Printable Dinner Menu
STARTER
Hot & Sour Soup with Maine Shrimp and Tiny Dumplings 7
Kurobuta Pork Belly with Sweet Potato Fries and Apricot Mustarda 9
Salmon Ceviche with Cilantro, Cucumber and Yuzu 8
Warm Artisan Sheep’s Milk Cheese Salad with Baby Spinach, Bacon, Cranberry-Pecan Vinaigrette 12
Simply Beef Carpaccio with Crisped Capers and Parmesan 14
Marinated Golden and Red Beet Salad with Whipped Vermont Goat’s Cheese, Candied Walnuts and Basil Oil 11
Canoe’s House Smoked Salmon with a Crispy Potato Cake and Vermont Goat’s Cheese 6 / 12
Little Neck Clam Chowder with Luder Ham Crackers 8
Baby Arugula Salad with Spiced Nuts, Shaved Parmesan and Poppy Seed Vinaigrette 10
Pekin BBQ’d Plantation Quail with Chillied Local Baby Collards and Star Anise Boiled Peanuts 11
Oysters on the Half Shell with Cucumber Champagne Mignonette and Fresh Horseradish MKT
ENTREES
Pistachio Crusted Cod with Cauliflower Risotto and Curry Oil 24
Slow Roasted Beef Short Rib, Kohlrabi, Red Cabbage and Chocolate Vinegar 27
Herb Crusted Atlantic Salmon with House Made Egg Noodles, Creamy Leeks and Oregano Oil 22
Rack of Australian Lamb with Roasted Local Apples, Celery Root and Pearled Barley 29
Yukon Potato and Goat’s Cheese Tortelloni with Spicy Escarole and Thyme Preserved Tomatoes 15
Slow Roasted Carolina Rabbit with Swiss Chard - Bacon Ravioli, Sweet Potato Hash and Candied Garlic Sauce 25
Newfoundland Steelhead Trout with Sunchoke, Meyer Lemon and Baby Spinach Risotto 25
Dressed Lemon Sole, Sliced Purple Peruvian Potatoes and Deviled Green Curry Sauce 29
Roasted Local Chicken with “Loaded” and Crushed Red Bliss Potatoes and Sweet Onion Gravy 19
George’s Bank Diver Scallops with Black Sticky Rice, Mussels and Lemongrass-Coconut Broth 25
Chili Glazed Duck Breast with Foie Gras Sausage and Roasted Root Vegetables 27
C.A.B. Grilled Delmonico Steak with Truffle Fries and Natural Jus 30
The Duck’n Beef Burger with Fried Egg and Pickled Cabbage 14