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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