the harbor room accepting reservations dinner · classic french onion / 9 gruyère and toasted...

SaladsCōV “CHOPPED” SALAD .......................... 18pulled chicken, bacon, avocado, kalamata olives, salami, egg, blue cheese, bacon vinaigrette

BLUE CHEESE WEDGE .............................. 18baby iceberg, praline bacon, pickled red onion, blue cheese, candied pecans, heirloom tomato, buttermilk ranch

ALASKAN KING CRAB SALAD ................ 20romaine and iceberg, sliced baby tomatoes, cucumber, radish, eggs, kalamata olives, louie dressing, fines herb

Burgers & SandwichesCōV BURGER ................................................. 169 oz house-grind, aged cheddar, russian dressing, lettuce, tomato, onion

FRENCH DIP ................................................. 26thinly sliced prime rib served rare, horseradish sauce, toasted baguette

LOBSTER ROLL ............................................ 26fresh lobster, griddled split top roll, fines herb, mayo

CIOPPINO .......................................................................................................................... 36lobster, scallops, shrimp, manila clams, stewed tomato, onion, fennel, lobster fumet

CHILEAN SEA BASS ....................................................................................................... 38pan seared with baby bok choy and mushroom consommé

PAN FRIED WALLEYE .................................................................................................... 34herb-crusted, tomato shallot salsa, reduced balsamic, parmigiano

CRISPY SKIN-ON ANTARCTIC SALMON ................................................................. 34yukon crushed potatoes, fresh crab, scallions, tomato confit, coriander thyme vinaigrette

BABY BACK RIBS ..................................................................................................... 24 / 34CōV slaw, house fries, bbq

ROTISSERIE CHICKEN ................................................................................................... 28brown butter chicken jus, quinoa cucumber and tomato salad

PORK CHOP ...................................................................................................................... 34smoked duroc pork, cider demi, apple jicama slaw

FILET MIGNON ................................................................................................................ 448 oz, smashed confit fingerling potatoes, grilled asparagus, creole hollandaise

8OZ PRIME RIB CAP WITH TIGER PRAWNS .......................................................... 38sauce rouille, asparagus, tomato, scallion

ask your server about the Chef’s Feature

SoupsMANHATTAN CLAM CHOWDER / 8zesty tomato broth, baby clam, bacon, potato

CHICKEN NOODLE SOUP / 7golden broth, egg noodles

CLASSIC FRENCH ONION / 9gruyère and toasted baguette

ICED OYSTERS (4 ) / 16mignonette, horseradish, cocktail sauce, lemon

TUNA POKE / 15avocado mousse, taro root cups

PERUVIAN BAY SCALLOP CEVICHE / 16blood orange, red verjus, lavosh crackerRaw 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.

SidesBALSAMIC 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 CUCUMBERTOMATO SALAD / 8

ROASTED CAULIFLOWER / 10

MAC & CHEESE / 10

Starters

Entrees iceberg wedge / caesar / leafy greens 5

accepting reservationsTHE HARBOR ROOM

PR IVATE D IN ING SPACEPlease call 612.562.7744 for more information. d i nn er

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Sel et PoivreIf 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!

SUSHI

ANCHOR ROLL ........................................................................ 16tempura battered, tuna, cream cheese, jalapeño, eel sauce, spicy mayo, sriracha

HARBOR ROLL ......................................................................... 13house smoked salmon, avocado, cream cheese, sesame seeds, seared salmon, sweet soy, spicy mayo, scallions

WILD PEARL ............................................................................. 14spicy crab, spicy shrimp, serrano pepper, cilantro, sriracha

HEART OF THE SEA .............................................................. 16toro, salmon, yellowtail, daikon sprouts, tobiko

NANTUCKET ............................................................................ 15spicy tuna, spicy salmon, spicy yellowtail, seaweed salad, tempura crunch, tobiko

OUT OF THE BLUE ................................................................ 11pickled radish, cucumber, avocado, pickled carrot, leaf lettuce

CōV ROLL .................................................................................. 15soy paper roll, spicy tuna, snow crab, cucumber, avocado, tempura crunch, mango salsa

CHEF’S FEATURE

THREE CHEESE FLATBREADmozzarella, white cheddar and provolone 13

MARGHERITA FLATBREADtomato, mozzarella, basil 15

PEPPERONI & SAUSAGE FLATBREAD / 17

GRILLED OYSTERS (4 )parmesan butter 18

GLAZED STICKY WINGSspicy honey citrus glaze 13

David Richoz / general managerJeff Kipp / executive chef

5

CRISPY BUFFALO SHRIMP tiger prawns, frank’s red hot, buttermilk ranch 21

LOBSTER GUACAMOLEcilantro, lime, chips 22

PRINCE EDWARD ISLANDMUSSELS

saffron white wine sauce, grilled baguette, tomato concasse 18

FLASH FRIED CALAMARIcorn flour dusted, szechuan pepper red

cress and cucumber jumble, lemon creole mustard remoulade 16

Co- V JUMBO LUMP CRAB CAKElemon creole mustard 23

HOUSE-SMOKED SALMONgreek yogurt cream cheese, bagel chips 15