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    • Breakfast

    PASTRY GUILD

    daily seasonal pastry offerings

    • CROISSANT

    • CHOCOLATE CROISSANT

    • 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

    • AVOCADO TOAST ^*••

      sourdough, tomato, radish, pickled shallot

      + cage-free organic egg

      + applewood smoked bacon

      + nova scotia lox

    EGG-CELLENT STANDARDS

    • SHAKSHUKA ^*••

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

    • HUEVOS RANCHEROS ^gf*

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

    • CROQUE MADAME ^

      country ham, gruyere cheese, mornay sauce, fried egg

    • 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

    • PORK OR CHICKEN-APPLE SAUSAGE

    • HASHBROWN POTATOTES

      fresh herbs, ketchup

    • COUNTRY-STYLE BREAKFAST POTATOES gf^

      fresh herbs

    • HALF AVOCADO ••

      fresh lime

    • TWO EGGS

      any style

    • BAGEL

      cream cheese

    • BREAKFAST TOAST

      butter or jam

    • HANDPICKED MIXED BERRIES v^*gf••

    MORNING JUICES & SMOOTHIES

    • FRESH SQUEEZED

      seasonal orange or grapefruit

    • 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

      Latte

      Espresso

      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

    • Rosemary

    • Thyme

    • Lavender

    • Gold Dust Peach

    • Nagami Kumquat

    • Santa Rosa Plum

    • Kaffir Lemon Leaf

    • Toy Box Heirloom Tomato

    • Basil

    • Mint

    • Apricot

    • Fig

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    • Lunch 

    House Milled Bread

    • RED FIFE SOURDOUGH

      whipped butter, maldon sea salt

    • PAN DE BONO

      gluten free bread, oaxaca, queso fresco

    • PRETZEL BREAD

      whole grain dijon mustard butter

    CHARCUTERIE & CHEESE

    chefs selection of accoutrements choice of three

    • FARMSTEAD CHEESE

      chef’s selection of cheese, fruit, honey, fruit preserve, walnut, sourdough crostini

