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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    • 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

      asian pear, ponzu sauce, scallions, 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

      fall vegetables, barley, EVOO, garlic, roasted tomato

    • OMELETTE ^*gf | vg

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

    • RED SALANOVA SALAD GARDEN SALAD vg

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

    • 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

    • WARM APRICOT LANE CRISPY EGG & AVOCADO ^* vg

      herb vinaigrette, toasted sourdough, garden greens

    • GRILLED OCTOPUS ^*gf

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

    PASTAS

    • HOUSE-MADE YUKON GOLD POTATO GNOCCHI ^*vg

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

    • HOUSE-MADE STUFFED BUTTERNUT SQUASH FARFALLE PASTA^* vg

      brown butter sauce, sage, aged balsamic 50yr vinegar

    • MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT

      Sonoma lamb, parsley, chili, garlic, parmesan reggiano

    HOMEGROWN PRODUCE

    Basil Lavender Makrut Lime Mint Rosemary Thyme

    ENTRÉES

    • KABOCHA SQUASH RISOTTO^* gf|vg

      arborio rice, orange-cardamom, 5 spice, toasted pumpkin seeds, aged balsamic vinegar, nutritional yeast

    • MEDITERRANEAN BRANZINO ^*gf

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

    • GRILLED ORA KING SALMON gf

      caramelized pearl onions, green beans, beet puree, mushroom nage

    • MAINE LOBSTER FRITES

      half or whole, sauce americana, frites

    • 8oz. STEAK “TAGLIATA” GF

      wagyu skirt steak, arugula-parmesan reggiano, salsa rossa

    • HALF JIDORI CHICKEN gf

      bone in, caramelized plum gastrique, cipollini onions, braised swiss chard, kabocha squash

    SEASONAL TARTINES & SALADS

    • AVOCADO & CRAB TARTINE

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

    • AUTUMN VEGETABLE TARTINE ^*vg

      black mission figs, pomegranate roasted mushroom, crispy sage, whipped goat cheese, fig balsamic agrodolce

    • 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

    HANDHELDS

    • 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

      + 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 CHEESEBURGER *

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

      + truffle fries

    • STUFFED PORTABELLO SANDWICH ^* vg

      toasted beet baguette bread, herb goat cheese, cherry tomatoes, mixed green salad

    LOCAL & SEASONAL VEGETABLES

    • JAPANESE SWEET POTATOES ^* gf

      green chili butter, lemon, espelette chili salt

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

      sundried tomatoes, charmoula dressing, saffron

    • WILD FIELD MUSHROOMS AND BRAISED BABY LEEKS

      marsala wine reduction, chervil tarragon oil, herb thyme, shallots

    • ROASTED BRUSSEL SPROUTS ^*gf

      nueske's bacon, fuji apple and medjool date gastrique

    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

      asian pear, ponzu sauce, scallions, 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

      fall vegetables, barley, EVOO, garlic, roasted tomato

    • WARM APRICOT LANE CRISPY EGG & AVOCADO ^* vg

      herb vinaigrette, toasted sourdough, garden greens

    • 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

    • CRAB LINGUINE ^*

      maryland jumbo lump crab ragu, grapefruit zest, shallots, EVOO

    • KABOCHA SQUASH RISOTTO^* gf|vg

      arborio rice, orange-cardamom, 5 spice, toasted pumpkin seeds, aged balsamic vinegar, nutritional yeast

    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

    • 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

    • SIZZLING BOUCHOT MUSSELS

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

    • MEDITERRANEAN BRANZINO ^*gf

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

    • MAINE LOBSTER FRITES

      half or whole, sauce americana, frites

    • 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

    • AUTUMN VEGETABLE TARTINE ^*vg

      black mission figs, pomegranate roasted mushroom, crispy sage, whipped goat cheese, fig balsamic agrodolce

    • 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 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

      + truffle fries

    • LOBSTER ROLL

      serrano, aioli, brioche, pommes frites

    • STUFFED PORTABELLO SANDWICH ^* vg

      toasted beet baguette bread, herb goat cheese, cherry tomatoes, mixed green salad

