Coho Restaurant Dinner Menu


SPRING 2018 MENU

soup 5/7                        bread             olives 5             pickles  5

 

CHEF’S TASTING
four courses, one item from each category plus dessert 55/45 veg, wine pairing 35

 

STARTERS

The Garden 12
roasted beets, pickled egg, sunflower seeds, chives, carrots, carrot vinaigrette, local greens

Spanish Octopus 15
grilled octopus, romesco, aioli, crispy potatoes, pickled carrots, micro greens

Asparagus & Leeks 12
braised leeks, grilled asparagus, spicy breadcrumbs, citronette, soft boiled egg*

Spring Peas 15
whipped feta, spring peas, house cured coppa, scallions, radishes, grilled bread

Bruschetta 12
northwest mushrooms, ricotta, chives, grilled bread

 Mezze Plate 14
carrot falafel, flat bread, hummus, olives, pickles, feta

PASTA

 Pappardelle 15/28
lamb bolognese, ricotta, greens

Cappelini 14/26
cacio e pepe, peas, asparagus, parmesan, cracked black pepper

Tagliatelle 16/30
fra diavolo sauce, halibut, octopus, greens, herbs

 

ENTREES

Rabbit 30
sweet pea risotto, carrots, cider jus

 Game Hen 28
carrot latke, carrot-tahini purée, spring vegetables, lebneh, herb pistou

Beef 36
grilled asparagus, crispy potatoes, red wine-beet demi

Market Fish MP
a seasonal representation from our local waters

Panisse 28
crispy chickpea fritters, braised chickpeas, couscous, spring vegetables, sunflower seed tahini

 

Coho Restaurant proudly supports San Juan Island and Washington Farmers
04.22.18

120 Nichols Street Friday Harbor WA 98250 | 360.378.6330 © Coho Restaurant | Photography Credits
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