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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)

Remove
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

21 °C / 70 °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 /
Tel.+1 (818) 575-3000
Contact Us

Raw bar

All menus are subject to change

  • TO START

    Brentwood Corn Soup - Candied Pepitas, Cilantro Crème Fraiche, Jalapeno Gastrique

    Scarborough Farms Organic Greens - Toybox Tomato, Shaved Market Vegetables, Pine Nut, Champagne & Herb Vinaigrette

    Romaine Hearts - Brioche Crouton, White Anchovy, Parmigiano Reggiano, Traditional Caesar Dressing 

    Summer Beans & Strawberry - Endive, Candied Walnut, Smokey Bleu Cheese, Sherry Vinaigrette

    Dayboat Scallops -  Cauliflower, Breakfast Radish, Red Mizuna, Concord Grape & Caper Vinaigrette

    Hawaiian Ahi Tuna Tartare - Red Pepper & Ginger Emulsion, Avocado, Scallion Crisps

  • Pick and Choose

    Oysters (Half Dozen or Dozen)

    West Coast – Kumamoto, Fanny Bay

    East Coast – Blue Point, Malpeque

    Served With Tarragon Mignonette


    Ceviche Duo (One or Both)

    Spicy Peruvian Pink Snapper Ceviche, Plantain Chips

    Halibut & Rock Shrimp Ceviche Verde, Tortilla Chips


    Jumbo White Prawns (Half Dozen or Dozen)

    Served with Tequila Cocktail Sauce


    Maine Lobster - Chilled (Half or Full)

    Served with Drawn Brown Butter & Cilantro Habañero Aioli 


    Alaskan King Crab Legs (Half or Full)

    Served with Drawn Brown Butter & Cilantro Habañero Aioli

  • I Want It All

    Small - 2 East Coast Oysters, 2 West Coast Oysters, 2 Prawns, Ceviche

    Medium - Half Lobster, 4 East Coast Oysters, 4 West Coast Oysters, 4 Prawns, Ceviche

    Large - Full Lobster, 6 East Coast Oysters, 6 West Coast Oysters, 6 Prawns, 3 King Crab Legs, Ceviche

  • Entrees

    Organic Shetland Salmon - Weiser Farm Potato, Carrot, Upland Cress, Pistachio and Fennel Chutney

    Herb Crusted Halibut - Heirloom Baby Squash, Eggplant, Yellow Tomato Coulis, Crisp Parsley, Picholine Olive Relish

    House Made Pappardelle - Rock Shrimp, Heirloom Tomato, Summer Squash, Crisp Curry Leaf

    Free Range Chicken Paillard - Cranberry Bean & Artichoke Ragout, Mache, Lemon & Caper Sauce

    Columbia River Natural Beef Filet - English Pea Puree, Potato Latke, Wild Mushroom & Parsley “Salad”

    Knights Ranch Rib Eye - Potato & House Made Bacon Hash, Broccolini, Mushroom, Chevre Chimichurri

    The “Westlake Burger” - Applewood Smoked Bacon, Guacamole, Tomato, Jarlsberg Cheese, House Made Brioche Bun Choice Oof Sirloin Beef or Turkey