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X-WR-CALDESC:Events for Canoe Place Inn
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DTSTART;TZID=America/New_York:20260507T170000
DTEND;TZID=America/New_York:20260507T210000
DTSTAMP:20260513T185034
CREATED:20260414T174855Z
LAST-MODIFIED:20260428T233151Z
UID:10000730-1778173200-1778187600@canoeplace.com
SUMMARY:$16.97 Dinner
DESCRIPTION:Our two-night preview is now fully reserved.\nFor those still hoping to join\, you may select “Notify” on Resy should additional tables become available.\n\n  \n  \nAn Ode to 1697\nThe $16.97 price pays tribute to Canoe Place’s founding in 1697—honoring centuries of hospitality while introducing a renewed vision for dining on the East End. \nA Reimagined Culinary Experience\nThe menu draws from the East End’s farms and fisheries—coastal\, seasonal\, and grounded in a true sense of place. Dishes reflect the rhythm of the region\, highlighting fresh seafood\, locally grown produce\, and simple preparations that let the ingredients speak for themselves. \nLed by Chef Mathew Woolf—most recently of Fouquet’s New York\, with a background that includes The Ritz London\, The Rainbow Room\, and the acclaimed White Barn Inn—the kitchen brings a refined yet approachable perspective\, driven by local ingredients and a strong sense of gathering. \nAbout Canoe Place\nEstablished in 1697\, Canoe Place is recognized as America’s oldest inn and a longstanding cultural crossroads on the East End. Today\, it continues its legacy as a destination for dining\, celebration\, and community—where history and modern hospitality meet. \n  \nTHREE COURSE PRIX FIXE MENU\n$16.97 per person\n  \nStarters\nAVOCADO CARPACCIO \ncashew cream\, vegetable crudité\, lemon\, puffed rice   \n  \nTOMATO TARTARE \nburrata ice cream\, olive jam\, smoked olive oil   \n  \nSEARED DIVER SCALLOPS \nlobster crushed potato\, lobster sauce\, spinach   \n  \nMains\nHALIBUT EN BRIOCHE \nasparagus\, celery\, potato\, mussels\, smoked trout roe  \n  \nLONG ISLAND DUCK BREAST \npickled blackberry\, sunchokes\, smoked duck jus   \n  \nWOOD ROASTED BEEF FILLET \nwhipped potato\, charred onion\, roasted scallion & red wine jus   \n  \nDessert  \nWHITE CHOCOLATE SEMIFREDDO \nstrawberry ice cream\, chocolate crémeux\, honeycomb\, bee pollen   \n  \nYOGURT CHEESECAKE \ngraham cracker\, raspberry jam\, raspberry sorbet  \n  \nCHOCOLATE MOUSSE \nsalted caramel\, hazelnut ice cream\, cocoa brittle   
URL:https://canoeplace.com/event/1697-dinner/
LOCATION:Good Ground Tavern at Canoe Place
CATEGORIES:Good Ground Tavern
ATTACH;FMTTYPE=image/jpeg:https://canoeplace.com/wp-content/uploads/2026/04/IMG_8210-1-e1777387982857.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260508T170000
DTEND;TZID=America/New_York:20260508T210000
DTSTAMP:20260513T185034
CREATED:20260414T175117Z
LAST-MODIFIED:20260428T233244Z
UID:10000731-1778259600-1778274000@canoeplace.com
SUMMARY:$16.97 Dinner
DESCRIPTION:Our two-night preview is now fully reserved.\nFor those still hoping to join\, you may select “Notify” on Resy should additional tables become available.\n\n  \n  \nAn Ode to 1697\nThe $16.97 price pays tribute to Canoe Place’s founding in 1697—honoring centuries of hospitality while introducing a renewed vision for dining on the East End. \n\nA Reimagined Culinary Experience\nThe menu draws from the East End’s farms and fisheries—coastal\, seasonal\, and grounded in a true sense of place. Dishes reflect the rhythm of the region\, highlighting fresh seafood\, locally grown produce\, and simple preparations that let the ingredients speak for themselves. \nLed by Chef Mathew Woolf—most recently of Fouquet’s New York\, with a background that includes The Ritz London\, The Rainbow Room\, and the acclaimed White Barn Inn—the kitchen brings a refined yet approachable perspective\, driven by local ingredients