Malibu
Get directions | 419 Cold Canyon Rd, Calabasas, CA 91302
Hours | Sunday 10:30am-1:45pm, Monday Closed, Tuesday Closed, Wednesday 6pm-9pm, Thursday 6pm-9pm, Friday 6pm-9pm, Saturday 5pm-9:45pm
In a city as unfathomably large as Los Angeles, you hear the term ‘destination restaurant’ a lot. Mainly because no matter where you’re eating, you’re probably getting in a car and driving there. A real destination restaurant, however, has much more going on than drive-worthy food. It needs to be an experience from start to finish – even better if it’s as wonderful as it is soul-shakingly bizarre. No, we’re not talking about Rainforest Cafe. We’re talking about Saddle Peak Lodge – one of LA’s best destination restaurants.
Like any good destination, Saddle Peak is not close – for anybody. It’s located up in the Santa Monica mountains above Malibu, probably not too far from that hiking trail you keep telling yourself you’ll go to this weekend, but definitely won’t. Once there, walking on the grounds of Saddle Peak is like walking into another dimension or, at the very least, Richard Branson’s hunting lodge in Montana.
The space is massive – three separate floors, themed rooms (there’s a library and an attic filled with tiny boats), and a sprawling patio looking out over the mountains. Chances are high that you’ll be seated next to a roaring fireplace, staring point-blank at a taxidermied deer and a massive bookshelf with novels about the lost art of musketeering. And you what? You’re going to love every goddamned second of it, because this is exactly what you signed up for.
(818) 222-3888
info@saddlepeaklodge.com
https://www.instagram.com/saddlepeaklodge/
DINNER
RAW & COLD
MARKET OYSTERS
Tequila Lime Mignonette
WHITE SHRIMP “COCKTAIL”
Cocktail Sauce & Charred Lemon
TARTARE OF NEW ZEALAND ELK
Marinated Wasabi, Smoked Avocado, Rice Chips
SAKUO TUNA POKE
Citrus Ponzu, Crispy Wontons, Sesame Seeds, Avocado, Nori Sheets
ROASTED PUMPKIN SALAD
Spinach, Feta Cheese, Shallots, Honey Orange Vinaigrette
PINK LADY APPLE SALAD
St. Agur Blue Cheese, Arugula, Shallots, Candied Pecan
CAESAR SALAD
Romaine, Parmesan, Grilled Ciabatta
WARM
CAST IRON JOHNNYCAKE
Maple Butter
ROASTED BUTTERNUT SQUASH BISQUE
Crème Fraiche
PORK BELLY
Vietnamese Flavors, Pickled Vegetables, Herbs, Nuoc Mam, Lime
SPAGHETTI RUSTICHELLA
White Shrimp, Uni Butter, Chili Flake and Garlic
MUSHROOMS AND BONE MARROW “SANDWICH”
Red Wine Cream
SWEET SOY GLAZED SHISHITO PEPPERS
Sesame & Horseradish-Mustard Cream
LARGE PLATES
MARY’S CHICKEN BREAST
Mashed Potatoes, Spinach, Balsamic Onions, Red Wine Jus
BRANZINO
Acorn and Butternut Squash, Baby Carrots, Fingerlings, Celery Root
NEW ZEALAND ELK
Bacon, Arugula, Celery Root, Verjus, Fired Shallots, Red Wine
FAROE ISLAND SALMON
Butternut Squash, Sweet Potato Hash, Charred Broccolini
NEW ZEALAND LAMB
Blistered Cherry Tomatoes, Asparagus, Pearl Onion, Red Wine Jus
1 LB MESQUITE COOKED RIBEYE
Balsamic Grilled Onions, Potato, Spinach, Red Wine Jus
8OZ FILET MIGNON
Cipollini, Mashed Potatoes, Spinach, Red Wine
ALASKAN BLACK COD
Scalloped Potatoes, Balsamic Braised Cipollini Onion
WOOD GRILLED DUROC PORK CHOP
Jalapeño Mac & Cheese, Pork Braised Collard Greens
CHEF’S GAME TRIO
Ostrich | Balsamic Onions | Potato | Spinach | Red Wine Jus Elk Tenderloin | Braised Bacon | Morello Cherry | Celery Root | Sweet Potato Bison Short Rib | Smoked Miso-Potato | Blistered Asparagus | Spicy Pepper & Apple Salad
2LB BONE-IN WESTHOLME WAGYU BEEF TOMAHAWK FEAST
Westholme Australian Wagyu Beef Ribeye (Marble Score A5-7) | Cooked in herbs & butter over charcoal with Seasonal Accompaniments Served Table Side | Spring Accompaniments: New Potato Puree, Asparagus Cooked 3 Ways, Mushrooms “Bordelaise”
SIDES
MASHED POTATOES
BRUSSEL SPROUTS
(sweet, sour & salty)
ASPARAGUS
PORTABELLA FRIES
MAC & CHEESE
As a non-tipping restaurant, we add a 20% fee to all checks. This is not a tip or gratuity, and tips are discouraged. If you have any questions about our no-tipping policy or fee, please ask for a manager.
