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The much anticipated winter dineL.A. returns to Los Angeles from January 1 -31, 2020 featuring more 400 high-value, prix fixe options for lunch and dinner throughout the city, including several at Four Seasons Hotel Westlake Village.

Coin & Candor

This winter, Coin & Candor, a California brasserie, will participate in the two week restaurant extravaganza featuring menus that include locally sourced seasonal ingredients. Chef Jose Fernandez and his team will offer a USD 39 prix fixe all day dining menu. The three-course menu includes a chicory salad with citrus, apple, homemade ricotta and walnut vinaigrette, grilled swordfish with parsnip, braised red cabbage and citrus beurre blanc plus an apple tart vanilla sable with salted caramel and brown butter ice cream.

Choice of Appetiser:

  • Chicory salad, citrus, apple, homemade ricotta, walnut vinaigrette
  • Homemade cavatelli, cured egg yolk, lardons, brussels sprouts, kale pesto

Choice of Entree:

  • Grilled swordfish, parsnip, braised red cabbage, citrus beurre blanc
  • Cast iron Jidori chicken leg, butternut squash, brussels sprouts, pancetta, hazelnut, marsala jus

Choice of Dessert:

  • Crème brûlée, chocolate custard and espresso
  • Apple tart, vanilla sable, salted caramel and brown butter ice cream

ONYX

Chef Masa Shimakawa of ONYX will join in the festivities with a USD 39 menu offered (Wednesday – Sunday) from January 17– 31, 2020. The prix fixe menu will feature items such as miso soup, American wagyu beef skirt steak, and kitto kastsu with ganache, crispy wafer, wakoucha kagoshima ice cream.

Choice of Appetiser:

  • Edamame, sea salt
  • Miso soup, tofu, nameko mushroom, wakame, Japanese parsley

Choice of Entree:

  • Omakase – sushi and sashimi
  • Yuan – yaki – seabass, yuzu, spinach, shimeji, shiitake and enoki mushrooms
  • American wagyu beef skirt steak, curried cabbage, baby turnip, sweet red bean, saiko miso

Choice of Dessert:

  • Kitto katsu ganache, crispy wafer, wakoucha kagoshima ice cream
  • Japanese cotton cheesecake with genmaicha ice cream, plum compote