Brunch Menu
FRESHLY BAKED PASTRIES
Georgia Pecan Sticky Buns
Small Basket 6 Large Basket 12
Sweet and Savory Scones
Housemade Jellies, Preserves and Honey Butter 8
Some of Each
Small Basket 7 Large Basket 14
APPETIZERS
She-Crab Soup with Jumbo Lump Crabmeat and Cream Sherry 9
House Smoked Salmon on a Crispy Potato Pancake with Vermont Goat’s Cheese* 7/12
Pistachio and Oat Cluster Granola with Greek Yogurt, Fresh Fruits and Canoe Backyard Honey 7
Arugula Salad with Spicy Walnuts, Shaved Parmesan and Citrus Champagne Vinaigrette 10
Simple Mixed Green Salad with Crisped Potatoes and Sherry Wine Vinaigrette 6
MAIN COURSE
Brioche French Toast with Seasonal Berries and Brown Sugar Banana Cream 13
Cornmeal Pancakes with Roasted Apples, Toasted Pecans and Maple Bacon Syrup 12
Smoked Salmon Eggs Benedict on Toasted English Muffins with Citrus Hollandaise* 15
“Shrimp & Crawdads”, Soft Scrambled Eggs, Andouille Sausage and Creamy Grits* 20
“The Riverside” – Applewood Bacon with Scrambled Eggs, Hash Browns and French Toast* 15
Bacon & Egg Scrambler with Goat’s Cheese, Spinach, Puff Pastry and Béchamel Sauce* 15
Fried Green Tomato “Eggs Benedict,” House Canadian Bacon and Basil Hollandaise* 15
Crispy Rock Shrimp Salad with Napa Cabbage Slaw and Sweet Pepper Remoulade 15
Atlantic Salmon over a Salad of Spinach and Spaghetti Squash with Citrus Pecan Vinaigrette* 22
Oak Roasted Local Chicken with Cheddar Grits, Spiced Escarole, Oven Dried Tomatoes and Natural Jus 18
Duck N’ Beef Burger with Fried Egg, Wilted Spinach, Pickled Cabbage and Truffle Pommes Frites* 15
CANOE 2013
Carvel Grant Gould Executive Chef
Matthew Basford Executive Sous Chef
*CONSUMING RAW OR UNDERCOOKED FOODS SUCH AS MEAT, PULTRY, FISH, SHELLFISH, AND EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
