celebrate new year’s eve at canoe

Make your last meal of 2019 one to remember.


Posted by Canoe
on December 4, 2019
Please note this post is older, and the content may be out of date.

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

onion soup

Parmesan custard, bay leaf oil + caramelized onion

bison strip loin sandwich

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

sunchoke artichoke

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

haida gwaii scallops

lobster velouté, cauliflower purée + Tamworth lardo

mac ’n’ cheese

hand rolled macaroni, Parmigiano-Reggiano + dehydrated cheddar sauce

venison + sweetbreads

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


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

ash rubbed + larded beef filet

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

shake + bake

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

atlantic salmon

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

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

wild ginger brownie

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

wild strawberry shortcake

cheesecake mousse, Victoria sponge + sumac meringue

canoe cheese

local + regional artisanal selection