2 Dole Drive Westlake Village, California, CA 91362 818.575.3044
2 Dole Drive Westlake Village, California, CA 91362 818.575.3044
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    • BEST OF SANTA BARBARA WINE DINNER

    Tuesday, April 22, 2025

    Join us for an unforgettable evening at Coin & Candor as Chef Hugo Bolaños and Pastry Sous Chef Kaori Monji present a meticulously crafted 5-course menu, paired perfectly with the exceptional wines of Santa Barbara. 

    Savor the harmony of flavors as each dish enhances the unique character of the region’s renowned wines. This exclusive event promises an exceptional experience of fine dining and exquisite pairings you won’t want to miss. Our Beverage and Bar Manager, Diego, will guide you through the stories behind the exceptional wines grown in the Santa Barbara region. 

    Dinner will be held on Tuesday, April 22nd, 2025 and will begin promptly at 7:00 pm. We are happy to accommodate dietary restrictions and strive to ensure your experience is nothing short of perfect. 

    *Upon completion of your reservation request, a Credit Card Authorization will be required to confirm reservation. 

    *Tax and gratuity is not included in price.

    Please call 818-575-3044 to join us for the dining experience.

    FIRST COURSE

    • ITALIAN BURRATA (GF)

      Harry’s berries strawberries and rhubarb, sorrel, sesame seed, crumble, ginger dressing

    SECOND COURSE

    • LOCAL CALIFORNIA BLACK COD “LIVORNESE” (GF)

      Spanish octopus and prawns, baby squid, capers, nicoise olives, grilled crostini baguette, saffron aioli

    THIRD COURSE

    • ROASTED CARPENTER RANCH SQUAB (GF)

      rutabaga purée, blood orange red wine s

    FOURTH COURSE

    • WHOLE ROASTED SONOMA RACK OF LAMB “En Persillade”

      herb savory lamb jus, confit garlic, pommes aligot potatoes, taggiasca olives

    DESSERT

    • HONEY BEE

      Arnett Farm citrus cheesecake, Santa Barbara honey and pistachio

    Breakfast

    PASTRY GUILD

    daily seasonal pastry offerings

    • CROISSANT

    • PAIN AU CHOCOLAT

    • BLUEBERRY CORN CAKE

    • GLUTEN FREE MUFFIN ••

    ENERGIZING

    • FARMERS MARKET FRUIT BOWL v^*gf••

      seasonal mixed berries

    • HOUSE-MADE GRANOLA ^*gf••

      greek yogurt, seasonal mixed berries

    • LOX TOAST *

      ricotta, red onion, chives, sourdough

    • OVERNIGHT OATS gf v••

      almond milk, seasonal compote, strawberries, coconut, blueberries

    • ACAI BERRY BOWL ^*gf v

      mixed berries, house-made granola, banana, peanuts, coconut flakes

      + 30 grams of plant-based protein powder

    • AVOCADO TOAST ^*••

      sourdough, tomato, radish, pickled shallot

      + cage-free organic egg

      + applewood smoked bacon

      + cambridge house lox

    EGG-CELLENT STANDARDS

    • EGGS BENEDICT ^*

      toasted english muffin, roasted tomato, sauteed kale, champagne hollandaise, chives

      + cambridge house lox

      + osetra caviar

    • HUEVOS RANCHEROS ^gf*

      fried eggs, black beans, cotija cheese, crispy house-made tortillas, cilantro, guacamole, sour cream, pico de gallo

    • EGG WHITE FRITTATA ••

      sun dried tomatoes, asparagus, zucchini, basil, goat cheese

    • C&C OMELETTE ••

      fine herbs, gruyère, green salad, sourdough bread

    • THE C&C BREAKFAST ^*

      eggs, applewood smoked bacon, country potato, sourdough bread

    • BREAKFAST SANDWICH ^*

      scrambled eggs, bacon jam, harissa aioli, aged cheddar, arugula

    SOMETHING SWEET

    • PANCAKES

      farmers market compote, whipped cream

    • OATMEAL PANCAKES

      cinnamon butter, maple syrup

    • CRÈME BRÛLÉE FRENCH TOAST

      farmers market berries, maple butter

    ADDITIONS

    • TWO EGGS

      any style

    • HALF AVOCADO ••

      fresh lime

    • HANDPICKED MIXED BERRIES v^*gf••

    • APPLEWOOD SMOKED BACON gf

    • PORK OR CHICKEN-APPLE SAUSAGE

    • HASHBROWNS

      fresh herbs, ketchup

    • COUNTRY-STYLE BREAKFAST POTATOES gf^

      fresh herbs

    • BAGEL

      cream cheese

    • BREAKFAST TOAST

      butter or jam

    MORNING JUICES & SMOOTHIES

    • FRESH SQUEEZED

      seasonal orange or grapefruit

    • FRESH PRESSED CELERY

    • FRESH PRESSED GINGER SHOT

    • EL JEFE

      •• cucumber, apple, celery, parsley, kale, spinach, blueberry

    • OATMEAL, BANANA & PEANUT BUTTER SMOOTHIE

      oatmeal, unsweetened almond milk

    • SPINACH, BLUEBERRY & BANANA PROTEIN SMOOTHIE ••

      unsweetened almond milk, protein

    • 30 GRAMS PLANT-BASED PROTEIN POWDER

      vegan, gluten free, non-gmo

    DAILY BOOST

    • ORGANIC TEA BY HARNEY & SONS

      English Breakfast

      Organic Fair Trade Raspberry Iced Tea

      Organic Fair Trade Black Iced Tea

      Earl Grey

      Chai

      Jasmine

      Matcha

      Chamomile

      Ginger Lemon

      Peppermint

    • LAVAZZA COFFEE

      Espresso

      Latte

      Americano

      Macchiato

      Chai

      Cappuccino

      Mocha

      Add Shot

      Add Flavored Syrup

    • BETTER BOOCH KOMBUCHA

      Ginger Boost

      Hibiscus Healer

      Citrus Sunrise

    Farms & Artisans

    Our chefs make weekly trips to local farms as well as the nation's leading farmer's markets to ensure a large percentage of the menu is dedicated to the offerings of local growers and producers. We proudly partner with the following farmers and artisans:

    • Thorne Family Farm, Malibu

    • Coleman Family Farms, Carpinteria

    • Fair Hills Apple Farm, Paso Robles

    • Apricot Lane Farms, Moorpark

    • Harry’s Berries, Oxnard

    • Philen Pharms, Westlake Village

    • Valdivia Farms, Calsbad

    • East Coast Bagels, Westlake Village, CA

    • Tehachapi Grain Project, Tehachapi, CA

    HOMEGROWN PRODUCE

    As Available

    • SQUASH

    • ZUCCHINI BLOSSOM

    • TUSCAN BLUE ROSEMARY

    • LEMON THYME

    • FRENCH LAVENDER

    • GOLD DUST PEACH

    • NAGAMI KUMQUAT

    • SANTA ROSA PLUM

    • KAFFIR LEMON LEAF

    • TOY BOX HEIRLOOM TOMATO

    • OPAL BASIL

    • CHOCOLATE MINT

    • APRICOT

    • FIG

    Lunch 

    HOUSE-MILLED & ENHANCEMENTS

    • RED FIFE SOURDOUGH

      whipped butter, maldon sea salt

      + salmon rillettes, pickled shallot, capers, lemon

      + chicken liver pate, honeycomb, port gelée

      + traditional french bordier butter maldon sea salt flake

    RAW BAR

    • CHILLED PACIFIC SHIGOKU OYSTERS ^*gf

      ginger-shallot mignonette, citrus-tomato sauce

    • TUNA CRUDO ^*gf

      brown butter vinaigrette, chili peanuts, thai basil

    • KANPACHI SASHIMI ^*gf

      passion fruit sauce, citrus tapioca, basil oil

    • PRIME BEEF TARTARE gf

      pickled onion, cured egg yolk, house-made potato chips

    STARTERS

    • GARDEN VEGETABLE CRUDITE ^*gf

      green goddess, crispy quinoa

    • CALIFORNIA SALMON SALAD ^*

      brown rice, mesclun greens, soy glaze, pickled vegetables, seaweed, green beans, avocado

    • LITTLE GEM AND ENDIVE CAESAR SALAD ^*

      herb croutons, mimolette cheese, calabrian chili vinaigrette + 7oz. jidori chicken breast + 6 oz salmon

      + 7oz. jidori chicken breast

      + 6 oz salmon

    • WINTER CITRUS AND BURRATA SALAD ^*gf

      Nasturtiam greens, basil oil, pomelo, cara cara oranges, toasted pistachios

    • WARM APRICOT LANE CRISPY EGG & AVOCADO ^*

      herb vinaigrette, toasted sourdough, garden greens

    • SOUP DE LENTILLES HIVER ^*gf (vg)

      winter vegetables, provençale olive oil, garlic, roasted tomato

    • SOUP DE SAISON ^*gf (vg)

      roasted butternut squash, kabocha, wild field mushrooms

    • SOFT STYLE FRENCH OMELETTE ^*gf

      mesclun greens, swiss gruyère, apricot lane organic eggs, chives

    Farms & Artisans

    Our chefs make weekly trips to local farms as well as the nation's leading farmer's markets to ensure a large percentage of the menu is dedicated to the offerings of local growers and producers. We proudly partner with the following farmers and artisans:

    • Thorne Family Farm, Malibu, CA.

      Seasonal vegetables

    • Tamai Family Farms, Oxnard, CA.

      Berries, seasonal fruit

    • Apricot Lane Farms, Moorpark, Ca.

      Avocados, seasonal vegetables

    • Jidori Chicken Various Farms In CA.

      Free range — Organic Chicken

    • Pachamama Farms, Days Creek, OR.

      Organic Heritage Berkshire Pork

    • Snake River Farms, Boise, ID.

      All Natural, Hormone Free & Prime Beef, American Wagyu

    ENTRÉES FROM OUR WOODFIRE GRILL

    • CELERY ROOT LASAGNA ^*(V)

      saffron pasta, castelvetrano olives, roasted tomato-red pepper ragu

    • 8oz. STEAK “TAGLIATA” gf

      wagyu skirt steak, arugula-parmesan reggiano, salsa rossa

    • MAINE LOBSTER FRITES

      half or whole, sauce americana, frites

    • BRANZINO *gf

      salsa verde, grilled lemon, wilted escarole

    • ORA KING SALMON *gf

      marinated quinoa, sun dried tomato, sauce chermoula

    • HALF JIDORI CHICKEN ^*gf

      cannellini beans, sauteed kale, thyme natural jus

    LOCAL & SEASONAL VEGETABLES

    • JAPANESE SWEET POTATOES ^* gf

      green chili butter, lemon, espelette chili salt

    • WEISER FARM CARROTS ^*gf

      whipped labneh, wildflower honey, mint and dill

    • BROCCOLINI ^*gf

      garlic, chili flake sauce, anchovy, parsley “bagna cauda”

    SEASONAL TARTINES & SANDWICHES

    • WILD FIELD MUSHROOM ^*

      roasted apples, wild arugula, goat cheese

    • SMOKED SALMON TARTINE ^*

      cambridge house lox, whipped dill crème cheese, capers, red onion, cucumber

      + truffle fries

    • EGGPLANT ^*(vg)

      wheat bun, basil aioli, arugula, tomato, vegan cheese

    • CRISPY JIDORI CHICKEN ^*

      brioche bun, chili aioli, house pickles, green kale slaw

      + truffle fries

    • COIN & CANDOR CHEESEBURGER *

      wagyu blend double patty, remoulade, american cheese, caramelized onions, pickles, sesame bun, pommes frites + truffle fries

      + truffle fries

    CHARCUTERIE & CHEESE

    chefs selection of accoutrements choice of three

    • FARMSTEAD CHEESE

      chef’s selection of three farmstead cheeses, seasonal home-made jam, roasted nuts, blue corn honey oat bread