    • CHARCUTERIE

      chef’s selection of charcuterie, giardiniera, fruit, quince, sourdough crostini

      +marinated mixed olives

    STARTERS

    • SUMMER TOMATOES ^* ••

      basil, whipped feta, tomato water vinaigrette

    • BLUE SHRIMP *gf

      tomatillo-apple kosho, english pea dashi, strawberry

    • TUNA CRUDO *gf

      yuzu-mignonette, capers, radish, shallot

    • WAGYU STEAK TARTARE *

      pickled onion, cured egg yolk, serrano, potato-waffle chips

    • GRILLED AVOCADO * ••gf

      peanut salsa macha, garden herbs, house-made grilled naan bread

    • OCTOPUS CHICHARRON *gf

      charred serrano vinaigrette, pickled cucumber, avocado

    GREENS & STARTERS

    • LITTLE GEM SALAD ^* ••

      fine herbs crumble, parmesan, calabrian pepper vinaigrette

      + 6oz grilled ora king salmon

    • ENDIVE & RADICCHIO SALAD ^* ••

      frisee, date vinaigrette, pecorino cheese, breadcrumbs

      + 7oz jidori skin on chicken breast

    • FARRO SALAD ^*

      chicory, radish, snap peas, house vinaigrette

      + 7oz marinated grilled tofu

    PASTAS

    • SCALLOP RAVIOLI ^*

      ricotta, scallop sauce, lemon, bread crumbs

    • CAVATELLI POMODORO ^

      sun gold tomatoes, basil, pistachio, breadcrumbs, parmesan

    • ASPARAGUS AGNOLOTTI ^

      asparagus, ricotta, ojai balsamic

    ENTRÉES

    • STEAK FRITES

      wagyu strip loin, au poivre, pommes frites

    • WOOD-FIRE GRILLED BAJA RED SNAPPER *gf ••

      adobo marinade, herb salad, chimichurri, accoutrements, homemade corn tortillas

    • MEDINA'S PAELLA

      spanish rice, sofrito, summer vegetables, grilled bread

      + grilled gambas

      + spanish octopus

    • RUSTIC JIDORI CHICKEN "ROAST" ^ gf ••

      cannellini beans, mushroom, kale, madeira jus

    SANDWICHES

    • COIN & CANDOR CHEESEBURGER *

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

      + truffle fries

    • HOUSEMADE CHICKPEA BURGER ^••

      chili chickpea patty, cucumber, labneh, wheat bun, pommes frites

      + truffle fries

    • FRIED CHICKEN SANDWICH

      coleslaw, yuzu-sriracha aioli, pickles, milk bread, pommes frites

      + truffle fries

    • PULLED PORK SANDWICH *

      apple, cilantro, avocado, potato bun, pommes frites

      + truffle 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 

    MORNING JUICES & SMOOTHIES

    • FRESH SQUEEZED

      naval orange or ruby red grapefruit

    • EL JEFE

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

    • OATMEAL, BANANA & PEANUT BUTTER SMOOTHIE

      •• coconut milk, honey, vanilla

    • PROTEIN POWDER

      30 grams plant-based protein powder (vegan, gluten free, non-gmo)

    HOUSE-MILLED

    • RED FIFE SOURDOUGH

      creamery butter, maldon sea salt

    • PAN DE BONO gf

      queso oaxaca, queso fresco

    • PRETZEL BREAD

      whipped wholegrain dijon mustard

    STARTERS & SALADS

    • TUNA CRUDO *gf

      yuzu-mignonette, capers, radish, shallot

    • SHRIMP CEVICHE *gf

      citrus, radish, cilantro, shiro dashi, avocado, served with tostadas

    • WAGYU STEAK TARTARE *

      pickled onion, cured egg yolk, serrano, potato-waffle chips

    • LITTLE GEM SALAD ^* ••

      fine herbs crumble, parmesan, calabrian pepper vinaigrette

      + 6oz grilled ora king salmon

    • ENDIVE & RADICCHIO SALAD ^* ••

      frisee, date vinaigrette, pecorino cheese, breadcrumbs

      + 7oz jidori skin on chicken breast

    • FARRO SALAD ^*

      chicory, radish, snap peas, house vinaigrette

      + 7oz marinated grilled tofu

    HOMEGROWN PRODUCE

    • BASIL

    • LAVENDER

    • MAKRUT LIME LEAF

    • MINT

    • ROSEMARY

    • THYME

    BRUNCH

    • AVOCADO TOAST ••

      sourdough, tomato, radish pickled shallots

      + cage-free organic egg

      + applewood smoked bacon

      + nova scotia lox

    • PANCAKES

      maple syrup, whipped butter

    • CRÈME BRÛLÉE TOAST

      farmers market berries, maple butter

    • KIMCHI FRIED RICE *

      radish, green onions, avocado, cilantro, furikake, sunny side up egg

    • C&C OMELETTE ••

      fine herbs, gruyère, green salad, sourdough bread

    • HUEVOS RANCHEROS ^ gf*

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

    • TURKISH EGGS

      sunny side up eggs, labneh sauce, chili oil, crispy prosciutto, cilantro, red onion , grilled bread

