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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    • Celebrate Valentine’s Day with an intimate and unforgettable evening at Coin & Candor. Enjoy a three-course prix fixe dinner for $450 per couple, thoughtfully crafted by Executive Chef Hugo Bolaños and inspired by locally sourced, California-forward ingredients. 

    This exclusive Valentine’s Day experience includes reserved seating with a romantic waterfall view, creating the perfect backdrop for the evening. The dining area will be candlelit throughout the night, setting a warm and elegant mood for celebrating together. 

    Each couple will be welcomed with a 375ml bottle of Laurent-Perrier Champagne and a beautiful bouquet of flowers, thoughtfully included to elevate the celebration. 

    Indulge in refined starters, beautifully composed entrées, and decadent desserts in the modern, inviting setting of Coin & Candor at Four Seasons Hotel Westlake Village—an ideal destination for a truly romantic Valentine’s celebration. 

    Price excludes gratuity. Limited availability.

    TO START

    Choice Of:

    • ROASTED CHIOGGIA BEET TARTARE

      aged balsamic, goat cheese mousse, fennel pollen, citrus gel

    • HOUSEMADE MAINE LOBSTER TORTELLINI

      ginger & pink peppercorn sauce, Oscietra caviar, citrus, pickled shallot

    ENTRÉE

    Choice Of:

    • PAN-ROASTED EUROPEAN DOVER SOLVE

      winter citrus reduction, fennel seed, wilted endives

    • HOUSEMADE PAPPARDELLE PASTA

      Périgord French black truffles, 24 month aged Parmigiano Reggiano fonduta

    • SNAKE RIVER FARMS AMERICAN WAGYU TENDERLOIN

      parsnip purée, roasted celery root, port sauce, French black truffle

    • ROASTED PRIME BEEF WELLINGTON (Available for two only)

      asparagus, peppercorn “au poivre” sauce

    DESSERTS

    Choice Of:

    • ROSE FRAISE

      strawberry meyer lemon cheesecake, rose coulis, lemon verbena ice cream

    • COEUR EN CHOCOLAT

      64% chocolate mousse, Grand Marnier, feuilletine, Cara Cara ice cream

    Breakfast

    PASTRY GUILD

    daily seasonal pastry offerings

    • CROISSANT

    • PAIN AU CHOCOLAT

    • BLUEBERRY CORN CAKE

    • GLUTEN FREE MUFFIN ^*gf

    ENERGIZING

    • FARMERS MARKET FRUIT BOWL ^*gf(v)

      seasonal mixed berries

    • HOUSE-MADE GRANOLA ^*gf(vg)

      greek yogurt, seasonal mixed berries

    • BAGEL & LOX BOARD *

      smoked salmon, cucumber, capers, chives, pickled red onion, cherry tomatoes, cream cheese, bagel of choice

    • OVERNIGHT OATS ^*gf(v)

      almond milk, seasonal compote, strawberries, coconut, blueberries

    • ACAI BERRY BOWL ^*gf v

      mixed berries, house-made granola, banana, peanut butter, coconut flakes

      + 30 grams of plant-based protein powder

    • AVOCADO TOAST ^*v

      sourdough, confit tomato, toasted seeds, quinoa, lemon zest

      + cage-free organic egg

      + applewood smoked bacon

      + cambridge house lox

    EGG-CELLENT STANDARDS

    • EGGS BENEDICT ^*vg

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

      + cambridge house lox

      + osetra caviar

    • HUEVOS RANCHEROS ^*gf(vg)

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

    • EGG WHITE FRITTATA ^*gf(vg)

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

    • SIGNATURE OMELETTE ^*vg

      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, chipotle aioli, aged cheddar, arugula

    SOMETHING SWEET

    • PANCAKES ^*vg

      farmers market compote, whipped cream

    • OATMEAL PANCAKES ^*vg

      cinnamon butter, maple syrup

    • CRÈME BRÛLÉE FRENCH TOAST ^*vg

      farmers market berries, maple butter

    ADDITIONS

    • TWO EGGS ^*vg

      any style

    • HALF AVOCADO ^*v

      fresh lime

    • HANDPICKED MIXED BERRIES ^*gf(v)

    • APPLEWOOD SMOKED BACON gf

    • PORK OR CHICKEN-APPLE SAUSAGE

    • HASHBROWNS gf

      fresh herbs, ketchup

    • COUNTRY-STYLE BREAKFAST POTATOES gf(v)

