Antler door handles greet customers at the entrance of Saddle Peak Lodge in Calabasas. (Anne Cusack / Los Angeles Times)
Albacore sashimi. (Anne Cusack / Los Angeles Times)
Beef tartare with egg. (Anne Cusack / Los Angeles Times)
Executive chef Adam Horton, a 2004 graduate of Le Cordon Bleu in Pasadena, plates trio of lamb. (Anne Cusack / Los Angeles Times)
Trio of lamb. (Anne Cusack / Los Angeles Times)
Maine diver scallops served. (Anne Cusack / Los Angeles Times)
A server retrieves a bottle of wine. (Anne Cusack / Los Angeles Times)
Wild mushroom agnolotti. (Anne Cusack / Los Angeles Times)
Diners sit amid mounted game heads in the Saddle Peak Lodge dining room. The building was once a hunting lodge. (Anne Cusack / Los Angeles Times)
Game still has a place on the menu. Here are medallions of New Zealand elk tenderloin. (Anne Cusack / Los Angeles Times)
Strawberry beignets. (Anne Cusack / Los Angeles Times)
