skip to Main Content

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 Steamas & Chowda!

[ai1ec view=”posterboard” ai1ec events_limit=”1″ ai1ec display_filters=”false” ai1ec tag_name=”dinner-specials”]

Premiére Assiette


Cocktail de Crevettes

Chilled black tiger shrimp 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 cornichonss

Charcuterie & Caviar

Sliced meats and gourmet cheeses with crackers, crostini and Romanoff caviar

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 Bleu Crabe Gâteau

Atlantic Maryland blue crab, 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


Tournados 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 with stewed heirloom tomatoes, red wine mint bordelaise and truffled herb roasted potatoes

Not Your Average Meatloaf

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

Chef John’s Signature Bleu Crabe Églefin

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

Côte de Porc

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

Poulet Penne

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

Frissé Espadon

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

Vegetable Tower

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

Alsation Salmon

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

Porc Osso Bucco

Slow-roasted pork with roasted plum tomato ragu, fennel and Bermuda onion with truffled herb roasted potatoes and sautéed baby spinach

Back To Top