      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

    • GREEN JUICE

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

    • OATMEAL, BANANA & PEANUT BUTTER SMOOTHIE

      oatmeal, unsweetened almond milk

    • SPINACH, BLUEBERRY & BANANA PROTEIN SMOOTHIE

      unsweetened almond milk, plant protein

    • 30 GRAMS PLANT-BASED PROTEIN POWDER

      vegan, gluten free, non-gmo

    DAILY BOOST

    • ORGANIC TEA BY JING

      Organic Fair Trade Black Iced Tea

      Organic Fair Trade Raspberry Iced Tea

      English Breakfast

      Earl Grey

      Chai

      Jasmine

      Matcha

      Chamomile

      Ginger Lemon

      Peppermint

    • LAVAZZA COFFEE

      Espresso

      Latte

      Americano

      Macchiato

      Chai

      Cappuccino

      Mocha

      Add Shot

      Add Flavored Syrup

    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

      traditional french bordier butter, upethi flake salt

      + salmon rillettes, pickled shallot, capers, lemon

      + chicken liver pate, honeycomb, port gelée

    RAW BAR

    • CHILLED PACIFIC SHIGOKU OYSTERS ^*gf

      ginger-shallot mignonette, citrus-tomato sauce

    • TUNA TARTARE ^*gf

      miso-beet ponzu dressing, Italian pistachio, pickled ginger, scallions, finger lime caviar, green shiso & chilled daikon

    • KANPACHI CRUDO ^*gf

      yuzu apple ponzu, shaved radish, red shiso, saffron oil, haas avocado puree

    • PRIME BEEF TARTARE ^*gf

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

    STARTERS

    • GARDEN VEGETABLE CRUDITE ^*gf(vg)

      green goddess, crispy quinoa

    • SOUP DE SAISON ^*gf(vg)

      celery root and green apple, wild field mushrooms, golden raisins, cipollini onions

    • SOUP DE LENTILLES L'AUTOMNE ^*v

      winter vegetables, barley, EVOO, garlic, roasted tomato

    • SOFT STYLE FRENCH OMELETTE ^*gf | vg

      mesclun greens, caramelized porcini mushrooms, swiss gruyère, apricot lane organic eggs, chives

    • BARTLETT PEAR AND PROSCIUTTO ^*gf

      baby kales, italian burrata, provencale olive oil, lemon vinaigrette, toasted hazelnut

    • GRILLED OCTOPUS ^*gf

      crispy herb potatoes, 'nduja pork sausage, calabrian chili, micro arugula, lemon zest

    HOUSE MADE PASTAS

    • MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT

      Sonoma lamb, parsley, chili, garlic, parmesan reggiano

    • MAINE LOBSTER BUCATINI PASTA

      heirloom cherry tomato, morel mushrooms, basil, garlic, arugula

    • WINTER CHESTNUT SCARPINOCC RAVIOLI

      Italian mascarpone, sage herb, parmigiano reggiano

    LOCAL SEASONAL VEGETABLES

    • ROASTED BRUSSEL SPROUTS ^*gf

      nueske's bacon, fuji apple and medjool date gastrique

    • WEISER FARM CARROTS ^*gf|vg

      whipped labneh, wildflower honey, mint and dill

    • JAPANESE SWEET POTATOES ^* gf

      green chili butter, lemon, espelette chili salt

    ENTRÉES

    • ROASTED CELERY ROOT AND BRAISED FARRO vg

      creamed farrotto, chioggia beet reduction, winter vegetables, Parmigiano Reggiano

    • MEDITERRANEAN BRANZINO ^*gf

      roasted root vegetables, red wine bordelaise sauce, leek carrot puree

    • GRILLED ORA KING SALMON gf

      roasted sunchokes, charred leeks, pickled caper-celery relish, Fresno chili

    • FRENCH BLACK PERIGORD TRUFFLES

    • 8oz. STEAK “TAGLIATA” GF

      wagyu skirt steak, arugula-parmesan reggiano, salsa rossa

    • HALF ROTISSERIE JIDORI CHICKEN

      winter cassoulet “Coq au Vin”, confit bacon, wild field mushrooms, cannellini shelling beans, charred radicchio, parsley

