STARTERSHEIRLOOM TOMATO GAZPACHO Alabama Blue Crab, Cilantro | 14

SWEET CORN SOUP Chorizo, Piment D' Espelette, Roasted Corn | 12

ARTISANAL MIXED BABY GREENS English Cucumber, Radish, Shaved Red Onion, Parmesan Cheese,

Sherry Vinaigrette | 12

GARDEN VEGETABLES Golden Beets, Baby Carrots, Beans, Radish, Sprouts, Poached Farm Egg,

Red Quinoa, Crispy Chicken Skin, Ice Wine Vinaigrette | 14

CHARRED BABY OCTOPUS Chorizo, Chickpeas, Tomato, Olive, Green Harissa Vinaigrette | 16

HEIRLOOM TOMATO AND LOCAL PEACH SALAD Buffalo Mozzarella, Sweet Basil, Focaccia,

12 Year Balsamic, Georgia Olive Oil | 16

HEARTS OF ROMAINE SALAD Crispy Prosciutto, Parmesan Cheese, Crostini, Radish, Cashew Dressing | 13

DEVILED EGGS | 5

SEAGRILLED COBIA White Shrimp, Sapelo Island Clams, Andouille, Sweet Corn, New Potato, Old Bay Broth | 36

ROASTED BLACK GROUPER Fingerling Potato, Benton's Bacon, Baby Carrots, Caviar, Oyster Stew | 38

PICATTA OF LOCAL WAHOO Brocolini, Red Quinoa, Preserved Lemon, Lemon Beurre Blanc | 34

CRISPY SKIN SNAPPER Carolina Gold Rice, Sofrito, Callaloo, Crispy Plaintains, Buerre Blanc | 35

SEARED GEORGES BANKS SCALLOPS Corn Maque Choux, Swiss Chard, Grilled Okra, Louisiana Crawfish Cream | 38

KATIFI WRAPPED MAINE LOBSTER Asparagus, Grape Tomato, Citrus, Yellow Tomato Vinaigrette | 42

BLACKENED FISH SANDWICH Pea Tendrils, Preserved Tomatoes, Pickled Shallots, Lemon Oil | 19

LANDGRILLED RIBEYE Yukon Gold Potato Purée, Braised Cipollini, Roasted Wild Mushrooms, Arugula Chimichurri | 42CRISPY FRIED CHICKEN Carolina Red Rice, Summer Beans, Andouille, Rosemary Orange Blossom Honey | 29

ROASTED SHOULDER OF BORDER SPRINGS LAMB Spring Succotash,

Carrot Puree, Foie Gras, Lamb Jus | 36

CAST IRON BAKED DITALINI PASTA Heirloom Tomatoes, Sweet Basil,

Gaeta Olives, Capers, Buffalo Mozzarella | 25

CANOE CLUB CHEESEBURGER Horseradish Cheddar, Caramelized Onions,

Artisanal Mixed Greens, Preserved Tomatoes, Challah Bun | 18Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness.

CHILLED COLD WATER OYSTERS ON THE HALF SHELL Horseradish Mignonette, Old Bay Aioli, Hot Sauce, Housemade Cocktail | 16

CAJUN POACHED SHRIMP “COCKTAIL” Horseradish Mignonette, Old Bay Aioli, Hot Sauce, Housemade Cocktail | 16

TARTARE OF YELLOWFIN TUNA Caviar, Quail Egg, Lime Crème Fraîche, Fingerling Potato Chips | 20

JUMBO LUMP BLUE CRAB Grilled Pineapple, Pickled Shallots, Smoked Steelhead Roe, Cucumber, Mini Croutons, Pineapple Basil Vinaigrette | 18

CANOE CLUB —— COASTAL KITCHEN ——

Gluten Free