    • CHARCUTERIE

      chef’s selection of three charcuterie meats, seasonal home-made jam, roasted nuts, blue corn honey oat bread

      +marinated mixed olives

    • + OLIVES ••

      house marinated mixed olives

    Brunch 

    HOUSE-MILLED & SPREADS

    • RED FIFE SOURDOUGH

      whipped butter, maldon sea salt + salmon rillettes, pickled shallot, capers, lemon + chicken liver pate, honeycomb, port gelée + traditional french bordier butter maldon sea salt flake

    COLD BAR

    • GARDEN VEGETABLE CRUDITE ^*gf

      green goddess, crispy quinoa

    • CHILLED PACIFIC SHIGOKU OYSTERS ^*gf

      ginger-shallot mignonette, citrus-tomato sauce

    • PRIME BEEF TARTARE gf

      pickled onion, cured egg yolk, house-made potato chips

    LIGHT STARTERS

    • SOUP DE LENTILLES HIVER ^*gf (vg)

      winter vegetables, provençale olive oil, garlic, roasted tomato

    • SOUP DE SAISON ^*gf (vg)

      roasted butternut squash, kabocha, wild field mushrooms

    • WARM APRICOT LANE CRISPY EGG & AVOCADO ^*

      herb vinaigrette, toasted sourdough, garden greens

    • RED SALANOVA GARDEN SALAD

      red wine vinaigrette, shallots, fine herbs, olive crostini

    • CALIFORNIA SALMON SALAD ^*

      brown rice, mesclun greens, soy glaze, pickled vegetables, seaweed, green beans, avocado

    • LITTLE GEM AND ENDIVE CAESAR SALAD ^*

      herb croutons, mimolette cheese, calabrian chili vinaigrette + 7oz. jidori chicken breast + 6 oz salmon

      + 7oz. jidori chicken breast

      + 6 oz salmon

    CHEESE & CHARCUTERIE

    • FARMSTEAD CHEESE OR CHARCUTERIE

      chef’s selection of three farmstead cheeses, seasonal home-made jam, candied walnuts, cornichons, sourdough crostini

    • + OLIVES ••

      house marinated mixed olives

    BRUNCH

    • CRÈME BRÛLÉE FRENCH TOAST

      farmers market berries, maple butter

    • EGGS BENEDICT ^*

      toasted english muffin, roasted tomato, sauteed kale, champagne hollandaise, chives

      + cambridge house lox

      + osetra caviar

    • SOFT STYLE FRENCH OMELETTE ^*gf

      mesclun greens, swiss gruyère, apricot lane organic eggs, chives

    • HUEVOS RANCHEROS ^ gf*

      black beans, cotija, house-made tortilla, cilantro, avocado, pico de gallo

    • AVOCADO TOAST ••

      sourdough, tomato, radish pickled shallots + cage-free organic egg + applewood smoked bacon + cambridge house lox

      + cage-free organic egg

      + applewood smoked bacon

      + nova scotia lox

    • WILD MUSHROOM TARTINE

      roasted apples, wild arugula, goat cheese

    • SMOKE SALMON TARTINE

      cambridge house lox, whipped dill crème cheese, capers, red onion, cucumber

    ENTRÉES

    • STEAK & EGGS

      wagyu strip loin, fried egg

    • SEAFOOD PAPERDELLE PASTA

      braised Spanish octopus, prawns, bay scallop, bouillabaisse broth, garlic, pancetta, parsley

    • MAINE DIVER SCALLOPS

      sunchoke, almond-beurre blanc, chives

    • EUROPEAN DOVER SOLE

      almond oak grilled sauce “Veronique”, green grapes, verjus

    HANDHELDS

    • EGGPLANT ^*(vg)

      wheat bun, basil aioli, arugula, tomato, vegan cheese

    • CRISPY JIDORI CHICKEN ^*

      brioche bun, chili aioli, house pickles, green kale slaw

      + truffle fries

    • LOBSTER ROLL

      serrano, aioli, brioche, pommes frites

    • COIN & CANDOR CHEESEBURGER *

      wagyu blend double patty, remoulade, american cheese, caramelized onions, pickles, sesame bun, pommes frites + truffle fries

