Dinner

First Course

Maple Butternut Squash Soup
6
 
Soup of the Day
6
 
Mixed Greens

pickled red onions, orange segments, croutons, blood orange vinaigrette

6
 
Pt. Judith Calamari

Kalamata olives, banana peppers, balsamic

12
 
Curly Kale Salad

shredded carrots, pine nuts, nutmeg, parmesan, lemon, EVOO

9/15
 
Roasted Pear & Arugula Salad

Bayley Hazen bleu, pine nuts, pear, white pepper compote

10
 
Prosciutto & Fig Salad

phyllo nest, VT creamy goat cheese, arugula, pomegranate vinaigrette

11/18
 
Local Beet Salad

fresh spinach, whipped chèvre with herbs & poppy seeds, toasted pistachios, cider-beet purée, lemon vinaigrette

9/15
 
Potato Gnocchi & Exotic Mushrooms

shaved parmesan, white truffle oil & sage cream
(For vegan, substitute white truffle oil, garlic, shallots, herbs & vegetable of the day)

9/16
 
Sautéed Maine Mussels

fries, garlic aioli, Chardonnay, garlic & herb butter

10/15
 
Pickle Jar

assorted house-made pickled veggies

5
 
Artisan Cheese Board

a selection of local cheeses with housemade complements

12/18
 

Entrees

Noman's Island Sea Scallops

cornmeal crusted, potato nest, pear-lime sauce, baby arugula

23
 
Risotto

Grilled Portabello, pesto, baby spinach, parmesan & parrano

16
 
Egyptian Koshari

orzo, lentils, basmati, caramelized  onions, garlic, tomato, Sriracha;  add Vermont Soy Co. tofu     4

9/14
 
Cassoulet

House-made pork & garlic sausage, whire beans, braised chicken & pork in red wine, scallions, tomatoes ♦ with duck confit

18/24
 
Sesame-Crusted Tuna

Wasabi, pickled ginger, Wakame & pineapple

24
 
12 oz New York Strip

Grillled, roasted potato wedges, , asparagus, béarnaise & bordelaise sauces

27
 
Winter Chicken

roasted Statler breast, root vegetables & fresh cranberry-orange compote

19
 
Crispy Pork Schnitzel

Alsatian potato salad, apple slaw & calvados sauce

16
 
Malay Curry Shrimp

basmati, tomato, cucumber, peanuts, coconut curry;  substitute Vermont Soy Company tofu  

20/17
 
Pasta du Jour

Chef inspired, daily creations

16
 
Crusted Cod

Beurre blanc, crispy leeks, crushes new potatoes, butter & chives

22
 
Lobster Macaroni & Cheese

Pancetta, cheddar, tarentaise, parano, parmesan crumbles, greens

24
 
Cedar Plank Maple Salmon

spinach, chopped green beans & candied almond salad with balsamic vinaigrette

24
 
Pineland Farms Cheddar Burger

New England pasture-raised beef, Cabot cheddar

12
 
Canoe Club Cheeseburger

Swiss, roasted red peppers, caramelized onions, tarragon mayo
              both burgers served with french fries or greens;  sweet potato fries  1;  with bacon  2

13
 

House Made Desserts

Plum Crisp

streusel topping, ginger ice cream

8
 
Maple Cheesecake

graham cracker crust, Vermont maple syrup, whipped cream, candied walnut

7
 
Lime Cloud

mousse with graham cracker layer, whipped cream

7
 
Chocolate Martini

chocolate mousse, whipped cream, chocolate espresson bean garnish

7
 
Tiramisu

yellow cake soaked in rum and Kahlúa, mascarpone mousse, chocolate ganache

8
 
Chocolate Toffee Pecan Tart

bittersweet ganache and caramel

7
 
Apple Galette

puff-pastry, almond paste, house-made caramel sauce, sweet cream ice cream

6
 
Crème Brûlée

classic vanilla bean

7
 
Artisan Cheese Board

a selection of local cheeses with housemade complements

12/18
 
Blue Moon Sorbet
5
 
Walpole Creamery Ice Cream
5
 
One Scoop Ice Cream or Sorbet
2
 
Canoe Club Biscotti
2
 

View our latest menu in PDF here: