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

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

CōV 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, fine herb, mayo

CALIFORNIA BURGER ................................................................. 159 oz house-grind, lettuce, tomato, onion and mayo on the sideadd cheddar, american, swiss or blue 2

CRISPY WALLEYE FLAUTAS ....................................................... 18freshwater walleye, flour tortillas, napa cabbage, white onion, poblano salsa, house tartar, pico de gallo

AVOCADO BLT .............................................................................. 16nueske’s bacon, fresh tomato, shaved lettuce, garlic aioli

CōV CHICKEN SALAD .................................................................. 14rotisserie chicken, red grapes, celery, creole cashews, red pepper, mayo, dill, iceberg lettuce cups, lavosh crackers, served with fresh fruit

HOUSE SMOKED TURKEY BREAST ......................................... 18warm thick slice on baguette, garlic aioli, onion jam, avocado, nueske’s bacon, sprouts

Salads

Burgers & Sandwiches

SidesBALSAMIC TRUMPETMUSHROOMS / 10

HAND CUT FRIES / 8

TRUFFLE FRIES / 10

YUKON GOLDAND RUSSET MASH / 10

GRILLED BROCCOLINI / 8

CHILLED QUINOA CUCUMBERTOMATO SALAD / 8

ROASTED CAULIFLOWER / 10

MAC & CHEESE / 10

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CHILEAN SEA BASS .................................................................... 24pan seared with baby bok choy and mushroom consommé

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

PETITE F ILET ................................................................................. 236 oz, yukon whipped potatoes and grilled broccolini

ROTISSERIE CHICKEN ................................................................ 16brown butter chicken jus, quinoa cucumber and tomato salad

MEDITERRANEAN VEGETABLE L INGUINE ......................... 14zucchini, peppers, spinach, fennel, tomato, olives, basil pesto, garlic, evoo, parmigiano

Entrees iceberg wedge / caesar / leafy greens 5

now accepting reservationsTHE HARBOR ROOM

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

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!

SoupsMANHATTAN

CLAM CHOWDER / 8zesty tomato broth, baby clam,

bacon, potato

CHICKEN NOODLE SOUP / 7golden broth, egg noodles

CLASSIC FRENCH ONION / 9gruyère and toasted baguette

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

ROTISSERIE CHICKEN AND KALE SALAD .. 21baby kale, radicchio, brussels sprouts, feta cheese, lemon poppy seed dressing, warm rotisserie chicken breast

CAESAR SALAD ................................................. 14romaine hearts, cherry heirloom tomato, spiced crouton, shaved reggiano, anchovies

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, fine herb

SALMON PAILLARD .......................................... 227 oz pan seared fillet, fried capers, frisee, pickled vegetables

ask your server about the Chef’s Feature

CHEF’S FEATURE

StartersGLAZED STICKY WINGS

spicy honey citrus glaze 13

Co- V JUMBO LUMP CRAB CAKElemon creole mustard 23

HOUSE-SMOKED SALMONgreek yogurt cream cheese, bagel chips 15

FLASH FRIED CALAMARIcorn flour dusted, szechuan pepper red cress and

cucumber jumble, lemon creole mustard remoulade 16

GRILLED OYSTERS (4 )parmesan butter 18

LOBSTER GUACAMOLEcilantro, lime, chips 22

THREE CHEESE FLATBREADmozzarella, white cheddar and provolone 13

MARGHERITA FLATBREADtomato, mozzarella, basil 15

PEPPERONI & SAUSAGE FLATBREAD / 17

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

4

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 manager • Jeff Kipp / executive chef