friday, september 17
please note: ko is a service-included restaurant
[LEGEND: C ~ Chili; D ~ Dairy; G ~ Gluten; N ~ Nuts; P ~ Pork; S ~ Soy; Se ~ Sesame; Sf ~ Shellfish; V ~ Vegetarian]*
*for other allergens, please check in with your server
GUESTS CAN ORDER THE TASTING MENU AND / OR THE A LA CARTE MENU
[We request that the entire table participate in the tasting menu.]
† EARLY BIRD 5-COURSE CLASSICS TASTING MENU dine before 5 pm 110
† 5-COURSE CLASSICS TASTING MENU 130
1. Black Bass – Buttermilk, Poppy Seed; 2. Ko Egg + Sourdough Crepe; 3. Razor Clams – Pineapple, Basil; 4. Striploin – Au Poivre; 5. Wild Rice Ice Cream – Kelp, Lime
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ADD ONS
add on to any dish below
Osetra Caviar 1 oz 80
RANCH Dressing 4 oz 5 (D)
recommended for cold fried chicken and pizza crusts
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Sea Urchin – Chickpea Hozon 28 (C, Sf)
Cold Fried Chicken per piece 6 (C, G)
quadruple-fried chicken drumsticks served cold with pickles
Caviar, RANCH, Cold Fried Chicken 70 (C, D, G)
quadruple-fried boneless chicken thighs served cold with ko ranch dressing and caviar
Pickle Sandwich 5 (D, G, V)
Burger 9 (D, G)
+ Foie Gras 10
Pork Shoulder – Pickles, Bulldog Sauce 32 (C, G, P, S, Sf)
PIZZA small pie 21 13” x 9 | large pie 35 18” x 13
BBQ Chicken – Mozzarella, BBQ Sauce, RANCH dressing (C, D, G)
Spicy Tomato – Parmesan, Parsley (C, D, G, V)
Mustard – Charred Onion Mustard, Spicy Tomato Sauce, Fresh Onion (C, D, G, V)
our homage to the legendary mustard pie at PAPA’s tomato pies in Trenton, NJ!
SWEET
Angel Food Cake – Toasted Sesame Chantilly 12 (D, G, Se, V)
Shaved Frozen Foie Gras 16 (N)
lychee, pine nut brittle, riesling jelly