Cozmo's dinner menu
Fall Specials
Chef’s Early Dinner: $20 THREE-COURSE Prix-Fixe Menu
5:30pm-6:45pm
Every Thursday: 50% off all bottles from our Award Winning Wine List!
Appetizers
Oysters on the Half Shell - m.p.
with a Trio of Sauces: Fire and Ice Mignonette, Spicy Cocktail and Lemon Sorbet
Crisp Calamari with Spicy Orange Sauce - 8
Ahi Tuna Tartare - 10
with Wasabi Aioli, Sriracha Chili Sauce, Green Onion, Mango, Wonton and Taro Chips
Ahi Tuna Sashimi - 8
with Sesame Seeds, Yuzu Soy Sauce, Pickled Ginger and Fresh Wasabi
Pancetta Wrapped Tiger Prawns - 10
Stuffed with Basil and Radicchio with White Bean Ragout and White Truffle Essence
Hoppy’s Mac-N-Cheese - 7
(With Hobb’s Applewood Smoked Ham - 1.50)
Soups & Salads
Soup of the Day - m.p.
Caesar - 8
Whole Leaf Baby Romaine Lettuce, Caesar Dressing, Parmesan Cheese, Garlic Croutons
Organic Baby Lettuces - 7
with Cucumber, Tomato, Carrot, Red Onion and Tarragon-Dijon Vinaigrette
Iceberg Wedge - 7
with Buttermilk-Maytag Blue Cheese Dressing, Bermuda Onions, Rye Croutons
Fried Chicken Salad - 13
with Chopped Iceberg and Romaine Lettuces, Cheddar Cheese, Tomatoes, Candied Walnuts, Sweet White Corn, Crispy Tortillas and Blue Cheese Dressing
Wood Fired Pizzas
Hand-Crafted Pizza of the Day - m.p.
Margherita - 9
Fresh Mozzarella Cheese, Roma Tomatoes, Basil and Garlic
Pepperoni - 10
with Tomato Sauce and Mozzarella Cheese
Wild Forest Mushroom - 11
with Truffled Ricotta, Mozzarella and Herbs
Rock Shrimp - 12
with Pesto Sauce and Fresh Mozzarella
Entrees
House Made Ravioli of the Day
Pan Seared Alaskan Halibut - 23
with Asparagus-Spinach Purée, Roasted Garlic Mashed Potatoes
and Thai Curry-Yellow Tomato Coulis
Grilled Salmon - 18
wrapped in Chardonnay Grape Leaves with Braised Greens and Herb-Roasted Red Bliss Potatoes
Pan Seared Rocky Jr. Chicken Breast - 19
with Caramelized Shallot-Thyme Jus, Roasted Garlic Mashed Potatoes and Sautéed Sugar Snap Peas
Grilled 12 Ounce New York Steak - 26
with Brandy-Peppercorn Sauce, Horseradish-Chive Mashed Potatoes, Grilled Asparagus and Truffle Butter
Grilled Pork Tenderloin - 24
with Fig-Apple-Blue Cheese Compote, Baby Vegetable Medley and Potato Croquette
Hand Made Meyer Lemon-Chili Pasta - 17
with Chicken, Roma Tomatoes and Italian Parsley in Lemon Broth, Finished with Grana
Grilled Angus Burger - 10
on a Toasted Soft Roll with Crispy French Fries
(Cheddar, Gruyere, Blue Cheese, Bacon or Avocado - 1)
Sides
Braised Greens - 4
Sautéed Spinach Grilled Asparagus- 4
Sautéed Sugar Snap Peas - 4
Roasted Garlic Mashed Potatoes - 4
Horseradish-Chive Mashed Potatoes - 4
Executive Chef - Erik Hopfinger |
