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