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Find Reservations
Make a Reservation
Make a Reservation

When will you be staying with us?

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Open Calendar

Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

Remove
Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call 1 (818) 575-3000. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 1 (818) 575-3000 or our Toll-free numbers by country .

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Four Seasons Hotel

Westlake Village

Local Time

Local Temperature

22 °C / 72 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

All menus are subject to change

  • TO START

    Yukon Potato & Leek Soup - Bacon Gastrique, Easter Radish
    Tomato & Fennel Soup - Nicoise Olive Relish
    Scarborough Farms Organic Greens - Toybox Tomato, Shaved Market Vegetables, Pine Nut, Champagne & Herb Vinaigrette
    Romaine Hearts - Brioche Crouton, Parmigiano Reggiano, White Anchovy, Traditional Caesar Dressing
    Heirloom Beets - Kenter Canyon Greens, Pistachio, Goat Cheese, Honey Vinaigrette

  • ENTREES

    Organic Shetland Salmon - Weiser Farm Potato, Carrot, Upland Cress, Pistachio & Fennel Chutney
    Local Ling Cod - Coriander Crust, Artichoke, Tatsoi, Thumbalina Carrot, Kumquat Confit
    Tagliatelle Pasta - Maitake Mushroom, Broccoli Rabe Pesto, Leek, Breakfast Radish, Idiazabal Cheese
    Dayboat Scallops - House Made Ricotta Raviolo, Bloomsdale Spinach, Red Flame Grape & Hazelnut Vinaigrette
    Shelton Farms Chicken - Slow Cooked Breast, Braised Thigh, Quince, Potato Gnocchi & Mushroom Ragout, Brussels Sprout Leaves
    Braised Angus Short Rib - Acorn & Spaghetti Squash, Baby Mustard Greens, Roasted Apples
    Knights Ranch Rib Eye - Potato & House Made Bacon Hash, Broccolini, Mushroom, Chevre Chimichurri

  • COME BACK FOR…

    Sunday - Brandt Family Farms Steak Night
    Monday - 6-hour Braised Grassfed Lamb Shank
    Tuesday - Shelton Farms “Brick” Chicken
    Wednesday - Salmon Creek Ranch Pork Chops
    Thursday - Alessandro’s Lasagna Bolognese
    Friday - Raw Bar
    Saturday - Mercato Italiano