Our Summer Seasonal Menu: California's Bounty, Reimagined

At Prose Kitchen & Bar, our summer seasonal menu is never static. As a chef-driven Woodland Hills restaurant on Ventura Boulevard, we build every menu around what California's farms are giving us right now — then push it somewhere unexpected with global technique and flavor.

Summer is when this philosophy shines brightest on our seasonal menu. Right now, stone fruit is at its peak, and you'll find it woven through the menu in ways both familiar and surprising. Our Whipped Ricotta & Stone Fruit pairs creamy ricotta with Calabrian chile oil, Lucky Bee Ranch honey, and hazelnut — sweet, spicy, and savory all at once. Over in our chilled section, the Cold Hamachi Aguachile brightens delicate fish with summer cherry and a coconut-serrano granita.

Farm-Forward, Globally Inspired

Seasonality guides the summer menu, but curiosity drives us. Weiser Farms Melon arrives dressed in a Thai vinaigrette with puffed black rice and Fresno chile. Our Chilled Heirloom Tomatoes rest in a tomato-kombu dashi with garlic rayu — a dish that could only come from a kitchen equally in love with California produce and the pantries of the world. Every dish on the summer seasonal menu earns its place this way, one peak-season ingredient at a time.

This is the heart of how Chef David Gussin cooks: honor the ingredient, then tell a new story with it. Every plate is a chapter, and the summer seasonal menu evolves as the weeks turn, so no two visits are ever quite the same.

Come Taste Our Summer Seasonal Menu

The best way to understand our summer seasonal menu is to experience it. Explore the full dinner menu, then reserve your table and let us walk you through what's fresh this week.

We serve dinner nightly from 4:30 to 9:30 PM, with happy hour daily from 4:30 to 6 PM, so there is always a good moment to stop in. Planning something larger? Our team also hosts private events and buyouts on Ventura Boulevard. And if you would like to know more about the people behind the plates, read our story on the about us page.