20th Anniversary Menu Revival

From the venue:

To honor the past and celebrate some of the dishes that made a mark on the Canoe menu, Chef Matthew Basford has developed a special “Dish Revival” menu. The menu will rotate each week and feature a retired appetizer and entrée. The revival menu includes guest favorites such as Seared George’s Bank Scallops and Grilled Maple Leaf Farms Duck Breast.
Week One: Aug. 3-9Appetizer: Pistachio Seared Goat Cheese, Spinach, Frisee, Olive Oil and Rosemary DressingEntrée: Grilled Maple Leaf Farms Duck Breast, Foie Gras and Romaine Crepe, Blackberry Compote
Week Two: Aug. 10-16Appetizer: Tuna Tuna Tuna, Seared, Diced and CarpaccioEntrée: Cornmeal Crusted Grouper, Lobster and Sweet Corn Succotash
Week Three: Aug. 17-23Appetizer: PEI Mussels, Spicy Coconut Lemongrass BrothEntrée: Seared George’s Bank Scallops, Almond and Tomato Gazpacho, Minted Zucchini Cream
Week Four: Aug. 24-30Appetizer: Georgia White Shrimp, New Orleans Style BBQ Sauce, Logan Turnpike GritsEntrée: North Carolina Pheasant, Braised Leg Croquette, Brown Butter Sweet Potato, Huckleberry Jus