Canoe Place Inn

Crisp endive with orange segments, goat cheese, candiedwalnuts and sherry vinaigrette made with sherry vinegar, Dijon, honey and olive oil. ALLERGY: DAIRY, TREE NUTS, MUSTARD, CITRUS

Roasted butternut squash purée with cream, maple crème fraîche, fried sage and toasted pumpkin seeds. ALLERGY: DAIRY, SEEDS

Crisp romaine with classic Caesar dressing made from egg yolk, anchovy, Dijon, garlic, lemon, parmesan and oil. Finished with parmesan and garlic croutons. ALLERGY: DAIRY, EGG, FISH, GLUTEN, MUSTARD, CITRUS

Pork belly brined in buttermilk, slow-roasted until tender, pressed and crisped to order. Served with apple mostarda made with apple, Dijon and mustard seed, celery root, and sherry gastrique. ALLERGY: DAIRY, MUSTARD

Cavatelli with a ragù of deeply roasted mixed mushrooms, shallot, garlic, thyme, white wine and mushroom stock. Finished with butter and parmesan. ALLERGY: GLUTEN, DAIRY, ALCOHOL

Chicken brined in apple cider, salt, sugar, thyme and garlic; roasted and served with whipped potato, roasted baby carrots and chicken jus. ALLERGY: DAIRY

Skate wing breaded flour-egg-panko and fried until crisp. Served with brown-butter potato salad with Dijon, lemon, capers and parsley, plus caper-herb remoulade. Allergy: FISH, GLUTEN, EGG, DAIRY, MUSTARD, CITRUS

Beef chuck braised with mirepoix, tomato paste, red wine, beef stock, thyme and seasonal vegetables. Finished with puff pastry. ALLERGY: GLUTEN, DAIRY, ALCOHOL

Beef burger with caramelized onion, Gruyère and brioche, served with fries. ALLERGY : GLUTEN, DAIRY, EGG

Grilled beef filet with crushed baby Yukon Gold potatoes fried until crisp, creamed spinach, and red wine jus reduced with shallot and thyme. ALLERGY: DAIRY, ALCOHOL

Warm date sponge with vanilla Chantilly and maple caramel sauce. ALLERGY: GLUTEN, DAIRY, EGG

Peaches and plums baked with lemon and vanilla under a brown-sugar buttermilk biscuit topping. Served warm with vanilla ice cream. ALLERGY: GLUTEN, DAIRY, EGG, CITRUS

Fresh corn and corn cobs infused into vanilla cream, blended and strained into egg-yolk custard. Torched with sugar and served with blueberry-lemon compote and cornmeal shortbread. ALLERGY: DAIRY, EGG, GLUTEN, CITRUS

Feta whipped with cream cheese, Greek yogurt, olive oil and lemon. Served with chili-infused hot honey and grilled pita. ALLERGY: DAIRY, GLUTEN, CITRUS

Pressed slow-roasted pork belly crisped to order, with maple-Dijon sauce, apple slaw and crispy shallots on slider buns. ALLERGY: GLUTEN, EGG, MUSTARD

Chicken drumettes finished in sticky cider glaze made from cider, brown sugar, cider vinegar, Dijon, soy and garlic. Served with buttermilk-herb ranch, pickled apple and crispy sage. ALLERGY: DAIRY, SOY, MUSTARD, CITRUS

Crispy fries tossed with parmesan and truffle seasoning, served with roasted garlic aioli made from mayo, roasted garlic and lemon. ALLERGY :DAIRY, EGG, CITRUS

Fried Brussels sprouts tossed in maple-miso dressing with white miso, maple, rice vinegar, soy, sesame oil and lime. Finished with sesame. ALLERGY: SOY, SESAME, CITRUS

Airy cheddar popover made from milk, egg and flour, served warm with whipped butter flavored with reduced beef jus and caramelized onion purée. ALLERGY: GLUTEN, DAIRY, EGG

Pear & Prosciutto; Brussels Sprout Carbonara; Wild Mushroom Truffle; Spicy Sausage & Honeynut Squash. ALLERGY: GLUTEN, DAIRY; varies weekly

Calamari soaked briefly in buttermilk, dredged in flour-cornstarch-semolina blend and fried crisp. Served with Calabrian chili aioli with mayo, chili paste, lemon and garlic. ALLERGY: MOLLUSCAN SHELLFISH, GLUTEN, DAIRY, EGG, CITRUS

Greek yogurt with seasonal fruit compote, toasted granola and local honey. Fruit compote is gently cooked with lemon to retain some fresh texture; granola is toasted with oats and seeds for crunch. ALLERGY: SEEDS, DAIRY

Selection of sliced seasonal fruits and berries, prepared fresh daily and served simply.

