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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.

We're Open!

Dine-In, Takeout, Curbside Pickup or Delivery

Or… Call 315-823-1170 to Order

Payment is due at time of Pickup/Delivery 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

Safety Precautions

During the Covid-19 pandemic our staff will be taking extra precautions during our takeout times for the safety of our guests, including consistently changing gloves and wearing face masks, we will also be sanitizing the door handles between guests. We will provide hand sanitizer upon entering the restaurant. We also will be offering car side pickup upon request and delivery if needed (based on availability).

All customers will be required to use a CDC recommended face covering upon entering the Canal Side to get their order. This will help to protect both the employees and customers.

~ Dinner Menu ~

Dinner • Appetizers • Desserts

Farm to table epicure: Select meats and cheeses from Bach 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

Poulet Croquettes
Roasted chicken, garlic whipped potatoes, snap peas and chantrell mushrooms, egg dipped and soybean fried over wilted baby spinach & sundried tomatoes with basil cream

Prime Rib
Grilled Delmonico steak with grilled portabello mushrooms, soybean fried onion strings, truffle herb roasted potatoes with au jus & sautéed vegetables

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

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

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

Poivre Pablano Farci
Poblano pepper stuffed with goat cheese, sun dried tomato, button mushrooms, baby spinach & brown rice over frisée greens with a spicy petal sauce

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

Saumon Aux Fruits
Cajun dusted pan seared Norwegian salmon with pineapple shrimp ceviche over vegetable brown rice & sautéed baby spinach

Premiére Assiette


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

Calamari Friture
Fried squid served with a sesame oriental sauce

Pâtè du Patron
Duck liver pâtè with sliced onion and cornichons

Duck Liver Foie Gras
Pan seared duck liver with oven roasted cherries over wilted baby spinach and dates with fig reduction

Salad De Concombre
Thinly sliced English cucumber, Roma tomatoes, buffalo mozzrella with fresh basil chiffonade and balsamic fig 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
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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