Dinner Menu

(All menus are subject to change)

APPETIZERS

Jumbo Lump Crab Cake, Yuzu, Napa Cabbage Slaw 16

Silver Queen Corn Soup, Grilled Avocado and Lobster Pico de Gallo, Chipotle Tuile 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

Smoked North Carolina Trout Salad, Heirloom Grape Tomato, Quail Egg, Sweet Gem Lettuce, Rye Tuile 12

Grilled Australian Octopus, Chorizo, Peppers, Horseradish Tomato Broth* 14

Compressed Watermelon Salad, Capra Gia Feta, Pickled Fennel, Orange, Basil Vinaigrette 11

Oysters on the Half Shell, Cucumber Champagne Mignonette* MKT

Prince Edward Island Mussels, Chili, Peanut, Ginger, Basmati Rice* 14

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

ENTREES

Hickory Roasted Niman Ranch Pork Chop, House Bacon Baked Peruvian White Beans, Pickled Cabbage* 29

George’s Bank Cod, Field Pea Hummus, Crawfish and Sweet Pepper Succotash* 25

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

Grilled Breast of Long Island Duckling, Duck Leg and Ginger Pot Sticker, Bok Choy, Ginger Dashi * 27

Enchanted Springs Rainbow Trout, Lobster Rangoon Ravioli, Seeded Mustard Cream
* 25

Stuffed Vermont Quail, Chicken Andouille, Crisped Okra, Corn and Tomato Salad
* 26

Roasted Springer Mountain Chicken, Grilled Corn and Basil Risotto, Spiced Green Tomato Relish 24

George’s Bank Scallops, Eggplant Balsamic Salad, Charred Pepper and Olive Vinaigrette* 31

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

Basil Fettuccine, Summer Squash, Confit Tomato, Pesto, Pecorino 17

Hickory Grilled 12oz New York Strip, Crushed Fingerling Potato, Asparagus, Black Garlic Butter* 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