View our dinner menu below. If you have any questions please contact our restaurant.

APPETIZERS

  • Cheese Curds
    12
    beer battered & flash fried, buttermilk ranch
  • Crab Cakes*
    19
    old bay remoulade, pickled root vegetable salad
  • Filet Bites*
    18
    heirloom cherry tomatoes, chimichurri, SarVecchio cheese
  • Blackened Shrimp Cocktail
    16
    five blackened shrimp, house made cocktail sauce, lemon, and microgreens
  • Spinach Crab Dip
    26
    cream cheese, Parmesan, spinach, lump crab, Fresno peppers, Old Bay seasoning, grilled baguette slices
  • Blackened Salmon Skewers*
    17
    blackened salmon bites, red onion, Mozzarella cheese, heirloom cherry tomatoes, maple vinaigrette
  • Fresh Oysters Half Dozen / Full Dozen*
    18/34
    Tabasco sauce, mignonette sauce, lemon, saltine cracker
  • Calamari*
    13
    buttermilk marinated, lightly breaded and flash fried, lemon & truffle aioli
  • Coco's Bruschetta
    16
    five grilled baguette slices, tomato pesto, Sar Vecchio cheese, olive oil, cherry tomatoes, garlic, parsley, basil, kalamata olives

SOUP

  • Lobster & Shrimp Bisque
    14
    lobster & shrimp, tomato, cream, sherry wine
  • Soup de Jour
    12
    Ask your server about our daily soup special

GREENS

  • Caesar Salad*
    12
    romaine, duck croutons, parmesan crisp, lemon juice, anchovy – sar vecchio dressing
  • Pomegranate Salad
    14
    arugula, apple, pear, pomegranate seeds, tree nuts, ginger vinaigrette
  • BLT Bibb Wedge
    14
    hydroponic bibb, bacon, heirloom cherry tomatoes, chives, blue cheese dressing
  • Asian Cashew Salad
    13
    mixed greens, cashews, napa cabbage, bok choy, fresno peppers, Sar Vecchio cheese, cherry tomatoes, ginger soy vinaigrette

STEAKS*

each steak comes with your choice of one sauce & one side

  • 8-oz. Tenderloin Filet
    53
  • 24-oz. Porterhouse
    58
  • 18-oz. 45-Day Dry Aged Cowboy Ribeye
    64
  • 14-oz. Niman Ranch NY Strip
    55
  • 20-oz. Niman Ranch Ribeye
    67

Rotating Wagyu market price

SEAFOOD*

  • Ahi Tuna
    34
    pan seared, sesame crusted, Asian slaw, cilantro, lime aioli
  • Branzino
    38
    sautéed spinach, cherry tomato, garlic confit mashed potatoes, sauce vierge
  • Scallops
    44
    pan seared scallops, exotic mushroom risotto, white truffle oil, SarVecchio Cheese
  • Shrimp & Grits
    22
    blackened shrimp, Hook’s Five-Year cheddar & jalapeño grits, white country gravy
  • Salmon
    28
    grilled salmon, sautéed spinach, cilantro Jasmine rice, and a maple vinaigrette

Make it Swim*

Sautéed Shrimp 12
Crab Cake 10
Scallops 29
1/2 lb. or1 lb. Alaskan King Crab Legs market price

Lobster Tail market price

TOPPINGS

Fried Egg* 4
Crab Oscar* 9
Fried Onion Strings 5
Caramelized Onions 5
Roth Kase Blue Cheese* 5
Garlic-Herb Compound Butter 4

SAUCES

Béarnaise* 5
Smokin’ T’s 5
Hollandaise* 5
Bourbon Demi 7
Horseradish Sauce 4
Green Chimichurri 4
Coco’s Signature Steak Sauce 4

SIDES

Spinach 5
Green Beans 7
Baked Potato 5
Grilled Asparagus 7
Roasted Mushrooms 5
Loaded Baked Potato 7

SIDES

Quinoa 7
Steak Fries 6
Truffle Fries 9
German Potato Salad 6
Exotic Mushroom Risotto 8
Yukon Gold Mashed Potatoes 6
Brussels Sprouts with Bacon Vinaigrette 8

CLASSIC’S

  • Bell & Evan’s Airline Chicken Breast*
    29
    grilled asparagus, cilantro, german potato salad, chicken gravy
  • 16-oz. Pork Chop*
    42
    Yukon Gold mashed potatoes, roasted brussels sprouts, bacon, bacon vinaigrette
  • Exotic Mushroom Risotto
    18
    asparagus, peas, exotic mushrooms, white truffle oil, SarVecchio cheese

HAND-HELDS

  • Signature Prime Burger*
    22
    8-oz prime burger, cheddar, bacon, fried egg, black garlic aioli, brioche bun, steak fries
  • Lobster Roll*
    32
    lobster, celery, red onion, béarnaise aioli, brioche bun, steak fries

*Parties of 10 or more are subject to 20% service charge
* Due to product availabilty all items are subject to change
2% Service charge for all credit card transactions
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Culinary Team: Ryan Pillsbury, Darian DesVignes