SaladsCLASSIC CAESAR ................................................................................ 15organic romaine, garlic crouton, anchovy, reggiano, fines herbesBLUE CHEESE WEDGE ...................................................................... 17organic baby iceberg, praline bacon, marcona almond, egg, pickled onion, buttermilk ranch, gorgonzolaORGANIC FARRO ................................................................................ 18organic arugula, lemon vinaigrette, romesco, pickled saffron cauliflower, roasted fennel, house-made ricotta, toasted chickpeas, pine nutsCōV HOUSE SALAD ............................................................................ 16organic mixed greens, banyuls vinaigrette, heirloom tomato, fines herbes, shaved parmesan reggiano, pistachiogrilled to enhance your salad: rotisserie chicken 8 petite filet 16 salmon 15jumbo shrimp 14 fresh cold lobster 16

Burgers & SandwichesCōV BURGER ......................................................................................... 189 oz house grind, aged cheddar, russian dressing, shaved lettuceFRENCH DIP ......................................................................................... 27thinly sliced prime rib served rare, horseradish sauce, toasted baguetteLOBSTER ROLL .................................................................................... 28fresh cooked lobster, griddled split top roll, tarragon, mayo

PastasSHRIMP CAPELLINI ............................................................................ 30garlic butter, tomato, capers, white wine, basilLOBSTER TORTELLONI ..................................................................... 36homemade lobster tortelloni, tarragon butter, fried garlic, buttered crumb, aleppo pepperMUSHROOM CACIO E PEPE ........................................................... 25house-made pappardelle pasta, butter, pecorino, toasted black pepper, braised mushroom

EntreesCIOPPINO .............................................................................................. 41north atlantic lobster, scallops, shrimp, mussels, roasted fennel, tomato fumet

SEARED SEA SCALLOPS ................................................................... 36farro risotto, roasted fennel, brussels sprouts, pickled apple, butternut squash puree, sage, maple

CHILEAN SEA BASS ........................................................................... 41house-made gnocchi, roasted pesto cauliflower, figs, pancetta leek relish, organic spinach, romesco, toasted pine nuts

PAN SEARED WALLEYE .................................................................... 35parmesan bread crumb, roasted tomato salsa, organic arugula salad

PISTACHIO CRUSTED SKUNA BAY SALMON ............................ 36peruvian potato, roasted tomato, wilted organic spinach, peppadew, pesto cream, crispy prosciutto, torn basil

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

ROTISSERIE CHICKEN ....................................................................... 29pasture raised chicken, root puree, organic kale, trumpet mushroom, fried rosemary, pine nuts, brown butter jus

PORK CHOP .......................................................................................... 35heritage pork, CōV slaw, apple cider demi, butternut squash puree

FILET MIGNON .................................................................................... 489 oz center cut, leek puree, grilled asparagus, gorgonzola croquettes, fried leek and red wine demi

VEAL OSSO BUCCO ........................................................................... 39red mill creamy polenta, charred organic kale, mushrooms, pickled red onion, pine nuts, veal jus

PORCINI CRUSTED NEW YORK ..................................................... 5116oz pasture raised, porcini duxelle, pancetta leek cauliflower, root puree, herb salad, red wine demi

accepting reservationsTHE HARBOR ROOM

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

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 Brian Sharpe / executive chef9

Sides

FlatbreadsCHICKEN & MUSHROOM LEEK FLATBREAD / 18

PEPPERONI & SAUSAGE FLATBREAD / 18

PROSCIUTTO & F IG FLATBREAD / 19

CILANTRO PESTO & SHRIMP FLATBREAD / 20

MARGHERITA FLATBREAD / 17

NANTUCKET ............................................................................ 18spicy tuna, spicy salmon, cucumber, tempura flakeCōV ROLL .................................................................................. 20soy paper roll, spicy tuna, king crab, cucumber, avocado, tempura crunch, mango salsaRAINBOW ROLL ...................................................................... 20spicy crab, avocado, cucumber, chef's choice fishMANGO CATERPILLAR ROLL ............................................. 19spicy tuna, crab, cream cheese, cucumber, avocado, spicy mayoEEL ROLL .................................................................................. 21spicy tuna, cucumber, tobiko eel, avocado, miso mayo, eel sauceWILD PEARL ............................................................................. 19yellowtail, jalapeño, avocado, cilantro, spicy mayo

ANCHOR ROLL ........................................................................ 18spicy tuna, asparagus, avocado, cilantro, spicy salmon, cream cheese, eel sauce

HARBOR ROLL ......................................................................... 20house smoked salmon, avocado, cream cheese, sesame seeds, fresh salmon, sweet soy, scallions, wasabi cream

VEGETARIAN ROLL ............................................................... 15cucumber, avocado, pickled carrot, leaf lettuce, asparagus, cilantro sauce

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

SASHIMI PLATTER ................................................................. 35chef’s featured selection

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GRILLED ASPARAGUS / 10POLENTA / 10MUSHROOMS / 14

TRUFFLE FRIES / 12ROASTED CAULIFLOWER / 12MAC AND CHEESE / 10

LOADED BAKED POTATO / 10BRUSSELS SPROUTS / 10FARRO RISOTTO / 15

StartersCRISPY CALAMARI FRIES ......................... 17house made marinara, lemon aioliCo- V JUMBO LUMP CRAB CAKE ............. 24lemon, creole mustardHOUSE-SMOKED SKUNA BAY SALMON ... 18red cabbage cured, greek yogurt cream cheese, baguetteCo- V WINGS ................................................... 16spicy honey citrus glaze or house buffaloCRISPY COCONUT SHRIMP ..................... 23creole marmaladeLOBSTER GUACAMOLE ............................ 23cilantro, lime, fresh tortilla chips

MAHI F ISH TACOS ..................................... 20grilled fresh mahi, pico de gallo, chipotle mayo, CōV slawTUNA POKE ................................................... 22sesame dressing, sushi rice, avocado mousse, wontons chipsOYSTERS ON THE HALF SHELL ...... 4 eachmignonette, horseradish, cocktail sauce, lemonPRINCE EDWARD ISLAND MUSSELS .... 18spanish chorizo, tomato fumet, grilled baguetteBAKED GOAT CHEESE .............................. 17local goat cheese, marinara, herbs de provence, black olive

CRAB & ARTICHOKE DIP BREAD BOWL ... 22lavash, grilled baguette, gremolata, pita chipsGRILLED ARTICHOKES .............................. 15parmesan butter, lemon

SoupsNEW ENGLAND CLAM CHOWDER ....... 9

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

CLASSIC FRENCH ONION .................... 10gruyère and garlic croutons