now accepting reservations THE HARBOR ROOM...avocado mousse, taro root cups NANTUCKET BAY SCALLOP...
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Soups LOBSTER BISQUE / 12 buttered brioche crouton • MANHATTAN CLAM CHOWDER / 8 tomato broth, baby clam, bacon, potato • CHICKEN NOODLE SOUP / 7 golden broth, egg noodles ICED OYSTERS (6) / 22 mignonette, horseradish, cocktail sauce, lemon TUNA POKE / 15 avocado mousse, taro root cups NANTUCKET BAY SCALLOP CEVICHE / 18 blood orange, red verjus, lavosh cracker Raw Bar C ōV BURGER ................................................................................... 16 10 oz special grind, aged cheddar, russian dressing, lettuce, tomato, onion FRENCH DIP ................................................................................... 26 thinly sliced prime rib served rare, horseradish sauce, toasted baguette LOBSTER ROLL .............................................................................. 26 fresh lobster, griddled split top roll, fine herb, mayo CALIFORNIA BURGER ................................................................. 14 10 oz special grind, lettuce, tomato, onion and mayo on the side add cheddar, american, swiss or blue 2 CRISPY WHITEFISH FLAUTAS ................................................... 18 lake superior whitefish, flour tortillas, napa cabbage, dill pickle tartar, pico de gallo AVOCADO BLT .............................................................................. 16 nueske’s bacon, fresh tomato, shaved lettuce, garlic aioli GRILLED MAHI MAHI SANDWICH ........................................... 20 open faced, butter grilled brioche, mango pineapple salsa, ginger cumin aioli HOUSE SMOKED TURKEY BREAST ......................................... 18 warm thick slice on baguette, garlic aioli, onion jam, avocado, nueske’s bacon, sprouts C ōV “CHOPPED” SALAD ................................ 18 pulled chicken, bacon, red onion, kalamata olives, salami, egg, blue cheese, bacon vinaigrette ROTISSERIE CHICKEN AND KALE SALAD .. 21 baby kale, radicchio, brussels sprouts, lemon poppy seed dressing, warm rotisserie chicken breast CAESAR SALAD ................................................. 12 romaine hearts, cherry heirloom tomato, spiced crouton, shaved reggiano, anchovies BLUE CHEESE WEDGE .................................... 18 baby iceberg, praline bacon, pickled red onion, blue cheese, candied pecans, heirloom tomato, buttermilk ranch THAI STEAK SALAD ......................................... 22 4 oz grilled beef tenderloin, Napa cabbage, cucumber, carrot, mango, basil, rice noodles, crushed peanuts SALMON PAILLARD .......................................... 22 7 oz pan seared fillet, fried capers, frisee, pickled vegetables Salads Burgers & Sandwiches Consuming raw or undercooked meat or fish can increase the risk of contracting a foodborne illness. Co – V requests that no outside food or drink be brought into the bar, patio, restaurant, or the Private Dining Rooms. In situations where an outside dessert or beverage is required, an extra service charge – such as a plating or corking fee – will be added to the check. Sides BALSAMIC TRUMPET MUSHROOMS / 10 WOOD GRILLED BAGUETTE / 6 HAND CUT FRIES / 8 YUKON GOLD AND RUSSET MASH / 10 GRILLED BROCCOLINI / 8 QUINOA CUCUMBER TOMATO SALAD / 8 Co - V SLAW / 6 ROASTED CAULIFLOWER / 10 MAC & CHEESE / 10 to eat an oyster is to kiss the sea on the lips S U S H I RED SKY AT NIGHT ............................................................... 13 blackened tuna, shrimp tempura, daikon sprouts, tobiko, sriracha HARBOR ROLL ......................................................................... 12 house smoked salmon, avocado, cream cheese, sesame seeds, seared salmon, sweet soy, spicy mayo, scallions WILD PEARL ............................................................................. 13 spicy crab, spicy shrimp, serrano pepper, cilantro, sriracha HEART OF THE SEA .............................................................. 16 toro, salmon, yellowtail, daikon sprouts, tobiko MARKET FISH ............................................................................... AQ hand filleted in house daily BABY BACK RIBS ................................................................... 24 / 34 CōV slaw, house fries, bbq, half / whole FLAT IRON STEAK ....................................................................... 28 10 oz flat iron, béarnaise butter, caramelized shallots, fries ROTISSERIE CHICKEN ................................................................ 