Salads C ōV “CHOPPED” SALAD .......................... 18 pulled chicken, bacon, avocado, kalamata olives, salami, egg, blue cheese, bacon vinaigrette 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 Burgers & Sandwiches C ōV BURGER ................................................. 16 9 oz house-grind, aged cheddar, russian dressing, lettuce, tomato, onion FRENCH DIP ................................................. 26 thinly sliced prime rib served rare, horseradish sauce, toasted baguette LOBSTER ROLL ............................................ 26 fresh lobster, griddled split top roll, fines herb, mayo CIOPPINO .......................................................................................................................... 36 lobster, scallops, shrimp, manila clams, stewed tomato, onion, fennel, lobster fumet CHILEAN SEA BASS ....................................................................................................... 38 pan seared with baby bok choy and mushroom consommé PAN FRIED WALLEYE .................................................................................................... 34 herb-crusted, tomato shallot salsa, reduced balsamic, parmigiano CRISPY SKIN-ON ANTARCTIC SALMON ................................................................. 34 yukon crushed potatoes, fresh crab, scallions, tomato confit, coriander thyme vinaigrette BABY BACK RIBS ..................................................................................................... 24 / 34 CōV slaw, house fries, bbq ROTISSERIE CHICKEN ................................................................................................... 28 brown butter chicken jus, quinoa cucumber and tomato salad PORK CHOP ...................................................................................................................... 34 smoked duroc pork, cider demi, apple jicama slaw FILET MIGNON ................................................................................................................ 44 8 oz, smashed confit fingerling potatoes, grilled asparagus, creole hollandaise 8OZ PRIME RIB CAP WITH TIGER PRAWNS .......................................................... 38 sauce rouille, asparagus, tomato, scallion ask your server about the Chef’s Feature 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 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 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. Sides BALSAMIC TRUMPET MUSHROOMS / 10 WOOD GRILLED BAGUETTE / 6 LOADED BAKED POTATO / 10 HAND CUT FRIES / 8 YUKON GOLD AND RUSSET MASH / 10 TRUFFLE FRIES / 10 GRILLED ASPARAGUS / 10 CHILLED QUINOA CUCUMBER TOMATO SALAD / 8 ROASTED CAULIFLOWER / 10 MAC & CHEESE / 10 Starters Entrees iceberg wedge / caesar / leafy greens 5 accepting reservations THE HARBOR ROOM PRIVATE DINING SPACE Please call 612.562.7744 for more information. dinner to eat an oyster is to kiss the sea on the lips Sel et Poivre If you love our Fletchers’ Mill salt and pepper grinders as much as we do, we’ve got ‘em for sale. $65 buys you a set! 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 CHEF’S FEATURE 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 GLAZED STICKY WINGS spicy honey citrus glaze 13 David Richoz / general manager Jeff Kipp / executive chef 5 CRISPY BUFFALO SHRIMP tiger prawns, frank’s red hot, buttermilk ranch 21 LOBSTER GUACAMOLE cilantro, lime, chips 22 PRINCE EDWARD ISLAND MUSSELS saffron white wine sauce, grilled baguette, tomato concasse 18 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