CoV Edina 3155 Galleria

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2.5oz of fresh lobster claw and knuckle meat is served atop our house guacamole (avocado, cumin, onion, lime juice, garlic, jalapeno). The guacamole is garnished with cilantro, and a lime wedge, house fried tortilla chips.

Three 4-5oz of mahi are seasoned with creole seasoning and salt and griddled. The mahi is served in a warm CōV Blue corn tortilla with slaw tossed in a cilantro lime vinaigrette (lime juice, cilantro, honey, Dijon, oil), Pico de Gallo, avocado mousse, and chipotle mayo (mayo, chipotle peppers, lime). The tacos are garnished with micro cilantro, paprika and a lime wedge.

The crab cake mix is 90% jumbo East Coast lump crab, white bread (binder), mayo, eggs, chopped parsley, lemon and minced onion. The 6oz crab cake is griddled, topped with Old Bay butter and served with a creole aioli and Pico de Gallo. Garnished with parsley, paprika, lemon oil and a lemon wedge.

5 jumbo shrimp are first butterflied, then dredged in seasoned flour and buttermilk, then fried until golden and crispy. The shrimp are served crispy with buffalo sauce on the side, drizzled with buttermilk ranch and plated on a bed of arugula and garnished with celery leaf and curls.

10 spice rubbed chicken wings (brown sugar, chili powder, onion powder, garlic powder, dry mustard, coriander, cumin) are hot smoked until cooked and deep fried until crispy. The wings options are dry-rubbed, tossed in a choice of either sticky sauce (sesame oil, garlic, ginger, honey, sriracha, soy, rice vinegar, lime, orange, corn starch), buffalo sauce (franks red hot, butter, honey, BBQ sauce) or house made mango habanero sauce. The sticky wings are garnished with chopped cilantro and a lime wedge. The buffalo comes with blue cheese dressing (mayo, sour cream, lemon, garlic, celery seed, parsley, scallion, blue cheese, tabasco) and celery stalks. The mango habanero wings come with ranch and the dry rub come without any additional items.

Our crab dip is a beloved classic, ours is made with Dungeness crab, cream cheese, mayo, onions, Worcestershire, parm, mozzarella, provolone, and red wine vinegar. Served in fluted ramekin, we place it in the broiler for a beautiful golden finish. Rich and creamy with a great sweetness from the crab, this is sure to please the masses. We serve it with torn baguette bread from Turtle Bread that is tossed in garlic butter, black pepper and toasted in the oven. This dish is simple and delicious. Garnished with gremolata, lemon wedge and brown butter bread crumb.

House ground Sakura beef and pork meatballs (beef, pork, parmesan, garlic, bread, milk, eggs, garlic, onion, oregano, red chili flake) the meatballs are mixed then rolled. We then fry them to set the exterior. Once set and well browned we braise them in our house marinara. They will be severed on top of braised escarole. And topped with burrata and a cloud of freshly grated parmesan.

Our Prince Edward Island mussels (Aprox 14oz) are sautéed with house made chorizo, shallots, smoked butter, tomatoes, garlic, chili flakes and white wine. The broth is made ahead of time so changes cannot be made. Served with a warmed baguette and garnished with fine herbs

Crisp flatbread layered with creamy spinach dip, melted mozzarella and Parmesan, finished with sweet oven-dried tomatoes

Spinach, pulled chicken, oven-dried tomatoes, and melted mozzarella, finished with fresh avocado and a drizzle of balsamic glaze.

The flatbread is topped with marinara and pizza cheese and baked until golden. The flatbread is garnished with freshly torn burrata cheese, torn basil, oregano.

Our locally made flatbread is brushed with marinara, then topped with mozzarella and provolone cheese, homemade Italian sausage, pepperoni and baked until golden. The flatbread is garnished with oregano house hot honey.

Our locally made flatbread is brushed with puree of roasted garlic, then topped with mozzarella and provolone cheese, roasted wild mushrooms, and goat cheese and baked until golden. The flatbread is garnished with arugula tossed with house vinaigrette.

Our locally made flatbread is first brushed with marinara and topped with mozzarella and provolone cheese, then baked until golden, then the flatbread is garnished with oregano.

pulled chicken, ribeye, and shrimp, paired with avocado, cucumber, cream cheese, and cilantro. Wrapped in rice, coated in panko, and fried until crispy.

Soy paper roll. The inside has spicy tuna, king crab, cucumber and avocado. The roll is garnished with mango salsa (mango, red onion, sweet Thai chili sauce, lime juice, red pepper, cilantro) and tempura flake.

