Four Seasons Westlake: Chef Medina debuts new dishes at Coin & Candor

Friday, March 8, 2024

Just in time for the Spring Equinox, Coin & Candor, the renowned California brasserie famous for its wood-fired culinary creations and use of seasonal ingredients, is proud to unveil a new seasonal menu. This menu captures the essence of Los Angeles’s rich agricultural landscape and the culinary expertise of Chef Jesus Medina.

Starting on March 21, 2024, patrons at Coin & Candor, nestled within the Four Seasons Hotel Westlake Village, will be treated to exciting new additions to its celebrated menu:

• Endive and Radicchio Salad with frisee, date vinaigrette, and pecorino cheese.
• Beets with toasted pine nuts, lemon gel, pickled onion, and midnight moon cheese.
• Steak Tartare featuring wagyu beef, cured egg yolk, and potato-waffle chip.
• Tuna Crudo with hibiscus mignonette.
• Scallop Raviolis with ricotta and lemon butter sauce.
• Potato Gnocchi with huitlacoche, Comte mornay, and black truffle.
• Striped Bass à la Veronique with confit tomatoes and a garlic lemon sauce.
• Duck Leg Confit with spiced citrus marmalade and Spanish rice.
• Wagyu Striploin with porcini seasoning, grilled cabbage, and brown butter béarnaise.

Diners can also enjoy iconic dishes such as the Baja red snapper with chimichurri, adobo, and herb salad (USD 52) or delight in Chef Patrick Fahy’s freshly baked red fife sourdough bread (USD 8) served with organic Straus creamery butter. For the full menu, click here.

With a commitment to sourcing local produce from the finest regional farmers and suppliers, the neighborhood brasserie welcomes guests daily from 6:00 am to 10:00 pm. An all-day dining menu is also available from 11:00 am to 10:00 pm.

For reservations, click here or call 818 575 3000.

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