celebrate new year’s eve at canoe

new year’s eve 2019

canadian oyster

–

québec foie gras + green bean salad

foie gras mousse, black walnuts, anise dressing + crispy shallot

or

seared red stag tartare

smoked heart, charcoal oil, balsam fir emulsion, juniper croutons + beet shavings

or

sunchoke velouté

Ontario peanut, Fogo Island crab, shellfish mayo, Granny Smith apple + tarragon

or

winter salad

La Sauvagine cheese mousse, hazelnut barley crumb, mulled wine vinaigrette, date + coffee purée

–

newfoundland scallops

lobster jus gras, cauliflower puree + Mangalitsa lardo

or

burnt onion cavatelli

winter truffle, Parmesan espuma + celeriac jus

or

sweetbreads

toasted evergreen, brown butter, caramelized bonito custard, foraged mushroom + preserved pine cone

–

beef filet

birch-glazed tenderloin, Jerusalem artichoke pomme purée, broccoli rabe, crispy salsify + pickled matsutake powder

or

bison rib eye + short rib

spruce tip Bordelaise, torched chou farci, heirloom carrot + cabbage crisps

or

ontario rabbit saddle

chestnut + lardo stuffing, poached onion, Brussels sprouts + glazed quince

or

pacific sablefish

duck fat braised king oyster mushroom, garlic cream, black radish + roasted shiitake jus

or

atlantic salmon

Pernod seaweed butter, fennel purée, pickled dill, watercress + vermouth velouté

–

baked alaska

gin meringue, anise hyssop sponge, frost grape + cedar ice cream

or

pumpkin cake

birch-poached pear, wild ginger crisp, white chocolate, caramelized goat cheese + malt ice cream

or

cassis chocolate torte

blackcurrant jelly, sesame snow, cookies + cream mousse