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Eat

Photo By Adam Milliron

— winter —

Modern dishes that capture the flavors of the season
 

Appetizers

— Cauliflower Risotto —
  roasted beet - beet vinaigrette - parmigiano reggiano - 13
Barboursville Vineyards -  Viognier Reserve -  Virginia - 2015 - 20

— Chopped Salad —
bleu cheese - candied pecan - radicchio - Lambrusco and mustard vinaigrette - 10
 Villa Puccini - Pinot Grigio -  Veneto IGT Italy - 8

—  Oysters —
pernod - hollandaise - bacon crumb - fall gazpacho - 13
Piper Heidsieck - Extra Dry - Reims France - NV - 28

— Foie Gras Moussé —
prime filet tartare - port wine poached pear -  radicchio salad - cranberry & hazelnut crackers - 15
Elk Cove Vineyards - Ultima - Riesling - Willamette Valley Oregon - 19

— Hamachi Tartare —
hamachi and tuna tartare - yuzu tobiko caviar - miso mustard dressing - 15
Zuccardi - Serie A - Torrontes - Salta Argentina - 2014 - 10

— Cheese
assorted cheese - apricot - pumpkin butter - wholegrain mustard - crackers - 14
Chateau Barouillet - Or Extreme - Monbazillac France - 2014 - 10

— Pork and Foie Gras Paté 
pickled butternut squash - cornichon - crostini - 13
Sineann - Gewurztraminer - Columbia Gorge Washington - 2014- 10

— Royal Siberian Caviar —
yuzu & Lemon - cremé fraîche - brioche - 80
Piper Heidsieck - Extra Dry - Reims France - NV - 28

 

Entreés

— Pork Tenderloin —
roasted yam ravioli - shaved brussels sprouts - cider and pork glacé - 38
Maison Paul Bouchard and Fils - Pinot Noir - Passe-tout-grains France - 2012 - 14

— Venison Chop Rossini —
foie gras - béchamel spinach - black truffle venison glacé - 39
Daou - Cabernet Sauvignon - Pas Robles - 2016 - 24

—  New York Strip —
classic demi glacé - bleu cheese potato pavé - roasted turnips - 39
Sassofono Tuforosso - Red Blend - Maremma Toscana Italy - 2014 - 14

— Primavera  —
spinach pappardelle - broccoli - carrots  - 21
Heitz Cellar - Chardonnay - Napa Valley - 2014 - 33

— Salmon —
apple and lemon smashed potatoes - beurre blanc sauce -
shaved apple and fennel salad -  28
 Dragon Selva De' Canonici - Pecorino - Terre di Chieti IGT Italy - 2009 - 12

— Lobster Ravioli  —
peekytoe crab - shellfish velouté - lemon & saffron cream sauce- 37
Elizabeth Rose - Chardonnay - Napa Valley  California- 17

— Beef Short Rib —
rutabaga mash - roasted carrots - 34
Llama - Old Vines Malbec - Mendoza Argentina - 2014 - 13

— Prime Filet and Lobster —
marinated filet - chive & truffle whipped potatoes - béarnaise sauce - 70
Mulderbosch - Faithful Hound - Red Blend - Stellenbosch  South Africa - 18

 

Five Course Chef's Signature Tasting Menu - 85
Wine Paring - 50
participation of the entire table is required


Executive: Chef Dave DeVoss
Sous Chef: Judith Anne Lauhon

Photo by Adam Millron

Photo by Adam Millron