      + truffle fries

    HOUSE MILLED BREAD & ENHANCEMENTS

    • RED FIFE SOURDOUGH

      whipped butter, maldon sea salt

      + salmon rillettes, pickled shallot, capers, lemon

      + chicken liver pate, honeycomb, port gelée

      + traditional french bordier butter maldon sea salt flake

    CAVIAR & RAW BAR

    • KRISTAL

      creamy, buttery, Jade color

    • OSCIETRE

      marine flavors, a lot of body, Amber color

    • TRADITIONAL ACCOUTREMENTS

      chives, crème fraiche, egg whites & yolks served with herb blinis

    • CHILLED PACIFIC SHIGOKU OYSTERS

      ginger-shallot mignonette, citrus-tomato sauce

    • TUNA CRUDO

      brown butter vinaigrette, chili peanuts, thai basil

    • KANPACHI CRUDO

      bergamot citrus, avocado puree, lemon balm

    STARTERS

    • RED SALANOVA GARDEN SALAD

      red wine vinaigrette, shallots, fine herbs, olive crostini

    • LITTLE GEM AND ENDIVE CAESAR SALAD

      herb croutons, mimolette cheese, calabrian chili vinaigrette

    • FUJI APPLE SALAD

      julienne endive, candied walnuts, humboldt fog goat cheese, fine herbs, pomegranate

    • WINTER CITRUS AND BURRATA SALAD

      nasturtiam greens, basil oil, pomelo, cara cara oranges, toasted pistachios

    • PRIME BEEF CARPACCIO

      truffle aioli, parmesan Reggiano, wild arugula, crispy capers, provencal extra virgin olive oil

    • WARM APRICOT LANE CRISPY EGG & AVOCADO

      garden greens, herb vinaigrette

    • SIZZLING BOUCHOT MUSSELS

      Hope Ranch Santa Barbara, white wine, herbs, béarnaise sauce, toasted baguette

    • HOUSE-MADE CAVATELLI PASTA

      slow braised Sonoma lamb ragout, parsley

    • WINTER SONOMA DUCK TORTELLINI

      duck brodo, winter truffle

    • SEAFOOD PAPERDELLE PASTA

      braised Spanish octopus, prawns, bay scallop, bouillabaisse broth, garlic, pancetta, parsley

    • MAINE DIVER SCALLOPS

      sunchoke, almond-beurre blanc, chives

    HOMEGROWN PRODUCE

    • OPAL BASIL

    • FRENCH LAVENDER

    • MAKRUT LIME

    • CHOCOLATE MINT

    • WILD ROSEMARY

    • LEMON THYME

    ENTRÉES

    • CELERY ROOT LASAGNA

      saffron pasta, castelvetrano olives, roasted tomato-red pepper ragu

    • 8oz. "BUTCHERS BUTTER" STEAK

      prime ribeye cap, arugula-parmesan reggiano, salsa rossa

    • MAINE LOBSTER FRITES

      half or whole, sauce americaine, frites

    • BRANZINO

      salsa verde, grilled lemon, wilted escarole

    • ORA KING SALMON

      marinated lentils and quinoa, sun-dried tomato, chermoula sauce

    • ROASTED CARPENTER RANCH SQUAB (GF)

      rutabaga purée, blood orange red wine s

    • HALF JIDORI CHICKEN

      braised swiss chard, herb crouton, thyme natural jus

    • PROVENÇAL LAMB CHOPS

      provençale herb mint sauce, confit shallot

    • CRISPY VEAL MILANESE

      grilled lemon, whole grain mustard, herb-fennel salad, pickled cucumbers

    LARGE FORMAT TO SHARE

    • BONE IN RIBEYE

      cippolini onions, peppercorn & béarnaise sauce

    • STEAK AND LOBSTER “SUPERIOR”

      8oz petit filet mignon, 1 whole lobster, sauce americaine, peppercorn and béarnaise, house frites

