Inn of the Seventh Ray Menu & Prices 2026: Dinner, Brunch & Lunch

Dinner entrees range from $36 to $72 as of May 2026. Pasta and vegetarian mains start at $36–$42, fish dishes run $46–$58, and the 8oz Prime Filet Mignon is $72. Appetizers range from $8 (marinated olives) to $27 (grilled Spanish octopus). A typical two-course dinner for two with wine will run $150–$220 before tip. Parties of 8 or more are charged a 20% automatic gratuity.

The Traditional Brunch Buffet is $54 per person; the Vegetarian Buffet is $49 per person. Both include one complimentary glass of California Champagne, Mimosa, Lemonade, Coffee, Tea or Sparkling Cider. Children ages 4–12 pay $5 per year of age. All parties of 8 or more are required to order the buffet. The buffet runs on weekends during the 10am–2:30pm service window.

Yes — the restaurant has been a pioneer in vegetarian and vegan fine dining since it opened in 1973. The dinner menu features several fully vegan-adaptable dishes including the Crispy Half Cauliflower ($36), Mafaldine Pasta with Sunflower Pesto ($37), and the Creamy Black Truffle Risotto ($42, gluten-free available). The brunch buffet has a dedicated vegetarian track ($49). Salads, raw soups and the Avocado & Chili Toast are vegan as served. Many items are flagged on the menu as adaptable to vegan or gluten-free upon request.

Several things set it apart. The setting — candlelit outdoor tables on brick pathways beside Topanga Creek, under old-growth sycamores — is unlike any urban LA restaurant. The inn has operated from the same property since 1973, making it one of the longest continuously running fine-dining restaurants in Southern California. Its founding philosophy centered on organic, chemical-free cooking predates the modern farm-to-table movement by decades. The on-site Spiral Staircase bookstore, in-house bakery, and biodynamic wine cellar are additional singular touches. The location in Topanga Canyon means dining feels genuinely rustic despite the finesse of the cooking.

The property at 128 Old Topanga Canyon Road has a layered history: it served as a Chumash gathering place, became Aimee Semple McPherson's private retreat in the 1930s, then housed Topanga's first church, and later a feed store and auto junkyard before restaurateurs Dr. Ralph and Lucile Yaney restored it and opened the Inn of the Seventh Ray in 1973. Their mission was to serve food prepared without chemicals, artificial additives or refined sugars — a radical proposition in the early 1970s. The name reflects the founders' spiritual belief in the healing properties of sunlight and food prepared to raise the body's vitality. The restaurant has passed through several ownership transitions while maintaining its core identity.

Yes. Reservations are strongly recommended, especially on weekends and for the dinner service. You can book at innoftheseventhray.com/make-reservation or call 310-455-1311. Email: reservations@innoftheseventhray.com. The restaurant is located at 128 Old Topanga Canyon Road, Topanga, CA 90290 — about 30–40 minutes from Santa Monica via Topanga Canyon Boulevard.

As of May 2026: Breakfast & Lunch daily from 10am to 2:30pm. Dinner Monday–Thursday 5:30pm–9pm, Friday–Sunday 5:30pm–9:30pm. The restaurant is open seven days a week. Hours can shift for private events and holidays — confirm with the restaurant before visiting.

Yes, and it is award-winning. The wine program focuses on organic and biodynamic producers, with an emphasis on rare and allocated bottles. The after-dinner wine selection listed on the printed menu includes honey meads, French Bordeaux, and Italian Piedmont wines priced from $13–$19 per glass. The full wine list covers considerably more depth and is available at the restaurant or as a PDF on their website. Outside bottles may be brought with a $45 corkage fee.

Yes. The inn is celebrated as one of Los Angeles' premier wedding venues, with the creekside outdoor setting, winding brick pathways, waterfalls and sycamore canopy creating a naturally romantic backdrop. The restaurant offers dedicated wedding and events coordination, customizable menus including vegetarian and vegan wedding options (a rarity when they first introduced them), and full-service catering. Contact the events team at reservations@innoftheseventhray.com for current availability and packages.