    SEASONAL SALADS

    • RED SALANOVA GARDEN SALAD ^*vg

      red wine vinaigrette, shallots, fine herbs, beet baguette crostini

    • MEDITERRANEAN GRAIN BOWL ^*vg

      beluga lentils, red quinoa, brown rice, winter vegetables, tzatziki

    • LITTLE GEM AND ENDIVE CHICKEN CAESAR SALAD ^*

      herb croutons, mimolette cheese, calabrian chili vinaigrette

    • MAINE LOBSTER COBB SALAD ^*

      green goddess avocado dressing, garden greens, red quinoa, nueske’s bacon, hard boiled apricot lane eggs, green beans, Point Reyes blue cheese, cherry tomatoes

    • CALIFORNIA SALMON SALAD ^*

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

    • ROASTED RED BEET SALAD ^*gf | vg

      red frill mustard, fall citrus, whipped local goat cheese, aged balsamic 25 year

    TARTINES & HANDHELDS

    • AVOCADO & CRAB TARTINE

      Haas avocado, Maryland lump crab, pickled onion, cucumber, quail eggs, preserved lemon, ikura caviar

    • SNAKE RIVER FARM WAGYU TRUFFLE BURGER

      6oz American wagyu blend, caramelized red onion jam, tableside "truffle Gruyere cheese pour", black truffle aioli, brioche bun, truffle fries

    • CRISPY JIDORI CHICKEN ^*

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

      + truffle fries

    • PRIME BEEF STEAK SANDWICH ^*

      brioche pretzel epi bread, herb aioli, wild arugula, pickled cherry pepper relish, caramelized onions, Point Reyes blue cheese, french fries

    • C&C DOULE SMASHED CHEESEBURGER *

      wagyu blend double patty, remoulade, American cheese, caramelized onions, pickles, sesame bun, french fries

      + truffle fries

    • BEET BAGUETTE BÁNH MI ^*

      chicken liver pâté, grilled pork belly, pickled daikon and carrot, cilantro, jalapeños, chili aioli, french fries

    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

    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

    CAVIAR & RAW BAR

    • THE ONLY ~ Pacific Caviar gf

      gray to black pearls, buttery, slight cucumber finish, smooth texture

    • THE ONLY ~ Oscietra Caviar gf

      golden to dark brown pearls, nutty flavor from Russian sturgeon

    • CHILLED PACIFIC SHIGOKU OYSTERS ^*gf

      ginger-shallot mignonette, citrus-tomato sauce

    • TUNA TARTARE ^*gf

      miso-beet ponzu dressing, Italian pistachio, pickled ginger, scallions, finger lime caviar, green shiso & chilled daikon

    • KANPACHI CRUDO ^*gf

      yuzu apple ponzu, shaved radish, red shiso, saffron oil, haas avocado puree

    • PRIME BEEF TARTARE ^*gf

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

    STARTERS AND PASTA

    • GARDEN VEGETABLE CRUDITE ^*gf(vg)

      green goddess, crispy quinoa

    • SOUP DE SAISON ^*gf(vg)

      celery root and green apple, wild field mushrooms, golden raisins, cipollini onions

    • SOUP DE LENTILLES L'AUTOMNE ^*v

      winter vegetables, barley, EVOO, garlic, roasted tomato

    • BARTLETT PEAR AND PROSCIUTTO ^*gf

      baby kales, italian burrata, provencale olive oil, lemon vinaigrette, toasted hazelnut

    • ROASTED RED BEET SALAD ^*gf | vg

      red frill mustard, fall citrus, whipped local goat cheese, aged balsamic 25 year

    • RED SALANOVA GARDEN SALAD ^*vg

      red wine vinaigrette, shallots, fine herbs, beet baguette crostini

    • MAINE LOBSTER BUCATINI PASTA

      heirloom cherry tomato, morel mushrooms, basil, garlic, arugula

    • HOUSE-MADE CORZETTI STAMPATI ^*vg

      almond basil pesto, wild field mushrooms, ricotta salata, lemon zest

    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

      seasonal vegetables

    • Tamai Family Farms, Oxnard, CA.

      Berries, seasonal fruit

    • Apricot Lane Farms, Moorpark, Ca.

      Avocados, seasonal vegetables

    • JIDORI CHICKEN VARIOUS FARMS IN CA

    • Pachamama Farms, Days Creek, OR.

      Organic Heritage Berkshire Pork

    • Snake River Farms, Boise, ID.