and a strong sense of gathering. \n\nAbout Canoe Place\nEstablished in 1697\, Canoe Place is recognized as America’s oldest inn and a longstanding cultural crossroads on the East End. Today\, it continues its legacy as a destination for dining\, celebration\, and community—where history and modern hospitality meet. \n  \nTHREE COURSE PRIX FIXE MENU\n$16.97 per person\n  \nStarters\nAVOCADO CARPACCIO \ncashew cream\, vegetable crudité\, lemon\, puffed rice   \n  \nTOMATO TARTARE \nburrata ice cream\, olive jam\, smoked olive oil   \n  \nSEARED DIVER SCALLOPS \nlobster crushed potato\, lobster sauce\, spinach   \n  \nMains\nHALIBUT EN BRIOCHE \nasparagus\, celery\, potato\, mussels\, smoked trout roe  \n  \nLONG ISLAND DUCK BREAST \npickled blackberry\, sunchokes\, smoked duck jus   \n  \nWOOD ROASTED BEEF FILLET \nwhipped potato\, charred onion\, roasted scallion & red wine jus   \n  \nDessert  \nWHITE CHOCOLATE SEMIFREDDO \nstrawberry ice cream\, chocolate crémeux\, honeycomb\, bee pollen   \n  \nYOGURT CHEESECAKE \ngraham cracker\, raspberry jam\, raspberry sorbet  \n  \nCHOCOLATE MOUSSE \nsalted caramel\, hazelnut ice cream\, cocoa brittle   
URL:https://canoeplace.com/event/16-97-dinner/
LOCATION:Good Ground Tavern at Canoe Place
CATEGORIES:Good Ground Tavern
ATTACH;FMTTYPE=image/jpeg:https://canoeplace.com/wp-content/uploads/2026/04/IMG_8210-1-e1777387982857.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260510T110000
DTEND;TZID=America/New_York:20260510T150000
DTSTAMP:20260513T185034
CREATED:20260406T214940Z
LAST-MODIFIED:20260508T214244Z
UID:10000727-1778410800-1778425200@canoeplace.com
SUMMARY:Mother's Day Brunch
DESCRIPTION:MOTHER’S DAY BRUNCH THREE-COURSE PRE-FIXE MENU \n$85 per person \n  \nStarters \nAVOCADO CARPACCIO \nVegetable Crudité\, Lemon Dressing\, Cashew Cream  \n  \nGRILLED ASPARAGUS \nParmesan Dressing\, Herb Salad  \n  \nLITTLE GEM SALAD \nRanch Dressing\, Pine Nuts\, Shallot\, Garden Herbs \n  \nSMOKED SALMON HASH BROWN \nDill Emulsion\, Crème Fraiche\, Egg Yolk Jam  \n  \nTUNA CRUDO \nChorizo Jam\, Avocado\, Puffed Rice  \n  \n  \nMain Course  \nLOBSTER BENEDICT \nLobster Ragù\, Poached Organic Egg\, Béarnaise Sauce on A Portuguese Muffin  \n  \nPAN SEARED HAKE \nVegetable Minestrone\, Basil Pesto \n  \nGRILLED CHICKEN PAILLARD \nKale and Radicchio Salad\, Mustard & Honey Dressing  \n  \nSHORT RIB PAPPARDELLE \nBraised Short Rib\, Aged Parmesan\, Toasted Sourdough  \n  \nSTEAK & EGGS (+$18) \n8oz Prime NY Strip\, Organic Eggs\, Hash Brown\, Roasted Tomato\, Toasted Sourdough  \n  \nFor the Table \nCAVIAR DIP (+$55) \nSiberian Caviar\, Housemade Potato Chips \n  \nPORK SAUSAGE ROLLS (+$18) \n  \nSHORT RIB POPOVERS (+$22) \n  \nDessert \nWHITE CHOCOLATE SEMIFREDDO \nStrawberry Ice Cream\, Honeycomb\, Bee Pollen  \n  \nYOGURT CHEESECAKE \nGraham Cracker\, Raspberry Jam\, Raspberry Sorbet \n  \nCHOCOLATE MOUSSE \nSalted Caramel\, Hazelnut Ice Cream\, Cocoa Brittle  \n  \n  \nKIDS’ THREE-COURSE PRE-FIXE MENU \n$35 per child \nStarters \nCAESAR SALAD  \nClassic Dressing\, Parmesan Croutons \n  \nTOMATO SOUP \nBasil Oil \n  \nMAC & CHEESE \n  \nMains \nMARGARITA PIZZA \nFresh Mozzarella\, Plum Tomatoes \n  \nCHEESEBURGER \nServed alongside Fries or a Salad \n  \nCHICKEN FINGERS \nServed alongside Fries \n  \nDesserts \nWARM CHOCOLATE BROWNIES \nVanilla Ice Cream \n  \nICE CREAM SUNDAE  \nVanilla & Chocolate Ice Cream\, Fudge\, Honeycomb \n  \nSTRAWBERRY DOUGHNUT \n  \n  \nSubject to minor changes
URL:https://canoeplace.com/event/mothers-day-brunch/
LOCATION:Good Ground Tavern at Canoe Place
CATEGORIES:Good Ground Tavern
ATTACH;FMTTYPE=image/jpeg:https://canoeplace.com/wp-content/uploads/2026/04/20250722_CanoePlace_Day1_Sonya1_534-7-e1777387809788.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260607T110000
DTEND;TZID=America/New_York:20260607T150000
DTSTAMP:20260513T185034
