summerlicious 2019

From July 5 to 21, enjoy a $33 lunch and $53 dinner prix fixe.

Details

Posted by Canoe
on June 19, 2019
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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 5 to 21. From fresh Sea Bream to succulent Braised Beef Cheeks, Chef de Cuisine Ron McKinlay has crafted a contemporary Canadian menu that features the finest local ingredients and diverse seasonal flavours.

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Visit us during Summerlicious and receive a ballot to enter.

Full contest details here.


Summerlicious

Join us for our three-course prix fixe from July 5 to 21.


$33 Lunch

(excludes tax + gratuity)
100km roasted heirloom tomato soup

fresh basil custard + wild garlic oil

or
atlantic salmon tartare

sea buckthorn mayo, crispy nori, salmon roe emulsion, Haida Gwaii kelp vinaigrette + smoked oyster

or
prairie beef carpaccio crostini

balsam fir crusted beef, horseradish cream, bone marrow croutons, pickled mushrooms, caper berries + pine oil

or
asparagus + fresh pea salad

Ontario goat cheese custard, tarragon dressing, shaved fennel + sugar snap peas

albacore tuna

charcoal miso glaze, barbecued asparagus, spring onion, shaved fennel, olive oil cracker + aubergine

or
braised beef cheeks

roasted baby gem, beef fat aïoli, lettuce purée, caramelized onion jus, crispy shallot + wild rice crumble

or
heritage chicken pot au feu

roast chicken consommé, pistou, crispy spiced thigh, new potatoes, baby carrots + charred spring cabbage

or
bucatini

evergreen gremolata, summer legumes, crème fraîche + pearl onions

devil’s food cake

chocolate crémeux, roasted cocoa tuile + mint chocolate sauce

or
citrus tart

sea buckthorn compote, candied lemon + elderflower jelly

or
hewitt’s buttermilk panna cotta

Ontario strawberries, caramelized puff pastry + lavender


$53 Dinner

(excludes tax + gratuity)
100km roasted heirloom tomato soup

olive tapenade toast, fresh basil custard + wild garlic oil

or
atlantic salmon tartare

sea buckthorn mayo, crispy nori, salmon roe emulsion, Haida Gwaii kelp vinaigrette + smoked oyster

or
prairie beef carpaccio crostini

balsam fir crusted beef, horseradish cream, bone marrow croquette, pickled mushrooms, caper berries + pine oil

or
asparagus + fresh pea salad

Ontario goat cheese custard, tarragon dressing, shaved fennel + sugar snap peas

sea bream

charcoal miso glaze, barbecued asparagus, spring onion, shaved fennel, olive oil cracker + aubergine

or
tamworth pork jowl

braised neck, roasted chicken consommé, pistou, new potatoes, baby carrots + charred spring cabbage

or
beef filet + cheek

roasted baby gem, beef fat aïoli, lettuce purée, caramelized onion jus, crispy shallot + wild rice crumble

or
bucatini

evergreen gremolata, summer legumes, crème fraîche + pearl onions

devil’s food cake

chocolate crémeux, roasted cocoa tuile + mint chocolate sauce

or
citrus tart

sea buckthorn compote, candied lemon + elderflower jelly

or
hewitt’s buttermilk panna cotta

Ontario strawberries, caramelized puff pastry + lavender