      All Natural, Hormone Free & Prime Beef, American Wagyu

    HOMGROWN PRODUCE

    Basil Lavender Makrut Lime Mint Rosemary Thyme

    BRUNCH

    • CRÈME BRÛLÉE FRENCH TOAST ^*vg

      farmers market berries, maple butter

    • EGGS BENEDICT ^*vg

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

      + cambridge house lox

      + osetra caviar

    • SHAKSHUKA ^*••

      two eggs, tomato sauce, feta, cilantro, sourdough bread

    • SOFT STYLE FRENCH OMELETTE ^*gf | vg

      mesclun greens, caramelized porcini mushrooms, swiss gruyère, apricot lane organic eggs, chives

    • HUEVOS RANCHEROS ^*GF

      fried eggs, black beans, cotija cheese, crispy house-made tortilla, cilantro, guacamole, 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

    ENTRÉES

    • STEAK & EGGS

      wagyu strip loin, roasted potatoes, fried egg, mixed greens

    • MEDITERRANEAN GRAIN BOWL ^*vg

      beluga lentils, red quinoa, brown rice, winter vegetables, tzatziki

    • FRENCH–VIETNAMESE SIZZLING BOUCHOT MUSSELS ^*

      coconut-turmeric broth, kaffir lime, thai basil, eggplant, peppers, toasted baguette, spiced béarnaise

    • MEDITERRANEAN BRANZINO ^*gf

      roasted root vegetables, red wine bordelaise sauce, leek carrot puree

    • MAINE LOBSTER COBB SALAD ^*

      green goddess avocado dressing, garden greens, red quinoa, nueske’s bacon, hard boiled apricot lane eggs, green beans, Point Reyes blue cheese, cherry tomatoes

    • LITTLE GEM AND ENDIVE CHICKEN CAESAR SALAD ^*

      herb croutons, mimolette cheese, calabrian chili vinaigrette

    • CALIFORNIA SALMON SALAD ^*

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

    SEASONAL TARTINES & SANDWICHES

    • AVOCADO & CRAB TARTINE

      Haas avocado, Maryland lump crab, pickled onion, cucumber, quail eggs, preserved lemon, ikura caviar

    • SNAKE RIVER FARM WAGYU TRUFFLE BURGER

      6oz American wagyu blend, caramelized red onion jam, tableside "truffle Gruyere cheese pour", black truffle aioli, brioche bun, truffle fries

    • C&C DOULE SMASHED CHEESEBURGER *

      wagyu blend double patty, remoulade, American cheese, caramelized onions, pickles, sesame bun, french fries

      + truffle fries

    • CRISPY JIDORI CHICKEN ^*

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

      + truffle fries

    • LOBSTER ROLL

      serrano, aioli, brioche, pommes frites

    • BEET BAGUETTE BÁNH MI ^*

      chicken liver pâté, grilled pork belly, pickled daikon and carrot, cilantro, jalapeños, chili aioli, french fries

    HOUSE MILLED BREAD & ENHANCEMENTS

    • RED FIFE SOURDOUGH

      traditional french bordier butter, upethi flake salt

      + salmon rillettes, pickled shallot, capers, lemon

      + chicken liver pate, honeycomb, port gelée

    CAVIAR & RAW BAR

    • THE ONLY ~ Pacific Caviar gf

      gray to black pearls, buttery, slight cucumber finish, smooth texture

    • THE ONLY ~ Oscietra Caviar gf

      golden to dark brown pearls, nutty flavor from Russian sturgeon

    • CHILLED PACIFIC SHIGOKU OYSTERS ^*gf

      ginger-shallot mignonette, citrus-tomato sauce

    • TUNA TARTARE ^*gf

      miso-beet ponzu dressing, Italian pistachio, pickled ginger, scallions, finger lime caviar, green shiso & chilled daikon

    • KANPACHI CRUDO ^*gf

      yuzu apple ponzu, shaved radish, red shiso, saffron oil, haas avocado puree

    • PRIME BEEF CARPACCIO gf

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

    STARTERS

    • SOUP DE SAISON ^*gf(vg)

      celery root and green apple, wild field mushrooms, golden raisins, cipollini onions

    • RED SALANOVA GARDEN SALAD ^*vg

      red wine vinaigrette, shallots, fine herbs, beet baguette crostini

    • BARTLETT PEAR AND PROSCIUTTO ^*gf

      baby kales, italian burrata, provencale olive oil, lemon vinaigrette, toasted hazelnut

    • ROASTED RED BEET SALAD ^*gf | vg

      red frill mustard, fall citrus, whipped local goat cheese, aged balsamic 25 year

    • GRILLED OCTOPUS ^*gf

      crispy herb potatoes, 'nduja pork sausage, calabrian chili, micro arugula, lemon zest

