Brunch Menu

(All menus are subject to change)

FRESHLY BAKED PASTRIES

Georgia Pecan Sticky Buns
Small Basket 6 Large Basket 12

Sweet and Savory Scones
Housemade Preserves and Honey Butter 8

Some of Each
Small Basket 7 Large Basket 14

Chef Sarah’s Carrot Pecan Bread
Cinnamon Spiced Cream Cheese 4

APPETIZERS

She-Crab Soup, Jumbo Lump Crabmeat, Cream Sherry 9

House Smoked Salmon, Crispy Potato Pancake, Vermont Goat’s Cheese*7 / 12

Macadamia and Coconut Granola, Pineapple, Greek Yogurt, Ginger 7

Arugula Salad, Spicy Walnuts, Shaved Parmesan, Citrus Champagne Vinaigrette 10

Simple Mixed Green Salad, Crisped Potatoes, Sherry Wine Vinaigrette 6

MAIN COURSE

Brioche French Toast, Bourbon-Cinnamon Cream, Banana Pecan Syrup 13

Cornmeal Pancakes, Maple Lavender and Blueberry Syrup, Key Lime Mascarpone 12

Smoked Salmon Eggs Benedict, Toasted English Muffins, Citrus Hollandaise* 15

“The Riverside” – Applewood Bacon, Scrambled Eggs, Hash Browns, French Toast* 15

Breakfast Sausage Scrambler, Cheddar Cheese, Spinach, Puff Pastry, Chipotle Bechamel* 15

Smoked Chicken Biscuit, Southern Collards, Poached Eggs, “Red Eye Gravy”* 14

Crispy Rock Shrimp Salad, Napa Cabbage Slaw, Sweet Pepper Remoulade 15

Grilled Atlantic Salmon, Spinach and Spaghetti Squash Salad, Citrus Pecan Vinaigrette* 22

Blackened Georgia Shrimp, Fried Green Tomato, Chorizo, Grape Tomato Vinaigrette 20

Oak Roasted Springer Mountain Chicken, Cheddar Grits, Spicy Escarole, Natural Jus 18

Duck N’ Beef Burger, Sunny Side Egg, Wilted Spinach, Pickled Cabbage, Truffle Fries* 15

Grilled Chicken Caesar Salad, Baby Romaine Hearts, Brioche Croutons, Parmesan 14

 

CANOE  2014

Matthew Basford   Executive Chef

*CONSUMING RAW OR UNDERCOOKED FOODS SUCH AS MEAT, PULTRY, FISH, SHELLFISH, AND EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS