SaladsCōV “CHOPPED” SALAD .......................... 18pulled chicken, bacon, avocado, kalamata olives, salami, egg, blue cheese, bacon vinaigrette
BLUE CHEESE WEDGE .............................. 18baby iceberg, praline bacon, pickled red onion, blue cheese, candied pecans, heirloom tomato, buttermilk ranch
ALASKAN KING CRAB SALAD ................ 20romaine and iceberg, sliced baby tomatoes, cucumber, radish, eggs, kalamata olives, louie dressing, fine herb
SALMON PAILLARD .................................... 227 oz pan seared fillet, fried capers, frisee, pickled vegetables
Burgers & SandwichesCōV BURGER ................................................. 169 oz house-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
CIOPPINO .......................................................................................................................... 36lobster, scallops, shrimp, manilla clams, stewed tomato, onion, fennel, lobster fumet
CHILEAN SEA BASS ....................................................................................................... 38pan seared with baby bok choy and mushroom consommé
PAN FRIED WALLEYE .................................................................................................... 34herb-crusted, tomato shallot salsa, reduced balsamic, parmigiano
GRILLED LOBSTER TAILS ............................................................................................. 42lemon garlic butter, grilled root vegetables, cilantro
BABY BACK RIBS ..................................................................................................... 24 / 34CōV slaw, house fries, bbq
ROTISSERIE CHICKEN ................................................................................................... 28brown butter chicken jus, quinoa cucumber and tomato salad
PORK CHOP ...................................................................................................................... 34smoked duroc pork, cider demi, apple jicama slaw
FILET MIGNON ................................................................................................................ 448 oz, smashed confit fingerling potatoes, grilled brocollini, creole hollandaise
GRILLED PRIME RIBEYE ................................................................................................ 45hand-cut 16 oz ribeye, creole pineapple, blue cheese and red cress, balsamic
ask your server about the Chef’s Feature
SoupsMANHATTAN CLAM CHOWDER / 8zesty tomato broth, baby clam, bacon, potato
•CHICKEN NOODLE SOUP / 7
golden broth, egg noodles•
CLASSIC FRENCH ONION / 9gruyère and toasted baguette
ICED OYSTERS (4 ) / 16mignonette, horseradish, cocktail sauce, lemon
TUNA POKE / 15avocado mousse, taro root cups
PERUVIAN BAY SCALLOP CEVICHE / 16blood orange, red verjus, lavosh crackerRaw Bar
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 TRUMPET MUSHROOMS / 10
WOOD GRILLED BAGUETTE / 6
LOADED BAKED POTATO / 10
HAND CUT FRIES / 8
YUKON GOLD AND RUSSET MASH / 10
TRUFFLE FRIES / 10
GRILLED BROCCOLINI / 8
CHILLED QUINOA CUCUMBERTOMATO SALAD / 8
ROASTED CAULIFLOWER / 10
MAC & CHEESE / 10
Starters
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. d i nn er
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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
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!
SUSHI
ANCHOR ROLL ........................................................................ 16tempura battered, tuna, cream cheese, jalapeño, eel sauce, spicy mayo, sriracha
HARBOR ROLL ......................................................................... 13house smoked salmon, avocado, cream cheese, sesame seeds, seared salmon, sweet soy, spicy mayo, scallions
WILD PEARL ............................................................................. 14spicy crab, spicy shrimp, serrano pepper, cilantro, sriracha
HEART OF THE SEA .............................................................. 16toro, salmon, yellowtail, daikon sprouts, tobiko
NANTUCKET ............................................................................ 15spicy tuna, spicy salmon, spicy yellowtail, seaweed salad, tempura crunch, tobiko
OUT OF THE BLUE ................................................................ 11pickled radish, cucumber, avocado, pickled carrot, leaf lettuce
CōV ROLL .................................................................................. 15soy paper roll, spicy tuna, snow crab, cucumber, avocado, tempura crunch, mango salsa
CHEF’S FEATURE
FLASH FRIED CALAMARIcorn flour dusted, szechuan pepper red cress and
cucumber jumble, lemon creole mustard remoulade 16
GRILLED OYSTERS (4 )parmesan butter 18
LOBSTER GUACAMOLEcilantro, lime, chips 22
THREE CHEESE FLATBREADmozzarella, white cheddar and provolone 13
MARGHERITA FLATBREADtomato, mozzarella, basil 15
PEPPERONI & SAUSAGE FLATBREAD / 17
CRISPY BUFFALO SHRIMP tiger prawns, frank’s red hot, buttermilk ranch 21
David Richoz / general manager • Jeff Kipp / executive chef
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