CoV Edina 3155 Galleria

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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.

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.

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.

10-12oz of fries are fried to order and tossed with parmesan, parsley and white truffle oil. The fries are garnished with more parmesan and chives. Served with ketchup & chimichurri hollandaise

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.

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

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.

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.

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.

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

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.

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 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.

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

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.

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 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

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

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

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.

The inside of the wild pearl has sliced tuna, spicy yellowtail and avocado. After rolling, we top it with sliced yellowtail, spicy mayo, citrus soy sauce (contains gluten) and thin Fresno pepper slices.

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 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.

Roasted beets & carrots, kale, shaved fennel, Grilled peaches, and tomatoes with goat cheese, pistachios, cilantro, and a citrus vinaigrette

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.

A mix of romaine and mixed greens is tossed with a banyuls vinaigrette (oil blend, Banyuls, evoo) peppadew pepper, chopped egg, pulled chicken, tomato, red onion, smoked blue cheese, fines herb (tarragon, parsley and chive), crispy prosciutto, kalamata olive and matchstick pepperoni.

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.

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.

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.

The Avocado BLT is served on grill toasted sourdough, which is then schmeared with humble goat chevre, sliced avocado, tomato jam, 5 thick pieces of Berkwood Farms bacon, sliced heirloom tomato, arugula, and garlic aioli (toasted garlic, lemon, egg and vegetable oil).

Dredged in buttermilk and CoV chicken flour (paprika, onion powder, garlic powder, pepper, baking soda) and fried until golden brown. Served on a Turtle Bread milk bun with maple creole aioli, shaved iceberg, pickles and topped with CoV slaw. Served with fries.

Our turkey is locally sourced, brined in a solution of brown sugar, salt, and water for a minimum of 24 hours. After being brined they are spice rubbed and cooked in the rotisserie and carved to order. Served with 6oz oz turkey on Turtle Bread bakery honey wheat bread with garlic aioli, provolone, shaved lettuce, and a cranberry onion jam (craisin, red onion, apple cider, rosemary).

Fresh Mahi (simply grilled or blackened), lettuce, tomato, garlic aioli, on a milk bun. Served with fries, pickles and a lemon wedge.

Our Poke Bowl is choice of protein (chicken, steak, shrimp, scallops raw salmon, grilled salmon, lobster) tossed in a sesame dressing (scallion, jalapeno, lime, sesame oil, soy, ginger) and served over sushi rice, radish, pickled jalapeno, charred cabbage, sesame seed, carrot, pickled ginger, fresh avocado, and cilantro sauce. Garnished with spicy mayo, cilantro, sesame honey cracker) sesame oil, honey, and nori with a squeeze of lime. Protein choices are the same price.

Served over roasted cauliflower purée with sautéed kale and finished with a warm beurre noisette

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 lemonchicken jus. Our chickens are cooked throughout the day.

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

Our 5oz Grilled Salmon served with grilled asparagus and a smooth mint–pea purée. Finished with a light lemon pepper beurre blanc.

8 oz. of cod in a honey and beer batter with house made chippys (hand cut and steamed then blanched in oil then fried crispy and a malt vinegar tartar sauce.

16 oz. of cod in a honey and beer batter with house made chippys (hand cut and steamed then blanched in oil then fried crispy and a malt vinegar tartar sauce.

The cioppino contains 1 scallops, 2oz diced fish, 2oz shrimp, ¼ pound mussels and a 4oz Canadian lobster tail. The seafood is cooked in a broth consisting of marinara, clam juice, Worcestershire, white wine, and sriracha. Roasted fennel accompanies along with a grilled crostini. The cioppino is garnished with fine herbs and a lemon wedge.

This dish starts with our house ground Sakura wagyu beef. We then add our aromatics (garlic, mire poix, oregano and dried and ground fennel) and deglazed with red wine. The Bolognese is finished with a touch of heavy cream and a touch of dijon mustard. We start the pan with shaved garlic (think goodfellows so thin it melts into the oil) and evoo. Then the Bolognese goes in once hot we add the bucatini and a touch of pasta water. This is then plated and topped with a generous handful of grated parmesan, and 2oz of burrata. It’s then garnished with Calabrian chili oil which adds a little heat and torn basil. Served with wood grilled sourdough bread.

3 of our homemade Lobster Tortelloni is stuffed with breadcrumbs, creme fraiche, poached lobster, salt, shallot, tarragon butter and parmesan reggiano. The Tortelloni is poached to order and served in lobster velouté. Garnished with Lobster knuckle and claw, fried garlic, and Aleppo pepper.

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.