards, lake and lovely gardens. Inside, the room’s vaulted ceilings and iron chandelier provide a dramatic and stylish ambiance, while the cozy fireplace adds a romantic touch to this comfortable yet sophisticated setting. To schedule a private event, please contact our catering department at catering@wvinn.com or via telephone at 818. 889.1460.
We look forward to creating a memorable experience for you and your guests.
Upcoming Events
Contact
32037 Agoura Rd
Westlake Village, CA 91361
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 Bogies.
- Gift Cards can be used at any of our outlets.
- No fees or expiration dates ever apply
ALREADY HAVE A GIFT CARD?
To check your balance or register your Gift Cards.
Balances can be checked by phone by calling 818-889-0230.
