Dinner Menu

Executive Chef: Tim Payne

Four Course Prix Fixe Menu 90 (steak +5)/75 (vegetarian or pasta entree)
Includes soup or salad, one small plate, one large plate, and dessert
Tasting Menu Split Plate Charge 20
Wine Pairing 40

House Bread 12

Soup du Jour 10

Small Plates

Spring Salad (v, df upon request) 16
strawberry, pecans, goat cheese, cucumber, greens, strawberry-dill vinaigrette

Goat Cheese Souflee (v) 18
strawberry preserve, toasted almonds, pickled carrot, crostini

Dungeness Crab Tartine (df) 25
lemon-herb aioli, pea shoots, bottarga, sourdough

Mushroom Crepinette (v) 20
buckwheat crepe, porcini bechamel, pickled shiitake 

Asparagus a la plancha (gf, v/df upon request) 20
prosciutto wrapped asparagus, burrata, pickled asparagus

Carrot Cavatelli (v upon request) 17
carrot jus, carrot top pistou, ricotta, gojuchang butter, pancetta, pumpkin seed crumble 

 

Large Plates

Fazzioletti 38
fresh pasta, lamb ragu, walnut-mint pesto, swiss chard

Beef (gf, df upon request) market price
potato latke, asparagus, salsa verde 

Market Fish (gf/df upon request) market price
romesco, grilled lemon, fregola sarda, saffron butter, spring vegetables  

Pork Schnitzel (gf/df upon request) 40
crispy pork loin, spaetzle, wild and foraged mushrooms, peas, grilled strawberry relish, lemon

King Trumpet Mushrooms (v, gf/df upon request) 34
smashed potato, carrots, roasted broccoli, mushroom bordelaise

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Coho Restaurant is a Chef-driver, Guest-focused, Farm-to-Table restaurant, rotating our menu along with the seasons.

Our local farm & purveyor partners:
Mamma Bird, Sweet Earth, Saturn’s Return, Blacktail Bass and Beef, New Hannah, Bullfrog, Westcott Bay, Mad Hatcher, Puget Sound Food Hub, Organically Grown

Our kitchen is happy to accommodate dietary requirements where possible. Please ask your server.
A gratuity of 20% will be applied to parties of six or mor