MENU | SPRING

ENTRÉES

The Sap House Burger | 18

House ground beef blend, candied bacon, caramelized onions, Maine Maple Bourbon Glaze, and sliced aged cheddar. Served with frites and a native Maine pickle. *  **

GARBANZO & QUINOA BURGER | 18

A blend of garbanzo beans, white and red quinoa, spinach, and spices seared in a cast iron pan and served on a homemade brioche roll with arugula, cucumbers, goat cheese, and red curry yogurt.

Korean Fried Chicken sandwich | 17

Rice wine vinegar and ginger marinated deep-fried chicken breast on a grilled brioche roll with sriracha aioli and pepper slaw. Served with frites, and a native Maine pickle. *

Canyon Cauliflower | 22

Wood grilled southwest seasoned cauliflower steak with black bean puree, garlic spinach, and jasmine rice.

Firewood ChickeN PAPPARDELLE | 24

Seared Statler chicken breast, roasted garlic, wild mushroom melange, fresh basil, pecorino cream sauce, focaccia bread.

Seared Lemon Shrimp Capellini | 26

Jumbo shrimp, garlic, capers, and tomatoes tossed with a lemon-wine-butter sauce, fresh basil, and capellini pasta. Served with garlic toast. *

Seafood & street corn alfredo | 35

Sauteed lobster, mussels, baby shrimp, corn, garlic, shallots, red peppers, poblano peppers, cilantro, lime, alfredo, and corn penne. Served with grilled polenta and garnished with cotija cheese.

Wood-Fired Prime Rib | QUEEN 31 | KING 35

Heavily seasoned prime rib, served with aus jus and horseradish sauce; garnished with fried leeks. Served with truffle whipped potatoes, brown butter, and sage squash medley. **

Cedar KANÙ Salmon | 29

Grilled Gulf of Maine salmon, glazed with honey, soy, ginger, garlic, lemon, and sesame seeds. Served with dirty quinoa, and crispy garlic kale. *  **

Riverbed Babybacks | HALF 22 | FULL 29

Slow roasted, beer basted babyback ribs wood-grilled with our house bourbon BBQ sauce. Served with Acadian rice & beans and pepper slaw. *  **

campfire chicken | 22

Brined half chicken rubbed with salt, black pepper, cayenne, and paprika rotisseried over a wood-fire. Served with truffle whipped potatoes and baked beans. *  **

BLEU & black ny strip | 31

Grilled 12oz local NY strip steak au poivre with a bleu cheese cream reduction over rosemary garlic frites. Served with honey glazed rainbow carrots. *  **

SIDES

Potato Frites | 7

Kanù french fries. **  ***

Whipped Potatoes | 7

White pepper and garlic whipped potatoes topped with bordelaise sauce. ** ***

Acadian Black Beans & Rice | 7

Chorizo sausage, kidney beans, minced peppers, onions, celery, garlic, tomato, and seasonings served over white rice.

Dirty Quinoa | 7

A play on a classic Acadian dish - white quinoa, minced trinity vegetable blend, tomato, cajun, lime and a dash of hot sauce; garnished with scallions. ** ***

KANÙ Baked Beans | 7

Maple syrup, caramelized onions, jalapeños, white wine, and spices. ** ***

Crispy Garlic Kale | 7

Chopped kale sautéed with olive oil, garlic, and Birds Eye Chili. ** ***

Honey Glazed Carrots | 7

Locally sourced carrots, clover honey and paprika. **

SEASONAL VEGETABLE | 7

Pepper Slaw | 7

Shaved cabbage, julienned jalapeños, red peppers, and red onion with cilantro. ***

* Consuming raw or undercooked meats, seafood or eggs may increase your risk for food borne illness
** Gluten Free option
*** Vegetarian option