    • HOUSEMADE CHICKPEA BURGER ^••

      chili chickpea patty, cucumber, labneh, wheat bun, pommes frites

      + truffle fries

    • COIN & CANDOR CHEESEBURGER *

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

      + truffle fries

    • FRIED CHICKEN SANDWICH

      coleslaw, yuzu-sriracha aioli, pickles, milk bread, pommes frites

      + truffle fries

    • PULLED PORK SANDWICH *

      apple, cilantro, avocado, potato bun, pommes frites

      + truffle fries

    • LOBSTER ROLL

      serrano, aioli, brioche, pommes frites

    • STEAK FRITES

      wagyu strip loin, au poivre, pommes frites

    • WOOD-FIRE GRILLED BAJA RED SNAPPER *gf ••

      adobo marinade, herb salad, chimichurri, accoutrements, homemade corn tortillas

    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

    • Tehachapi Grain Project, Tehachapi, CA

    • Apricot Lane Farms, Moorpark

    • Harry’s Berries, Oxnard

    • Valdivia Farms, Calsbad

    • East Coast Bagels

    • Philen Pharms, Westlake Village, CA

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    • Dinner   

    House Milled Bread

    • RED FIFE SOURDOUGH

      whipped butter, maldon sea salt

    • PAN DE BONO

      gluten free bread, oaxaca, queso fresco

    • PRETZEL BREAD

      whole grain dijon mustard butter

    CHARCUTERIE & CHEESE

    chefs selection of accoutrements choice of three

    • FARMSTEAD CHEESE

      chef’s selection of cheese, fruit, honey, fruit preserve, walnut, sourdough crostini

    • CHARCUTERIE

      chef’s selection of charcuterie, giardiniera, fruit, quince, sourdough crostini

      +marinated mixed olives

    STARTERS

    • LITTLE GEM SALAD ^* ••

      fine herbs crumble, parmesan, calabrian pepper vinaigrette

    • ENDIVE & RADICCHIO SALAD ^*

      frisee, date vinaigrette, pecorino cheese, breadcrumbs

    • CITRUS & BURRATA ^*

      pea salsa verde, prosciutto, crouton, basil

    • SUMMER TOMATOES ^* ••

      basil, whipped feta, tomato water vinaigrette

    • WAGYU STEAK TARTARE *

      pickled onion, cured egg yolk, serrano, potato-waffle chips

    • KANPACHI *gf ••

      lime-kosho, apple, cilantro, avocado, ojai olive oil

    • TUNA CRUDO *gf

      yuzu-mignonette, capers, radish, shallot

    • GRILLED AVOCADO * ••gf

      peanut salsa macha, garden herbs, house-made grilled naan bread

    • OCTOPUS CHICHARRON *gf

      charred serrano vinaigrette, pickled cucumber, avocado

    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

    • BEEF TENDERLOIN

      horseradish potato purée, tomato, arugula, truffle jus

    • SCALLOP RAVIOLI ^*

      ricotta, scallop sauce, lemon, bread crumbs

    • LENTIL AND FARRO AUN VIN ^*

      grains, summer vegetables, herbs from the garden

    • STRIPED BASS A LA VERONIQUÉ *

      grapes, celery, olives, tomato confit, garlic lemon sauce

    • ROASTED CHICKEN *gf

      kale, swiss chard, peach mostarda, chicken jus

    • WOOD-FIRE GRILLED BAJA RED SNAPPER *gf ••

      adobo marinade, herb salad, chimichurri, accoutrements, homemade corn tortillas

    • WAGYU STRIP LOIN *gf

      porcini powder, grilled cabbage, brown butter bearnaise

    • VEGETABLE TIAN *

      summer vegetables, provençal sauce, herbs from the garden

    • GRILLED LOBSTER *gf

      corn humitas, roasted bell pepper pure, tarragon oil

    • SHORT RIB CARNE ASADA *gf

      black garlic aioli, cucumber salsa, house tortillas

    • COIN & CANDOR CHEESEBURGER *

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

      + truffle fries

    SIDES TO SHARE

    • HEIRLOOM CORN ^*gf ••

      chili ancho aioli, chamoy powder, queso fresco, cilantro

    • REALLY NICE RICE *gf ••

      forbidden rice, tomato sofrito, romesco, cured egg yolk

    • ROASTED BRUSSELS SPROUTS ^* gf

      orange glaze, confit shallots

    • FONDANT POTATOES ^*

      comte mornay, black truffle, chives

    • GRILLED CUCUMBERS

      tzatziki sauce, pickled cherries, mint, citrus oil, cherry vinegar reduction

    • SUMMER BEANS ^*gf

      gribiche sauce, toasted pine nuts

    Dessert 

    • APPLE TART TATIN

      cinnamon oat ice cream, honey crisp caramel, oat streusel

    • BLOOD ORANGE FLOAT

      lily’s farm honey & heirloom egg ice cream, apricot lane farm blood orange whipped soda

