Dinner Menu

APPETIZERS

Jumbo Lump Crab Cake, Yuzu, Napa Cabbage Slaw 16

Creamy Sweet Potato and Clam Chowder, Nueske’s Bacon, Maine Lobster, Chili Oil 8

Marinated Golden and Red Beet Salad, Whipped Vermont Goat’s Cheese, Candied Walnuts, Basil Oil 12

Baby Arugula Salad, Spiced Nuts, Shaved Parmesan and Poppy Seed Vinaigrette 11

Red Wine Poached Seckel Pears, Mitibleu, Sweet Gem Lettuce, Pecan Vinaigrette 12

BBQ’d Georgia White Shrimp, Worcestershire, Grilled Sour Dough 14

Roasted Sweet Potato and Kale Salad, Beluga Lentils, Toasted Cumin Vinaigrette 11

Oysters on the Half Shell, Cucumber Champagne Mignonette* MKT

48 Hour CAB Short Rib, Goat Cheese Hash, Radish 14

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

 

ENTREES

Hickory Roasted Niman Ranch Pork Chop, Southern Collards, Peanut Puree* 29

George’s Bank Cod, Jasmine Rice, House Andouille, Lobster Etouffee* 25

Grilled Atlantic Salmon, Spaghetti Squash, Carrot, Pecan, Baby Spinach* 24

Grilled Breast of Long Island Duckling, Duck Leg Spring Roll, Baby Bok Choy* 27

Enchanted Springs Rainbow Trout, Baby Kale, Logan Turnpike Grits* 24

Cocoa Crusted Cervena Venison, Sweet Potato, Brussels, Pickled Blueberry* 35

Roasted Springer Mountain Chicken, Coconut Rice Cake, Thai Green Curry, Peanut 24

Bacon Wrapped Monkfish, Leek, Fingerling Potato, Prince Edward Island Mussels 26

Slow Roasted Carolina Rabbit, Swiss Chard – Bacon Ravioli, Sweet Potato, Candied Garlic Sauce 29

Braised Lamb Pappardelle, Exotic Mushroom, Pickled Mustard Cream 18

Hickory Grilled New York Strip, Roasted Potato, Kale, Red Wine Jus* 35

Duck N’ Beef Burger, Sunny Side Egg, Spinach, Pickled Cabbage, Truffle Pommes Frites* 16

 

CANOE 2014

Matthew Basford Executive Chef

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