Winter 2021

Four Course Tasting Menu 65/60(v)

Tasting Menu Split Plate Charge 10

Wine Pairing 30

All items also available to go

Small Plates


Sunchoke Soup 5/7

sunchoke chips, crème fraiche, scallions, herb oil (gf/v)


Asparagus 12

shaved asparagus, citrus, mustard seed vinaigrette, herbs, pickled asparagus (gf/v/df)


Socca 14

crispy chickpea chips, housemade paneer, pumpkin hummus, za’tar,

pickled winter squash, kale pesto, curry oil (gf/v)


Green Salad 12

carrot ginger vinaigrette, shaved pear, shaved apple, walnut, beets (gf/v/df)


Albacore Tuna Polpette 15

red pepper crema, radish, cured egg yolk, scallions, charred lemon, sprouts (df)


Octopus 16

warm potato salad, romesco, pickled onion, black garlic aioli (gf)


Flatbread 15

leeks, ricotta, garlic, shaved roasted potatoes, sage, chili oil (v)

Large Plates

+Beets 26

kale, shaved radish, parsnip and carrot rosti, herbed oil (gf/df/v)


+Mushrooms 28

gnocchi, foraged and cultivated mushrooms, leeks,

green and white asparagus, parmesan broth, parmesan cheese, pickled shitake (v)


Scallops 36

ginger, coconut broth, cilantro, fingerling potato (df/gf)


Hanger Steak 32

slow roasted shallot, friulano frico caldo, salsa rosa, asparagus (gf)


+Lamb Bolognese 28

pappardelle, greens, whipped ricotta, parmesan cheese


Pork Coppa 32

cauliflower “rice” porridge, rapini, country ham, citrus mostarda, pecan gremolata (gf)

~

house made seed bread & butter (5)


+available during first seating

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