summerlicious 2018

From July 6 to 22, enjoy a $33 lunch and $53 dinner prix fixe.

Details

Posted by Canoe
on June 19, 2018
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Canoe is excited to be participating in the City of Toronto’s Summerlicious program, offering a stunning three-course $33 lunch and $53 dinner from July 6 to 22. From fresh Great Lakes walleye to succulent braised short ribs, Executive Chef John Horne and Chef de Cuisine Ron McKinlay have crafted a contemporary Canadian menu that features the finest local ingredients and diverse seasonal flavours.

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Summerlicious

Join us for our three-course prix fixe from July 6 to 22.


$33 Lunch

(excludes tax + gratuity)
wild leek + new potato soup

marinated Ontario feta + pickled mustard seeds

or
100km tomato salad

compressed baby tomatoes, torn bibb lettuce, garlic Parmesan cream, Pristine canola oil + tomato consommé

or
cured west coast salmon

smoked salmon mousse, sumac crème fraîche, dulse tempura, endive + maple vanilla vinaigrette

or
tamworth pork rillettes

caper anchovy vinaigrette, Caesar aïoli, charred toast + tender shoots

summer vegetable lasagna

zucchini variations, ricotta salata, marjoram + pine nuts

or
yellowfin tuna

sauce vierge, new potato écrasé, torn sourdough croutons, grilled spring onion + tomato petals

or
braised beef ribs

burdock chips, roasted onions, glazed lettuce, crispy greens, Hewitt’s buttermilk whipped spuds + balsam fir jus

or
heritage chicken

charred corn + mushroom fricassée, clay pepper popcorn, roasted baby corn,
white bean purée + sweet corn jus

strawberry shortcake

sumac meringue, wild ginger Chantilly + cheesecake mousse

or
tarte au sucre

rye ice cream, toasted hay + screech cream

or
wild rose panna cotta

wild blueberries, basil, cinnamon tuile + milk crumble


$53 Dinner

(excludes tax + gratuity)
wild leek + new potato soup

peameal lardons, courgette fritter, marinated Ontario feta + pickled mustard seeds

or
ontario burrata

heirloom tomatoes, Parmesan custard, charred chicory, tomato consommé, cold pressed canola oil + crispy wild rice lavash

or
cured west coast salmon

smoked salmon mousse, sumac crème fraîche, dulse tempura, endive + maple vanilla vinaigrette

or
tamworth pork rillettes

crispy pancetta, caper anchovy vinaigrette, Caesar aïoli, charred toast + tender shoots

pasture raised lamb shoulder

torched Niagara apricot, summer legumes, vadouvan mayo, dandelion + curried jus gras

or
great lakes walleye

sauce vierge, new potato écrasé, torn sourdough croutons, olive oil, caper crumb, grilled spring onion, tomato petals + basil

or
beef strip loin + short rib

burdock chips, roasted onions, glazed lettuce, crispy greens, Hewitt’s buttermilk whipped spuds + balsam fir jus

or
summer vegetable lasagna

zucchini variations, ricotta salata, marjoram + pine nuts

strawberry shortcake

sumac meringue, wild ginger Chantilly + cheesecake mousse

or
tarte au sucre

rye ice cream, toasted hay + screech cream

or
wild rose panna cotta

wild blueberries, basil, cinnamon tuile + milk crumble