Five of us enjoyed an evening at the Canalside Inn. It was the high point of our bike ride along the Erie Canalway. Chef John responded to our special request for duck with a variation on confit de canard including slices of foie gras accented by a bright vegetable mélange. That was preceded by an excellent beet salad and a piquant tomato bisque. The service was very good and the atmosphere of the restaurant is warm and comfortable.