Coin & Candor Menu

Red Fife Sourdough

traditional french bordier butter, upethi flake salt

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

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

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

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

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