Dinner Menu
Spring 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, gf, df upon request) 16
butterleaf lettuce, beets, pickled carrots, sunflower seed encrusted goat cheese, herb vinaigrette
Twice-Baked Blue Cheese Soufflé (v) 16
rhubarb chutney, toasted nuts, apple, pickled onion, crostini
Mushroom Tartine (v, gf/df upon request) 20
chef’s selection of mushrooms, mushroom duxel, sourdough, jammy egg
Sweet Pea Ravioli (v) 16
spring peas, preserved lemon, parmesan herb broth
Scallop Duo (gf/df) 24
seared scallop & scallop crudo, spring radish, cucumber, green garlic emulsion
Smoked Sablefish (gf) 18
cornmeal blini, capers, cornichons, crème fraiche, bottarga
(add caviar for $25)
Large Plates
Crab Cappellini Pasta 42
dungeness crab, asparagus, sundried tomato, shellfish cream
Beef (gf, df upon request) market price
truffled potato croquettes, asparagus, pickled onion, port wine reduction
Market Fish (gf/df upon request) market price
spring vegetables, english pea purée, lemon caper beurre blanc
Chicken (gf/df upon request) 38
pan roasted marinated chicken, potato, caramelized onion, arugula, aji verde
King Trumpet Mushrooms (v, gf/df upon request) 34
smashed fingerlings, asparagus, mini broccoli florets, carrots, 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 more.