    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

    • TRADITIONAL ACCOUTREMENTS

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

    • CHILLED PACIFIC SHIGOKU OYSTERS ^*gf

      ginger-shallot mignonette, citrus-tomato sauce

    • TUNA TARTARE ^*gf

      asian pear, ponzu sauce, scallions, 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 & PASTAS

    • RED SALANOVA GARDEN SALAD ^*vg

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

    • LITTLE GEM AND ENDIVE CAESAR SALAD

      herb croutons, mimolette cheese, calabrian chili vinaigrette

    • 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

    • SHAVED FUJI APPLE SALAD

      candied walnuts, blue cheese, pomegranates, endive, apple cider vinaigrette

    • 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

    • SIZZLING BOUCHOT MUSSELS

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

    • MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT

      Sonoma lamb, parsley, chili, garlic, parmesan reggiano

    • HOUSEMADE BUCATINI MAINE LOBSTER AND CHANTERELLE PASTA

      heirloom cherry, tomatoes, basil, garlic, sun dried tomato, arugula

    • HOUSE-MADE STUFFED BUTTERNUT SQUASH FARFALLE PASTA^* vg

      brown butter sauce, sage, aged balsamic 50yr vinegar

    HOMEGROWN PRODUCE

    • OPAL BASIL

    • FRENCH LAVENDER

    • MAKRUT LIME

    • CHOCOLATE MINT

    • WILD ROSEMARY

    • LEMON THYME

    ENTRÉES

    • KABOCHA SQUASH RISOTTO^* gf|vg

      arborio rice, orange-cardamom, 5 spice, toasted pumpkin seeds, aged balsamic vinegar, nutritional yeast

    • HOUSE-MADE YUKON GOLD POTATO GNOCCHI ^*vg

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

    • GRILLED ORA KING SALMON gf

      caramelized pearl onions, green beans, beet puree, mushroom nage

    • MEDITERRANEAN BRANZINO ^*gf

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

    • MAINE LOBSTER FRITES

      half or whole, sauce americaine, frites

    • 8oz. "BUTCHERS BUTTER" STEAK gf

      American wagyu ribeye cap, arugula-parmesan 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 JIDORI CHICKEN gf

      bone in, caramelized plum gastrique, cipollini onions, braised swiss chard, kabocha squash

    LARGE FORMAT TO SHARE

    • EUROPEAN DOVER SOLE

      roasted rainbow cauliflower, capers, preserved lemon, chives, citrus beurre blanc

    • 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

    • AUTUMN SAUTEED GREENS ^*vg

      green chard, kale, spinach, garlic, chili flakes, lemon

    • WEISER FARM CARROTS ^*gf

      whipped labneh, wildflower honey, mint and dill

    • BROCCOLINI ^*gf

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

    • WILD FIELD MUSHROOMS AND BRAISED BABY LEEKS

      marsala wine reduction, chervil tarragon oil, herb thyme, shallots

    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

    • STONE FRUIT TART

      creme de citron, almond frangipane, brioche

    • 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

    • PUMPKIN SPICE SOUFFLÉ ^

      raisin coulis, ginger ice cream "soufflé is available exclusively from Monday to Thursday"

    Join us this Thanksgiving for an exclusive dining experience at Coin & Candor, where locally sourced ingredients meets California-inspired sophistication. We're proud to present a three-course prix fixe menu for $129 per guest, thoughtfully curated by our Executive Chef Hugo Bolaños to elevate your holiday celebration. 


    From festive starters to indulgent Turkey and gravy and decadent desserts, each dish is crafted with locally sourced ingredients and served in the warm, modern ambiance that makes Coin & Candor truly unique. Set within the Four Seasons Hotel Westlake Village, our restaurant offers a refined yet welcoming atmosphere, the perfect setting for a memorable holiday gathering.


    The special prix-fixe that will be offered at $129 per person ++ 

    Children under 12 years old have the option to order from the Children's A La Carte Menu for $60 per child ++ (beverages included)

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

    The Thanksgiving menu will be exclusively served between 

    12:00 pm – 10:00 pm

    **Reservations and Cancellation Policy**

    All reservations made via OpenTable or over the phone will require the completion of a credit card authorization link that will be prompted by OpenTable.

