Let’s Do Lunch: Coin & Candor Launches New Menu, Expanding Its All-Day Dining Offering at Four Seasons Hotel Westlake Village

Coin & Candor, the California brasserie known for wood-fired dishes and seasonally-inspired ingredients, launches its new lunch menu showcasing the flavours of Los Angeles’s agriculturally rich surroundings and talents of Chef Jesus Medina.  

Beginning May 25, 2024, guests of the Coin & Candor - located inside Four Seasons Hotel Westlake Village - can enjoy the following new items to the award-winning menu:

• Summer Tomatoes, basil whipped feta, tomato water vinaigrette
• Blue Shrimp, tomatillo-apple kosho, English pea dashi, strawberry
• Tuna Crudo, yuzo mignonette, capers, radish, shallots
• Wagyu Steak Tartare, pickled onion, cured egg yolk, serrano, potato-waffle chips  
• Grilled Avocado, peanut macha salsa, garden herbs, house-made grilled naan
• Octopus Chicharron, charred serrano vinaigrette, pickled cucumber, avocado
• Little Gem Salad, fine herbs crumble, parmesan, Calabrian pepper vinaigrette
• Endive and Radicchio Salad, frisee, date vinaigrette, pecorino cheese 
• Farro Salad, chicory, radish, snap peas, house vinaigrette
• Medina’s Paella, Spanish rice, sofrito, summer vegetables, grilled bread
• Asparagus Agnolotti, asparagus, ricotta, Ojai balsamic
• Scallop Raviolis, ricotta, lemon butter sauce 
• Spaghetti Pomodoro, garlic confit, tomato, basil
• Steak Frites, wagyu strip loin, au poivre, pommes frites
• Rustic Jidori Chicken Roast, cannellini beans, mushroom, kale, madeira jus
• Wood-Fired Grilled Baja Red Snapper, adobo marinade, herb salad, chimichurri, house-made corn tortillas
• Coin & Candor Cheeseburger, wagyu blend double patty, remoulade, American cheese, caramelized onions, pickles, sesame bun, pommes frites
• Fried Chicken Sandwich, coleslaw, yuzu-sriracha aioli, pickles, milk bread, pommes frites
• Homemade Chickpea Burger, chili chickpea patty, cucumber, labneh, wheat bun, pommes, frites
• Pulled Pork Sandwich, apple cilantro, avocado, potato bun, pommes frites

Guests can also indulge in Chef Patrick Fahy's house-made red fife sourdough bread baked daily and served with organic Straus creamery butter or enjoy the delectable pan de bono with queso Oaxaca and queso fresco. To view the complete menu click here.  

Incorporating local ingredients from the region’s best growers and purveyors, the neighbourhood brasserie is open daily with the following hours:

• Breakfast: 7:00-11:30 am, Monday-Sunday
• Lunch: 11:30 am - 4:30 pm, Monday-Friday
• Brunch: 11:30 am - 4:30 pm, Saturday and Sunday
• Dinner: 4:30-10:30 pm, Monday-Sunday

To make a reservation click here or dial 818 575 3000.