Coin & Candor at Four Seasons Hotel Westlake Village Invites Guests To Savour the Season With Chef Hugo Bolaños’ Summer Harvest Menu

As California's late summer harvest reaches its peak, Coin & Candor, the award-winning California brasserie at Four Seasons Hotel Westlake Village, invites guests to savor the season's most exceptional flavours through a vibrant menu from Executive Chef Hugo Bolaños. Showcasing the region's finest ingredients, growers, and coastal bounty, the limited-time offerings capture the abundance and freshness that define California dining at this time of year.

"Summer is one of the most exciting times to cook in California, and we’re lucky that the summer season lingers longer" said Chef Hugo Bolaños. "The ingredients speak for themselves, from sweet corn and heirloom tomatoes to stone fruit and freshly caught seafood. This menu is about honouring those ingredients with restraint, allowing every flavor to shine while creating dishes that feel both elevated and approachable."

Limited-Time Menu Items Include:

• White Corn Soup — Charred leeks, eggplant caponata, basil oil
• Kanpachi Crudo — Passion fruit essence, tapioca, marinated Wong Family Farms mango, garden basil, chives
• Stone Fruit Salad — Stracciatella cheese, peach-apricot mostarda, Italian prosciutto, wild arugula, Marcona almonds, wildflower honey vinaigrette
• Local Heirloom Tomato and Watermelon Salad — Sungold tomatoes, Valencay goat cheese, melon gastrique
• Housemade Corn Agnolotti — Summer truffles, aged balsamic vinegar, brown butter, Parmigiano Reggiano
• Steamed Pacific Halibut — Confit cherry tomatoes, braised artichokes, Nantes carrots, fennel, champagne emulsion, Tuscan olive oil
• Dover Sole Meunière — Tomato-preserved lemon meunière, capers, sautéed spinach
• Half Jidori Chicken — Blistered shishito peppers, chanterelle mushrooms, red chicken jus
• Wood-Fired Octopus — Squash blossom barigoule, charred baby zucchini, sauce vierge, preserved Meyer lemon, fennel pollen

Every dish reflects Coin & Candor's ingredient-driven philosophy, celebrating relationships with local farmers and producers while embracing the relaxed sophistication that defines dining at Four Seasons Hotel Westlake Village. These growers and purveyors include Tamai Farms, Tutti Frutti Farms, Valdiva Farms, Rieger Farms, Foods in Season and Sea Stephanie Fish.

Chef Bolaños' seasonal menu items are available for a limited time at Coin & Candor, offering guests an opportunity to experience California's peak harvest before the flavours of the season give way to fall. To make a reservation, pleasevisit the website.

About Coin & Candor

Coin & Candor is the signature restaurant at Four Seasons Hotel Westlake Village, offering a California-French dining experience rooted in seasonal ingredients, open-fire cooking, and warm hospitality. Under the direction of Executive Chef Hugo Bolaños, the restaurant celebrates the richness of California's farms, fisheries, and artisan producers through thoughtfully crafted menus that evolve with the seasons.