CREATED:20260513T181517Z
LAST-MODIFIED:20260513T182701Z
UID:10000797-1780830000-1780844400@canoeplace.com
SUMMARY:Blanc & Franc Brunch with Long Island Wine Country
DESCRIPTION:Ev & Em Vineyards \nEv&Em Vineyards was founded by Dan Abrams\, named in honor of his children\, Everett and Emilia. In 2021\, the tasting room and wine making facilities were renovated with the goal in mind of producing world-class wines that Dan and his managing partner Vanessa Price believe Long Island is capable of achieving. With nearly 20 acres currently under vine\, some of our vines are now 40 years old\, providing concentrated and elegant fruit to make some of the finest wines Long Island has to offer.Featured Wines: [Insert Wines] \nWölffer Estate Vineyard \nFor over 35 years\, Wölffer Estate Vineyard has been one of the East Coast’s premier producers of wines\, ciders\, and spirits\, known for innovation\, hospitality\, and a signature style shaped by the maritime climate of the Hamptons. Founded in 1988 by Christian Wölffer and now led by Marc and Joey Wölffer alongside Winemaker Roman Roth\, Wölffer Estate sustainably farms the 55-acre vineyard in Sagaponack\, NY\, along with vineyard partnerships across Long Island and around the world. Wölffer is proud to produce Sauvignon Blanc and Cabernet Franc\, two wines that thrive in Long Island’s coastal climate and beautifully express the balance\, freshness\, and elegance that define Wölffer wines!Featured Wines: \nPaumanok Vineyards \nFamily-owned and deeply rooted in the North Fork\, Paumanok is celebrated for elegant\, terroir-driven wines crafted with balance and restraint.Featured Wines: [Insert Wines]  \nMenu: \n  \nSnacks\n  \nCAVIAR DIP\nOnion\, Sour Cream. Siberian Caviar\, Potato Chips \n  \nSHORT RIB POPOVER\nHorseradish Cream \n  \nSAUSAGE ROLLS\nSmoked Tomato Ketchup \n  \nStarters\n  \nHAMPTON OYSTERS\nHalf Dozen | Choice of Preparation \nChilled: Apple Mignonette\, Cocktail Sauce \nGrilled: Herb Garlic Butter\, Parmesan  \n  \nTUNA CRUDO\nChorizo Jam\, Avocado\, Lemon\, Puffed Rice   \n  \nAVOCADO CARPACCIO\nVegetable Crudité\, Cashew Cream\, Lemon Dressing  \n  \nSMOKED SALMON HASH BROWN\nDill Emulsion\, Egg Yolk Jam\, Creme Fraiche \n  \nCHOPPED SALAD\nRomaine Lettuce\, Tomato\, Onion\, Pepperoncini\, Chickpea\, Radicchio\, Pecorino Dressing   \n  \nGRILLED CHICKEN & KALE SALAD\nHerb Grilled Chicken\, Kale\, Almond\, Apple\, Cherry\, Seeds\, Mustard Dressing \n  \nAVOCADO TOAST\nButter Croissant\, Avocado\, Poached Egg\, Watercress Salad \n  \nTURKISH EGGS\nFlatbread\, Herb Yogurt\, Two Poached Organic Eggs\, Spiced Butter \n  \nLEMON SPAGHETTI\nCalabrian Chili\, Sage\, Aged Parmesan\, Sourdough Breadcrumb   \n  \nCROQUE MADAME\nBlack Forest Ham\, Comte Cheese\, Sunny Side Egg\, Seasonal Greens   \n  \nSTEAK & EGGS\n6 oz oz Ribeye Steak\, Hash Browns\, Tomato\, Two Organic Eggs Scrambled\, Sourdough toast \n  \nFRIED CHICKEN CLUB SANDWICH\nBacon\, Lettuce\, Tomato\, Chipotle Aioli  
URL:https://canoeplace.com/event/blanc-and-franc-brunch/
CATEGORIES:Experiences,Wine Pairing
ATTACH;FMTTYPE=image/png:https://canoeplace.com/wp-content/uploads/2026/05/Blanc-and-Franc-Logo_Brunch-Series-768x768-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260624T170000
DTEND;TZID=America/New_York:20260624T200000
DTSTAMP:20260513T185034
CREATED:20260422T213524Z
LAST-MODIFIED:20260513T175409Z
UID:10000732-1782320400-1782331200@canoeplace.com
SUMMARY:Summer Sounds in the Garden
DESCRIPTION:Music in the Garden Line-up\n\nThe full lineup will be announced soon.\n\n 
URL:https://canoeplace.com/event/summer-sounds-in-the-garden/2026-06-24/
LOCATION:Garden Lawn and Terrace
CATEGORIES:Live Music
ATTACH;FMTTYPE=image/jpeg:https://canoeplace.com/wp-content/uploads/2026/04/20250722_CanoePlace_Day1_Sonya1_689-5-1-scaled-e1777387180569.jpg
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