summerlicious 2017

From July 7 to 23, enjoy a $28 lunch and $48 dinner prix fixe.

Details

Posted by Canoe
on June 15, 2017
Promotions

Canoe is thrilled to be participating in the City of Toronto’s Summerlicious program, offering a stunning three-course $28 lunch and $48 dinner from July 7 to 23. Executive Chef John Horne and our newly appointed Chef de Cuisine Ron McKinlay have crafted a contemporary Canadian menu, featuring the finest local ingredients and seasonal flavours.

Reservations are now full. Please check back once Summerlicious begins for cancellations and same-day reservations. 

For reservations at one of our sister restaurants, visit oliverbonacini.com.


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Follow us @CanoeRestaurant and post your Summerlicious photos with #canoelicious for a chance to win.


Summerlicious

Join us for our three-course prix fixe from July 7 to 23.


$28 Lunch

(excludes tax + gratuity)
watercress vichyssoise

Murray’s free-range hen’s egg, brown butter + Triple Crunch mustard

or
québec foie gras parfait

torched Niagara stone fruit, cloudberry yuzu caramel + ginger crumble

or
cured rainbow trout

nori, taramasalata, ink cracker + seaweed persillade

or
fennel + green tomato salad

fresh feta, pickled swede, spinach powder + leafy greens

risoni risotto

salt-baked kohlrabi, Parmesan cream + cold pressed canola oil

or
braised ontario lamb shoulder

torched romaine, fricassée of market vegetables + sauce au raifort

or
haida gwaii albacore tuna

Holland Marsh leeks, licorice poached potatoes + sauce nero

or
heritage pork belly

charred cabbage, cider braised crab apple + red cabbage aïoli

mint chocolate torte

chocolate crémeux, cacao nib tuile + mint mousse

or
summer berry crumble

100km fresh berries, oat crumble + basil sour cream

or
lemon tart

sea buckthorn berries, white chocolate Chantilly + toasted meringue chips


$48 Dinner

(excludes tax + gratuity)
watercress vichyssoise

smoked Georgian Bay whitefish, salsify chips + cold pressed canola oil

or
québec foie gras parfait

torched Niagara stone fruit, cloudberry yuzu caramel + ginger crumble

or
heirloom tomato salad

fresh feta, pickled green tomato, leafy greens + fennel

or
mushrooms on toast

Northern Woods mushrooms, Melba toast, portobello marmalade + whipped fresh ricotta

risoni risotto

salt-baked kohlrabi, crisp greens, Parmesan cream + cold pressed canola oil

or
grass fed beef strip loin + cheek

caramelized onions, roasted carrots, buttermilk mashed spuds + herb crumb

or
rainbow trout

creamed Holland Marsh leeks, licorice poached potatoes + sauce nero

or
heritage pork loin + belly

torched romaine, fresh picked Tamarack Farms vegetables + horseradish

mint chocolate torte

chocolate crémeux, cacao nib tuile + mint mousse

or
summer berry crumble

100km fresh berries, oat crumble + basil sour cream

or
lemon tart

sea buckthorn berries, white chocolate Chantilly + toasted meringue chips