STARTERS

Lunch SpecialtiesCōV BURGER ........................................................................................................................... 179 oz house grind, aged cheddar, russian dressing, shaved lettuceCōV BURGER SL IDERS ......................................................................................................... 16garlic mayo, lettuce, american cheese, house pickles

FRENCH DIP ........................................................................................................................... 27thinly sliced prime rib served rare, horseradish sauce, toasted baguette

LOBSTER ROLL ...................................................................................................................... 27fresh cooked lobster, griddled split top roll, tarragon, mayoWALLEYE SANDWICH .......................................................................................................... 23beer battered walleye, CōV slaw, tartar sauceAVOCADO BLT ...................................................................................................................... 16thick cut bacon, fresh tomato, shaved lettuce, garlic aioliTURKEY CRANBERRY SANDWICH ................................................................................... 16cranberry and caramelized onion jam, gruyère cheese, iceberg lettuce, mayoCRISPY CHICKEN SANDWICH .......................................................................................... 17CōV slaw, maple creole aioli, picklesFAVA AND SWEET CORN GNOCCHI ............................................................................. 19house-made gnocchi, wilted spinachCHILEAN SEA BASS ............................................................................................................. 32roasted wild mushroom and green top carrots, romesco, marcona almondsPAN FRIED WALLEYE .......................................................................................................... 25herbed spaetzle, agrumato, tomato saladWOOD GRILLED SALMON ................................................................................................. 25fava bean and sweet corn succotash, corn puree, fresh limeSHRIMP CAPELLINI .............................................................................................................. 24garlic butter, tomato, capers, white wine, basilDUROC PORK BANH MI ...................................................................................................... 17romesco, pate, pickled vegetable

Entree SaladsCAESAR SALAD .......................................... 15crisp romaine, garlic croutons, anchovy, shaved reggiano

BLUE CHEESE WEDGE ............................. 15baby iceberg, candied bacon, marcona almonds, gorgonzola, buttermilk ranch

STRAWBERRY WATERMELON ................. 15candied walnuts, red onion, pickled watermelon rind, ricotta salata

PROSCIUTTO BURRATA ............................ 19fresh melon, arugula, mint

CōV “CHOPPED” SALAD ......................... 19pulled chicken, bacon, pepperoni, tomato,red onion, blue cheese, bacon vinaigrette

ROTISSERIE CHICKEN AND KALE SALAD ...................................... 19baby kale, brussels sprouts, goat cheese, almond, lemon poppyseed dressing, warm rotisserie chicken

ALASKAN KING CRAB SALAD ............... 25hydro bibb, sliced tomato, english cucumber, deviled egg, louie dressing

grilled to enhance your salad:rotisserie chicken 8 petite filet 16 salmon 15jumbo shrimp 14 fresh cold lobster 16

accepting reservationsTHE HARBOR ROOM

PR IVATE D IN ING SPACEPlease call 612.562.7744 for more information.

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.

David Richoz / general managerBrian Sharpe / executive chef

NANTUCKET ............................................................................ 17spicy tuna, spicy salmon, cucumber, tempura flake S

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ANCHOR ROLL ........................................................................ 17tempura battered, tuna, cream cheese, jalapeño, eel sauce, spicy mayo, sriracha

HARBOR ROLL ......................................................................... 17house smoked salmon, avocado, cream cheese, sesame seeds, fresh salmon, sweet soy, scallions, wasabi cream

RAINBOW ROLL ...................................................................... 20spicy crab, avocado, cucumber, chef's choice fish

NIGIRI ........................................................................................ 14chef’s featured selection

SASHIMI PLATTER ................................................................. 34chef’s featured selection

VEGETARIAN ROLL ............................................................... 14cucumber, avocado, pickled carrot, leaf lettuce, asparagus, cilantro sauce

MANGO CATERPILLAR ROLL ............................................. 18spicy tuna, crab, cream cheese, cucumber, avocado, spicy mayo

WILD PEARL ............................................................................. 18yellowtail, jalapeño, avocado, cilantro, spicy mayo

CōV ROLL .................................................................................. 20soy paper roll, spicy tuna, king crab, cucumber, avocado, tempura crunch, mango salsa

choose a 1/2 portion of:turkey sandwich • avocado blt • french dip • shrimp capellini

choose your side: side salad • cup of soup

SANDWICH AND SOUP/SALAD COMBO 189

CRISPY CALAMARI FRIES .................................................... 16house made marinara, lemon aioli

Co- V JUMBO LUMP CRAB CAKE ........................................ 23lemon, creole mustard

HOUSE-SMOKED SALMON ................................................. 16greek yogurt cream cheese, grilled crostini

Co- V WINGS .............................................................................. 15spicy honey citrus glaze or house buffalo

CRISPY COCONUT SHRIMP ................................................ 23creole marmalade

LOBSTER GUACAMOLE ....................................................... 23cilantro, lime, fresh tortilla chips

MAHI F ISH TACOS ................................................................ 18grilled fresh mahi, pico de gallo, chipotle mayo, CōV slaw

TUNA POKE .............................................................................. 21sesame dressing, avocado, wonton crisps

OYSTERS ON THE HALF SHELL ................................. 4 eachmignonette, horseradish, cocktail sauce, lemon

PRINCE EDWARD ISLAND MUSSELS ............................... 18spanish chorizo, tomato fumet, grilled baguette

WOOD GRILLED ARTICHOKES .......................................... 14parmesan butter, lemon

PROSCIUTTO & F IG FLATBREAD ..................................... 19

PEPPERONI & SAUSAGE FLATBREAD ............................ 17

MARGHERITA FLATBREAD ................................................. 16

NEW ENGLAND CLAM CHOWDER .................................... 9

ROTISSERIE CHICKEN & VEGETABLE SOUP .................. 8

CLASSIC FRENCH ONION .................................................... 9gruyère and garlic croutons