    Please note that your credit card will be needed to secure your reservation


    To ensure a smooth experience, please be aware of the following cancellation policy:

    72-Hour Notice: All reservations must be canceled at least 72 hours in advance to avoid a cancellation charge.

    48-Hour Notice: Cancellations made within 48 hours of the reservation date will incur a charge of 50% of the total bill, plus tax.

    24-Hour Notice: Cancellations made within 24 hours of the reservation will result in a charge of 100% of the total bill, plus tax.

    Thank you for your understanding, and we look forward to welcoming you!     

    TO START

    • RED FIFE SOURDOUGH

      Bordier French Butter, Upethi Flake Salt

    FIRST COURSE

    Choice Of:

    • TAMAI FARM BABY BEET SALAD

      Yogurt Ice Cream, California Pistachio Brittle, Aged 50 Year Balsamic Vinegar, Red Frill Mustard Greens

    • MT. ROSE APPLE SALAD

      Red Jewel Pomegranate, Baby Frisee, Red and Yellow Endive, Verjus Vinaigrette, Fuyu Persimmon Compote, Provencal Olive Oil

    • HOUSE MADE LINGUINI PASTA

      Roasted Butternut Squash, Rosemary, Guanciale Bacon, Tallegio Cheese, Chives

    • POTATO-LEEK SOUP

      Crispy Leeks, Chives, Chanterelle Mushrooms

    ENTRÉE

    Choice Of:

    • ORGANIC DIESEL TURKEY BREAST AND THIGH

      Chicken Apple Sausage Stuffing Roulade, Mashed Potatoes, Haircot Vert, Cranberry Chutney & Gravy

    • ROASTED CALIFORNIA BLACK COD

      Saffron Risotto Porcini Mushrooms

    • RED WINE BRAISED BONE IN SHORTRIB

      Roasted Squash, Haricot Vert Green beans, Blistered Blackberry Compote

    • ROOT VEGETABLE LASAGNA

      Roasted Vine Ripe Tomato Sauce, Braised Greens, Wild Field Mushrooms, Daiyo Vegan Cheese and House Made Gluten Free Pasta

    DESSERT

    Choice Of:

    • PUMPKIN PIE

      Salted Caramel Ice Cream

    • FLOURLESS BLACK FOREST

      Cherry Vanilla Ice Cream

    • BOURBON PECAN PIE

      Brown Butter Ice Cream

    • APPLE CRISP

      Cinnamon Oat Ice Cream

    This Christmas Eve, gather with loved ones at Coin & Candor for an elevated holiday dining experience featuring seasonal ingredients and California inspired flavors in perfect harmony.

    Enjoy a four course prix fixe menu at 150 dollars per guest, artfully crafted by Executive Chef Hugo Bolaños to bring warmth, refined comfort, and a touch of festive elegance to your celebration.

    Paired with the inviting ambiance of Coin & Candor at Four Seasons Hotel Westlake Village, this is a holiday dining experience that feels both special and effortlessly enjoyable.

    Add on a Wine Pairing for $100

    FIRST COURSE

    • TAMAI FARM BABY BEET SALAD

      Yogurt Ice Cream, California Pistachio Brittle, Aged 50 Year Balsamic Vinegar, Red Frill Mustard Greens Paired with: Riesling Kabinett, Dr. Loosen, “Wurzgarten”, Mosel GER 2022

      WINE PAIRING $100

    SECOND COURSE

    • HOUSE MADE PARISIAN GNOCCHI (VG)

      Wild Field Mushrooms, Parsley, Confit Garlic Paired with: Pinot Noir, Joseph Phelps, “Freestone Vineyard”, Sonoma Coast CA 2021

      WINE PAIRING $100

    ENTREE

    • ITALIAN RISOTTO AND BEETS

      Chestnuts, Porcini Mushrooms, Vegan Daiyo Cheese Paired with: Nebbiolo, Vietti “Castiglione”, Barolo IT 2021

      WINE PAIRING $100

    DESSERT

    • DARK CHOCOLATE BOUCHE DE NOEL

      Flourless Chocolate Cake, Orange-vanilla Bavorois, Eggnog Ice Cream Paired with: Bordeaux, Chateau Haut-Bages, “La Fleur de Haut-Bages”, Pauillac 2016

      WINE PAIRING $100

    This Christmas Eve, gather with loved ones at Coin & Candor for an elevated holiday dining experience featuring seasonal ingredients and California inspired flavors in perfect harmony.

