cocothe_1612.jpg

Eat

Photo By Adam Milliron

—  summer —

Modern dishes that capture the flavors of the season
 

Appetizers

—  Foie Gras —
pistachio butter - caramelized onion - cherry & blueberry - brioche - apricot balsamic - 14
Elk Cove Vineyards - Ultima Riesling - Willamette Valley Oregon - 2010 - 13

—  Oysters —
pernod - hollandaise - bacon crumb - summer gazpacho - 13
Veuve Clicqout - Yellow Label - Reims - NV - 25

— Corn Bisque —
local corn & peekytoe crab - oven roasted tomato - basil - 11
Verget Macon - Chardonnay - Macon Villages France - 2012 - 9

— Tuna Crudo —
yellow fin tuna - hamachi tartare - wasabi tobiko caviar - miso dressing - mango - 15
Adriano Adami - Brut Prosecco - Valdobbiadene Italy - NV - 8

— Cobb Salad  —
beets - bleu cheese - avocado - farm yolk mousse - farm deviled egg - 9
Villa Puccini - Pinot Grigio - Veneto IGT Italy - 8  

—  Beef Tartare —
prime tenderloin - sand pear - compressed yolk - spring roll crackers - sesame & basil mayonnaise - 15
Dopff & Irion - Gewurtztraminer - Alsace France - 2012 - 11


— Cheese
assorted cheese - baked brie - apricot - hot pepper jelly - wholegrain mustard - crackers - 13
tlderton - Golden Semillon - Barossa Valley Australia - 2-13 - 10

—  Peekytoe Crab —
osetra caviar - avocado - peach mojo - kiwi - brioche - 20
Piper Heidsieck - Extra Dry - Reims France - NV - 20

 

Entreés

— Duck —
seared breast - wheat berry risotto - local peaches - rapini - duck & peach glacé - 30
Oak Ridge Winery - OZV - Zinfandel - Lodi California - 2014 - 10

— Lobster —
braised ginger & roasted carrot - spinach - lobster glacé - 35
Zuccardi - Serie A - Torontos - Salta Argentina - 2014 - 10


—  Mako Shark  —
blackened mako - hot pepper cavatelli - shrimp & crawdad cream sauce - andouille sausage crumb - 28
Oak Ridge Winery - Chardonnay - Old Soul - Lodi California - 2015 - 11

— Pappardelle  —
vegetable bolognese - burrata cheese - organic maurino olive oil - basil - 19
Maison Paul Bouchard and Fils - Pinot Noir - France - 2012 - 10

— Veal —
roasted veal rack - veal ravioli - classic piccata sauce - 37
Au Bon Climat - Pinot Noir - Santa Maria Valley California - 2012 - 15

—  Buffalo —
roasted tenderloin - calabacitas chimichanga - mole - salsa verde - 37
Sassofono Tuforosso - Red Blend - Maremma Toscana Italy - 2014 - 9

—  Filet Mignon —
prime tenderloin - roasted vegetable demi glacé - potato casserole - asparagus & heirloom carrots - 35
Cellar Vall Llach - Red Blend - Priorate Spain - 2009 - 16
 

Five Course Chef's Signature Tasting Menu - 80
Wine Paring - 50
participation of the entire table is required
 


Executive: Chef Dave DeVoss
Sous Chef: Julie Lauhon

Photo by Adam Millron

Photo by Adam Millron