Photos: Saddle Peak Lodge in Calabasas

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)