Lunch Menu


Shrimp Spring Rolls, Cilantro, Yuzu 7

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

Truffled House-Made French Fries, Parmesan, Rosemary 6

Oysters on the Half Shell, Cucumber-Champagne Mignonette* MKT


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

Baby Arugula Salad with Spiced Nuts, Shaved Parmesan, Poppy Seed Vinaigrette 9

Caesar Salad with Baby Romaine Hearts, Brioche Croutons, Parmesan 8

Simple Salad of Baby Mixed Greens, Crisped Potatoes, Sherry Vinaigrette 6


Crispy George’s Bank Cod Fish Sandwich, House Made Tartar Sauce 14

Grilled Chicken Breast Sandwich, Avocado, Swiss Cheese, Truffle Oil, Oven Dried Tomatoes 11

House Ground Angus Beef Burger, Aged Cheddar, All the Fixens* 11

Roasted Colorado Lamb Sandwich, Swiss Cheese, Minted Green Apple Mustard* 13

House Smoked Turkey Breast, Brie, Georgia Arugula, Cranberry Oak-Honey Mustard 12

Cox Farms Beef Pastrami, Red Cabbage, Swiss Cheese, Carraway-Sour Dough* 13


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

“South East Cobb Salad” with Grilled Chicken Breast, Smoked Bacon, Avocado, Gorgonzola Cheese 14

Jumbo Lump Crab Cake, Watercress Salad, Yuzu Dressing 16

Grilled Shrimp Bahn Mi Salad, Daikon Radish, Carrot, Pork Belly 15

Crispy Chimichurri Chicken Tacos, Peruvian White Bean Salad, and Avocado Pico DeGallo 13

Grilled Atlantic Salmon, Baby Spinach and Spaghetti Squash Salad, Citrus Pecan Vinaigrette* 20

Panko Crusted George’s Bank Cod, Whipped Potatoes, Baby Spinach, Caper Brown Butter 20

Braised Lamb Pappardelle, Exotic Mushroom, Pickled Mustard Cream 15


Canoe 2014

Matthew Basford   Executive Chef