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Spotted trotter salumi, canoe pate, and seasonal pickle.
Maple yogurt and berbere spiced cauliflower.
Spiced nuts, Parmesan, and poppy seed vinaigrette.
Whipped goat's cheese, candied walnuts, and basil oil.
Endive, cherry, hazelnut, and pomegranate vinaigrette.
Yuzu and napa cabbage slaw.
Lap Cheong, rice noodle, and peppers.
Chocolate croutons, pastrami beets, and cherry tapenade.
Crispy potato cake and Vermont goat's cheese.
Soy baked beans and shiitake mushroom coleslaw.
Pickled fennel, sourdough Panzanella, and old bay aioli.
Quinoa, olive, peppers, sun-dried tomato, and avocado green goddess.
Swiss chad, goat's cheese ravioli, grilled portobello, and mustard butter.
Crawfish Rangoon, shiitake mushroom, Sichuan, peanut sauce.
Bok choy, red curry duck leg, cashew, and ramen noodle.
Corn, kale risotto, mushroom, and avocado cream.
Roasted carrot, basil whipped potato, and olive vinaigrette.
Chipotle potato lyonnaise and arugula chimichurri.
Sunnyside egg, spinach, pickled onions, and truffle Pommes Frites.
Menu for Canoe provided by Allmenus.com
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