Coin & Candor Menu
HOUSE-MILLED
Red Fife Sourdough
traditional french bordier butter, upethi flake salt
$
CAVIAR & RAW BAR
THE ONLY ~ Pacific Caviar
gray to black pearls, buttery, slight cucumber finish, smooth texture
$
THE ONLY ~ Oscietra Caviar
golden to dark brown pearls, nutty flavor from Russian sturgeon
$
CHILLED PACIFIC SHIGOKU OYSTERS
ginger-shallot mignonette, citrus-tomato sauce
$
TUNA TARTARE
asian pear, ponzu sauce, scallions, green shiso, chilled daikon
$
KANPACHI CRUDO
yuzu apple ponzu, shaved radish, red shiso, saffron oil, haas avocado puree
$
PRIME BEEF CARPACCIO
truffle aioli, parmigiano reggiano, wild arugula, crispy capers, provençale EVOO
$
STARTERS & PASTAS
RED SALANOVA GARDEN SALAD
red wine vinaigrette, shallots, fine herbs, baguette crostini
$
LITTLE GEM AND ENDIVE CAESAR SALAD
herb croutons, mimolette cheese, calabrian chili vinaigrette
$
BARTLETT PEAR AND PROSCIUTTO
baby kale, italian burrata, provençale olive oil, lemon vinaigrette, toasted hazelnut
$
ROASTED RED BEET SALAD
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
crispy herb potatoes, 'nduja pork sausage, calabrian chili, micro arugula, lemon zest
$
MAINE DIVER SCALLOPS
celery root puree, garden herb gremolata, calabrian chili oil
$
SIZZLING BOUCHOT MUSSELS
Hope Ranch Santa Barbara mussels, white wine, herbs, béarnaise sauce, toasted baguette
$
MEZZI RIGATONI AND SLOW BRAISED LAMB RAGOUT
sonoma lamb, parsley, chili, garlic, parmigiano reggiano
$
HOUSE-MADE BUCATINI MAINE LOBSTER & CHANTERELLE PASTA
heirloom cherry tomatoes, basil, garlic, sun dried tomato, arugula
$
HOUSE-MADE STUFFED BUTTERNUT SQUASH FARFALLE PASTA
brown butter sauce, sage, aged balsamic 50yr vinegar
$
ENTREES
KABOCHA SQUASH RISOTTO
arborio rice, orange-cardamom, 5 spice, toasted pumpkin seeds, aged balsamic vinegar, nutritional yeast
$
HOUSE-MADE YUKON GOLD POTATO GNOCCHI
wild field mushrooms, Italian ricotta, mushroom emulsion, affumicata mozzarella, parsley, parmesano reggiano
$
GRILLED ORA KING SALMON
caramelized pearl onions, green beans, beet puree, mushroom nage
$
MEDITERRANEAN BRANZINO
roasted root vegetables, red wine bordelaise sauce, leek carrot puree
$
MAINE LOBSTER FRITES
half or whole, sauce americaine, frites
$
"BUTCHERS BUTTER" STEAK
8oz. american wagyu ribeye cap, arugula, parmigiano reggiano, salsa rossa
$
RED WINE BRAISED BONE IN SHORT RIB
italian polenta, creamy mascarpone, parm reggiano, spiced walnuts, roasted fig red wine sauce
$
COLORADO LAMB CHOPS
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
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
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
cippolini onions, peppercorn & béarnaise sauce
$
LOCAL SEASONAL HARVEST VEGETABLES
YUKON POTATO GRATIN
black truffle, brioche bread crumbs, parsley
$
RED QUINOA AND BELUGA LENTILS
sundried tomatoes, charmoula dressing, saffron
$
ROASTED BRUSSEL SPROUTS
nueske's bacon, fuji apple and medjool date gastrique
$
AUTUMN SAUTEED GREENS
green chard, kale, spinach, garlic, chili flakes, lemon
$
WEISER FARM CARROTS
whipped labneh, wildflower honey, mint and dill
$
BROCCOLINI
garlic, chili flake sauce, anchovy, parsley “bagna cauda”
$
WILD FIELD MUSHROOMS AND BRAISED BABY LEEKS
marsala wine reduction, chervil-terragon oil, herb thyme, shallots
$