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An autumn update from Coquine

September 30, 2021

Your Weekly Coquine Update  September 30, 2021

For Weekend Brunch: Melon Salad

 In-Person Dining 

Full service, in-person dining is currently being offered Wednesday through Saturday,
indoors, for parties up to four diners

New bookings for the following week are made available each Tuesday, at 3pm via our Tock page.
(ie. this past Tuesday we released bookings through the end of the evening of October 9th)

Enjoy a four-course prix-fixe “Chef’s Choice” Menu.
Omnivores and vegetarians welcomed alike

We are presently requiring all diners to show proof of Covid-19 vaccination
prior to joining us for in the dining room

We look forward to hosting you!

A note from the inside: Over the past few months, we’ve noticed a pattern emerge, where we frequently have some last minute bookings become available for a same day table or bar seats.
It’s always a good idea to check our Tock page for any same day availability

Check for Bookings Here

*  *  *
Curbside Coquine Tonight & Tomorrow

Thursday & Friday, September 30 & October 1

  • Chicken Dinner for Two
    • Roasted 1/2 chicken w/ Umbrian lentils, roasted carrots, parlsey, walnuts, and Dijon-sherry jus
    • Cauliflower dip with smoked tout roe and puffed rice crackers
    • Delicata squash w/ roasted Jimmy Nardello peppers & spicy yoghurt
    • Coquine Cookies & Cream ice cream
  • Vegetarian Puttanesca Pasta Dinner for Two
    • Bucatini with spicy puttanesca pasta sauce, summer squash, and basil
    • Calçot and scallion fritters with pimento cheese
    • Delicata squash w/ roasted Jimmy Nardello peppers & spicy yoghurt
    • Blackberry sherbet
Order Here

*  *  *

Weekend Brunch

Friday – Sunday, October 1-3
10am to 2pm
No reservations needed
Order in the market, enjoy brunch on the patio, or to take away
Brunch
Breakfast hash
potatoes, sweet and spicy peppers, roasted delicata squash,
onions, kale, chipotle chili butter, and an egg, over-easy
+ Calabrian chilis $1              + Bacon $2

Croque Madame
griddled ham and gruyère on our house pain de mie with herb butter,
Dijon, pickled onions, and a fried egg on top.
Served with a little butter lettuce salad and mustard vinaigrette

Mirabelle plum tartine
Mirabelle plums, pickled mustard seeds, and La Tur cheese

Sourdough barley pancakes
Blueberry-maple compote and toasted pecans

Red corn cornbread 
Made with bacon drippings and schmaltz, and served with honey-thyme butter

Tomato soup
marinated white beans, garlic croutons, and Pecorino Sardo

Tatsoi and mustard greens
shaved apples and radishes, spicy candied hazelnuts,
apple-miso vinaigrette

Melon salad
shaved fennel, charred scallion, celery,
sweet pepper vinaigrette, chili, and mint

Italian sausage and fennel ragu
with Vesuvio pasta, spicy breadcrumbs, parsley,
and shaved parmesan

(A lot like a) Döner Kebab
Lamb, house made pita, roasted Romanesco, garlicy yoghurt sauce,
French fries (in the sandwich), and fermented Espellette pepper hot sauce

Hand cut French fries
with house made Ranch dip

 

Farm Direct Pickup & Coquine Market

Orders are now open
for Wednesday, October 6th & Saturday, October 9th

Pre-order your veggies
Shop for everything else in person 

Come see what’s new!

On Produce Island this week: 
Gingercrisp Apples, Pears, Delicata Squash, Chocolate Poblano Peppers,
Decorative Pumpkins, Astiana Tomatoes and more!

Some New Wines (and Saké) of Note:


Suigei Shuzo, “Drunken Whale,” Tokubetsu Junmai

Sleek, clean, and pleasingly textured,
this is a versatile food saké and perennial Coquine favorite


Domaine Ogereau, “Brut de Schistes,” Crémant de Loire

Single vintage sparkling wine made from Chenin Blanc and Chardonnay.
Icy-bright, crystalized ginger and green apple. Gorgeous bubbles.


Le Piane, “Maggiorina,” Boca, Italy
A most joyful red wine
made from undisclosed percentages of 15 different grape varieties,
co-planted and co-fermented together.

We look forward to serving you!

Filed Under: Restaurant News Tagged With: Coquine Restaurant

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