golden reserve kaluga river caviar | kennebec potato chips | cremotta | chives
gin | lemon | aloe | mint | cucumber
gin | lavender | rosemary | cucumber | blood orange
rye | bourbon | cherry herring | amaro cherry wood smoke
vodka | strawberry | cucumber | basil
bourbon | lemon | honey | hazelnut liquor chocolate | egg whites | foam bitters | cinnamon
planteray anejo rum | angostura chocolate bitters | grapefruit peel
tequila | lemon | lime | pineapple | elderflower | blackberries | mint | grapefruit bitters
Italian experience charcuterie board
fig jam | apricot marmalade | whole grain citrus mustard | nut medley
up to 2 people 24 up to 4 people 38
– tasting of 5 fresh cheeses cremotta | burrata di bufala | mozzarella di bufala | bocconcino di bufala | bufala affumicata
add prosciutto 8
– Lorenzo #1 “Cerasuola,” P.D.O. Valli Trapanesi, Organic, Sicilia 7
– Lorenzo #3 “Biancolilla,” P.D.O. Val di Mazara, Organic, Sicilia – 7
– Sabrinas’s Choice “Mission,” Wiebe Farms, California, 2025 First Press – 6
– Masia El Altet “Picual, Arbequina, Alfafarenca, Blanqueta, Genovesa,” First Coupage-Pre-Envero, Spain – 9
bread basket of ciabatta, grissini
substitute gluten free pinsa romana – 3
cherry tomato medley | burrata di bufala | basil oil | white balsamic vinaigrette
mixed greens | shallots | parmigiano reggiano | amalfi lemon vinaigrette
romaine spears | caesar dressing | garlic ricotta pangrattato | sicilian anchovies
baby arugula | chicory | radicchio | blood orange | roasted pine nuts
parmigiano reggiano | fresh Italian herbs | creamy prosecco dressing
moscato glazed beets | ricotta-goat cheese | orange hazelnut vinaigrette | micro greens
SUPPLEMENTARE
calabrian chili 1 – parmigiano 1 – extra dressing 1 – side of anchovies 8 – scarpetta bread 2
tajima wagyu filet tartare | smoked bone marrow aioli
truffle pecorino | kennebec potato chips | dijon aioli
bluefin tuna | castelvetrano salsa verde | parmigiano cracker | cruschi sweet pepper
calabrian chili | meyer lemon | pine nut | shallots | basil
saikyo miso aioli | garlic calabrian chili | truffle basil ponzu
tajima wagyu filet | parmigiano reggiano | arugula | crispy leeks | garlic lemon aioli
japanese diver scallops | lorenzo #1 | meyer lemon | fleur de sel | chives | fleur de sel
lorenzo #3 olive oil | chef brik’s black pepper mix | 25 year aged balsamic vinegar sea salt | tomato powder | add prosciutto $8
main lobster tail | lemon aioli
tomato braised meatballs | cremotta | grilled ciabatta | crispy basil
grilled caledonian blue prawns | tomato almond pesto | 25 yr aged balsamic powder
sicilian red prawn tartare | amalfi lemon | buffalo milk burrata | Lorenzo #1
Italy’s most famous 3 tomato sauce | basil | parmigiano reggiano
mild italian sausage “bolognese” style
rome’s famous parmigiano alfredo sauce
spaghetti | toasted black pepper | pecorino romano
egg yolk | ricotta | hazelnut | crispy prosciutto | brown butter sage foam | aged balsamic
mixed mushroom risotto | 48 month red cow parmigiano | crushed walnuts | walnut infused lorenzo #1
18 hour ragù | 48 month red cow parmigiano
seasonal ingredients curated by chef Brik
prosecco beurre blanc | trio of caviar
additional table side kaluga river golden reserve caviar experience – 36
pan roasted salmon | trio of roe prosecco beurre blanc | sautéed garlic spinach | hazelnuts | crispy parsley
cherry tomato DOP | capers | castelvetrano olives | garlic | sautéed cannellini beans
roasted jidori chicken | yukon gold roasted potatoes | butter lemon caper jus | arugula salad
Strube Ranch – Pittsburgh, Texas
accompanied by a chianti compound butter
accompanied by a chianti compound butter
apricot panna cotta | tiramisu espuma | chocolate coffee crémeux
chocolate coffee sand | crunchy mandarin
mini citrus vanilla Italian doughnuts | raspberry coulis
homemade nutella | lemon ricotta cream
apple tarte | apple ginger caramel | apricot jam | crème anglaise
pistachio chocolate lava molten cake
amalfi lemon olive oil gelato | pistachio granola
sticky toffee pudding | pistachio caramel | pistachio crumble | fiori di latte
fiori di latte ice cream | espresso
seasonal flavors
Cake Slicing Fee – $5 Per Person
Corkage Fee – $35 for 750ml – $65 for Magnum
We politely decline all modifications. A 20% gratuity will be charged for parties of 6 or more.
EXECUTIVE CHEF EDWARD BRIK – CHEF DE CUISINE LUDWIN FONSECA
BEVERAGE DIRECTOR ANDREI GARCIA STARSHAYA – GENERAL MANAGER JAY PERRIN
MON – THUR
Dinner: 5:00PM – 9PM
FRI-SAT
Dinner: 5:00PM – 10PM
MON-FRI
Happy Hour: 5PM – 6PM
Valet Only as Required by the City of Westlake Village.
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