Home » AMERICA » Four Seasons Hotel Westlake Village Launches Vibrant New Lunch Menu at Coin & Candor Four Seasons Hotel Westlake Village Launches Vibrant New Lunch Menu at Coin & Candor
Sunday, May 26, 2024
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Coin & Candor, a California brasserie celebrated for its wood-fired dishes and seasonal ingredients, introduces a new lunch menu that highlights the agricultural richness of Los Angeles and the culinary prowess of Chef Jesus Medina. Starting May 25, 2024, visitors to Coin & Candor located in the Four Seasons Hotel Westlake Village can explore an array of new offerings on its acclaimed menu:
- Summer Tomatoes with basil whipped feta and tomato water vinaigrette
- Blue Shrimp with tomatillo-apple kosho, English pea dashi, and strawberry
- Tuna Crudo with yuzo mignonette, capers, radish, and shallots
- Wagyu Steak Tartare with pickled onion, cured egg yolk, serrano, and potato-waffle chips
- Grilled Avocado with peanut macha salsa, garden herbs, and house-made grilled naan
- Octopus Chicharron with charred serrano vinaigrette, pickled cucumber, and avocado
- Little Gem Salad with fine herbs crumble, parmesan, and Calabrian pepper vinaigrette
- Endive and Radicchio Salad with frisée, date vinaigrette, and pecorino cheese
- Farro Salad with chicory, radish, snap peas, and house vinaigrette
- Medina’s Paella with Spanish rice, sofrito, summer vegetables, and grilled bread
- Asparagus Agnolotti with asparagus, ricotta, and Ojai balsamic
- Scallop Raviolis with ricotta and lemon butter sauce
- Spaghetti Pomodoro with garlic confit, tomato, and basil
- Steak Frites with wagyu strip loin, au poivre, and pommes frites
- Rustic Jidori Chicken Roast with cannellini beans, mushroom, kale, and madeira jus
- Wood-Fired Grilled Baja Red Snapper with adobo marinade, herb salad, chimichurri, and house-made corn tortillas
- Coin & Candor Cheeseburger with wagyu blend double patty, remoulade, American cheese, caramelized onions, pickles, sesame bun, and pommes frites
- Fried Chicken Sandwich with coleslaw, yuzu-sriracha aioli, pickles, milk bread, and pommes frites
- Homemade Chickpea Burger with chili chickpea patty, cucumber, labneh, wheat bun, and pommes frites
- Pulled Pork Sandwich with apple cilantro, avocado, potato bun, and pommes frites
Guests can also enjoy Chef Patrick Fahy’s daily baked house-made red fife sourdough bread served with organic Straus creamery butter or savor the pan de bono with queso Oaxaca and queso fresco. The brasserie operates daily with specific hours for breakfast, lunch, brunch, and dinner, using local ingredients sourced from the finest regional growers and purveyors.
