Holday Dinners, Special French Dinner and 3 for $30 Dinners Back by Popular Demand
Join Coho for Thanksgiving, Christmas and New Year's Eve. We will present traditional festive holiday offerings. Thanksgiving and Chirstmas will feature 6 course dinners for $45 per person paired with five wines. Wine pairing is optional and is $25 additional. Dinner service for Thanksgiving and Christmas is from from 4 - 8 p.m. Check out our menus!
We will ring in the New Year with an 8 course dinner paired with the finest sparkling wines and Champagnes from around the world. $125 per person. Due to our selective seating, reservations are recommended.
Coho will present an Evening of France in Friday Harbor to support the Friday Harbor High School French Students for study in France.
Coho will continue its 3 for $30 dinners - appetizer, menu and and dessert throughout the winter. We have integrated the 3 for $30 into our regular menu offering you the broadest dining options. It is the best dining value on the Island!
Thanksgiving Dinner
Appetizer
Roasted Pork Belly with Potato Pancake & Cranberry Marmalade
or
Corn Fritters with Wilted Mizuna & Maple Syrup
Soup
Roasted Yam Soup with Candied Pecans & Mixed Green Salad Tossed in an Apple Cider Vinaigrette Topped with Quail Croft Goat Cheese
Intermezzo
Seasonal Sorbet
Entree
Smoked Turkey Breast
or
Turkey Legs Confit
or
Pan Fried Ling Cod
Each Served with Oyster-Apple Stuffing, Mashed Potatoes, Sage Gravy and Seasonal Vegetables
Dessert
Pumpkin Cheese Cake
or
Chocolate-Bourbon Pie
or
Cinnamon Ice Cream with House made Ginger Snaps
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Christmas Day
Amuse Bouche
Appetizer
Grilled Pork Sausage with Poached Pears and French Lentils
or
Baked Manchego, Brie & Chevre served with Roasted Garlic & Corichons
Salad
Roasted Parsnip Soup Served with a Mixed Green Salad Tossed in a Marsala Vinaigrette with Walnuts & Maytag Blue Cheese
Intermezzo
Seasonal Sorbet
Entrée
Beef Rib Roast with Chestnut Bread Pudding and a Dried Cherry-Brandy Demi Glace
Or
Grilled Game Hen with Wild Rice and a Ginger-Stout Sauce
Dessert
Chocolate Hazelnut Torte with Raspberry Grenache
Gingerbread Layer Cake with Cream Cheese Frosting and Roasted Pistachios
House made Eggnog Ice Cream
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New Year’s Eve
Amuse Bouche
Appetizer
Tuna Tartare with Grapefruit and Daikon Tossed with Ponzu and Served on an Endive Leaf
Soup
Roasted Acorn Squash and Ginger with Toasted Pepitas
Salad
Wilted Spinach with Oyster Mushrooms,
Intermezzo
Prosecco Sorbet
Fish
Pan Roasted Monkfish with Brussel Sprouts, Bacon, Sherry Vinaigrette and Grilled Polenta
Meat
Grilled Pork Tenderloin Served with a Quince Hollandaise and a Leek and Potato Gratin
Dessert
Coconut Pannacotta with Crystallized Ginger and Cinnamon Wonton
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A Little Bit of
Amuse Bouche
Salmon Mousse Crudite
Delmas Blanquette de Limoux – Cuvée Berlène 2005
Soup
French Onion Soup
Joseph Drouhin Chablis Premier Cru 2005
Salad
Island Greens with Roasted Pears & Blue Cheese
Domaine D’ Astruc Viognier 2006
Intermezzo
Sorbet
Fish
Bouillabaisse
Chateau de Saint Cosme
and/or
Beef
Boeuf Bourgonion with Caramelized Ciopinni Onions and Homemade Egg Noodles
Beaucastel Coudoulet Rouge 2005
Sweet
Crème Caramel
Chateau de Cosse Sauterne 2005
0 per person ++with Fish and Beef Course
$50 per person ++ for Fish or Beef Course
$40 additional for wine pairing – 5 wines
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November 2008 Menu
3 for $30 (Starter, Main & Dessert)
Starters
Coho’s Fabulous Flavorful Island Green Salads
Roasted Pumpkin, Candied Pecans & Quail Croft Farms Goat
Cheese on a Bed of Greens 12 (+6)
Grilled Romaine Hearts with a Caesar Dressing and White Spanish Anchovies and Manchego Cheese 12 (+6)
Calamari – Flashed with Black Olives, Roasted Pumpkin and Bread Crumbs on a Bed of Pickled Cabbage with a House Made Aioli 10 (+4)
Crab Cakes –Just the Crab and a Touch of Old Bay 16 (+10)
Simply Greens from the Farms - Full of Flavor and Texture 6
Fresh from the
Cup of Soup and Small Salad - 6
Lite Fare
Cup of Homemade Soup, Simply Greens, Homemade Bread and European Butter and Choice of Starter 20 (Crab Cakes +2)
Mains – Served With Garden Fresh Vegetables
Homemade Spinach Fettuccine and Meatballs 18
Chicken Cordon Bleu with
Homemade Ravioli with Smoked Duck, Brie, & Shitake Mushrooms Topped with Toasted Hazelnuts and a Brandied Cherry Broth 25
Coho’s Signature Black and White Sesame Encrusted Alaskan King Salmon with a Melt in Your Mouth Mirin Ginger Sauce on a Grilled Rice Cake 30 (+3)
Scallops on a Bed of Potato Gnocchi Topped With a Light Cream Mint Sauce, Broccoli Rabe and Prosciutto 30 (+3)
Succulent Smoked
Grilled Painted Hills Grass Fed Beef Tenderloin (8 Oz) with Crumbled Maytag Blue Cheese, a Balsamic Reduction and Roasted Tricolor Fingerling Potatoes 34 (+5)