Coco’s dinner menu spring 2010

Appetizers
Flat Bread Nachos
Hummus, crispy pita chips, tomatoes, feta, green olive tapenade

~eight

Crab Cakes
Jumbo lump crab meat, chipotle tartar sauce, grilled lemon

~ten.five

Sweet & Spicy Scallops
Spicy scallops, jalapeno jam, fried carrot straws

~eleven

Tempura Mushrooms
Fried mushrooms, Szechwan dipping sauce

~eight

Coconut Shrimp
Coconut breaded shrimp, triple sec orange sauce

~ten

Fried Brie
Panko breaded Brie, bruschetta, pesto, balsamic, garlic crostinis

~nine.five

Salads
Coco’s Caesar
Romaine hearts, croutons, asiago, Caesar dressing

~seven.five/grilled chicken ~eleven /Ahi tuna ~fourteen.five

Tomato Mozzarella Salad
Local tomatoes, fresh mozzarella, olive oil, balsamic, fresh basil

~seven / ~nine.five

Chop House Steak Salad
Grilled sirloin, blue cheese crumbles, tomatoes, onion rings, cabernet vinaigrette

~fourteen.five

Jerk Chicken Salad
Jerk rubbed chicken, caramelized pineapple and mango, butter rum walnuts, Caribbean vinaigrette

~eleven

Strawberry Spinach Salad
Sliced strawberries, candied walnuts, feta , honey balsamic dressing

~seven/ ~tem

Entrées
served with the house salad – choice of our freshly made dressings: Honey balsamic, 1000, Bleu cheese, Buttermilk ranch, Italian Vinaigrette

Blackberry Duck
Pan seared duck breast, blackberry balsamic glaze, grilled fresh corn and jalapeno cake

~twenty-four

Parmesan Baked Chicken
Oven baked parmesan panko breaded chicken breast, roasted red pepper tomato cream sauce, housemade herbed gnocchi, fried spinach

~twenty

Whisky Dijon Pork
Grilled marinated pork tenderloin, honey dijon whiskey glaze, macaroni & cheese croquette

~twenty

Black & Blue Ribeye
Grilled blackened ribeye, shallot & blue cheese butter, roasted garlic herb fingerling potatoes

~thirty

Crab Au Gratin
Crab meat, four cheese mornay, red pepper pilaf, sweet chili horseradish drizzle

~twenty-two.five

Ahi Tuna
Grilled served with sticky rice with shitakes, carrots, baby bok choy cooked in mushroom broth

~nineteen.five

Port Demi Filet
Grilled filet topped with port Demi and crispy onion straws, served with borsin potato cake

~twenty-eight

Lo Mein
Carrots, onions, mushrooms, water chestnuts, scallions, lo mein, vegetarian oyster sauce

~eighteen/chicken twenty-one/beef twenty-three

Chicken Sausage Pasta
Angel hair, chicken & basil sausage, onions, spinach, tomatoes, garlic oregano oil, feta

~eighteen.five

Spaghetti  & Meatballs
Spaghetti, cabernet marinara, homemade meatballs, asiago

~sixteen/ meatless ~twelve

Coconut Pan Chowder
Scallops, shrimp, fresh seasonal fish, coconut broth, caramelized mango rice

~twenty-four

Chili Lime Halibut
Chili spiced seared halibut, lime molasses glaze, sweet polenta fritters

~twenty-four

Tilapia & Cous Cous
Griddled tilapia, roasted garlic buerre blanc, roasted asparagus summer squash cous cous

~twenty-two

Sandwich
with fries, and choice of house salad, or Carolina cole slaw

Bistro Burger
Angus burger, pancetta, caramelized onions, Boursin cheese, kaiser bun

~twelve.five

Hector’s Menu Available ~ for young protégées
Reservations suggested- but not required.
PH:937.228.Coco
Ask us about our private room for parties.

18% gratuity added to parties of six or more.
Warning: Consuming raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of food borne illness.
Some food contains nuts. Please let your server know if you have food allergies.