WeVINO Menu | Italian Restaurant in Westlake Village

Our Menu

Explore our Italian restaurant menu in Westlake Village, featuring seasonal dishes, handcrafted pasta, brunch favorites, and curated wine pairings.

PER LA TAVOLA

ESPERIENZA DI BUFALA CASA BIANCA 34

tasting of 5 fresh cheeses cremotta | burrata di bufala | mozzarella di
bufala | bocconcino di bufala | bufala affumicata
add prosciutto 8

OLIVE OIL BY THE OUNCE

– 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," First Coupage-Pre-Envero, Spain 9

CHEF’S EXPERIENCE

SOMMELIER PAIRING

175

TIER I 100 TIER II 250

CHEF’S EXPERIENCE

175

SOMMELIER PAIRING

TIER I 100 TIER II 250

TAGLIERE MISTO 24

Italian experience charcuterie board
fig jam | apricot marmalade | whole grain citrus mustard | nut medley up to 2 people 24 up to 4 people 38

CESTINO DI PANE DEL PANIFICIO DRAGO 6

bread basket of ciabatta, grissini 
substitute gluten free pinsa romana – 3

CRUDI

TARTARE DI WAGYU TAJIMA* GF 34

tajima wagyu filet tartare | smoked bone marrow aioli truffle
pecorino | kennebec potato chips | dijon aioli

CARPACCIO DI SALMONE* GF 29

saikyo miso aioli | garlic calabrian chili | truffle basil ponzu

CARPACCIO DI WAGYU TAJIMA* GF 30 30

tajima wagyu filet | parmigiano reggiano | arugula | crispy leeks | garlic
lemon aioli

CAVIALE 125

golden reserve kaluga river caviar | kennebec potato chips | cremotta | chives

TARTARE DI TONNO ROSSO SICILIANO* GF 32

bluefin tuna | castelvetrano salsa verde | parmigiano cracker | cruschi
sweet pepper calabrian chili | meyer lemon | pine nut | shallots | basil

CRUDO DI RICCIOLA* GF 32

hamachi | white balsamic miso reduction | avocado espuma | crispy
quinoa | wasabi caviar | micro cilantro

TARTARE DI CAPESANTE* GF 28 28

japanese diver scallops | lorenzo #1 | meyer lemon | fleur de sel |
chives

ANTIPASTI E INSALATE

LOBSTER “CORNDOGS” 38

maine lobster tail | lemon aioli

ARANCINI 22

fried rice balls | mozzarella di bufala | pomodoro | micro basil

BURRATA DI BUFALA DOP GF 24

lorenzo #3 olive oil | chef brik’s black pepper mix | 25 year aged balsamic
vinegar sea salt | tomato powder
add prosciutto 8

SALUMI MISTI 26

charcuterie medley | mozzarella di bufala | arugula | parmigiano
reggiano | amalfi lemon vinaigrette

BARBABIETOLA E CAPRINO GF 28

moscato glazed beets | ricotta-goat cheese | orange hazelnut vinaigrette
| micro greens

CESARE* 22

romaine spears | caesar dressing | garlic ricotta pangrattato

GAMBERI DELLA CALEDONIA CON PESTO ALLA TRAPANESE GF 25

grilled caledonian blue prawns | tomato almond pesto | 25 yr aged
balsamic vinegar

POLPETTE BRASATE AL POMODORO 18

tomato braised meatballs | cremotta | grilled baguette | crispy basil

CAPONATA SICILIANA 25

eggplant tomato stew | bocconcino di bufala | pistachio basil pesto

CAPRESE CON BURRATA DI BUFALA DOP GF 32

cherry tomato medley | burrata di bufala | basil oil | white balsamic
vinaigrette

TRICOLORE GF 24

baby arugula | chicory | radicchio | blood orange | roasted pine nuts
parmigiano reggiano | fresh Italian herbs | creamy prosecco dressing

INSALATA MISTA GF 19

mixed greens | shallots | parmigiano reggiano | amalfi lemon
vinaigrette

EXECUTIVE CHEF EDWARD BRIK - CHEF DE CUISINE LUDWIN FONSECA

BEVERAGE DIRECTOR ANDREI GARCIA STARSHAYA - GENERAL MANAGER JAY PERRIN

PASTA LA BORATORIO

all pastas handmade - substitute gluten free pasta 3

SECONDI

CONTORNI

COCKTAILS

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FEATURED COCKTAIL

a revolving showcase of unique, personally-crafted cocktails
– Ask your server –

FREE SPIRITED

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Brunch Menu Items Will Be Posted Shortly. View PDF Above.