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  4. Saddle Peak Lodge

Saddle Peak Lodge

Make a ReservationRecommended

Saddle Peak Lodge specializes in elegantly prepared game, offering unique dishes such as buffalo tartar, butter-soft roasted elk tenderloin, and wood-grilled venison chops. Executive Chef Steven Rojas kindly offers excellent seafood and vegetarian dishes, although he is famous for his delightful preparation of the unusual. Saddle Creek's elegant ambiance, extraordinary menu and oustanding selection of American wines make it a favorite among adventurous diners and celebrity guests; it is also ideally suited for special events from anniversaries to business dinners.

Reservations

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Restaurant Info

  • Address: 419 Cold Canyon Road, Calabasas CA 91302
  • Cross Street: Piuma
  • Location: San Fernando Valley | Calabasas
  • Cuisine: American |
  • Cost: $$$ | Moderate | $50 - $75
  • Category: Fine Dining
  • Star Rating:
  • Reservations: Unknown
  • Dress Code: Business Casual
  • Meals Served: Brunch | Dinner |
  • Parking: Valet Parking |
  • Payment Options: VISA | Amex | MasterCard |
  • Corkage Fee: 20.00 | Per bottle
  • Phone: (818) 222-3888

Business Hours

Monday
Tuesday
Wednesday
Main Dining Room | Dinner 6 p.m. - 9 p.m.
Thursday
Main Dining Room | Dinner 6 p.m. - 9 p.m.
Friday
Main Dining Room | Dinner 6 p.m. - 10 p.m.
Saturday
Main Dining Room | Dinner 5 p.m. - 10 p.m.
Sunday
Main Dining Room | Dinner 5 p.m. - 9 p.m.
Main Dining Room | Brunch 10:30 a.m. - 2 p.m.

Features

  • Full Bar
  • Sunday Brunch
  • Organic Ingredients
  • Outdoor Seating
  • Private Room
  • Takeout Available
  • Working Fireplace
  • Wheelchair Access
  • Valet Parking
  • Personal Wines Allowed
  • Healthy Options

Occasion

  • Romantic Dining
  • Dining Alone
  • Quiet Conversation
  • Special Occasion

 

F.A.Q. - Frequently Asked Questions

Yes, in fact valet is the only form of parking available for Saddle Peak Lodge.

Menus

Brunch

Brunch

Saddle Peak Lodge Eggs Benedict 17.00
With country potatoes
Caesar Salad 16.00
With grilled Guinea Hen Breast & Parmesano Reggiano
Bagel & smoked salmon 15.00
Grilled Alaskan salmon 17.00
On citrus salad & whole grain mustard aioli
Kobe Chopped Steak Sandwich 18.00
St. Agur blue cheese and Vermont maple syrup
French Toast 15.00
With Cinnamon-Granny Smith Apples, Pecan butter & Vermont maple syrup
Wild Boar Cranberry Hash 14.00
With two poached eggs
Honey Cured Ham Pannini 16.00
On brioche bread with mixed green salad
Buffalo Burger 17.00
With Gruyere cheese and house made potato chips
Souffle Pancakes 15.00
With warm vanilla-strawberry compote and creme faiche
Rock Shrimp Frittata 16.00
With asparagus, mushrooms and arugula salad
Seasonal Fruit and Berry Plate 14.00
With Tahitian-Vanilla whipped cream

Dinner Menu

APPETIZERS

Spring vegetable soup 12.00
with crispy prosciutto, shaved Parmesan Reggiano & extra virgin olive oil
Saddle Peak Lodge mixed green salad 12.00
baby lettuce, mixed herbs, tomatoes, shallots and balsamic vinaigrette
Sauteed mixed mushrooms 15.00
with smoked duck & cream served in puff pastry
Seared La Belle farms foie gras 21.00
on candied apples & toasted brioche, with champagne-rhubarb sauce & balsamic reduction
Tempura battered salmon strips 14.00
with pickled cucumber & crab salad, spicy mustard dressing
Fuji apple salad 14.00
St. Agur blue cheese, endive, arugula, shaved red onions & apple cider vinaigrette
Buffalo roulade 16.00
stuffed with arugula & horseradish cream, fried capers and all the right condiments
Grilled quail 16.00
with soft Mascarpone polenta cake, fried collared greeens & Burgundy-Port reduction
Maryland soft shell crab 16.00
with home made BBQ sauce and tangy frisee salad with teardrop tomatoes

MAIN COURSES

Pan-roasted wild Scottish salmon 30.00
with a succotash of sweet potato, basil and corn, garlic chips, parsley coulis and extra virgin olive oil
Potato crusted Northern wild halibut 33.00
on a medley of black-eyed peas and diced onions, carrots, celery and smoked Nueske bacon
Grilled double cut 'Salmon Creek Farm' pork chop 34.00
macaroni & cheese & whole grain mustard sauce
Prime beef medallion (10 oz) 42.00
with garlic Kennebec fries, balsamic red onions & and red wine reduction
Roasted Elk tenderloin 42.00
with bacon wrapped salsify, Jerusalem artichokes and creamy wild mushroom sauce
Wood fired "Broad Leaf Ranch" venison rack 37.00
risotto cake, red Swiss chard & poached Seckel pear
Mascarpone & mushroom filled raviolis 28.00
topped with herb ricotta, tomato confit and hydroponic mache
Pheasant breast 31.00
with roasted purple Peruvian potatoes, asparagus, globe carrots and Dijon-thyme pheasant jus
Buffalo 38.00
"cooked on the range" with twice baked potato, creamed spinach and bearnaise sauce

Vegetarian

Golden sweet potato agnolott 28.00
With orange and almond sabayon, pinenuts, parmesano reggiano melted with Brown Butter

Side Dishes

Braising Greens 6.00
Macaroni and Cheese 6.00
Pommes Puree 8.00
Green Beans Almandine 7.00

Chef's Tasting Menu ($70.00)

  Menu price with flight of wines $90.00

First Course

Yellow Fin Tuna Sashimi 0.00
with golden gooseberry and avocado salad served with smoked paprika and Korean chili vinaigrette

Second Course

Chestnut and Maple-Pecan Risotto 0.00
with wood-grilled quail and dentils of shaved foie gras

Third Course

Duo of wild boar all day braised shoulder 0.00
alongside seared boar saddle served with granny smith apple puree and salsify chanterelles

Dessert

Tahitian vanilla & honey Panna Cotta 0.00
with orange espuma

Map

Restaurant Address: 419 Cold Canyon Road, Calabasas CA 91302

User Reviews

Excellence in a rustic setting  

Consistently delightful. The food reaches the sublime. The service is always enchanting. The setting would comfort a wild boar. Never disappointed.

Don't go there if You hungry...  

Small portions, after 3 course meal we left hungry, nice place, good service

HORRIBLE SERVICE/COLD FOOD  

Saddle Peak used to be one of my family's favorites but, after our last two visits, we will never return. After waiting 2 1/2 hours for our entrees, they arrived stone cold. Not even warm... cold. The server offered to microwave them up for us which, in the overall scope of things probably wasn't a bad idea since we had no silverware. No one offered any apologies or made any attempt to make the evening pleasurable. The "manager" on duty was a young woman who was as clueless as she was uncaring. When we left, we discovered the valet's family sleeping in a running vehicle parked next to his station. All this for $100.00 a person. NOT!.

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  4. Saddle Peak Lodge