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Canal Side Inn Dinner Menu

Drawing inspiration from the finest French and American culinary traditions, our dinner menu reflects a love for food and an artistic touch. 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 or Curbside Pickup

Or… Call 315-823-1170 to Order

Payment is due at time of Pickup 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

~ Dinner Menu ~

Dinner • Appetizers • Desserts

Farm to table epicure: Select meats and cheeses from local 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

Not Your Average Meatloaf
Ground beef, lamb, sirloin, and andouille sausage blended with Holland peppers & onions over goat cheese whipped potatoes, finished with rosemary scented gravy.

Filet Luciano
8 oz filet mignon with applewood smoked bacon, stilton bleu cheese, wild mushroom ragu & bourdelaise sauce with roasted garlic goat cheese whipped potatoes & sautéed vegetables.

Coq au Vin
Slow stewed chicken tenderloins, heirloom tomatoes, roasted garlic, button mushrooms, carrots & applewood smoked bacon in white wine gravy over goat cheese whipped potatoes.

Saumon a L’aneth
Pan-seared Atlantic salmon over jasmine rice, topped with a cucumber dill sauce and served with a side of sautéed vegetables.

Poulet Penne Provençal
Sautéed organic chicken tenderloins, zucchini, yellow squash, heirloom tomatoes, basil, roasted garlic & shaved asiago, tossed in a lite prosecco sauce with penne pasta.

Boeuf Bourguignon
Slow stewed grass-fed filet mignon with locally sourced carrots, button mushrooms, shallots & Yukon potatoes in burgundy gravy.

Porc Osso Bucco
Slow-roasted pork with plum tomato ragu, fennel and Bermuda onion with truffle herb roasted potatoes & sautéed vegetables.

 Côte de Veau
Center cut frenched veal chop with slow roasted button and portobello mushrooms served with a red wine demi glaze, herb roasted potatoes & sautéed vegetables.

Fruits de Mer
Diver sea scallops, black tiger shrimp & Atlantic Maryland blue crab baked in a white wine basil cream sauce, topped with shaved Asiago cheese and served with jasmine rice & sautéed vegetables.

Piment Poblano Farci
Grilled poblano pepper stuffed with goat cheese &vegetable jasmine rice, topped with a spicy aioli and served on a bed of baby spinach with a side of sautéed vegetables.

Premiére Assiette


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

Frisèe Petal Shrimp
Utica beer battered black tiger shrimp tossed with a spicy rosemary petal sauce over radicchio & frisèe greens.

Pâtè du Patron
Duck liver Pâtè with sliced onion & cornichons.

Salade de Légumes Racines Rôtis
Roasted beets, carrots, brussel sprouts & sweet potatoes with candied pecans, goat cheese & a maple dijon vinaigrette.

Moules Marinière
Freshwater mussels steamed in a white wine sauce with garlic & caramelized shallots served with a parsley butter reduction.

Maryland bleu Crabe Gâteau
Atlantic Maryland blue crab, Holland peppers, Bermuda onions & aged Vermont goat cheese with chipotle lime tartar.

Salade Caprese
Sliced buffalo mozzarella, beefsteak tomatoes & bermuda onions with a fresh avocado oil dressing, on a bed of spinach.


Triple Chocolate Mousse
with whipped vanilla bean cream

Crème Brûlèe
Custard with caramelized sugar

Mile High Cheesecake
with roasted strawberries and vanilla bean cream

Meringue Sucre Aux Baises Sauveges Barbara
Homemade French meringue topped with raspberry and blackberry ice cream with a wild-berry liqueur. Served with mixed berries and vanilla bean cream

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