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STARTERS *FILET MIGNON Pimento Cheese Croquettes, Brussels Sprouts, Port Demi Glace | 48 FRIED CHICKEN AND WAFFLE Macaroni, Pork Belly Cracklin, Orange Blossom Honey | 29 *CANOE BURGER Candied Jalapeño Bacon, Crispy Onions, Pimento Cheese, Lettuce, Tomato, Pickles | 19 CANOE CLUB —— COASTAL KITCHEN —— BLACK APPLE AND CELERY SALAD GF Arugula, Goat Cheese, Cashews, Golden Raisin Vinaigrette | 15 LITTLE GEM CAESAR Roasted Tomatoes, Parmesan Tuile, Crouton, Green Goddess Caesar, Roasted Anchovy | 14 BURRATA AND BLOOD ORANGE GF Lavender Oil, Coriander Seeds, Basil | 16 WILD MUSHROOM CONSOMMÉ GF Kombu, Truffle, Crème | 16 DEVILED EGGS GF | 5 *PRIME BEEF TARTARE Egg Yolk, Truffle, Grilled Croûton | 19 LAMB MEATBALLS Cucumber Yogurt, Pistachio, Pepper Coulis | 17 *MAY RIVER OYSTERS GF Blood Orange Mignonette, Lemon | 18 CRAB BEIGNETS Old Bay Aïoli | 17 SHRIMP COCKTAIL GF Charred Lemon, Gin Cocktail Sauce | 19 SEA *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness. GF GLUTEN FREE GRILLED MAHI GF Shrimp, Sapelo Clams, Sausage, Red Potatoes, Old Bay Broth | 36 PAN SEARED SCALLOPS Cauliflower, Broccolini, Farro, Citrus Créme Fraîche | 38 ROASTED GROUPER GF Crawfish, Fennel, Sweet Potato Noodles, Cilantro, Curry Broth| 37 GRILLED SWORDFISH GF Lentils, Apples, Turnips, Butternut Squash Purée, Pickled Mustard Seeds | 36 PAELLA GF Sapelo Clams, Shrimp, Scallops, Mussels, Sausage, Braised Chicken, Rice, Peas | 37 LAND