    • PAVLOVA

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

    • STRAWBERRY SHORTCAKE

      apricot lane strawberries, tahitian vanilla chantilly, chiffon sponge, butter biscuit

    • CHOCOLATE BAR

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

    • 10-LAYER CHOCOLATE CAKE

      70% chocolate cremeux, brooks cherries, pistachio ice cream

    • BERRY BOURBON CRISP

      crème fraiche ice cream, cinnamon oat streusel

    Thanksgiving at Coin & Candor

    Feast on seasonally inspired holiday classics with surprise wood-fired dishes from Chef Cristian Ramirez Salazar and exquisite beautiful desserts crafted by Chef Patrick Fahy

    The special four-course menu that will be offered at $124per person ++ 

    We will also offer a four-course Vegan Thanksgiving menu that is available at $94 per person ++

    Children under 12 years old have the option to order from the 

    Children's A La Carte Menu

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

    The Thanksgiving menu will be exclusively served between 

    12:00 pm – 10:00 pm

    The Lunch and Dinner menus will not be offered on Thanksgiving 

     after 12:00pm


    **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 sent via email by the hotel upon receiving confirmation.

    Please note that your credit card will not be charged prior to the 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!     

    AMUSE BOUCHE

    • TARTLET

      roasted pumpkin and corn purée, sage powder and spice pumpkin seed

    TO START

    • HERB BRIOCHE

      whipped butter, maldon sea salt

    FIRST COURSE

    Choice Of:

    • ROASTED BEETS

      whipped burrata, figs, pistachios, fall spice vinaigrette

    • CAVATELLI

      butternut squash, candied walnuts, black truffle, sage butter

    • CASTELFRANCO RADICCHIO SALAD

      persimmon glaze, midnight moon cheese, smoked almonds

    ENTRÉE

    Choice Of:

    • ORGANIC ROASTED TURKEY BREAST & DARK MEAT

      chicken apple sausage stuffing roulade, mashed potatoes, haricot vert, cranberry chutney & gravy

    • BEEF TENDERLOIN

      onion soubise, comté cheese, wild mushrooms, arugula, beef-fig jus

    • PAN SEARED BASS

      fall vegetable succotash, grape and apple sauce

    • VEGETABLE PITHIVIER PIE

      mushroom demi-glace

    DESSERT

    Choice Of:

    • PUMPKIN PIE

      vanilla sable, crème fraîche ice cream

    • PECAN TART

      honey maple custard, bourbon ice cream

    • CHOCOLATE CHESS TORTE

      sugar crust, cocoa nib ice cream

    Celebrate New Year’s Eve with us at Coin & Candor! Join us for a special night featuring a four-course prix-fixe menu curated by Chefs Cristian Ramirez Salazar and Patrick Fahy. Chef Cristian has crafted exquisite wood-fired grill dishes, while Chef Patrick has created beautifully delicious desserts to delight your taste buds.

    We’re offering two seating's:
    First Seating: $155 for the regular menu, $125 for the vegetarian menu


    Second Seating (will begin after 8:45 pm): $195 for the regular menu, $165 for the vegan menu

    Pricing excludes tax and gratuity. 

    Plus, enjoy a complimentary champagne toast as we ring in the New Year together!

    Reserve your table now and make this New Year’s Eve unforgettable!


    **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 sent via email by the hotel upon receiving confirmation.

    Please note that your credit card will not be charged prior to the 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!

