summerlicious 2026
From July 3 to 19, enjoy a $55 lunch and $75 dinner prix fixe.
Details
Canoe proudly returns to the City of Toronto’s Summerlicious program with an elegant three-course lunch for $55 and dinner for $75, available from Monday to Friday from July 3 to 19. From Roast Strip Loin to Ramp Risone and Blueberry Chômeur, Chef Roderick Tomiczek has created a contemporary Canadian menu that celebrates the finest local ingredients and vibrant seasonal flavours.
For more prix fixe dining across the city, be sure to visit our participating sister restaurants.
Dinner Reservations:
Summerlicious Prix Fixe dinner reservations are available between 5–6:30pm and 8–9:30pm.
All other menus will be available throughout between 5–9:30pm.
Note: Summerlicious reservations can only be booked online. All available reservations are listed on OpenTable. Please consider another time if you are unable to find your requested reservation. Thank you for your understanding!
WIN A $1000 O&B GIFT CARD!
Visit us during Summerlicious and receive a ballot to enter.
Full contest details here.
Summerlicious
Join us for our three-course prix fixe from July 3 to 19.
$55 Lunch
(excludes tax + gratuity)
mushroom soup
shaved mushroom, truffle crème fraîche, chive
or
panzanella salad
heirloom tomatoes, canoe sourdough, basil vinaigrette
or
beef tartare
bbq lettuce vinaigrette, toasted rye bread, cured egg yolk
—
steak frites
7oz flat iron, rapini, sauce diane
or
albacore tuna
white bean, dashi, clams, gremolata
or
rigatoni verde
ramp pesto, peas, cherry tomato, ricotta
or
bone-in pork chop
summer cabbage, apple, cider jus
—
duo of ontario cheese
compote, fig + walnut crisps
or
chocolate tart
coffee ganache, caramel
or
lemon cake
strawberry, sumac, olive oil
$75 Dinner
(excludes tax + gratuity)
scallop tartare
pickled apple, hazelnuts, brown butter
or
smoked tomato soup
sundried tomato, olive oil, basil
or
pork terrine
grilled bread, pickles, mustard
—
roast strip loin
braised short rib, pomme purée, heirloom carrots
or
ramp risone
aged balsamic, Parmigiano-Reggiano, puffed grains
or
chicken suprême
braised lettuce, celeriac, thyme jus
or
atlantic salmon
tomato, pickled mushrooms, fennel
—
duo of ontario cheese
compote, fig + walnut crisps
or
blueberry chômeur
lemon, buttermilk anglaise
or
chocolate tart
coffee ganache, caramel