The inside of the anchor roll has sliced bigeye tuna, spicy salmon, asparagus, jalapeno, and cream cheese. The roll is tempura battered fried then garnished with spicy mayo, sriracha and eel sauce.

Inside the roll: spicy crab, salmon celry and tempura crunch. inside out nori wrap Outside: tuna spicy mayo sushi sauce garnished sesame and cilantro

4oz of fresh tuna is diced and tossed in a sesame dressing (scallion, jalapeno, lime, sesame oil, soy, ginger) and served over avocado mousse, sushi rice, seaweed salad, radish, serrano, sesame seed and fresh avocado. Garnished with eel sauce, spicy mayo, cilantro and nori.

Inside the roll is avocado, cucumber, tempura shrimp and spicy mayo. On top is tempura crunch, eel sauce, sweet soy, scallions, and tobiko. Remove the tobiko to have a fully cooked roll

Inside the roll: raw salmon, avocado, and cream cheese. The outside has smoked salmon. The roll is garnished with sesame seeds, scallion, sweet soy, dill and wasabi cream.

Inside the roll is tempura shrimp, spicy tuna, on top is avocado, raw tuna, eel sauce, spicy mayo, chili oil, sesame seeds

Inside the roll is spicy Hamachi, avocado, it is then rolled in nori. topped with sliced Hamachi, Fresno pepper, cilantro, sriracha, togarashi, and finished with yuzu ponzu. Garnish with daikon.

Inside out roll. The inside of the Vegetarian Roll has cucumber, carrot, lettuce, and asparagus. After rolling we wrap the outside with avocado and top with sweet cilantro sauce (contains gluten-lime, cilantro, soy sauce, sweet Thai chili) and sesame seeds

3-4oz of the three chef's featured selection fresh fish we carry for sushi artistically plated.

Organic mixed greens tossed with a Banyuls vinaigrette, heirloom tomato, fine herb, parmesan , pistachio.

Organic mixed greens tossed with a Banyuls vinaigrette, heirloom tomato, fine herb, parmesan , pistachio.

Baby romaine and fine herb tossed with Caesar dressing (garlic, anchovy, lemon, Dijon, Worcestershire, mayo, parmesan). Served with rosemary olive oil focaccia croutons, boquarones-(white anchovy), parmesan. Garnished with parmesan, cracked pepper, herbs

Baby romaine and fine herb tossed with Caesar dressing (garlic, anchovy, lemon, Dijon, Worcestershire, mayo, parmesan). Served with rosemary olive oil focaccia croutons, boquarones-(white anchovy), parmesan. Garnished with parmesan, cracked pepper, herbs

Baby iceberg lettuce is wedged and served on house made green goddess dressing. The salad is garnished with braised house bacon, chopped egg, smoked blue cheese crumbles, tomato, red onion, crumbled croutons and crispy serrano ham.

Baby iceberg lettuce is wedged and served on house made green goddess dressing. The salad is garnished with braised house bacon, chopped egg, smoked blue cheese crumbles, tomato, red onion, crumbled croutons and crispy serrano ham.

Arugula, Poached pear, Bacon, toasted pecans & Dolce Gorgonzola Tossed in Banyans vinaigrette.

Our clam chowder has Yukon gold potato, clams, clam juice, and clam base, white wine, bacon, cream, yellow onion, celery, poblano pepper, garlic, thyme, bay leaf, black pepper, and nutmeg. The chowder is garnished with picked parsley and served with oyster crackers on the side. This soup contains bacon which CANNOT be removed. *Gluten Free w/out the crackers

Our clam chowder has Yukon gold potato, clams, clam juice, and clam base, white wine, bacon, cream, yellow onion, celery, poblano pepper, garlic, thyme, bay leaf, black pepper, and nutmeg. The chowder is garnished with picked parsley and served with oyster crackers on the side. This soup contains bacon which CANNOT be removed. *Gluten Free w/out the crackers

Mon - Tomato Basil, Tues - Chicken Veg, Wed & Sun - French Onion, Thurs - Chicken Tortilla, Friday Lobster Bisque, Saturday - Beer Cheese

Mon - Tomato Basil, Tues - Chicken Veg, Wed & Sun - French Onion, Thurs - Chicken Tortilla, Friday Lobster Bisque, Saturday - Beer Cheese

A 8oz house grind patty is grilled to spec and served on a toasted milk bun with aged cheddar, organic bibb lettuce and lemon creole aioli. Served with fries and a side of house-made pickles.

5-6oz of fresh lobster meat is warmed and tossed with garlic butter, tarragon aioli (mayo, tarragon, parsley, Dijon, lemon, tabasco, old bay) and served in a toasted split top milk bun. The roll is garnished with picked parsley and celery leaf and a lemon wedge. Served with fries.

