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Canal Side Inn Dinner Menu

Drawing inspiration from the finest French and American culinary traditions, our dinner menu reflects a love for food and an artistic touch. For longtime fans of the restaurant, you will find the most popular dishes still featured.

Enjoy our fine food in the newly remodeled dining room.

We're Open!

Dine-In, Takeout or Curbside Pickup

Or… Call 315-823-1170 to Order

Payment is due at time of Pickup or call us to pay over the phone.

Thanks to New York State liquor authority, all alcoholic beverages can also be taken to go!
Open container laws still apply

~ Dinner Menu ~

Dinner • Appetizers • Desserts

Farm to table epicure: Select meats and cheeses from local farms, Otsquago Creek, and Kelly’s Meat Market. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Please let your server know if you have any food allergies.


all dinner entrées come with soup or salad

Not Your Average Meatloaf
Ground beef, lamb, sirloin, and andouille sausage blended with Holland peppers & onions over parsnip whipped potatoes, finished with rosemary scented gravy.

Filet Luciano
8 oz filet mignon with applewood smoked bacon, stilton bleu cheese, wild mushroom ragu & port wine demi reduction with roasted garlic goat cheese whipped potatoes & sautéed vegetables.

Grouper Poêlé
Cajun encrusted; pan seared grouper with gulf shrimp saffron roasted corn & pineapple pico de gallo over date & peanut vegetable Israeli cous cous & sautéed vegetables.

Chef John’s Signature Blue Crab Églefin
Atlantic Maryland blue crab stuffed haddock with saffron lemon beurre blanc sauce over basmati rice & sautéed vegetables.

Tournados Poivre Josephine
Filet mignon with black peppercorn brandy sauce, truffle herb roasted potatoes & sautéed vegetables.

Poulet Penne Provençal
Sautéed organic chicken tenderloins, zucchini, yellow squash, heirloom tomatoes, basil, roasted garlic, & shaved asiago, tossed in a lite prosecco sauce with penne pasta.

Coq au Vin
Slow stewed chicken tenderloins, heirloom tomatoes, roasted garlic, button mushrooms, carrots & applewood smoked bacon in white wine gravy over goat cheese whipped potatoes.

Boeuf Bourguignon
Slow stewed grass-fed filet mignon with locally sourced carrots, button mushrooms, shallots, fennel, & Yukon potatoes in burgundy gravy.

Porc Osso Bucco
Slow-roasted pork with plum tomato ragu, fennel and Bermuda onion with truffle herb roasted potatoes & sautéed vegetables.

Tour de Légumes
Grilled portobello mushroom, roasted tri colored Holland peppers, caramelized shallots, zucchini, yellow squash and imported goat cheese over basmati rice.

Premiére Assiette


Cocktail de Crevettes
Chilled black tiger shrimp with a zesty smoked horseradish remoulade sauce.

Salade de Betteraves Jaunes Rôti
Golden beets with caramelized shallots over mixed mesclun greens with balsamic fig reduction.

Calamari Friture
Fried squid served with a sesame sauce.

Frisèe Petal Shrimp
Utica beer battered black tiger shrimp tossed with a spicy rosemary petal sauce over radicchio & frisèe greens.

Pâtè du Patron
Duck liver Pâtè with sliced onion & cornichons.

Maryland bleu Crabe Gâteau
Atlantic Maryland blue crab, Holland peppers, Bermuda onions & aged Vermont goat cheese with chipotle lime tartar.

Poutine à la Chef John
Hand cut pommes frites (French fries) with imported cheese curds, pulled braised pork bellies & rosemary scented gravy.


Triple Chocolate Mousse
with whipped vanilla bean cream

Crème Brûlèe
Custard with caramelized sugar

Sweet Ann’s Strawberry Lemon Cake
with roasted strawberries and whipped cream

Mile High Cheesecake
with roasted strawberries and vanilla bean cream

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