Restaurant Week: Winter 2012, January 23-27
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!