    • MAINE DIVER SCALLOPS gf

      celery root puree, garden herb gremolata, calabrian chili oil

    • FRENCH–VIETNAMESE SIZZLING BOUCHOT MUSSELS ^*

      coconut-turmeric broth, kaffir lime, thai basil, eggplant, peppers, toasted baguette, spiced béarnaise

    HOUSE-MADE PASTAS

    • MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT

      Sonoma lamb, parsley, chili, garlic, parmesan reggiano

    • MAINE LOBSTER BUCATINI PASTA

      heirloom cherry tomato, morel mushrooms, basil, garlic, arugula

    • FRENCH BLACK PERIGORD TRUFFLES

    • WINTER CHESTNUT SCARPINOCC RAVIOLI

      Italian mascarpone, sage herb, parmigiano reggiano

    ENTRÉES

    • ROASTED CELERY ROOT AND BRAISED FARRO vg

      creamed farrotto, chioggia beet reduction, winter vegetables, Parmigiano Reggiano

    • HOUSE-MADE YUKON GOLD POTATO GNOCCHI ^*vg

      wild field mushrooms, Italian ricotta, mushroom emulsion, affumuicate mozzarella, parsley, parmesan Reggiano

    • MAPLE LEAF FARMS DUCK BREAST

      Black garlic glaze, braised endives, poached kumquats, charred grapes, cassis–beet purée

    • MAINE LOBSTER FRITES

      half or whole, sauce americaine, frites

    • MEDITERRANEAN BRANZINO ^*gf

      roasted root vegetables, red wine bordelaise sauce, leek carrot puree

    • EUROPEAN DOVER SOLE

      english peas, radish, morel mushrooms, mustard, cream, shallots, garlic, white wine

    • SNAKE RIVER FARMS BEEF TENDERLOIN gf

      8oz. american wagyu beef tenderloin, arugula, parmigiano reggiano, salsa rossa

    • RED WINE BRAISED BONE IN SHORT RIB

      italian polenta, creamy mascarpone, parmesano reggiano, spiced walnuts, roasted fig red wine sauce

    • COLORADO LAMB CHOPS gf

      provençale herb mint sauce, confit shallot

    • SNAKE RIVER FARMS KUROBUTA PORK CHOP

      creamy farro, chanterelles mushroom, calvados glaze, pickled mustard sauce

    • HALF ROTISSERIE JIDORI CHICKEN

      winter cassoulet “Coq au Vin”, confit bacon, wild field mushrooms, cannellini shelling beans, charred radicchio, parsley

    LARGE FORMAT TO SHARE

    • ROASTED PRIME BEEF WELLINGTON

      wild field mushroom duxelle, Italian prosciutto, flaky pastry, red wine sauce bordelaise

    • SALT BAKED MEDITERRANEAN SEABASS gf

      herb vinaigrette, grilled lemon, roasted carrots and braised chard

    • STEAK AND LOBSTER “SUPERIOR”

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

    • BONE IN RIBEYE gf

      cippolini onions, peppercorn & béarnaise sauce

    LOCAL SEASONAL HARVEST VEGETABLES

    • YUKON POTATO GRATIN

      black truffle, brioche bread crumbs, parsley

    • RED QUINOA AND BELUGA LENTILS ^*gf(vg)

      sundried tomatoes, charmoula dressing, saffron

    • ROASTED BRUSSEL SPROUTS ^*gf

      nueske's bacon, fuji apple and medjool date gastrique

    • CRISPY WINTER PARSNIPS ^*vg

      parsley caper aioli

    • WEISER FARM CARROTS ^*gf|vg

      whipped labneh, wildflower honey, mint and dill

    • ORZO & MAYTAKE MUSHROOM

      lemon, almond-basil pesto, Italian ricotta

    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

    • CARAMEL BUDINO ^*gf

      coconut caramel custard, loquat coffee ice cream, hazelnut dacquoise

    • APPLE TART MILLE- FEUILLE^

      gala apples, salted caramel mousse, brown butter ice cream

    • FIG ROULADE ^*gf

      flourless vanilla sponge, ricotta mousse, porto wine ice cream

    • 10-LAYER CHOCOLATE CAKE

      dandelion kokoa kamili tanzani 70% chocolate cremeux, salted caramel pretzel ice cream

    • NUAGE DE MURE

      blackberry chambord cloud, chai tea ganache, cassis ice cream

    • PISTACHIO SOUFFLÉ ^

      orange coulis, caramel épicé ice cream "soufflé is available exclusively from Monday to Thursday"

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