California's Bounty, Reimagined Each Season

At Prose Kitchen & Bar, our 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. 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 us, 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.

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 menu evolves as the seasons turn, so no two visits are ever quite the same.

Come Taste the Season

The best way to understand our 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.