Two eggs any style, crispy hash brown, roasted tomato, avocado and artisan toast. Choice of North Country bacon or chicken-apple sausage. ALLERGY :EGG, GLUTEN; possible DAIRY depending on preparation

Steel-cut oats slowly simmered until creamy, finished with blueberries, Vermont maple syrup and cinnamon. ALLERGY: OATS Is GF by but check for cross contamination

Fresh-baked croissant topped with seasoned avocado, soft poached egg, watercress, pickled shallot, chili and sea salt. Shallots are quick-pickled in vinegar, sugar and salt. ALLERGY: GLUTEN, DAIRY, EGG

Toasted English muffin, soft poached eggs and truffle hollandaise made from egg yolk, lemon and clarified butter with truffle. Served with hash brown. Choice of ham, smoked salmon or Florentine spinach. ALLERGY:EGG, DAIRY, GLUTEN; FISH with salmon

Soft three-egg omelette with roasted mushrooms, Gruyère and fine herbs. Served with hash brown and roasted tomato. ALLERGY : EGG, DAIRY

Warm croissant filled with country ham, soft scrambled egg and melted Gruyère. Served with hash brown. ALLERGY: GLUTEN, DAIRY, EGG

Apple-cider pancake batter served with caramelized apples, cinnamon crumble, whipped maple butter and cider syrup made from reduced apple cider and maple. ALLERGY: GLUTEN, DAIRY, EGG

Feta whipped with cream cheese, Greek yogurt, olive oil and lemon until smooth. Served with hot honey infused with chili and cider vinegar, plus warm grilled pita. ALLERGY: DAIRY, GLUTEN, CITRUS

Brussels sprouts fried or roasted until crisp and tossed in maple-miso dressing made with white miso, maple syrup, rice vinegar, soy, sesame oil and lime. Finished with sesame. ALLERGY: SOY, SESAME, CITRUS

Little Gem lettuce with Caesar dressing made from egg yolk, anchovy, Dijon, garlic, lemon, parmesan and oil. Finished with parmesan and toasted garlic crumb. ALLERGY: DAIRY, EGG, FISH, GLUTEN, MUSTARD, CITRUS

Local greens, roasted squash, apple, goat cheese and toasted seeds tossed with cidervinaigrette made from apple cider vinegar, Dijon, honey, shallot and olive oil. ALLERGY: DAIRY, MUSTARD,SEEDS

Roasted butternut squash puréed with onion, garlic, stock and cream. Finished with maple crème fraîche, fried sage and toasted pumpkin seeds. ALLERGY: DAIRY, SEEDS

Maine lobster lightly dressed with mayonnaise, lemon, celery, chives and lemon zest. Served in a butter-toasted brioche roll with fries. ALLERGY: SHELLFISH, GLUTEN, DAIRY, EGG, CITRUS

Buttermilk-marinated chicken fried crisp, with cabbage-carrot slaw, pickles and Calabrian chili mayo on brioche. Served with fries. ALLERGY: GLUTEN, DAIRY, EGG, CITRUS

Beef burger with Gruyère, caramelized onion, pickles and house sauce made from mayo, ketchup, Dijon, chopped pickles and Worcestershire. Served on brioche with fries. ALLERGY: GLUTEN, DAIRY, EGG, MUSTARD

Weekly options rotate between pear & prosciutto, Brussels sprout carbonara, wild mushroom truffle, and spicy sausage & honeynut squash.

Trofie pasta tossed in a simple tomato-garlic-basil sauce, finished with burrata, parmesan, fresh basil and olive oil. ALLERGY: GLUTEN, DAIRY