celebrate new year’s eve at canoe

Make your last meal of 2017 one to remember.


Posted by Canoe
on December 5, 2017
Events, News


End the year on a high note – 54 floors high, to be exact – with our Chef’s Tasting Menu. Chefs John Horne and Ron McKinlay have planned a menu for the ages, featuring cherished Canadian ingredients such as Vancouver Island scallops, B.C. truffles, and Haida Gwaii Chinook salmon.

Date: Saturday, December 31 from 5pm

Price: $160 per person (excludes tax & gratuity)

Limited reservations available. Please call (416) 364-0054 for more details.

160. per person (excludes tax & gratuity)

new year’s eve 2018

oysters + champagne
coldwater shrimp

charred cabbage, squid ink crisp + saffron rouille

foie gras + chicken terrine

parfait, Canoe Riesling jelly, grape compote + toast

cellar root salad

celeriac, salsify chips, black walnuts + charcoal oil

juniper smoked whitefish

wild cranberry caramel, balsam fir lavash + caviar vinaigrette

vancouver island scallops

julienned vegetables, pickled seaweed + vermouth cream

wild rabbit fazzoletti

caramelized kohlrabi, bolete mushroom ragoût + Parmigiano-Reggiano

truffled naked oat porridge

B.C. truffle, Murray’s organic hen’s egg + artichoke jus gras

larded beef filet

crispy veal tongue, caper raisin purée + buttermilk creamed potatoes

bison rib eye + short rib

toasted hazelnuts, turnip écrasé + wild Canadian black pepper

owen sound pheasant breast

crispy thigh, roasted cauliflower, torched Brussels sprouts + apple

haida gwaii chinook salmon

shaved squid, anchovy collard greens + seaweed persillade

atlantic halibut

sorrel butter, celeriac, salted halibut pomme purée + broccoli jus

caramelized apple terrine

birch caramel, milk crumb + sunchoke ice cream

cheese course
wild strawberry shortcake

toasted meringue, Victoria sponge + Nova 7 sabayon

ontario peanut butter cup