We finished the label design for our new house wine, Tre Uve Vino, and now await federal approval. We are so excited to offer this private label “Super Tuscan” red made by winemaker Brian Carter. This bold, complex and aromatic wine is made with Sangiovese, Cabernet Sauvignon and Syrah. It will complement Chef Bill’s Mediterranean-inspired menu. We hope that you will enjoy a glass or bottle next time with dinner. Sip, Swirl and Savor.
Coho Restaurant is known for its farm-to-table menus, but tonight we’re bringing the table to the farm! Join us at Sweet Earth Farm on August 18 for a meal designed to showcase the freshest flavors of the season! This special evening is hosted by Soroptimist Friday Harbor in partnership with
Pork Cassoulet For the Beans: 1lb dry white beans, these can be great northern, flageolet, or cannellini 1 bouquet garni tied in cheesecloth with – 4 sprigs thyme – 4 sprigs rosemary – 2 bay leaves 1 stalk of celery, cut into 1” chunks 1 large carrot, cut into
We are so pleased to welcome back Gilles Nicault, Director of Winemaking and Viticulture at Long Shadows. We are honored that Gilles is celebrating his 30th anniversary of wine making in Washington State and his 22nd year with Long Shadows with a dinner at Coho Restaurant. Gilles grew up in
120 Nichols Street
Friday Harbor, WA 98250
Phone:
360-378-6330