9oz of shaved to order rare prime rib is served on a toasted hoagie roll with creamy horseradish sauce (sour cream, horseradish, Dijon, white wine vinegar, chives, cream, lemon). The sandwich is sliced on the bias and served with 4oz of jus. Served with fries.

Chicken tender breaded with seasoned breadcrumbs fried until crisp and topped with shredded mozzarella, provolone, and burrata then placed into the oven to melt it is served on toasted focaccia with marinara and marinated Roma tomatoes. This is served with a house salad.

Grilled Salmon served with grilled asparagus and a smooth mint–pea purée. Finished with a light lemon pepper beurre blanc

tomato shallot salsa, parmesan crusted, tomato salad

Miso-marinated seabass, served with sautéed bok choy. Finished with a warm ginger–scallion butter sauce and a drizzle of fresh cilantro oil

north atlantic lobster, scallop, shrimp, mussels, roasted fennel, tomato fumet

freshly made pasta, lobster veloute, fried garlic, buttered crumb, allepo pepp

bucatini pasta, wagyu beef, burrata, calabrian oil, basil, grilled sourdough

Wood-fire rotisserie chicken served with a quinoa salad of arugula, oven-dried tomato, carrot, celery, and onion, tossed in a roasted shallot vinaigrette and finished with charred lemon

Wood-roasted pork chop served with pineapple-infused forbidden rice and topped with fresh papaya salsa

The ribs are rubbed 24 hours prior to smoking with our signature rub. The ribs are smoked at 220 degrees for 4-4 ½ hours, fresh every day. At pick up the ribs are reheated on the grill and liberally slathered with our house BBQ sauce (ancho chili, guajillo chili, smoked pineapple, smoked jalapeno, smoked onion, cider vinegar, Worcestershire sauce, ketchup). Served with a side of CoV slaw and fries. The racks are approximately 3 pounds. Our ribs are cooked daily.

The ribs are rubbed 24 hours prior to smoking with our signature rub. The ribs are smoked at 220 degrees for 4-4 ½ hours, fresh every day. At pick up the ribs are reheated on the grill and liberally slathered with our house BBQ sauce (ancho chili, guajillo chili, smoked pineapple, smoked jalapeno, smoked onion, cider vinegar, Worcestershire sauce, ketchup). Served with a side of CoV slaw and fries. The racks are approximately 3 pounds. Our ribs are cooked daily.

asparagus, truffle arancini, red wine demi

Wood-grilled New York strip steak served with a crisp, buttery potato fondant, a shaved asparagus and carrot salad dressed in roasted shallot vinaigrette, finished with a rich red wine and spring onion jus

Wood-grilled 16oz ribeye steak served with patatas bravas, a fresh herb salad, and a rich red wine and spring onion au jus

Seasonal selection of fresh vegetables (broccolini, asparagus, carrots green beans, etc). Topped with lemon oil and served with chimichurri hollandaise & a lemon wedge.

Mashed russet potato are mixed with roasted garlic and thyme infused cream and butter.

A baked potato will be loaded with shredded cheese, butter, sour cream, bacon and chives.

Made completely in house! The cake is a layered cake with buttercream frosting layered through and on top. It is Served with house made chocolate sauce (cocoa, chocolate chips, water, sugar heavy cream) and whipped cream (heavy cream powdered sugar). Garnished with a strawberry and a mint spring.

Made completely in house! Dark chocolate fudge and caramelized white chocolate brownie (sugar, eggs, vanilla, flour, cocoa, salt, baking soda, caramel) . Layered with caramel and then heated. We then garnish with ice cream, whipped cream, broken graham cracker, heath bar crumble and topped with toasted meringue

Our Key Lime Pie is a CoV classic. House made with real Key Lime juice, it is a lime custard that is set in a graham honey crust (graham, honey, butter) and stands at least 2 inches thick. It is served with whipped cream & lime zest.

Our Key Lime Pie is a CoV classic. House made with real Key Lime juice, it is a lime custard that is set in a graham honey crust (graham, honey, butter) and stands at least 2 inches thick. It is served with whipped cream & lime zest.

Stacked at three beautiful layers (baking soda, butter, sugar, egg, carrot, fig, baking powder, caramel, date), soaked with lavender cardamom honey and then layered with buttercream frosting. Topped with figs, bruleed poached carrot, masala walnut and salted caramel. garnished with flowers.

House made coconut cream on a graham-cracker crust topped with blazed mint-meringue a toasted coconut flakes

House made coconut cream on a graham-cracker crust topped with blazed mint-meringue a toasted coconut flakes

Add a scoop of delicious vanilla ice cream from Sebastian Joe's Creamery.