Fall/Winter 2021

Four Course Tasting Menu 75/65(v)

Includes one starter, one small plate, one large plate & dessert

Split Plate Charge 10/Tasting Menu Split Plate Charge 20

Wine Pairing 35

All items also available to go

Starters


Seasonal Soup 5/7

(gf/df/v)


Butter Cabbage 13

pickled asian pears, hazelnuts, puffed farro (vg)


Tartine 14

hearth bread, whipped herb ricotta, seasonal mushrooms, mushroom dust, preserved meyer lemons (vg)

Small Plates


Gnudi 15

winter squash, goat cheese, sage, roasted apples (vg)


Mussels 19

apple dashi, pickled apples, microgreens (gf/df)

Large Plates


Venison 40

charred cauliflower, mustard seeds, cauliflower purée, port reduction, parsley (gf/df)


Smoked Black Cod 38

celeriac purée, hazelnuts, flower, sea beans, grain toffee (gf)


Duck Breast 34

apples, potato rosti, crème fraiche (gf)


Sprouted Barley 28

carrot purée, turnips, rutabagas, dandelion greens, mustard greens (gf/df/vg)

~

house made seed bread & butter (5)

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