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

 

 – – – 

 

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