    AMUSE BOUCHE

    • BUTTERNUT SQUASH FRITTER

      smoked maple syrup, candied hazelnut

    TO START

    • RED FIFE SOURDOUGH

      extra virgin olive oil, sea salt

    FIRST COURSE

    Choice Of:

    • KALE SALAD

      apple dressing, roasted blue cheese snow, candied hazelnut

    • GRILLED TRUMPED MUSHROOM

      kombu broth, spinach, black garlic, shaved truffle

    ENTRÉE

    Choice Of:

    • GRILLED ASPARAGUS

      cacio e pepe sauce, truffle

    • STUFFED CABBAGE

      mushrooms, celeriac and brown rice, roasted, cabbage gravy

    DESSERT

    • APPLE CRISP

      caramelized fuji apples, cinnamon oat ice cream

    Christmas Day at Coin & Candor

    Join us for a festive celebration this Christmas Day, featuring seasonally inspired holiday classics along with delightful wood-fired dishes from Chef Cristian Ramirez Salazar. Indulge in exquisite desserts crafted by Chef Patrick Fahy for a truly memorable dining experience.

    Our special four-course Christmas Day menu is priced at 

    $138 per person ++ (excluding tax, gratuities, and beverages).

    We are also pleased to offer a four-course Vegetarian Christmas Day menu for $108 per person ++ (also excluding tax, gratuities, and beverages).

    Children under 12 can choose from our Children's A La Carte Menu.

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

    The Christmas Day menu will be exclusively served from 

    4:00 PM to 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 sent via email by the hotel upon receiving confirmation.

    Please note that your credit card will not be charged prior to the 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!

    AMUSE BOUCHE

    • COMTE AND ONION FRITTER

      shaved truffle, crispy shallots

    TO START

    • HERB BRIOCHE

      whipped butter, maldon sea salt

    FIRST COURSE

    Choice Of:

    • WINTER LETTUCES

      dijon dressing, cured egg, lardon, herb croutons

    • SCALLOP SAINT-JACQUES

      mushrooms, clam mushroom sauce, tarragon oil, gruyere cheese

    • GNOCCHI VAL VARAITA

      tomato sauce, parmesan cheese, fresh truffle

    ENTRÉE

    Choice Of:

    • LOBSTER & GRITS

      smoked tomato vinaigrette, lardon, green onions

    • ORGANIC ROASTED TURKEY BREAST & DARK MEAT

      chicken apple sausage stuffing roulade, potato mousseline, haricot vert, cranberry chutney, gravy

    • WAGYU BEEF TENDERLOIN

      white bean casserole, salsa verde, rosemary and orange crumbles, au poivre sauce

    • BRANZINO PAPILLOTE

      swiss chard, roasted vegetables, bouillabaisse broth, herb salad

    DESSERT

    Choice Of:

    • MONT BLANC

      honey breton, chestnut nest, chantilly cream

    • BUCHE DE NOEL

      peppermint ice cream, cocoa roulade, chocolate mousse

    • PRINCESS CAKE

      raspberry coulis, vanilla sponge, almond marzipan

    Christmas Day at Coin & Candor

    Join us for a festive celebration this Christmas Day, featuring seasonally inspired holiday classics along with delightful wood-fired dishes from Chef Cristian Ramirez Salazar. Indulge in exquisite desserts crafted by Chef Patrick Fahy for a truly memorable dining experience.

    Our special Vegetarian four-course Christmas Day menu is priced at 

    $108 per person ++ (excluding tax, gratuities, and beverages).

    We are also pleased to offer a four-course Christmas Day menu for $138 per person ++ (also excluding tax, gratuities, and beverages).

    Children under 12 can choose from our Children's A La Carte Menu.

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

    The Christmas Day menu will be exclusively served from 

    4:00 PM to 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 sent via email by the hotel upon receiving confirmation.

    Please note that your credit card will not be charged prior to the 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!

