Cotters Menu

Chef’s Soup du Jour

Mushroom Bisque

A blend of shiitake, portabella, and crimini mushrooms topped with parmesan cheese

House Salad

Mesclun mixed greens, tomato, cucumber, carrots and pumpkin seeds. Your choice of blue cheese dressing or white balsamic vinaigrette

Caesar Salad

Romaine lettuce served with a traditional caesar dressing, shaved parmesan oregiano, and white anchovies

Wedge Salad

A wedge of iceberg lettuce with eggs, tomatoes, red onions, bacon, and your choice of thousand island or blue cheese dressing

Chocolate Mousse Cake

Tiramisu

New York Style Cheesecake

Chef’s Specialty Hummus & Pita

Chef’s choice hummus. Served with warm pita

Classic Bruschetta

Roasted tomatoes, goat cheese, red onion, and basil served on grilled bread and finished with a balsamic reduction & extra virgin olive oil

Chicken Quesadilla

Grilled chicken with caramelized onions, tomatoes, bacon, and cheddar jack cheese, served with pico de gallo and sour cream

Cotters Loaded French Fries

French fries, white cheddar cheese, bacon, jalapenos, and scallions, served with pico de gallo and sour cream

Steak-Cut Calamari Frites

Tossed with oven roasted tomatoes, herbed butter, and goat cheese complimented by a roasted tomato aioli

Crab Cakes

Pan-seared crab cakes made with lump crab meant and served with creole mustard

Hummus Veggie Wrap

Chef’s choice hummus with assorted fresh vegetables served in a sun-dried tomato wrap

Stinger Burger

1/2 lb angus beef burger grilled to perfection and topped with lettuce, tomato, and cheddar cheese. Served on a kaiser roll. Add bacon, sauteed mushrooms, carmelized onions or roasted red peppers for

Burned Steak Sandwich

Blackened at iron steak, sliced thinly and served on a ciabata roll with a creamy blue cheese spread and burned to a crisp onions

Turkey Burger

Topped with Swiss cheese, cranberry chutney and mesclun mix. Served on a kaiser roll

Cajun Chicken Salad

Grilled cajun chicken, romaine lettuce, tortilla chips, roasted corn, monterey jack and cheddar cheese topped with pico de gallo and tossed with chipotle lime ranch dressing

Vito’s Chop Salad

A crisp blend of baby greens, roasted corn, oven-roasted tomatoes, chickpeas, strawberries, pine nuts, and crumbled goat cheese tossed in a white balsamic vinaigrette and finished with grilled chicke

Salmon Salad

Pan-seared salmon served over mesclun greens with roasted corn, red onion, oven-roasted tomatoes, and fresh tarragon. Drizzled with a lemon vinaigrette

Scallop Salad

Blackened scallops with spinach greens, red pepper, red onion, oven-roasted tomatoes, and goat cheese. Served with a warm bacon vinaigrette

Ahi Tuna Salad

Szechwan peppercorn encrusted ahi tuna on a bed of romaine lettuce tossed with a balsamic vinaigrette and finished with red peppers, carrots, and avocado, then drizzled with a wasabi vinaigrette

Seafood Basket

Beer battered cod, scallops, and shrimp, served with homemade tartar sauce, creole mustard, cole slaw, and french fries

Grilled Salmon

Served with a rustic black bean & corn risotto cake, complimented by a tomatillo marmalade

Shrimp Penne

Shrimp with a spicy chardonnay butter sauce, spinach, roasted tomatoes, and goat cheese tossed in penne pasta

Balsamic Scallops

Sea scallops, served atop a julienne root vegetable hash, drizzled with balsamic reduction

Cotters Crab Cakes

Made with lump crab meat, placed on a black bean & corn risotto cake. Served with grilled asparagus and roasted red pepper remoulade

Szechwan Tuna

Szechwan peppercorn encrusted ahi tuna over a bed of jasmine rice and topped with a sweet & spicy plum sauce, served with broccolini

Halibut au Gratin

Seared halibut, topped with a white wine buerre blanc, served with brussel sprout gratin

Penne Rose

Rose cream sauce with a trio of julienne bell peppers and grilled chicken over penne pasta topped with shredded parmesan cheese

Chicken Parmesan

Lightly seasoned chicken breast over linguini with house made marinara sauce and shredded mozzarella cheese

Chicken Saltimbocca

Chicken breast stued with prosciutto, mozzarella, and fresh sage, served atop a mushroom and white true oil risotto cake with a mushroom marsala sauce

Pork Roulade

Pounded pork tenderloin, stued with dried cherries and golden raisins, served with sweet potato wedges, and a homemade apple butter

Blue Cheese Crusted Short Ribs

Served with garlic mashed potatoes, broccolini, and coated with a red wine espagnole

Chianti Flat Iron

8 oz. at iron in a chianti demi-glace served with yukon gold whipped potatoes and asparagus. Finished with fried leek straws

Cotters Filet

5 oz. beef tenderloin let placed atop blue cheese mashed potatoes and a roasted portabella cap, finished with a woodford reserve demi-glace