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S U S H I ANCHOR ROLL ........................................................................ 16 tempura battered, tuna, cream cheese, jalapeño, eel sauce, spicy mayo, sriracha HARBOR ROLL ......................................................................... 13 house smoked salmon, avocado, cream cheese, sesame seeds, seared salmon, sweet soy, spicy mayo, scallions WILD PEARL ............................................................................. 14 spicy crab, spicy shrimp, serrano pepper, cilantro, sriracha HEART OF THE SEA .............................................................. 16 toro, salmon, yellowtail, daikon sprouts, tobiko NANTUCKET ............................................................................ 15 spicy tuna, spicy salmon, spicy yellowtail, seaweed salad, tempura crunch, tobiko OUT OF THE BLUE ................................................................ 11 pickled radish, cucumber, avocado, pickled carrot, leaf lettuce C ōV ROLL .................................................................................. 15 soy paper roll, spicy tuna, snow crab, cucumber, avocado, tempura crunch, mango salsa ICED OYSTERS (4) / 16 mignonette, horseradish, cocktail sauce, lemon TUNA POKE / 15 avocado mousse, taro root cups PERUVIAN BAY SCALLOP CEVICHE / 16 blood orange, red verjus, lavosh cracker Raw Bar Salads Burgers & Sandwiches Sides BALSAMIC TRUMPET MUSHROOMS / 10 HAND CUT FRIES / 8 TRUFFLE FRIES / 10 YUKON GOLD AND RUSSET MASH / 10 GRILLED ASPARAGUS / 10 CHILLED QUINOA CUCUMBER TOMATO SALAD / 8 ROASTED CAULIFLOWER / 10 MAC & CHEESE / 10 to eat an oyster is to kiss the sea on the lips CHILEAN SEA BASS .................................................................... 24 pan seared with baby bok choy and mushroom consommé BABY BACK RIBS ................................................................... 24 / 34 CōV slaw, house fries, bbq, half / whole STEAK FRITES ............................................................................... 20 caramelized shallots, fresh thyme ROTISSERIE CHICKEN ................................................................ 16 brown butter chicken jus, quinoa cucumber and tomato salad Entrees iceberg wedge / caesar / leafy greens 5 SMOKED PULLED CHICKEN ALFREDO ................................ 16 confit tomato, roasted garlic, spinach, bacon, parmesan, baguette LINGUINE BOLOGNESE ............................................................ 16 heirloom tomato, italian sausage, shaved reggiano, basil, baguette MEDITERRANEAN VEGETABLE LINGUINE ......................... 14 zucchini, peppers, spinach, fennel, tomato, olives, basil pesto, garlic, evoo, parmigiano Pasta accepting reservations THE HARBOR ROOM PRIVATE DINING SPACE Please call 612.562.7744 for more information. Soups MANHATTAN CLAM CHOWDER / 8 zesty tomato broth, baby clam, bacon, potato CHICKEN NOODLE SOUP / 7 golden broth, egg noodles CLASSIC FRENCH ONION / 9 gruyère and toasted baguette C ōV “CHOPPED” SALAD ................................ 18 pulled chicken, bacon, avocado, kalamata olives, salami, egg, blue cheese, bacon vinaigrette ROTISSERIE CHICKEN AND KALE SALAD .. 21 baby kale, radicchio, brussels sprouts, feta cheese, lemon poppy seed dressing, warm rotisserie chicken breast CAESAR SALAD ................................................. 14 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 ALASKAN KING CRAB SALAD ...................... 20 romaine and iceberg, sliced baby tomatoes, cucumber, radish, eggs, kalamata olives, louie dressing, fines herb SALMON PAILLARD .......................................... 22 7 oz pan seared fillet, fried capers, frisée, pickled vegetables ask your server about the Chef’s Feature CHEF’S FEATURE 5 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. David Richoz / general manager • Jeff Kipp / executive chef Starters THREE CHEESE FLATBREAD mozzarella, white cheddar and provolone 13 MARGHERITA FLATBREAD tomato, mozzarella, basil 15 PEPPERONI & SAUSAGE FLATBREAD / 17 GRILLED OYSTERS (4) parmesan butter 18 CRISPY BUFFALO SHRIMP tiger prawns, frank’s red hot, buttermilk ranch 21 LOBSTER GUACAMOLE cilantro, lime, chips 22 GLAZED STICKY WINGS spicy honey citrus glaze 13 C ōV BURGER ................................................................................... 16 9 oz house-grind, aged cheddar, russian dressing, lettuce, tomato, onion CALIFORNIA BURGER ................................................................. 15 9 oz house-grind, lettuce, tomato, onion and mayo on the side add cheddar, american, swiss or blue 2 FRENCH DIP ................................................................................... 24 thinly sliced prime rib served rare, horseradish sauce, toasted baguette GRILLED BEEF TENDERLOIN STEAK SANDWICH ............. 18 toasted brioche roll, caramelized onion, green pepper, provolone, garlic aioli LOBSTER ROLL .............................................................................. 26 fresh lobster, griddled split top roll, fine herb, mayo CRISPY WALLEYE FLAUTAS ....................................................... 18 freshwater walleye, flour tortillas, napa cabbage, white onion, poblano salsa, house tartar, pico de gallo C ōV CLUB CROISSANT ................................................................ 14 smoked turkey, ham, salami, dijon onion jam, lettuce, tomato, avocado, mayo AVOCADO BLT .............................................................................. 16 nueske’s bacon, fresh tomato, shaved lettuce, garlic aioli CHICKEN SALAD ........................................................................... 14 rotisserie chicken, red grapes, celery, creole cashews, red pepper, mayo, dill, iceberg lettuce cups, lavosh crackers, served with fresh fruit OPEN FACED EGG SALAD SANDWICH ................................ 14 tomato confit, champagne cucumbers, celery, house smoked salmon on toasted bagel FLASH FRIED CALAMARI corn flour dusted, szechuan pepper red cress and cucumber jumble, lemon creole mustard remoulade 16 Co - V JUMBO LUMP CRAB CAKE lemon creole mustard 23 HOUSE-SMOKED SALMON greek yogurt cream cheese, bagel chips 15