    Enjoy a four course prix fixe menu at 150 dollars per guest, artfully crafted by Executive Chef Hugo Bolaños to bring warmth, refined comfort, and a touch of festive elegance to your celebration.

    Menu Highlights

    Savor the rich, earthy flavors of our Parisian gnocchi along with the comforting warmth of our Maine lobster pot pie, both celebrating the season with depth and elegance.

    Paired with the inviting ambiance of Coin & Candor at Four Seasons Hotel Westlake Village, this is a holiday dining experience that feels both special and effortlessly enjoyable.

    Add on a Wine Pairing for $100

    FIRST COURSE

    • TAMAI FARM BABY BEET SALAD

      Yogurt Ice Cream, California Pistachio Brittle, Aged 50 Year Balsamic Vinegar, Red Frill Mustard Greens Paired with: Riesling Kabinett, Dr. Loosen, “Wurzgarten”, Mosel GER 2022

      WINE PAIRING $100

    SECOND COURSE

    • HOUSE MADE PARISIAN GNOCCHI (VG)

      Wild Field Mushrooms, Parsley, Confit Garlic Paired with: Pinot Noir, Joseph Phelps, “Freestone Vineyard”, Sonoma Coast CA 2021

      WINE PAIRING $100

    ENTREE

    • ITALIAN RISOTTO AND BEETS

      Chestnuts, Porcini Mushrooms, Vegan Daiyo Cheese Paired with: Nebbiolo, Vietti “Castiglione”, Barolo IT 2021

      WINE PAIRING $100

    DESSERT

    • DARK CHOCOLATE BOUCHE DE NOEL

      Flourless Chocolate Cake, Orange-vanilla Bavorois, Eggnog Ice Cream Paired with: Bordeaux, Chateau Haut-Bages, “La Fleur de Haut-Bages”, Pauillac 2016

      WINE PAIRING $100

    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 95 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.

    FIRST COURSE

    SECOND COURSE

    • ITALIAN CHESTNUT RAVIOLIS (VG)

      French Black Truffle, Parmesano Reggiano, Brown Butter, Aged 50 Year Balsamic Vinegar Paired with: Burgandy, Dom. Henri Gouges, “Clos des Porrets”, Nuits-Saint-Georges 2020

      WINE PAIRING $100

    ENTREE

    DESSERT

    • DARK CHOCOLATE BOUCHE DE NOEL

      Flourless Chocolate Cake, Orange-vanilla Bavorois, Eggnog Ice Cream Paired with: Bordeaux, Chateau Haut-Bages, “La Fleur de Haut-Bages”, Pauillac 2016

      WINE PAIRING $100

    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 95 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.

    FIRST COURSE

    • BLUEFIN TORO TUNA CRUDO

      Moro Blood Orange Ponzu, Shaved Radish Salad, Asian Pear Paired with: Champagne, Ruinart, Brut Rose, FR NV

      WINE PAIRING $100

    SECOND COURSE

    • ITALIAN CHESTNUT RAVIOLIS (VG)

      French Black Truffle, Parmesano Reggiano, Brown Butter, Aged 50 Year Balsamic Vinegar Paired with: Burgandy, Dom. Henri Gouges, “Clos des Porrets”, Nuits-Saint-Georges 2020

      WINE PAIRING $100

    ENTREE

    • WHOLE ROSTED CELERY ROOT (GF)

      Jumbo Delta Asparagus, Comte Cheese, Grapefruit Sauce Bernaise, Fine Herbs Paired with: Chardonnay, Chateau Montelena, Napa Valley CA 2021

      WINE PAIRING $100

    DESSERT

    • DARK CHOCOLATE BOUCHE DE NOEL

      Flourless Chocolate Cake, Orange-vanilla Bavorois, Eggnog Ice Cream Paired with: Bordeaux, Chateau Haut-Bages, “La Fleur de Haut-Bages”, Pauillac 2016

      WINE PAIRING $100

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