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STARTERS
*CAST IRON PRIME RIBEYE Corn Maque Choux, Confit Fingerling Potatoes, Porter Blue Cheese Butter| 48
FRIED CHICKEN AND WAFFLE Macaroni, Pork Belly Crackling, Orange Blossom Honey | 29
TAGLIATELLE PASTA Spring Vegetables, Pistachio Pesto | 22
*CANOE BURGER Candied Jalapeño Bacon, Crispy Onions, Pimento Cheese, Lettuce, Tomato, Pickles | 19
CANOE CLUB —— COASTAL KITCHEN ——
HEIRLOOM TOMATO GAZPACHO GF
Shrimp, Fried Avocado | 17
BURRATA AND CARA CARA ORANGE GF
Lavender Oil, Coriander Seeds, Basil | 16
BLACK APPLE AND CELERY SALAD GF Arugula, Goat Cheese, Cashews,
Golden Raisin Vinaigrette | 15
LITTLE GEM CAESAR
Roasted Tomatoes, Parmesan Tuile, Croûton,
Green Goddess Caesar, Roasted Anchovy | 14
*SEARED TUNA NICOISE GF
Soft Boiled Egg, Potato, Olives,
Haricot Verts, Herb Vinaigrette | 22
SHRIMP COCKTAIL GF
Charred Lemon, Gin Cocktail Sauce | 19
*MAY RIVER OYSTERS GF
Blood Orange Mignonette, Lemon | 18
CRAB BEIGNETSOld Bay Aïoli | 17
LAMB MEATBALLSCucumber Yogurt, Pistachio, Pepper Coulis | 17
DEVILED EGGS GF | 5
SEA
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness.
GF GLUTEN FREE
PAN SEARED SCALLOPS Cauliflower, Broccolini, Farro, Citrus Créme Fraîche | 38
PAELLA GF Sapelo Clams, Shrimp, Scallops, Mussels, Sausage, Braised Chicken, Rice, Peas | 37
GRILLED MAHI GF Shrimp, Sapelo Clams, Sausage, Red Potatoes, Old Bay Broth | 36
STEAMED STRIPED BASS GF Buttermilk Potato Mousse, Cello Spinach, Red Wine Butter | 36
GRILLED COBIA Couscous, Sun-dried Strawberries, Marcona Almonds, Red Pepper, Roasted Tomato,
Baby Kale, Aged Balsamic | 36
LAND