celebrate new year’s eve at canoe

Make your last meal of 2019 one to remember.

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Posted by Canoe
on December 4, 2019
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Photo by Rick O'Brien

End the year on a high note – 54 floors high, to be exact – with our indulgent multi-course tasting menu. Chefs John Horne and Ron McKinlay have planned a menu for the ages, featuring cherished Canadian ingredients such as Haida Gwaii scallops, Alberta bison, and wild strawberries from northern Québec.

Date: Tuesday, December 31 from 5pm

Price: $165 per person (excludes tax & gratuity)

Reserve Your Table

165. per person (excludes tax & gratuity)


new year’s eve 2020

canadian oyster
soup + grilled cheese

caramelized brioche, truffle mayo + heirloom tomato soup
or

onion soup

Parmesan custard, bay leaf oil + caramelized onion
or

bison strip loin sandwich

birch roasted bison, evergreen cured heart, foie gras parfait, Ontario green strawberries, soured rutabaga + charred baguette
or

sunchoke artichoke

caramelized apple, truffle purée, pine nut cream, sortilège crisp + honey ale vinaigrette

haida gwaii scallops

lobster velouté, cauliflower purée + Tamworth lardo
or

mac ’n’ cheese

hand rolled macaroni, Parmigiano-Reggiano + dehydrated cheddar sauce
or

venison + sweetbreads

crispy sweetbreads, foie sausage, Albuféra, balsam fir, burnt cauliflower purée, wild rice + barley fricassée

meatloaf

bison + pork terrine, pommes purée, foie gras, mom’s gravy, Saskatchewan chanterelles, peas + carrots
or

ash rubbed + larded beef filet

smoked oyster + beef cheek gratin, miso aubergine purée, hen of the woods fondant + stout jus
or

shake + bake

spice crusted halibut, crispy cheek, butter lettuce, tarragon aïoli + warm tartar sauce
or

atlantic salmon

wild boar pancetta, smoked mussels, local asparagus + watercress dashi purée
or

wild + tame mushroom risoni

pickled shimeji, goat cheese custard, truffle emulsion, chaga powder, crispy marjoram + roasted onion jus

screeched tarte au sucre

wintergreen Chantilly + brown butter milk sauce
or

wild ginger brownie

maple miso truffle, salted caramel mousse, birch syrup tuile, wild berry jelly + 70% chocolate sorbet
or

wild strawberry shortcake

cheesecake mousse, Victoria sponge + sumac meringue
or

canoe cheese

local + regional artisanal selection