March 8 & 29: Trattoria Italiano di Coho

pasta and fresh peas on a white china plate

Coho Restaurant presents an Italian Trattoria-style pop-up dining experience that will feature regional Italian dishes inspired by the culinary team’s experiences and backgrounds. The dishes include chef’s handmade pastas and will feature locally sourced meats and produce. You might find classic dishes such as Pasta Carbonara, Meatballs with Pasta or served as a Po’Boy, Italian Beef, Lasagna, Bolognese, Tiramisu, and of course…”don’t forget the cannolis.”

This year we will be offering a limited take-out menu during the day in addition to evening dinner service.

Lunch take-out service will be available from 12–2 p.m. and 4–5 p.m., with pre-ordering soon to be announced.

Dine-in dinner service will be available from 5–8 p.m.

Mark your calendars and whatever youse do, “Don’t Fuhgeddaboudit!”

Reserve Your Table for March 8

 

Reserve Your Table for March 29

 

 

Menu

March 8 & 29, 2024

Antipasti

House Bread 12
with roasted garlic and olive oil

Beets, Radish & Radicchio Salad 14
shallots, goat cheese, toasted pine nuts, dill, citrus, olive oil

Chard and Rye Panzanella 15
chard, rye croutons, parmesan, prosciutto, oregano vinaigrette

Blue Cheese with Apples and Pears 15
roasted apples and pears, Whatcom blue cheese, candied pecans, aged balsamic

Fried Scamorza 12
breaded scamorza cheese, pickles, pesto

Il Tramezzino

all served with house-made chips

Italian Beef Sandwich 15
slow cooked beef, provolone, horseradish aioli, giardiniera

Lamb Meatball Sandwich 15
lamb meatballs, marinara, horseradish aioli, burrata cheese

Roasted Mushroom 14
garlic roasted mushrooms, shaved leeks, green onion aioli, scamorza cheese

Primi

Capellini with Sage and Butter 28
capellini pasta, butter, sage, parmesan

Seafood Tagliatelle 32
tagliatelle pasta, manila clams, scallops, parsley, garlic, tomato, white wine, herbs

Bolognese Pappardelle 32
pappardelle pasta, pork and lamb bolognese, greens, parmesan

Secondi

Wagyu Tagliata 46
aged balsamic, olive olive, arugula, parmesan

Romain Chicken Cacciatore with Mushrooms 34
chicken, onions, olives, rosemary, white wine and butter, seared polenta, parmesan

Brisket Ragu with Polenta 32
red wine braised brisket, leeks, tomato, apricots, raisins, kohlrabi, seared polenta, parmesan

Dolci

Tiramisu 13
ladyfingers, mascarpone, cocoa, espresso, Frangelico

Cannoli 13
fresh homemade shells, sweetened ricotta, candied citrus peel, chocolate, pistachios

Spumoni Sundae 13
chocolate, cherry, and pistachio gelato, hot fudge, whipped cream, Luxardo maraschino cherry

Recent Posts

Cook Like a Coho Chef: Pork Cassoulet

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

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