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CANOE CLUB MENU 5.13.22.pdf

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness. RAW TUNA CRUDO, Spring Pea Purée, Squid Ink Crisp 16 OYSTERS (6),...

CANOE CLUB MENU 5.13.22-Wine-Cocktails.pdf

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SPARKLING DELAMOTTE Brut, Champagne, France 98 ANDRE CLOUET Brut Rose, Champagne, France 85 CHATEAU DE BREZE Cremant de Loire, Loire, France 12 | 47 ZINGARA Prosecco,...

COLES MENU LUNCH 5.13.22.pdf

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*CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS, MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS COLE’S CHEF DE CUISINE FERNANDO FERNANDEZ | EXECUTIVE SOUS CHEF DON YAMAUCHI |...

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CANOE CLUB MENU 5.16.22.pdf

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness. RAW TUNA CRUDO, Spring Pea Purée, Squid Ink Crisp 16 OYSTERS (6),...

COLES MENU LUNCH 5.16.22.pdf

Document · By dashae middleton On Dec 21, 2023 6:47 AM

*CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS, MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS COLE’S CHEF DE CUISINE FERNANDO FERNANDEZ | EXECUTIVE SOUS CHEF DON YAMAUCHI |...

Coles+Menu+5.16.22.pdf

Document · By dashae middleton On Dec 21, 2023 6:47 AM

COLE’S CHEF DE CUISINE FERNANDO FERNANDEZ | EXECUTIVE SOUS CHEF DON YAMAUCHI | PASTRY CHEF JOVONIA NEWBY LARGE PLATES LOWCOUNTRY BLACK MUSSELS Andouille Sausage, Okra, White Wine, Tomatoes, ...

COLES MENU LUNCH 5.16.22(1).pdf

Document · By dashae middleton On Dec 21, 2023 6:47 AM

*CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS, MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS COLE’S CHEF DE CUISINE FERNANDO FERNANDEZ | EXECUTIVE SOUS CHEF DON YAMAUCHI |...

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