16 brown butter chicken jus, quinoa cucumber and tomato salad MEDITERRANEAN VEGETABLE LINGUINE ......................... 14 zucchini, peppers, spinach, fennel, tomato, olives, basil pesto, garlic, evoo, parmigiano Entrees iceberg wedge / caesar / leafy greens 5 now accepting reservations THE HARBOR ROOM PRIVATE DINING SPACE Please call 612.562.7744 for more information. Starters C ōV ROLL .................................................................................. 14 soy paper roll, spicy tuna, snow crab, cucumber, avocado, tempura crunch, mango salsa OUT OF THE BLUE ................................................................ 10 pickled radish, cucumber, avocado, pickled carrot, leaf lettuce NANTUCKET ............................................................................ 14 spicy tuna, spicy salmon, spicy yellowtail, seaweed salad, tempura crunch, tobiko MARGHERITA FLATBREAD tomato, mozzarella, basil 15 PEPPERONI & SAUSAGE FLATBREAD house-made sausage, spicy pepperoni, sweet peppers, tomato, red onions, spinach, mozzarella 17 LOBSTER GUACAMOLE cilantro, lime, chips 22 GLAZED STICKY WINGS spicy honey citrus glaze 13 Co - V JUMBO LUMP CRAB CAKE lemon creole mustard 23 HOUSE-SMOKED SALMON greek yogurt cream cheese, bagel chips 15 FLASH FRIED CALAMARI corn flour dusted, szechuan pepper red cress and cucumber jumble, lemon creole mustard remoulade 15 GRILLED OYSTERS (6) parmesan butter 25 Sel et Poivre If you love our Fletchers’ Mill salt and pepper grinders as much as we do, we’ve got ‘em for sale. $65 buys you a set!
Transcript of now accepting reservations THE HARBOR ROOM...avocado mousse, taro root cups NANTUCKET BAY SCALLOP...
SoupsLOBSTER BISQUE / 12
buttered brioche crouton•
MANHATTANCLAM CHOWDER / 8
tomato broth, baby clam, bacon, potato•
CHICKEN NOODLE SOUP / 7golden broth, egg noodles
ICED OYSTERS (6 ) / 22mignonette, horseradish, cocktail sauce, lemon
TUNA POKE / 15avocado mousse, taro root cups
NANTUCKET BAY SCALLOP CEVICHE / 18blood orange, red verjus, lavosh crackerRaw Bar
CōV BURGER ................................................................................... 1610 oz special grind, aged cheddar, russian dressing, lettuce, tomato, onion
FRENCH DIP ................................................................................... 26thinly sliced prime rib served rare, horseradish sauce, toasted baguette
LOBSTER ROLL .............................................................................. 26fresh lobster, griddled split top roll, fine herb, mayo
CALIFORNIA BURGER ................................................................. 1410 oz special grind, lettuce, tomato, onion and mayo on the sideadd cheddar, american, swiss or blue 2
CRISPY WHITEFISH FLAUTAS ................................................... 18lake superior whitefish, flour tortillas, napa cabbage, dill pickle tartar, pico de gallo
AVOCADO BLT .............................................................................. 16nueske’s bacon, fresh tomato, shaved lettuce, garlic aioli
GRILLED MAHI MAHI SANDWICH ........................................... 20open faced, butter grilled brioche, mango pineapple salsa, ginger cumin aioli
HOUSE SMOKED TURKEY BREAST ......................................... 18warm thick slice on baguette, garlic aioli, onion jam, avocado, nueske’s bacon, sprouts
CōV “CHOPPED” SALAD ................................ 18pulled chicken, bacon, red onion, kalamata olives, salami, egg, blue cheese, bacon vinaigrette
ROTISSERIE CHICKEN AND KALE SALAD .. 21baby kale, radicchio, brussels sprouts, lemon poppy seed dressing, warm rotisserie chicken breast
CAESAR SALAD ................................................. 12romaine hearts, cherry heirloom tomato, spiced crouton, shaved reggiano, anchovies
BLUE CHEESE WEDGE .................................... 18baby iceberg, praline bacon, pickled red onion, blue cheese, candied pecans, heirloom tomato, buttermilk ranch
THAI STEAK SALAD ......................................... 224 oz grilled beef tenderloin, Napa cabbage, cucumber, carrot, mango, basil, rice noodles, crushed peanuts
SALMON PAILLARD .......................................... 227 oz pan seared fillet, fried capers, frisee, pickled vegetables
Salads
Burgers & Sandwiches
Consuming raw or undercooked meat or fish can increase the risk of contracting a foodborne illness.Co–V requests that no outside food or drink be brought into the bar, patio, restaurant, or the Private Dining Rooms.
