cocothe_1612.jpg

Eat

Photo By Adam Milliron

— Fall —

Modern dishes that capture the flavors of the season
 

Appetizers

— Butternut Squash Risotto —
bordeaux balsamic vinegar - prosciutto - sage - 13
Barboursville Vineyards -  Viognier Reserve -  Virginia - 2015- 9

— Chopped Salad —
bleu cheese - candied pecan - radicchio -  IP8 vinegar 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 - 20

— Foie Gras Moussé —
hudson valley duck tartare - port wine poached pear -  radicchio salad - cranberry & hazelnut crackers - 15
Elk Cove Vineyards - Ultima - Riesling - Willamette Valley Oregon - 21

— 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 - pear preserve - wholegrain mustard - crackers - 14
Chateau Barouillet - Or Extreme - Monbazillac France - 2014 - 8

— Pork and Foie Gras Paté 
ickled butternut squash - cornichon - crostini - 13
P.J. Valckenberg - Gewurztraminer- Pfalz Germany - 2015 - 8

— Royal Siberian Caviar
yuzu mignonette gel- cremé fraîche - tuna - brioche - 60
Veuve Clicqout - Yellow Label Brut - Reims - NV - 25

Entreés

— Pork Tenderloin —
roasted yam ravioli - shaved brussels sprouts - cider and pork glacé - 38
Phelps Creek - Pinot Noir - Oregon -  2014 - 15

— Venison Chop Rossini —
foie gras - béchamel spinach - black truffle venison glacé - 39
Daou - Cabernet Sauvignon - Pas Robles - 2016 - 13

—  New York Strip —
classic demi glacé - potato casserole - roasted turnips - 39
Sassofono Tuforosso - Red Blend - Maremma Toscana Italy - 2014 - 9

— Primavera  —
spinach pappardelle - broccoli - carrots  - 21
Tor - Chardonnay - Napa Valley - 2016 - 13

— Rainbow Trout —
apple and lemon smashed potatoes - beurre blanc sauce - shaved apple and fennel salad -  28
Elizabeth Rose - Chardonnay - Napa Valley  California- 10 

— Lobster Scampi  —
poached lobster - black squid ink gnocchi - lemon & saffron cream sauce- 36
 Tor - Chardonnay - Napa Valley - 2016 - 13

— Beef Short Rib —
rutabaga mash - roasted carrots - 34
Rodato - Red Blend -  schioppettino - Italy - 2012 -12

— Prime Filet and Lobster —
marinated filet - chive & truffle whipped potatoes - béarnaise sauce - 70
Mulderbosch - Faithful Hound - Red Blend - Stellenbosch  South Africa - 10

 

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