by Karen & Jim on January 25, 2012
Our own Matt Klum is one of the five finalists in the Dayton Best Chef competition being held by the Dayton Business Journal.
Please click on over and vote for him today! Thank you to all of our friends and fans who helped him get to the final five.
Once you vote- print out your poll results and bring it in for a free appetizer or dessert with any regular priced entree (no restaurant week specials) through Saturday Feb 4.
One discount per vote – per person please.
Click here to vote: http://www.bizjournals.com/dayton/poll/
by Karen & Jim on January 20, 2012
WINTER RESTAURANT WEEK
JANUARY 23-27, 2012
THREE COURSES … $20.12
… SALAD …
Choice of house made dressings: honey balsamic, bleu cheese, thousand island, French, Italian.
… ENTREES …
CUMIN DUSTED MAHI …
Von Schleinitz Riesling ($5 glass)
Pan seared and served over a brown butter caramelized apple sauce with crispy bacon pieces and topped with roasted poblano peppers.
BUTTERNUT RIGATONI …
Infamous Goose Sauvignon Blanc ($5 glass)Fresh rigatoni pasta with a light butternut squash sauce, pureed with garlic confit, sautéed onions and white wine. Garnished with huse made olemon ricotta cheese.
CIDER BRINED PORK CHOP …
Nobilo Pinot Noir ($5 glass)
Pork chop brined in apple cider and spices. Grilled to medium and topped with grilled pear chutney and served with butternut squash-potato gratin.
FILET MEDALLION …
Chono Syrah ($5 glass)
Grilled filet medallion rubbed with toasted black pepper, bay leaf and thyme. Garnished with house made demi-glace and served with roasted fingerling potatoes.
… DESSERTS …
THE BLONDIE … house made blonde brownie with white chocolate & macadamia nuts
MOUSSE DUET … strawberry basil and white chocolate
Prices do not include tax, gratuity or beverages.
Thanks for choosing Coco’s.
Don’t forget your discount coupons for your next visit!
