Each Sunday in February 2013 we’ll be taking reservations from 10am to 2pm

3 févr Be Serenaded by The Stivers Strings
10 févr Enjoy The Stivers Singers
17 févr Groove to The Stivers Jazz Quartet
24 févr Let The Stivers Concert Pianists Enchant You

Tickets are $30 per person-

Seating is limited. $15 of each meal is a tax deductible donation to the Seedling Foundation. Price includes tax & gratuity. A cash bar will be available.

Please choose one from each of the following categories:

STARTERS

WINTER SALAD

Field greens, fresh apples, honey-cinnamon almonds, feta cheese, raspberry balsamic vinaigrette

HOUSE SALAD

Field greens, cucumber, carrots, chow mein noodles

Choice of the following homemade dressings: honey balsamic, 1000 island, bleu cheese, buttermilk ranch, Italian vinaigrette, French

ENTRÉES

FILET OF BEEF TENDERLOIN

Angus beef grilled medium-rare, coffee-cardamom demi-glace, bleu cheese pomme purée, fried onions.

Pair with a glass of Avalon Cabernet Sauvignon for $5

SHRIMP SCAMPI RAVIOLI

Six cheese ravioli, sautéed shrimp, diced tomato, red onion, baby spinach, zesty scampi butter, shaved Reggiano, garlic toast.

Pair with a glass of Hayes Chardonnay for $5

HERB-ROASTED CHICKEN

Crispy skin-on chicken breast, fresh herbs, cannellini beans, soffritto sautée

Pair with a glass of 14 Hands Hot to Trot Red Blend for $5

DESSERT

CHOCOLATE CUP WITH MINT CHOCOLATE MOUSSE

CHOCOLATE CUP WITH VANILLA PANNA COTTA

Please don’t forget your discount coupon for your next visit! We realize you have choices and genuinely appreciate your choosing Coco’s during your Restaurant Week exploration. Cheers!

Jim and Karen

*Price does not include tax or gratuity.

We’ve MOVED! To 250 Warren Street.

As of November 5th, 2012 Coco’s Bistro is in our third and most amazing space. 250 Warren Street Dayton Oh 45402 is .8 miles from our last location on Wayne Avenue. It features more parking, a larger dining room, 2 outdoor patios, 2 private dining rooms for events, a chefs table and  a separate bar/lounge “High Violet”

We’re excited to hear your reaction to the new space. It’s been a three year process to find and transform a vacant industrial space into the Coco’s experience.

A few things to know- our hours are now complemented by the High Violet lounge – so if you are looking for a late lunch, the bar menu begins at 2 and stays open until 11 M-Th and till midnight Friday and Saturday. Also, you can eat at the bar M-TH from 10-11, so for you late night people, we hope to see you more often.

We’re taking reservations now for holiday parties in our two new private dining rooms- as well as booking the bar for events. Please call Karen at 937-228-2626 to coordinate.

Thanks for your continued support. Pictures and a new updated website to come soon.

We hope you like it. We’ve heard wonderful things so far.

Look for an update on the new location coming soon- as well as an updated new site.

Starters
Choice of our
House Salad- With house made dressing or
Summer Restaurant Week Salad Feature- With heirloom tomatoes, cucumbers tossed in a roasted tomato vinaigrette topped with Balsamic reduction.

Entrées
Stuffed Pork Loin
Oven roasted pork loin stuffed with Reggiano cheese, house ricotta, wilted spinach, shallots, herbs, garlic confit.  Served over a citrusy Cannellini bean puree with mustard jus.

Filet Beef of Tenderloin
Grilled medium rate and served with coffee cardamom demi, horseradish potato puree and fried tobacco onions.

Mustard Glazed Salmon
Grilled and classed with house mustard, risotto with green apples, peas, Reggiano and house creme fraiche, dressed with fresh herbs.

Vegan Loe Mein
Buckwheat Soba noodles tossed in Coco’s vegan lo mein sauce with chef’s choice of sautéed vegetables.  Finished with toasted cashews.

Dessert
House Made Sorbet (Chef’s selection)
House Made Chocolate Mousse

Drinks $5
Wines & Specialty Cocktails with Buckeye Vodka, Special Stella Price

We will be offering our Summer Heirloom Tomato Salad with Toasted Crostini topped with our house made Ricotta Cheese at Sneak Peak.

  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!

It’s our fourth year of hosting the “Savor Your Sunday” brunch series at Coco’s. It’s a performance- and a brunch all in one, featuring the amazingly talented students from Stivers School for the Arts.

Each Sunday in February we’ll have two seatings- one at 10:30 am and the second at 12:30 pm.

On Feb 5- eat to the voices of the Stivers Singers.

On Feb 12- dine to the delightful sounds of the string ensemble (note- this makes a great pre-Valentines day gift)

On Feb 19- feast to the accompaniment of concert pianists.

On Feb 26th- chow down to the grooves of a jazz quintet.

Tickets are $30 per person- Make your reservations here.

Seating is limited. $15 of each meal is a tax deductible donation to the Seedling Foundation. Price includes tax & gratuity. A cash bar will be available.

For New Years, we’re open as normal- with our normal menu, and specials for the evening. Reservations highly recommended.

Peace and love to you all as you celebrate the season!

We’ve had a lot of wonderful things happen in 2011- our new chef, progress on our new location on Warren Street to open in mid-2012, and so many happy friends supporting us.

Thank you.

Cumin Dusted Mahi
Pan seared and served over a brown butter caramelized apple sauce topped with roasted poblano peppers ~twenty-three
Brown Butter Tilapia
Pan seared and topped with jumbo lump crabcake and a beurre blanc sauce, served with French Lentils (beans)  ~twenty-two

We’ll be making more changes, additions next week.

And remember- tomorrow, Thursday, is half-price wine by the bottle with dinner!

Starters
Choice of our freshly made dressings: Honey balsamic, 1000, Bleu cheese, Buttermilk ranch, Italian Vinaigrette
Restaurant Week Summer Salad
Blueberries served on mesclun greens topped with whipped Brie cheese, Captain Morgan spiced cashews and house blueberry balsamic vinaigrette
House or Caesar Salad
Entrées      
All entrees served with summer succotash
Crab Crowned Tilapia
Oven-baked Tilapia topped with lump blue crab stuffing, served with sour cream and chive mashed and finished with our zesty scampi butter
Suggested $5 pairing: Hayes Chardonnay 
Chicken Marsala
Hand breaded panko chicken breast baked golden, served on angel hair pasta topped with Marsala sauce
Suggested $5 pairing: Underwood Pinot Noir
Filet
Char-grilled 4oz center cut with demi glace and tobacco onions, served with a roasted garlic potato cake.
Suggested $5 pairing: Colores Del Sol Malbec
Vegan Stir Fry
Variety of stir fried seasonal vegetables and roasted cashews tossed in a spicy orange glaze, served over ginger scallion rice and drizzled with a soy lime syrup. Choice of Chicken, Tilapia or Shrimp additions.
Suggested $5 pairing: Cava Sparkling White
Dessert     
House made Peach Cobbler
topped with whipped cream
House made Chocolate Mousse Cake
$5 wine/cocktail features to compliment your entree selection
Price does not include taxes or gratuities.

We highly recommend calling for reservations in advance during this busy week. 937.228.2626 (coco)