celebrate new year’s eve at canoe

Make your last meal of 2017 one to remember.

Details

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Please note this post is older, and the content may be out of date.

Canoe-Visa-Dinner-Wine

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
or

foie gras + chicken terrine

parfait, Canoe Riesling, grape jelly + toast
or

cellar root salad

celeriac, salsify chips, black walnuts + charcoal oil
or

juniper smoked whitefish

wild cranberry caramel, balsam fir lavash + caviar vinaigrette

vancouver island scallops

julienned vegetables, pickled seaweed + vermouth cream
or

wild rabbit fazzoletti

caramelized kohlrabi, bolete mushroom ragoût + Parmigiano-Reggiano
or

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
or

bison rib eye + short rib

toasted hazelnuts, turnip écrasé + wild Canadian black pepper
or

owen sound pheasant breast

crispy thigh, roasted cauliflower, torched Brussels sprouts + apple
or

haida gwaii chinook salmon

shaved squid, anchovy collard greens + seaweed persillade
or

atlantic halibut

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

caramelized apple terrine

birch caramel, milk crumb + sunchoke ice cream
or

canadian cheeses

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

wild strawberry shortcake

vanilla meringue, Victoria sponge + Nova 7 sabayon

maple miso truffle