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Canal Side Inn Dinner Menu

With over 20 years of culinary experience, our Executive Chef, John Luciano, or “Chef John” as he is affectionately called, has created a dinner menu with inspiration from fine French and American styles. His love of food and artistic flair is represented in every dish.  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.

~ Dinner Menu ~

Dinner • Appetizers • Desserts

Farm-to-table epicure: Select meats and cheeses from Bach Farms 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.

Tuesday’s are Stemas & Chowda!

Premiére Assiette


Cocktail de Crevettes

Chilled black tiger shrimp served with a zesty smoked horseradish remoulade sauce

Calamari Friture

Fried squid served with an oriental sauce

Pâtè du Patron

Duck liver pâtè with sliced onion and cornichons

Salade Capri

Fresh “burrata” mozzarella with spring greens, Bermuda onions, and heirloom tomatoes with fresh basil and balsamic reduction

Frisèe Petal Shrimp

Utica beer battered black tiger shrimp tossed with a spicy rosemary petal sauce over radicchio and frisèe greens

Maryland Crabe bleu Gâteau

Holland peppers, Bermuda onions and aged Vermont goat cheese with chipotle lime tartar


Triple Chocolate Mousse

with whipped vanilla bean cream

Crème Brûlèe

Crème with caramelized sugar

Maple Bread Pudding

with raisin caramel sauce and vanilla bean cream


With strawberries and whipped cream

Mile High Cheesecake

with roasted strawberries and vanilla bean cream


Tournedos Sauce Danoise

Filet mignon with a classic red wine reduction, truffled herb roasted yukon gold potatoes, and sautéed vegetables

Bifteck Au Poivre Josephine

New York strip steak with black peppercorn sauce, truffled herb roasted yukon gold potatoes and sautéed vegetables

Jarret d’Agneau

Lamb shank, stewed heirloom tomatoes, red wine mint bordelaise, truffle herb roasted potatoes

Not Your Average Meatloaf

Ground beef, lamb, sirloin, and andouille sausage blended with holland peppers and bermuda onions over parsnip whipped potatoes, rosemary scented gravy, and grilled asparagus

Filet Mignon

8 oz. filet mignon with applewood smoked bacon, stilton bleu cheese, wild mushroom ragu, port wine demi reduction with roasted garlic parsnip whipped potato, grilled asparagus

Chef John’s Signature ~ Bleu Crabe Églefin

Atlantic Maryland blue crab stuffed haddock with saffron lemon beurre blanc sauce over basmati wild rice and grilled asparagus

Côte de Pork

Frenched pork chop with roasted cinnamon apples apple cider demi glaze, truffle herb roasted potatoes and steamed carrots

Poulet Penne

Sautéed chicken tenderloins with, asparagus, caramelized red onions, black kalamata olives, baby spinach penne pasta in a roasted garlic prosecco sauce with shaved asiago

Frissé Espadon

Grilled South Pacific ginger cajun swordfish, pineapple lime pico sautéed frissé Israeli couscous, with grilled asparagus

Vegetable Tower

Grilled portobello mushroom, Roma tomatoes, asparagus, tri-colored Holland peppers with goat cheese, fig reduction, over basmati wild rice and baby arugula

Alsatian Salmon

Pan-seared Norwegian salmon over lentils with baby spinach, grilled asparagus, with a side of yogurt cucumber dill sauce

Porc Osso Bucco

Slow-roasted pork with roasted plumb tomato ragu fennel and Bermuda onion with truffle herb roasted potatoes and sautéed baby spinach

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