celebrate new year’s eve at canoe

Make your last meal of 2017 one to remember.


Posted by Canoe
on December 5, 2017
Please note this post is older, and the content may be out of date.


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)

Download this menu

new year’s eve 2018

oysters + bubbles
coldwater shrimp

charred cabbage, squid ink crisp + saffron rouille

foie gras + chicken terrine

parfait, Canoe Riesling, grape jelly + 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

winter 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

canadian cheeses

Fuoco, Le 1608, Celtic Blue Reserve, buttermilk biscuits + Niagara fruit compote

wild strawberry shortcake

vanilla meringue, Victoria sponge + Nova 7 sabayon

maple miso truffle