In situations where an outside dessert or beverage is required, an extra service charge – such as a plating or corking fee – will be added to the check.
SidesBALSAMIC TRUMPETMUSHROOMS / 10
WOOD GRILLED BAGUETTE / 6
HAND CUT FRIES / 8
YUKON GOLDAND RUSSET MASH / 10
GRILLED BROCCOLINI / 8
QUINOA CUCUMBERTOMATO SALAD / 8
Co- V SLAW / 6
ROASTED CAULIFLOWER / 10
MAC & CHEESE / 10
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SUSHI
RED SKY AT NIGHT ............................................................... 13blackened tuna, shrimp tempura, daikon sprouts, tobiko, sriracha
HARBOR ROLL ......................................................................... 12house smoked salmon, avocado, cream cheese, sesame seeds, seared salmon, sweet soy, spicy mayo, scallions
WILD PEARL ............................................................................. 13spicy crab, spicy shrimp, serrano pepper, cilantro, sriracha
HEART OF THE SEA .............................................................. 16toro, salmon, yellowtail, daikon sprouts, tobiko
MARKET F ISH ............................................................................... AQhand filleted in house daily
BABY BACK RIBS ................................................................... 24 / 34CōV slaw, house fries, bbq, half / whole
FLAT IRON STEAK ....................................................................... 2810 oz flat iron, béarnaise butter, caramelized shallots, fries
ROTISSERIE CHICKEN ................................................................ 16brown butter chicken jus, quinoa cucumber and tomato salad
MEDITERRANEAN VEGETABLE L INGUINE ......................... 14zucchini, peppers, spinach, fennel, tomato, olives, basil pesto, garlic, evoo, parmigiano
Entrees iceberg wedge / caesar / leafy greens 5
now accepting reservationsTHE HARBOR ROOM
PR IVATE D IN ING SPACEPlease call 612.562.7744 for more information.
Starters
CōV ROLL .................................................................................. 14soy paper roll, spicy tuna, snow crab, cucumber, avocado, tempura crunch, mango salsa
OUT OF THE BLUE ................................................................ 10pickled radish, cucumber, avocado, pickled carrot, leaf lettuce
NANTUCKET ............................................................................ 14spicy tuna, spicy salmon, spicy yellowtail, seaweed salad, tempura crunch, tobiko
MARGHERITA FLATBREADtomato, mozzarella, basil 15
PEPPERONI & SAUSAGE FLATBREADhouse-made sausage, spicy pepperoni, sweet peppers,
tomato, red onions, spinach, mozzarella 17
LOBSTER GUACAMOLEcilantro, lime, chips 22
GLAZED STICKY WINGSspicy honey citrus glaze 13
Co- V JUMBO LUMP CRAB CAKElemon creole mustard 23
HOUSE-SMOKED SALMONgreek yogurt cream cheese, bagel chips 15
FLASH FRIED CALAMARIcorn flour dusted, szechuan pepper red
cress and cucumber jumble, lemon creole mustard remoulade 15
GRILLED OYSTERS (6 )parmesan butter 25
Sel et PoivreIf you love our Fletchers’ Mill salt and pepper grinders as
much as we do, we’ve got ‘em for sale. $65 buys you a set!