    • SALT BAKED MEDITERRANEAN SEABASS

      herb vinaigrette, grilled lemon

    LOCAL SEASONAL HARVEST VEGETABLES

    • FONDANT POTATOES

      comte mornay, black truffle, chives

    • REALLY NICE RICE

      forbidden rice, tomato sofrito, romesco, cured egg yolk

    • WEISER FARM CARROTS ^*gf

      whipped labneh, wildflower honey, mint and dill

    • BROCCOLINI

      garlic, chili flake sauce, anchovy, parsley “bagna cauda”

    • CARAMELIZED CORN

      espelette chili, goat cheese, parsley

    FARMS & ARTISANS

    Our chefs make weekly trips to local farms as well as the nation's leading farmers' markets. We ensure a large percentage of the menu is dedicated to the offerings of local growers and producers. We proudly partner with the following farmers and artisans:

    • TAMAI FAMILY FARMS, OXNARD, CA

    • APRICOT LANE FARMS, MOORPARK, CA

    • JIDORI CHICKEN VARIOUS FARMS IN CA

    • PACHAMAMA FARMS, DAYS CREEK, OR

    • SNAKE RIVER FARMS, BOISE, ID

    • TEHACHAPI GRAIN PROJECT, TEHACHAPI, CA

    • PEAR FROMAGE

      Bellwether farms fromage blanc mousse, fuyu persimmon sorbet, spiced breton

    • APPLE TART TATIN

      cinnamon oat ice cream, honey crisp caramel puff pastry

    • CHOCOLATE BAR

      dacquoise biscuit, hazelnut brittle, whipped ganache, caramel macchiato ice cream

    • 10-LAYER CHOCOLATE CAKE

      dandelion kokoa kamili tanzani 70% chocolate cremeux, chai tea ice cream

    • PEACH BOURBON CRISP ^

      crème fraiche ice cream, cinnamon oat streusel

    • CITRUS PAVLOVA ^ gf

      crisp meringue shell, citrus segments, garden lemon thyme ice cream

    • CHOCOLATE SOUFFLÉ ^

      Dandelion dark chocolate, cocoa nib ice cream "chocolate soufflé is available exclusively from Monday to Thursday"

    Celebrate Easter Sunday at Coin & Candor 🌸🐣

    This Easter Sunday, join us at Coin & Candor for an extraordinary dining experience that you won’t forget. Indulge in our exclusive 3-course prix fixe menu, meticulously crafted by Executive Chef Hugo Bolaños. Each dish is thoughtfully designed to captivate your taste buds, complemented by exquisite desserts prepared by Pastry Sous Chef Kaori Monji.

    Gather with your loved ones and savor every moment in our warm, welcoming atmosphere. Make this Easter a truly unforgettable celebration.

    Reserve your table now and make it a day to remember.

    $148 per person ++

    TO START

    • SEEDED CARROT BRIOCHE

    FIRST COURSE

    choice of:

    • WAGYU BEEF CARPACCIO (GF)

      crispy capers, Parmesan Reggiano, truffle vinaigrette, arugula, Tuscan olive oil

    • HOUSE-MADE ENGLISH PEA SCARPINOCC PASTA (V)

      creamy mascarpone, lemon zest, mint, spring snow peas

    • BIGEYE TUNA TARTARE

      lemon crème fraîche, marinated yuzu cucumber, golden ossetra caviar, chives, crispy taro and potato crisps

    • RED SALANOVA SALAD GARDEN SALAD (V | VG)

      red wine vinaigrette, shallots, fine herbs, beet baguette crostini with olive tapenade and goat cheese

    • CHILLED SPRING CUCUMBER SOUP (V)

      marinated beluga black lentils, yogurt, honeydew melon, dill, Sicilian lemon oil

    • ITALIAN BURRATA AND RHUBARB-STRAWBERRY PRESERVES (V)

      baby frisée, wildflower honey, aged balsamic, Provençale olive oil

    ENTRÉE

    choice of:

