One of Charleston’s most acclaimed and accomplished chefs, Ken Vedrinski, has expanded his restaurant offerings with his newest venture, Coda del Pesce (Italian for “tail of the fish”). The 70+ seat contemporary Italian influenced restaurants showcases the area’s most untapped asses – the ocean and the view and menu hightlight this incredible bounty.

(843) 242-8570  |  website  |  email

843.973.3323 | 41-A Bogard Street, Charleston

843.973.3323 | 41-A Bogard Street, Charleston



The menu changes daily based on what’s fresh and in season.

ANTIPASTI

Verdue

Uno (1): $9
Piccolo (3): $12
Grande(5): $20


Warm Cauliflower Sformatino

Soft Farm Egg, Crispy Guanciale, Parmigiano, Arugula


Hearts of Romaine Salad

Colatura di Alici, Lemon Crostini


Foraged Mushrooms

Verdicchio Braised, Sicilian Sea Salt, Vin Cotto


Golden Beets

Pickled Garlic, Tangerine, Smoked Ricotta, Walnuts


Sunchokes

Warm Bagna Cauda


Formaggi

Uno (1): $9
Piccolo (3): $14
Grande(5): $22


Canestrato

Tuscan Wildflower Honey Sheep, Campania


Burrata

Pistachio Peso Cow, Puglia


Bleu del Moncenis

Apple Mostarda Cow, Piemonte


Cravanzina

Citrus Peperonata Cow, Lombardia


Quadrello di Buffalo

Dried Figs Cow, Trentino


Salumi

Uno (1): $9
Piccolo (3): $18
Grande(5): $24


Culatello

Best Part of Proscuitto


Finochietta

Fennel Seed


Capicola

Garlic, Black Pepper


Grilled Mortadella

Vin Cotto


Soppressata

Peppercorn, Pork


Coppa

Pork Shoulder & Neck


House-Made Porchetta

Arugula, Grapes, Walnuts



PASTA & RISO

All Pasta is House Made Using Organic Semolina Flour From Central Mill, Logan, Utah and Molino Spadoni, Emilia-Romagna, Italy

$21 Gnudi

Mortadella Polpette, Nona Volpe’s Tomato Sugo, Provolone Mandarone


$24 Tagliolini

Flash Seared Pamlico Sound, N.C. Calico Scallops, Spicy 5-Minute Marinara, Lemon Agrumato


$21 Bucatini

Foraged Winter Mushrooms, Soft Jordan Farm Egg, Crispy Guanciale, Browned Goat Butter


$19 Fusilli Bucati

Broccoli di Cicco, House-Made Duck Italian Sausage, Smoked Almonds, Pantaleo Cheese



PIATTI

$28 Scaloppini of Naturally Raised Veal

Potato Robiola Agnolotti del Plin, Brussels Sprouts, Cippolini Onion, Vin Santo


$28 Grilled Painted Hills Ribeye

Beef Cheek Ravioli, Trumpet Mushrooms, Smoked Ricotta, Sweet Onion Crema


$25 Heritage Duroc Pork Chop “Milanese”

Peperonata, Rashera, Chicory, Barolo Vinegar


$28 Local Triggerfish

Shellfish Artichoke ”Stuffato,” Fregola “Piccolo”


$27 Scaloppini of Sonoma Duck

Lambrusco Braised Leg Cannelloni, Dried Figs, Cracklings