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Join Executive Chef Hugo Bolaños and Pastry Sous Chef Kaori Monji for a four-course wine dinner featuring Perrier-Jouët champagne on Thursday, February 13th, 2025.
Set in Coin & Candor's intimate private dining room, this $250 per person experience pairs each dish with exquisite Perrier-Jouët champagnes while offering insights from chefs, and Perrier-Jouët. Discover your inner sommelier in this unique culinary journey.
Please call 818-575-3044 to join us for the dining experience.
FIRST COURSE
-
MAINE DIVER SCALLOP TARTARE
oscietra caviar, lime aioli, toasted sesame oil, sunchoke crisps
SECOND COURSE
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HOUSE-MADE BARQUETTE PASTA
dungeness crab, citron evoo, chili flake, young garlic
THIRD COURSE
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EUROPEAN DOVER SOLE
kumquat, satsuma tangerines, fennel puree
FOURTH COURSE
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GATEAUX OF GUANAJA DARK CHOCOLATE
raspberry, meyer lemon marmalade and ice cream
Breakfast
PASTRY GUILD
daily seasonal pastry offerings-
CROISSANT
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PAIN AU CHOCOLAT
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BLUEBERRY CORN CAKE
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GLUTEN FREE MUFFIN ••
ENERGIZING
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FARMERS MARKET FRUIT BOWL v^*gf••
seasonal mixed berries
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HOUSE-MADE GRANOLA ^*gf••
greek yogurt, seasonal mixed berries
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LOX TOAST *
ricotta, red onion, chives, sourdough
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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
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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
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C&C OMELETTE ••
fine herbs, gruyère, green salad, sourdough bread
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THE C&C BREAKFAST ^*
eggs, applewood smoked bacon, country potato, sourdough bread
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BREAKFAST SANDWICH ^*
scrambled eggs, bacon jam, harissa aioli, aged cheddar, arugula
SOMETHING SWEET
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PANCAKES
farmers market compote, whipped cream
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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••
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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
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FRESH SQUEEZED
seasonal orange or grapefruit
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FRESH PRESSED CELERY
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FRESH PRESSED GINGER SHOT
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EL JEFE
•• cucumber, apple, celery, parsley, kale, spinach, blueberry
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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
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LAVAZZA COFFEE
Espresso
Latte
Americano
Macchiato
Chai
Cappuccino
Mocha
Add Shot
Add Flavored Syrup
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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
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Fair Hills Apple Farm, Paso Robles
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Apricot Lane Farms, Moorpark
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Harry’s Berries, Oxnard
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Philen Pharms, Westlake Village
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Valdivia Farms, Calsbad
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East Coast Bagels, Westlake Village, CA
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Tehachapi Grain Project, Tehachapi, CA
HOMEGROWN PRODUCE
As Available-
SQUASH
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ZUCCHINI BLOSSOM
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TUSCAN BLUE ROSEMARY
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LEMON THYME
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FRENCH LAVENDER
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GOLD DUST PEACH
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NAGAMI KUMQUAT
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SANTA ROSA PLUM
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KAFFIR LEMON LEAF
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TOY BOX HEIRLOOM TOMATO
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OPAL BASIL
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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
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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
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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 BRAISED SONOMA DUCK PASTA
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 FROM OUR WOODFIRE GRILL
-
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
-
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
-
EUROPEAN DOVER SOLE
almond oak grilled sauce “Veronique”, green grapes, verjus
-
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"
Enjoy our Valentine's Day Menu February 14, 2025 for $165.
Starter
Choice of:-
SPRING VEGETABLE SALAD
White and Green Asparagus, Artichokes, Baby Beets, Champagne Vinaigrette, Fine Herbs, Basil Oil
-
BLACK TRUFFLE SOPRESINE PASTA
Maine Lobster, Shellfish Saffron Sauce, Basil, Confit Tomatoes
-
BIG EYE TUNA CRUDO
Brown Butter Vinaigrette, Toasted Peanuts, Garlic Chili and Bergamot Citrus
-
CARROT-GINGER SOUP
Basil, Weiser Farm's Nantes Carrots
Entrée
Choice of:-
BRAISED AMERICAN WAGYU BEEF CHEEKS
Parmesan Polenta, Braised Salsify and Swiss Chard Greens, French Black Truffle Jus
-
ALMOND OAK GRILLED HALF JIDORI CHICKEN
Jumbo Asparagus, English Peas, Sugar Snap Peas, Chanterelle Mushrooms, Thyme Natural Jus
-
STEAMED LOUP DE MER "HK STYLE"
Sauteed Bok Choy, Jasmine Rice, Spiced Ginger-Chili Soy, Scallions
-
CELERY ROOT "LASAGNA"
Saffron Pasta, Castelvetrano Olives, Roasted Tomato-Red Pepper Ragu, Basil
Desserts
Choice of:-
VALENTINES HEART
Cheesecake, Strawberry Jam, White Chocolate
-
OPERA TORTE
Almond Joconde, Espresso Bavarian, 64% Chocolate
-
CITRUS SORBET
Aquafaba Meringue, Citrus Segments
Enhancements
-
OYSTERS & BUBBLES
Pacific Shigoku Oysters 1/2 Dozen | Ginger-Shallot Mignonette, Citrus-Tomato Sauce | 750 mL Champagne, Perrier Jouet, 'Grand Brut,' FR NV
-
CAVIAR
Oscietre | Marine Flavors, A lot of Body, Amber Color | Served with traditional accoutrements: Chives, Crème Fraiche, Egg Whites & Yolks served with Herb Blinis