Coho Restaurant Menu

Mid-Summer Menu, "Blue", Executive Chef Tim Payne. Includes soup or salad, one small plate, one large plate, and dessert.

Strawberry, pecans, goat cheese, cucumber, greens, strawberry-dill vinaigrette. Dairy-free upon request.

Grassfed beef, capers, preserved lemon, herbs, scallions, jammy quail egg, brioche. Gluten-free upon request.

Crab stuffed pasta, sweet corn crema, agrumato oil.

Peaches, whipped goat cheese mousse, pickled onion, mint, grilled sourdough.

Baby potato, pickled vegetables, cherry tomato confit, romesco.

Tomato, ricotta, cucumber, evoo, basil. Dairy-free upon request.

Fresh pasta, three meat ragu, walnut-mint pesto, swiss chard.

Crispy smashed potato, grilled broccolini, salsa verde. Dairy-free upon request.

Summer squash, string beans, cherry tomato, scallions, romesco. Dairy-free upon request.

Smoked then grilled cauliflower, sugar snap peas, cauliflower puree, caper-raisin vinaigrette. Dairy-free upon request.

Clams, mussels, sweet corn, cherry tomato confit, potato, swiss chard, herbed pistou, sea beans. Dairy-free upon request.