Coho Restaurant serves Island grown Pacific cuisine with a Mediterranean flair. Chefs Tim and Ryan create exciting menus developed around the seasonality of fresh ingredients from local producers from the surrounding islands. Each night, this “Best of the San Juans” restaurant menu showcases simple and artful fare that allows the flavors of the individual ingredients to resonate on the palate.
Coho Restaurant’s wine cellar has been recognized by Wine Spectator with an Award of Excellence. Coho Restaurant has a full bar offering cocktails with artisan spirits. We offer the use of our dining room for private dining. Our team also offers full service off-site catering. We are proud to support the San Juan Island local farm community by participating in the Island Grown Program.
Coho Restaurant is set in a historic Craftsman House – three blocks from the ferry landing in walkable downtown Friday Harbor. Coho Restaurant’s intimate setting provides the perfect atmosphere for a fine dining special celebration, relaxed night out with friends, or private dinner. Consider making a night of it at one of our nearby Inns, located a block from the restaurant.
This Thanksgiving we look forward to welcoming you to our table for a special feast that mixes traditional and innovative menu items. Dinner is $130/person + optional wine pairing. We are seating tables of up to four guests and one table for six for a 3 or 6 p.m. seating. Book online and then pre-order your selections.
Ring in the new year with a decadent, multi-course New Year’s Eve meal at Coho Restaurant! More details will be coming soon!
Valid: 12/31/2024 to 12/31/2024
We look forward to having you at our table for a six-course Christmas feast. Dinner is $145/person + optional wine pairing. We will seat parties of up to 4 guests for a 4:30 or 7:30 p.m. seating. Book online and then pre-order your selections.
MENU
Amuse
Roast Parsnip
hazelnut gremolata, seasonal herbs
Soup
Savory Apple
juniper berry
Salad
Baby Black & Scarlet Kale
shaved fennel, persimmon, pecorino cheese, pine nuts, black garlic vin
Appetizer
Westcott Bay Clams
fennel broth, parsley vinaigrette, sourdough crostini
OR
Porchetta
white bean puree, beetroot, elderberry carpaccio
OR
Warm Dates
olive oil, sea salt, lemon zest, rosemary crackers
Entree
Prime Rib Roast
balsamic reduction, wine-soaked cranberries, spiced pumpkin, carrots
OR
Wild Mushroom Risotto with Black Truffles
aged cheese, wilted chard, smoked egg yolk confit
OR
Lobster & Langoustines Gnudi
bagna cauda, salt-crusted roasted celeriac, pea shoots, green herb, whey drizzle
Dessert
Brûléed Chestnut Panna Cotta
with fresh & grilled seasonal fruit
