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Salads CLASSIC CAESAR ................................................................................ 15 organic romaine, garlic crouton, anchovy, reggiano, fines herbes PEACH PANZANELLA BURRATA .................................................... 19 red wine vinegar, grilled peach, macerated heirloom tomato, basil, crispy prosciutto BLUE CHEESE WEDGE ...................................................................... 17 organic baby iceberg, praline bacon, marcona almond, egg, pickled onion, buttermilk ranch, gorgonzola C ōV HOUSE SALAD ............................................................................ 16 organic mixed greens, banyuls vinaigrette, fines herbes, shaved parmesan reggiano, pistachio grilled to enhance your salad: chicken* 8 butcher’s cut steak* 14 salmon* 12 jumbo shrimp* 14 fresh cold lobster* 16 Burgers & Sandwiches C ōV BURGER* ....................................................................................... 19 9 oz house grind, aged cheddar, russian dressing, shaved lettuce FRENCH DIP* ....................................................................................... 28 thinly sliced prime rib served rare, horseradish sauce, toasted baguette LOBSTER ROLL .................................................................................... 29 fresh cooked lobster, griddled split top roll, tarragon, mayo Pastas SHRIMP CAPELLINI ............................................................................ 32 garlic butter, tomato, capers, white wine, basil LOBSTER TORTELLONI ..................................................................... 34 homemade lobster tortelloni, tarragon butter, fried garlic, buttered crumb, aleppo pepper Entrees CIOPPINO* ............................................................................................ 42 north atlantic lobster, scallops, shrimp, mussels, roasted fennel, tomato fumet SEARED SEA SCALLOPS* ................................................................. 36 pancetta risotto, grilled cabbage, english pea, lemon basil pea purée, tendril salad CHILEAN SEA BASS* ......................................................................... 42 house-made gnocchi, roasted pesto cauliflower, figs, pancetta leek relish, organic spinach, romesco broth, marcona almonds PAN SEARED ALASKAN HALIBUT ................................................. 39 grilled corn farrotto, tequila pepper purée, lime, cilantro, crispy prosciutto PAN SEARED WALLEYE .................................................................... 36 tomato shallot salsa, parmesan crusted, tomato salad WOOD GRILLED SALMON ............................................................... 36 rye crusted, peruvian potato, spring vegetable medley, dill caper beurre blanc BABY BACK RIBS .......................................................................... 25 / 35 CōV slaw, house fries, bbq KOREAN BBQ BONE IN SHORT RIB ............................................ 40 gochujang glaze, forbidden fried rice, avocado froth, pickled apple, sesame ROTISSERIE CHICKEN ....................................................................... 29 wild local mushroom, adobo chili polenta, pickled red onion, kale, bacon cider demi PORK CHOP* .......................................................... single 26 / double 36 bacon cider demi, peach apple butter FILET MIGNON* .................................................................................. 49 9 oz center cut, leek puree, grilled asparagus, sea bass croquettes, black truffle butter accepting reservations THE HARBOR ROOM PRIVATE DINING SPACE Please call 612.562.7744 for more information. dinner *Consuming raw or undercooked meat or fish can increase the risk of contracting a foodborne illness. Please note: a 5% paper/plastic charge will be added to all to go orders. 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 Brian Sharpe / executive chef 12 Sides MAC AND CHEESE / 10 GRILLED ASPARAGUS / 10 TRUFFLE FRIES / 12 chimichurri hollandaise POLENTA / 10 LOADED BAKED POTATO / 10 MUSHROOMS / 14 Starters Soups CRISPY CALAMARI FRIES ......................... 18 house made marinara, lemon aioli BRUSSELS SPROUTS .................................. 17 honey soy broth, pickled fresno Co - V JUMBO LUMP CRAB CAKE ............. 25 lemon, creole mustard CRISPY COCONUT SHRIMP ..................... 24 creole marmalade SHRIMP COCKTAIL LOUIS ....................... 24 cocktail sauce, lemon MAHI FISH TACOS ..................................... 20 grilled fresh mahi, pico de gallo, chipotle mayo, CōV slaw, avocado OYSTERS ON THE HALF SHELL* .... 5 each mignonette, horseradish, cocktail sauce, lemon TUNA POKE* ................................................. 24 sesame dressing, sushi rice, avocado mousse, wontons chips LOBSTER GUACAMOLE ............................ 25 cilantro, lime, fresh tortilla chips Co - V WINGS ................................................... 17 spicy honey citrus glaze or house buffalo PRINCE EDWARD ISLAND MUSSELS .... 19 spanish chorizo, tomato fumet, grilled baguette CRISPY CAULIFLOWER .............................. 18 vodka battered, buffalo sauce or honey citrus glaze PUFF PASTRY BAKED BRIE ...................... 19 house jam, honey, apples, red pears, assorted crackers, almonds CRISPY AVOCADO ...................................... 15 vodka battered, chipotle aioli NEW ENGLAND CLAM CHOWDER / 10 ROTISSERIE CHICKEN & VEGETABLE SOUP / 9 LOBSTER BISQUE / 14 sherry creme fraiche CLASSIC FRENCH ONION / 11 gruyère and garlic croutons NANTUCKET* .......................................................................... 20 spicy tuna, spicy salmon, eel, cucumber, tempura flake C ōV ROLL* ................................................................................ 21 soy paper roll, spicy tuna, crab, cucumber, avocado, tempura crunch, mango salsa RAINBOW ROLL* .................................................................... 21 spicy crab, avocado, cucumber, chef's choice fish MANGO CATERPILLAR ROLL* ........................................... 21 spicy tuna, crab, cream cheese, cucumber, avocado, spicy mayo WILD PEARL* ........................................................................... 20 yellowtail, jalapeño, avocado, cilantro, spicy mayo NIGIRI* ...................................................................................... 15 chef’s featured selection SASHIMI PLATTER* ............................................................... 36 chef’s featured selection THE LIGHTHOUSE .................................................................. 21 tempura shrimp, asparagus, jalapeño, spicy mayo, crab, avocado, garlic cream, eel sauce ANCHOR ROLL* ...................................................................... 19 spicy tuna, asparagus, avocado, cilantro, spicy salmon, cream cheese, eel sauce THE DRAGON .......................................................................... 20 avocado, cucumber, tempura shrimp, spicy mayo, tempura crunch, eel sauce, tobiko HARBOR ROLL* ....................................................................... 20 house smoked salmon, avocado, cream cheese, sesame seeds, fresh salmon, sweet soy, scallions, wasabi cream CRUDO ....................................................................................... 24 ahi tuna, avocado froth, cucumber, blackberries, pepita wonton crumble VEGETARIAN ROLL ............................................................... 16 cucumber, avocado, pickled carrot, leaf lettuce, asparagus, cilantro sauce S U S H I Flatbreads PEPPERONI & SAUSAGE FLATBREAD / 19 MARGHERITA FLATBREAD / 18 CILANTRO PESTO & SHRIMP FLATBREAD / 20 MUSHROOM FLATBREAD / 19 Roasted garlic, goat cheese, arugula
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