New Years Eve

Ring in the New Year with a three course prix fixe dinner featuring locally sourced ingredients and California inspired cuisine, thoughtfully curated by Executive Chef Hugo Bolaños.

Choose from two seatings
First Seating 155 dollars per guest
Second Seating after 8:45 PM 195 dollars per guest plus tax and gratuity
Enhance your evening with a wine pairing for 100 dollars
A complimentary champagne toast will be served at midnight.

Enjoy festive starters, indulgent entrees, and decadent desserts in the warm, modern setting of Coin and Candor at Four Seasons Hotel Westlake Village, the perfect atmosphere for a memorable holiday evening.

BLUEFIN TORO TUNA CRUDO

Moro Blood Orange Ponzu, Shaved Radish Salad, Asian Pear
MT. ROSE APPLE AND ENDIVE SALAD ^ vg | gf

candied walnut, banyuls vinaigrette, baby frisee
ITALIAN CHESTNUT RAVIOLIS ^ vg

french black truffle, parmeigiano reggiano, brown butter, aged 50-year old balsamic vinegar

EUROPEAN DOVER SOLE ^

sunchoke pureé, black trumpet mushrooms, roasted quince, port-ginger sauce
SNAKE RIVER FARM’S WAGYU FILET MIGNON ^ gf

potato mousseline, nantes carrots, brandy bullseye onions, orange gastrique-black truffle jus
WHOLE ROASTED CELERY ROOT ^ gf

creamed farroto grains, beet reduction, black truffle

New Years Eve

FIRST COURSE

ENTREÉ choice of:

DESSERT choice of:

New Years Eve

FIRST COURSE

ENTREÉ choice of:

DESSERT choice of:

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