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.
Join us May 28 from 1–4 p.m. for great food and music from Flipside. Smoked brisket & chicken, pulled pork, pulled jack fruit. Plus pick your sides: baked beans, farmer’s coleslaw, mac ‘n cheese, collard greens, potato salad, corn bread, Hawaiian rolls, banana pudding, and rhubarb cobbler. Combo meals from
Celebrating at home with the special mom in your life? Add a selection of delicious pastries from our kitchen to your brunch table. Orders will be accepted via email to reservations@cohorestaurant.com and must be received no later than 5 p.m. Thursday, May 11. Pick up at Coho Restaurant May 14
Coho Restaurant presents Tokyo After Dark, a San Juan Island Izakaya inspired by Japan’s informal after-work eateries specializing in casual pub food. We will be serving up iconic culinary dishes such as housemade ramen, maki rolls, and chicken karaage. We will also feature drink specials and desserts that are sure
120 Nichols Street
Friday Harbor, WA 98250
Phone:
360-378-6330