Cauliflower Soup with Lamb Sausage and Golden Raisins 8

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

Shrimp Stuffed Calamari with Spanish Chorizo, Crisped Tentacles  and Laurel Aioli 12

Baby Arugula Salad with Spiced Nuts, Shaved Parmesan and Poppy Seed Vinaigrette 10

Warm Artisan Cheese Salad with Bacon, Baby Spinach, Golden Raisin and Wheat Berry Vinaigrette 12

Oysters on the Half Shell with a Simple Cucumber Champagne Mignonette* MKT

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

Entrees

Newfoundland Steelhead Trout, Smoked Salmon Tortelloni, Herbed Bechamel 25

Grilled Atlantic Salmon, Spaghetti Squash & Carrot Saute, Pecans and Wilted Baby Spinach* 23

Dressed Winter Sole with French Beans, Shaved Fingerling Potatoes, Broken Tartar Sauce 30

Cornmeal Crusted Rainbow Trout, Peruvian White Beans, Eggplant Hummus, Winter Greens, Grape Tomato Vinaigrette 23

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

Lamb Bolognese with Mostaccioli Pasta and Shaved Parmesan 16

Sage Roasted Pheasant with Brown Butter Whipped Sweet Potato, Crispy Pheasant Croquette, Natural Jus* 28

Grilled Duck Breast with a Potato, Pear and Blue Cheese Gratin, Brussels Leaves, Glazed Seckel Pears* 26

Roasted Australian Lamb Sirloin, Mushroom and Goast Cheese “Lasagne”, Minted Gremolata* 29

Hickory Grilled New York Strip with Creme Fraiche Potatoes, Broccoli Rabe, Black Garlic Butter* 34

Slow Roasted Beef Short Rib with Celery Root Whipped Potatoes, Black Radish Slaw 27

Duck N’ Beef Burger with Fried Egg, Wilted Spinach, Pickled Cabbage and Truffle Pommes Frites* 14

CANOE WINTER 2012

Carvel Grant Gould   Executive Chef

Matthew Basford   Executive Sous Chef