Hours:
Mon: 4-9pm
Tues- Thursday 4pm. to 10pm.
Friday & Saturday 4pm-11pm;
Closed on Sunday.
Daily Happy Hour 4pm to 7pm.
NEW! Tasting Menu Wednesday's View Tasting Menu
Cove Menu
(specific selections subject to change with market and availability)
Download/Print this menu
Download/Print Drink Menu
SMALLS...
CRAB SUNOMONO ~ JAPAN 15
cucumber/ seaweed/crab/sweet soy vinaigrette
SCALLOPS ~ THAILAND 10
mango/ pineapple/ jalepeño/ evoo/ sriracha/ citrus caviar/ volcanic sea salt/ micro mint
HINAVA ~ BORNEO 10
striped marlin/ lime/ chiles/ salt/ sugar
BOWLS...towers without the pretense
OYSTERS - DAILY SELECTIONS MKT
CRAB DAILY SELECTIONMKT
GULF SHRIMP
8 ~ ½ DOZEN
16 ~ DOZEN
ALL BOWLS CAN BE SERVED “PREPARED” BY CHEF WITH
TODAY’S SPECIAL FLAVORS
PACIFIC...
SASHIMI ~ JAPAN MKT
assortment of today’s catch
POISSON CRU ~ TAHITI, FIJI 13
citrus marinated lionfish/ coconut milk/ ginger/chiles/ oranges/olive oil
IKA MATA ~ RAROTONGA, COOK ISLANDS 14
striped marlin/ lemongrass/ olive oil/ green onion/ roasted peanuts/ coconut broth
AMERICAS…
PNWS ~ PACIFIC NORTHWEST 15
quick cured salmon / citrus zest / brown sugar / caperberry salt / chiles
CEVICHE ~ MEXICO 13
tilapia / tomato / onion / cilantro / chiles / tortilla chips
CHICKEN OF THE SEA ~ U.S.A. 15
big eye tuna / pickled mushrooms /dehydrated veggies
TIRADITO ~ PERU 15
thinly sliced hamachi/ aji-citrus vinaigrette/ roasted nuts/ yuyo
EUROPE/MED/AFRICA...
CRUDO ~ ITALY 14
tono/ olive oil/ sea salt/olives/lemon juice
OKTAPODI KRASATO ~ GREECE 15
marinated and grilled young octopus/capers/ olives/ feta/ arugula aioli
MANA ~ ISRAEL 13
citrus-pepper marinated tilapia/ quinoa tabouleh/ sea salt
FOUR LEGS...
CARPACCIO ~ ITALY 13
lamb heart/ lemon vinaigrette/
herbs/ sea salt/ tellicherry pepper/ parmesan/caperberry/ shallot
STEAK TARTARE ~ FRANCE 16
axis venison/ lemon/ worcestershire/ quail egg/ shallot/ caperberry/ brioche toast
TATAKI ~ JAPAN 14
akaushi beef /chili oil/ soy/ ginger/ green onions/ pickles/quail egg
THE BOARD ~ UNITED STATES 25
la quercia coppa americano, speck/ five cheeses/ nuts/ condiments
DAIRY...
Served by the ounce with condiments
BARELY BUZZED ~ UTAH 6
pasteurized cow’s cheddar rubbed with ground coffee & lavendar
GRAYSON ~ VIRGINIA 6
triple crème cow’s milk washed rind cheese in the style of teleggio
GOAT GOUDA ~ OREGON 6
pasteurized goat’s milk semi-hard cheese that is tangy, rich and has hints of sweet grass
RIMROCKER ~ OREGON 5
pasteurized cow’s/goat’s milk semi-hard cheese that is tangy, rich and has hints of sweet grass
COUPOLE ~ VERMONT 5
pasteurized goat’s milk soft ripened cheese in the style of french bijou
STICKIES...
KEY LIME PIE ~ UNITED STATES 7
creamy key lime quennelle/graham cracker soil/ swiss meringue dots
CHOCOLATE MOUSSE ~ FRANCE 7
dark chocolate mousse/ cocoa nib brittle/ caramel cream
HONEY GELATO ~ ITALY 5
Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Welcome to COVE
Located within Haven Restaurant
Cove cold bar serves a bounty of raw seafood dishes and other bites, from Gulf
to global - Jump To Menu
Cove Cold Bar is a seafood haven of sorts, a self-contained mini-restaurant which features a tantalizing global menu of seafood and some land food, none of it cooked.;
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Recent Press
Meet Chef Gaston (Chron) -
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We’re not simply a raw bar and not exactly a sushi bar…but a full, raw, culinary voyage around the world. Our menu is divided into four sections, the first three present seafood dishes from the Pacific, the Americas – South to North – Europe, North Africa and the Mediterranean. The fourth strays from the water, offering uncooked items like Italian lamb carpaccio, Japanese tataki made of raw veal and Nilgai Antelope for steak tartar.
Overseeing this addition to Haven restaurant is Chef de Cuisine Jean Philippe Gaston, who has lived in various countries in Europe, Asia and South America. His name has been associated with some of the finest, most popular seafood and sushi restaurants in Houston, not to mention stints at some of the most recognized restaurant names in Europe. Gaston is working alongside Executive Chef Randy Evans.
Seafood offerings come from shell and fin and, because of the freshness of our product, often change daily. Items include Sashimi, (today’s catch, Japan); Poisson Cru, (lion fish, Tahiti, Fiji); Ika Mata, (albacore, Rarotonga, Cook Islands); PNWS, (salmon, pacific North West); Ceviche, (huachinango, Veracruz, Mexico); Tiradito, (hamachi, Peru); Crudo, (tuna, Italy); Oktapodi Krasato, (octopus, Greece) and Mana, (tilapia, Israel). Cove bowls, servings of seasonal shell fish on ice, can be ordered “prepared” by chef with the day’s special flavors.
While located in what was Haven’s spacious bar, the bar is not closed. In fact, while it is still the place to be for Haven’s imaginative cocktails, wines and specialty drinks, it will now be a front-row seat to watch Chef Gaston meticulously prepare the dishes ordered. We’ve also extended our beer options, adding a selection of draught beers for the first time at the restaurant…the perfect holiday-at-home accompaniment for cold oysters, shrimp and clams.
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Cold Bar Chef Jean Philippe Gaston
At the Bar inside Haven
