Printable Lunch Menu
Starters
Shrimp Spring Rolls with Cilantro and Yuzu 7
Canoe’s House Smoked Salmon with Crispy Potato Cake and Vermont Goat’s Cheese 12
Truffled House-Made French Fries with Parmesan and Rosemary 6
Oysters on the Half Shell with Cucumber-Champagne Mignonette and Fresh Horseradish MKT
Soups & Salads
African Squash Soup with Lime Cream and Toasted Pumpkin Seeds 7
Chicken & Egg Noodle Soup with Root Vegetables and Thyme 7
Baby Arugula Salad with Spiced Nuts, Shaved Parmesan and Poppy Seed Vinaigrette 9
Caeser Salad with Baby Romaine Hearts, Brioche Croutons and Parmesan 8
Simple Salad of Baby Mixed Greens, Crisped Potatoes and Sherry Vinaigrette 6
Sandwiches
Riverside Turkey Burger with a Dijon & Acacia Honey Mustard 11
Grilled C.A.B. Chipotle Cheddar Cheeseburger with Applewood Smoked Bacon 12
Crispy George’s Bank Cod Fish Sandwich with Deviled Green Curry Mayonnaise 13
Grilled Chicken Breast Sandwich with Avocado, Swiss Cheese and Oven Dried Tomatoes 11
Grilled CAB Burger with all the Fixins 11
Roasted Colorado Lamb Sandwich with Green Apple & Whole Grain Mustard Sauce 13
Garden Vegetable and Artichoke Sandwich with Lemon Pepper Gaufrette Potato Chips 11
BBQ’d Beef Short-Rib Sandwich with Pickles and Fried Onion 13
Entrees
Crispy Rock Shrimp Salad with Napa Cabbage Slaw and Sweet Pepper Remoulade 15
"South East Cobb Salad" with Grilled Chicken Breast, Smoked Bacon, Avocado and Gorgonzola Cheese 13
Chimichurri Chicken Tacos with Peruvian White Bean Salad and Avocado Salsa 13
Grilled Atlantic Salmon Over a Salad of Baby Spinach and Spaghetti Squash with a Citrus Pecan Vinaigrette 15
Blue Hill Bay Mussels with Coconut Milk & Lemongrass Broth and Toasted Baguette 11
Panko Crusted Lemon Sole Filet with Sunchoke Puree, Baby Spinach and Caper Brown Butter 16
Duck Pot Pie with a Frisse, Gorgonzola and Dried Fruit Salad 16
Swiss Chard and Applewood Smoked Bacon Ravioli with Roasted Julienne Sweet Potato 13
Carvel Grant Gould, Executive Chef
