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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

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

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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.

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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

23 °C / 73 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Westlake Village, California /
  3. Dining /
  4. Lobby Lounge Restaurant /
  5. Lunch
Tel.+1 (818) 575-3000
Contact Us
Dining

Lunch

All menus are subject to change

  • ENTRÉE SALADS

    Shetland Salmon - Apple & Beet Salad, Arugula, Frisee’, Watercress, Sherry Vinaigrette, Beet Chips, Toasted Goat Cheese
    The Spa Cobb - Willie Bird Turkey Bacon, Grilled Chicken, Feta Cheese, Tomato, Cucumber, Avocado, Egg, Ranch Dressing
    Grilled Chicken Paillard - Scarborough Greens, Braised Fennel, Cara Cara Orange, Persian Cucumber, Pecorino Cheese, Citrus Vinaigrette
    Sonoma Duck Leg- Watercress, Endive, Pear, Breakfast Radish, Grated Egg, Yukon Potato & Onion Hash, Mustard Vinaigrette

  • SANDWICHES

    Served with Crisp Fries, Sweet Potato Fries, Kettle Chips or Organic Greens

    The Westlake Burger - Applewood Smoked Bacon, Guacamole, Jarlsberg Cheese, House Made Brioche Bun, Choice of Sirloin Beef or Turkey
    Flat Iron Steak Banh Mi - Spicy Cucumber & Carrot Slaw, Red Onion, Cilantro & Jalapeno Aioli, Toasted Baguette
    Grilled Chicken “BLT” - Nueski’s Smoked Bacon, Upland Watercress Tomato Jam, English Cheddar, Rosemary Baguette
    Heirloom Tomato & Manchego - Caramelized Onion & Jalapeno Jam, Wild Arugula, Rosemary Baguette

  • THE FARM-TO-LOBBY LUNCH

    Choice of Two or Three Courses
    Pair with Tangerine Mimosa

     

    Tomato & Fennel Soup - Nicoise Olive Relish
    Cauliflower Veloute - Smoked Almond Relish
    Scarborough Farms Greens - Toybox Tomato, Shaved Market Vegetables, Pine Nut, Champagne & Herb Vinaigrette
    Romaine  Hearts - Brioche Crouton, Parmesan, White Anchovy, Caesar Dressing

    ***


    Local Ling Cod - Heirloom Carrot, Crisp Parsnip, Dill, Blood Orange, Cilantro Chimichurri
    Rock Shrimp & Tagliatelle - House Made Chorizo, Zucchini, San Marzano Tomato Ragout, Asiago Cheese
    Harris Ranch Steak Frites - Flat Iron Steak, Butter Lettuce, House Pickled Pepper, Shallot, Crisp Fries

    ***


    Strawberry Crostata - Salted Caramel Sauce, Creme Fraiche Ice Cream
    Orange Crème Caramel - Cappuccino Cookie, Cocoa Nibs
    Ricotta Cheesecake - Blueberry Compote, Chantilly Cream
    Milk &  White Chocolate Mousse Bombe - Chocolate Chiffon Cake, Raspberry Sorbet