    AMUSE BOUCHE

    • COMTE AND ONION FRITTER

      shaved truffle, crispy shallots

    TO START

    • RED FIFE SOURDOUGH

      extra virgin olive oil, sea salt

    FIRST COURSE

    Choice Of:

    • WINTER LETTUCES

      dijon dressing, carrot, fennel, orange, candied pecans

    • GNOCCHI VAL VARAITA

      tomato sauce, parmesan cheese, fresh truffle

    ENTRÉE

    Choice Of:

    • ROASTED RUTABAGA

      ROASTED RUTABAGA apple gastrique, porcini purée , pickled shallots

    • EGGPLANT STEAK

      roasted carrots, potato mousseline, au poivre sauce

    DESSERT

    • APPLE CRISP

      caramelized fuji apples, cinnamon oat ice cream

    Thanksgiving at Coin & Candor

    Feast on seasonally inspired holiday classics with surprise wood-fired dishes from Chef Cristian Ramirez Salazar and exquisite beautiful desserts crafted by Chef Patrick Fahy

    The special four-course menu that will be offered at $124per person ++ 

    We will also offer a four-course Vegan Thanksgiving menu that is available at $94 per person ++

    Children under 12 years old have the option to order from the 

    Children's A La Carte Menu

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

    The Thanksgiving menu will be exclusively served between 

    12:00 pm – 10:00 pm

    The Lunch and Dinner menus will not be offered on Thanksgiving 

     after 12:00pm


    **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 sent via email by the hotel upon receiving confirmation.

    Please note that your credit card will not be charged prior to the 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!     

    AMUSE BOUCHE

    • TARTLET

      roasted pumpkin and corn purée, sage powder and spiced pumpkin seed

    TO START

    • RED FIFE SOURDOUGH

      extra virgin olive oil, sea salt

    FIRST COURSE

    Choice Of:

    • ROASTED BEETS

      whipped almond ricotta, figs, pistachios, fall spice vinaigrette

    • CASTELFRANCO RADICCHIO SALAD

      persimmon glaze, smoked almonds

    ENTRÉE

    Choice Of:

    • VEGETABLE PITHIVIER PIE

      mushroom demi-glace

    • FARROTTO

      green beans, kale, mushrooms

    DESSERT

    • APPLE CRISP

      caramelized fuji apples, cinnamon oat ice cream

    Celebrate New Year’s Eve with us at Coin & Candor! Join us for a special night featuring a four-course prix-fixe menu curated by Chefs Cristian Ramirez Salazar and Patrick Fahy. Chef Cristian has crafted exquisite wood-fired grill dishes, while Chef Patrick has created beautifully delicious desserts to delight your taste buds.

    We’re offering two seating's:
    First Seating: $155 for the regular menu, $125 for the vegetarian menu


    Second Seating (will begin after 8:45 pm): $195 for the regular menu, $165 for the vegan menu

    Pricing excludes tax and gratuity. 

    Plus, enjoy a complimentary champagne toast as we ring in the New Year together!

    Reserve your table now and make this New Year’s Eve unforgettable!


    **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 sent via email by the hotel upon receiving confirmation.

    Please note that your credit card will not be charged prior to the 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! 

    AMUSE BOUCHE

    • POTATO MUFFIN

      crème fraîche, caviar, cured egg

    TO START

    • HERB BRIOCHE

      whipped butter, maldon sea salt

    FIRST COURSE

    choice of:

    • SCALLOP CRUDO

      grapefruit leche de tigre, apple, crisp lardon

    • KALE SALAD

      apple dressing, roasted blue cheese snow, candied hazelnut

    • SHRIMP TORTELLINI

      creamy busara sauce. shrimp oil, garlic crostini

    • HAMACHI

      cilantro vinaigrette, candied lemon, vanilla and bergamota sorbet, avocado

    ENTRÉE

    choice of:

    • PRESSED DUCK

      braised duck, duck jus, roasted roots, herb salad

    • STRIPED BASS

      celery root lemongrass puree, asparagus, chicken jus

    • BEEF TENDERLOIN

      horseradish potato purée, tomato, arugula, truffle jus

    DESSERT

    choice of:

    • BAUMKUCHEN

      25 layers of batter, chocolate glaze, hazelnut ice cream

    • BUBBLES & PEARLS

      champagne helium bubbles. vanilla pops, strawberry pearls

    • 25 LAYER CHOCOLATE CAKE

      cocoa gateux, chocolate mousseline, tahitian vanilla ice cream

    Christmas Eve at Coin & Candor

    Join us for a festive celebration this Christmas Eve, featuring seasonally inspired holiday classics along with delightful wood-fired dishes from Chef Cristian Ramirez Salazar. Indulge in exquisite desserts crafted by Chef Patrick Fahy for a truly memorable dining experience.