BRUNCH
EGGS
SADDLE PEAK EGGS BENEDICT
2 Poached Eggs, Applewood Bacon, Croissant, Hollandaise, Sautéed Spinach, Country Potatoes
ALASKAN BENEDICT
2 Poached Eggs, Smoked Salmon, Croissant, Dill Hollandaise, Arugula, Country Potatoes
CRAB CAKE BENEDICT
2 Poached Eggs, Crispy Dungeness Crab Cake, Dill Hollandaise, Baby Frisee Salad, Country Potatoes
MONTE NIDO SCRAMBLE
3 Scrambled Eggs, Sonoma Goat Cheese, Grilled Sprouting Broccoli, Fines Herbs, Baby Greens Salad with Balsamic Vinaigrette
PERUVIAN STEAK & EGGS
“Anticucho” Marinated Flat Iron Steak, 2 Farm Eggs, Grilled Country Bread, Lemon Aji Amarillo Hot Sauce, Pickled Onions
SANDWICHES & SALADS
ROSEMARY ROASTED LEG OF LAMB SANDWICH
Mint Pesto, Goat Cheese, Ciabatta, Caramelized Onion, Arugula, Sweet Potato Fries
SPL REUBEN
House Cured Pastrami, Melty Swiss Cheese, Sauerkraut, Thousand Island, Potato Chips
CRISPY CHICKEN SANDWICH
Brioche Bun, Anticucho Mayo, Grilled Frisee, Pickles, Sweet Potato Fries
SEARED ALBACORE TUNA SALAD
Sesame-Peanut Dressing, Almond, Scallion, Orange, Carrot, Cilantro, Bell Pepper, Crispy Wonton
MARY’S CHICKEN CHILLED “CHOPPED SALAD”
Grilled Vegetables, Reggiano, Young Herbs, Lemon Vinaigrette
BRUNCH ENTREES
BAGEL & HOUSE CURED SALMON
Dill Cream Cheese, English Cucumber, Shaved Red Onion, Caper Spread
WILD MUSHROOM AGNOLOTTI PASTA
Parmesan Cream, Truffle Butter, Herbs
SPL BURGER
Half Pound Snake River Farms Wagyu Beef Burger, Brioche, Bleu Cheese, Umami Bacon Relish, Crispy Shallots, French Fries
BRIOCHE FRENCH TOAST
Bananas Foster, Candied Pecans, Vermont Maple Syrup, Tahitian Vanilla Whipped Cream
ROASTED FAROE ISLAND SALMON
Beets, Smoked Avocado, Wasabi
FOR THE TABLE
WILD GAME SAUSAGE TRIO
GOODIE BASKET
SKILLET HOECAKE
BACON
TWO EGG SIDE
CARAMELIZED BREAKFAST POTATO
FRUIT
DESSERTS
BANANA BREAD PUDDING
Huckleberries, Vanilla Ice Cream
TRIO OF HOMEMADE SORBETS
CAPPUCCINO POTS DE CRÈME
With Valrhona Chocolate Crumble
MINI CHOCOLATE BROWNIES
Almond Chocolate Streusel, Raspberry, Vanilla Ice Cream