    • GRILLED AMERICAN WAGYU BUTCHER’S BUTTER STEAK (GF)

      salsa rossa, wild arugula, Parmesan Reggiano

    • MEDITERRANEAN BRANZINO (GF)

      marinated artichokes à la barigoule, baby carrots, cipollini onions, basil oil

    • PAN ROASTED JIDORI CHICKEN (GF)

      Oregon morel mushrooms, whole grain sauce moutarde, yukon gold potato purée, truffle butter

    • HALF MAINE LOBSTER FRITES (GF)

      house-made sauce américaine and bearnaise, herb tarragon

    • SPRING VEGETABLE RISOTTO (VG)

      celery root scallops, stinging nettles, fiddlehead ferns, toasted pine nuts, preserved lemon

    DESSERT

    choice of:

    • CHOCOLATE NEST (GF)

      chocolate crémeux, gluten-free crumble, s’mores ice cream

    • CARROT CAKE TART

      cream cheese mousse, vanilla sablé, candied walnuts

    • ROBINS EGG

      Meyer lemon, berry compote, phyllo nest

    • BERRY CRISP (V | GF)

      mixed berries, cinnamon oat ice cream

    Celebrate Mother's Day at Coin & Candor! Our talented chefs, Hugo Bolaños and Kaori Monji, have prepared a special menu filled with delicious wood-fire dishes and beautifully crafted desserts. Begin your dinning experience by enjoying Chef's surprise amuse-bouche, followed by our carefully curated 3-course prefix menu that showcases the freshest seasonal and locally sourced ingredients. Treat yourself and your loved ones to this incredible dining experience. 

    **Please note, we will only be offering a Pre-fix menu. The Coin & Candor Brunch and All-Day Dining menus will not be offered on Mother's Day, Sunday, May 11, 2024.

    ** We will do our best to accommodate any dietary restrictions. 

    The Mother's Day menu will be exclusively served between 11:00am – 10pm

    TO START

    • ROSEMARY FOCACCIA

    FIRST COURSE

    Choice of:

    • HAMACHI CRUDO (GF)

      passion fruit essence, marinated Wong Family Farms mango, basil oil, micro basil

    • HOUSE-MADE CAVATELLI ARRABBIATA PASTA (V)

      whipped Italian ricotta, Tuscan olive oil, garlic, chili flakes

    • BIGEYE TUNA TARTARE

      lemon crème fraîche, marinated yuzu cucumber, golden ossetra caviar, chives, crispy taro and potato crisps

    • CRISPY FRITTO MISTO

      prawns, calamari, artichokes, parsley, capers, lemon aioli

    • SUMMER WHITE CORN SOUP (V)

      Maine lobster, eggplant, tomato caponata, caramelized corn

    • CAVAILLON MELON AND BURRATA SALAD (V)

      wild arugula pesto, Provençale olive oil, orange blossom honey, toasted pistachios, micro basil, Maldon flake salt

    ENTRÉE

    Choice Of:

    • PAN ROASTED PRIME 6oz FILET MIGNON (GF)

      red wine Bordelaise sauce, porcini marmalade, crème fraîche potato purée

    • MEDITERRANEAN BRANZINO (GF)

      confit cherry tomatoes, zucchini purée, sauce vierge, marinated quinoa, parsley, capers

    • GRILLED JIDORI CHICKEN

      confit ragout of local cranberry beans, chanterelle mushrooms, rosemary reduction, local olive oil, black olive crumbs

    • HALF MAINE LOBSTER FRITES (GF)

      house-made sauce américaine and bearnaise, herb tarragon

    • VEGAN SPINACH LASAGNA (VG)

      pine nut pesto, vegan daiya cheese, braised greens, celery root

    DESSERT

    Select One:

    • CHARLOTTE

      raspberry rose bavarois, vanilla chiffon

    • CHOCOLATE TIRAMISU

      mascarpone mousse, espresso savoiardi, chocolate crémeux

    • BERRY LAVENDER

      lavender sponge, mixed berry compote, earl grey ice cream

    • STRAWBERRY HIBISCUS (V)(GF)

      aquafaba meringues, macerated strawberries

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