Coco’s Fall Lunch Menu PDF

Salads
Add grilled chicken/shrimp/swordfish to your salad add ~four/six/seven

Coco’s Caesar
Romaine hearts, croutons, Parmesan, Caesar dressing

~eight

Bibb & Bleu Steak Salad
Hydroponically grown Bibb lettuce tossed with red wine vinaigrette, tarragon, parsley and chives, shaved red onion and cucumber. Bleu Cheese and Grilled Steak

~fifteen

Walnut Chicken Salad
Chicken breast stuffed with candied walnuts, oven roasted red grapes and field greens. Dressed with walnut vinaigrette

~thirteen

Arugula & Spinach Salad
Crisp and peppery arugula and spinach tossed with an orange vinaigrette. Garnished with dates, fried parsnip chips and pumpernickel croutons.

~eleven

Roasted Vegetable Salad
Chef’s selection of freshly roasted vegetables. Dressed with and herb vinaigrette and served with field greens. Topped with fresh shaved Parmesan cheese.

~eight/thirteen

Sides
House Cole Slaw, French Fries, House Salad,
a la carte sides

~three

Tomato Bisque

~three.five

Entrées

Lobster Mac ‘n Cheese
Cavatappi pasta, creamy mornay sauce with fennel stock, poached lobster pieces

~fourteen

Italian Grilled Cheese
Panko breaded sourdough, four cheese blend and served with tomato bisque

~nine

 With a choice of French Fries, Coco’s cole slaw or a house salad

Hacked Chicken Tartine
Hacked chicken salad in a Thai vinaigrette, bibb lettuce, radishes, pickled onions, served over an open face baguette

~ten.five

Japanese Crab Cake Sliders
Jumbo lump crab with ginger, lemon, and tarragon served with pickled daikon radish, julienned snow peas, and creamy wasabi sauce

~thirteen

Croque Monsieur
Slices of brioche bread layered with sliced ham, Muenster and Gruyere cheeses, Dijon, mayonnaise; served hot

~ten.five

Turkey Reuben
Slices of fresh turkey, sauerkraut, Gruyere cheese, and house Russian dressing

~ten.five

Italian Tilapia Sandwich
Seared tilapia on griddled house foccacia, served with tomato confit, arugula pesto, and bibb lettuce

~ten.five

Shrimp Scampi Pasta
Sauteed shrimp, diced tomatoes, baby spinach and angel hair pasta tossed in our zesty scampi butter, topped with Parmesan and served with garlic bread

~twelve

Butternut Rigatoni
Fresh rigatoni pasta with a light autumn butternut squash sauce pureed with garlic comfit, sauteed onions and white wine. Garnished with housemade lemon ricotta cheese

~ten

Vegan Offering
Ask your server about chef’s fresh vegan plate

~market

Pasta Bolognese
A fresh rendition of a classic Italian dish. Served over fresh Papardelle pasta

~ten

Bistro Burger
Angus burger, caramelized onions, Boursin cheese, cherrywood smoked bacon, potato bun.

~ten

Hector’s Menu Available ~ for young protégés

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.

Our seafood selections are purchased locally and fresh.