    Our special four-course Christmas Eve menu is priced at 

    $138 per person ++ (excluding tax, gratuities, and beverages).

    We are also pleased to offer a four-course Vegetarian Christmas Eve menu for $108 per person ++ (also excluding tax, gratuities, and beverages).

    Children under 12 can choose from our Children's A La Carte Menu.

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

    The Christmas Eve menu will be exclusively served from 

    4:00 PM to 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 sent via email by the hotel upon receiving confirmation.

    Please note that your credit card will not be charged prior to the 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!

    AMUSE BOUCHE

    • DUCK CROQUETTE

      orange gelée, chives

    TO START

    • HERB BRIOCHE

      whipped butter, maldon sea salt

    FIRST COURSE

    Choice Of:

    • WINTER LETTUCES

      dijon dressing, cured egg, lardon, herb croutons

    • SCALLOP SAINT-JACQUES

      mushrooms, clam mushroom sauce, tarragon oil, gruyere cheese

    • GNOCCHI VAL VARAITA

      tomato sauce, parmesan cheese, fresh truffle

    ENTRÉE

    Choice Of:

    • CHICKEN CHASSEUR

      mushrooms, sundried tomato, cognac sauce

    • BRAISED SHORT RIB

      white bean casserole, salsa verde, rosemary and orange crumbles, au poivre sauce

    • BRANZINO PAPILLOTE

      swiss chard, roasted vegetables, bouillabaisse broth, herb salsa

    • LOBSTER & GRITS

      smoked tomato vinaigrette, lardon, green onions

    DESSERT

    Choice Of:

    • BLACK FOREST BUCHE DE NOEL

      chocolate crémeux, sour cherries, kirche ice cream

    • MONT BLANC

      chestnut mousse, whisky cream, hazelnut brown butter ice cream

    • CROQUEMBOUCHE

      crisp choux, vanilla custard, spun sugar

    Christmas Eve at Coin & Candor

    Join us for a festive celebration this Christmas Eve, featuring seasonally inspired holiday classics along with delightful wood-fired dishes from Chef Cristian Ramirez Salazar. Indulge in exquisite desserts crafted by Chef Patrick Fahy for a truly memorable dining experience.

    Our special four-course Vegetarian Christmas Eve menu is priced at 

    $108 per person ++ (excluding tax, gratuities, and beverages).

    We are also pleased to offer a four-course Christmas Eve menu for

    $138 per person ++ (also excluding tax, gratuities, and beverages).

    Children under 12 can choose from our Children's A La Carte Menu.

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

    The Christmas Eve menu will be exclusively served from 

    4:00 PM to 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 sent via email by the hotel upon receiving confirmation.

    Please note that your credit card will not be charged prior to the 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!


    AMUSE BOUCHE

    • COMTE AND ONION FRITTER

      shaved truffle, crispy shallots

    TO START

    • RED FIFE SOURDOUGH

      extra virgin olive oil, sea salt

    FIRST COURSE

    Choice Of:

    • WINTER LETTUCES

      dijon dressing, carrot, fennel, orange, candied pecans

    • GNOCCHI VAL VARAITA

      tomato sauce, parmesan cheese, fresh truffle

    ENTRÉE

    Choice Of:

    • ROASTED RUTABAGA

      apple gastrique, porcini pure, pickled shallots

    • EGGPLANT STEAK

      roasted carrots, potato mousseline, au poivre sauce

    DESSERT

    • APPLE CRISP

      caramelized fuji apples, cinnamon oat ice cream

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