Dinner Menu
Summer
Four Course Prix Fixe Menu 90(Bavette +5)/75(VG + pastas)
Includes soup, salad, bread, one small plate, one large plate & dessert
Split Plate Charge 10/Tasting Menu Split Plate Charge 20
Wine Pairing 35
Starters
House Bread 10
whipped butter with sea salt and olive oil
Soup du Jour 10
Coho Summer Salad 16
field greens, radishes, berries, pine nuts, feta, and a balsamic vinaigrette
Charcuterie du Jour 18
chef’s selection of cured meats and cheeses, house preserves, pickles, served with house crackers
Small Plates
Carrot Falafel with Hummus 16
spicy honey, zhoug, pickled carrots, served with grilled flatbread
Fried Oysters 22
chili-garlic aioli
Scallops 28
ginger mirin sauce, bok choy, lemongrass, carrots, nori and seed cracker
Braised Pork Belly 24
red wine braised pork belly, preserves, pickles, grilled bread
Large Plates
Lamb Burger 28
seasoned lamb, grilled focaccia, caramelized shallot chèvre, chili-garlic aioli, spicy greens, served with choice of potato gnocchi or seasonal salad
Summer Vegetable Risotto (may be vegan) 30
Add Rack of Lamb 40
roasted rack of lamb, seasonal summer vegetables, saffron, herbs, parmesan
Seafood Fettuccini 36
fettuccine pasta, clams, scallops, shrimp, seasonal fin fish, olives, citrus, fresh tomatoes, greens
Pappardelle with Kale Pesto 30
Add Spicy Pork Sausage 36
pappardelle pasta, kale pesto, summer squash, mushrooms, pork sausage, parmesan
Wagyu Bavette 50
bulgogi demi-glace, bok choy, radish, turnips, carrots, brassicas
Miso Halibut with Gnocchi 48
miso and yuzu glazed halibut, charred bok choy, potato gnocchi
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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 more.