As the season turns, so does the menu at Canoe. The latest edition of Taste Canoe moves from bright late-summer fruit to earthy mushrooms, root vegetables and slow-cooked short rib. Across each course, Chef Roderick Tomiczek and his team bring familiar fall flavours to the table in unexpected ways.

The evening begins with house-made spelt and oat porridge sourdough. Made with Canadian grains and fermented over three days, it reflects Chef Roderick’s passion for baking bread. It arrives with two butters: one from Ontario’s Saint Brigid’s Creamery, and the other made in-house with crisp roasted chicken skin and thyme. A rotating trio of snacks might include squash filled with ratatouille, foie gras parfait with wild blueberry in a delicate choux pastry, and cured halibut with pickled apple in a crisp phyllo tartlet.

Venison tartare brings together the flavours of late summer and early fall. Lightly cured venison is paired with juniper, pickled elderberry, mushrooms and truffled brown butter crème fraîche, then finished with mushroom consommé. Alongside it, puffed crackers made from leftover sourdough give another life to the bread from the opening course.

Guests can add a course of Cookstown beets, prepared in several forms and paired with red fruit and borscht. Among them are slow-dehydrated beets glazed with reduced beet juice and balsamic vinegar until they become chewy, sweet and pleasantly tart.

The roasted scallop finds balance in another fall favourite: carrot. Creamy carrot purée, fermented heirloom carrots and a light carrot-ginger foam surround the scallop, which is finished with wildflower honey and wild carrot vinegar. The result is both rich and bright, with a gentle sweetness running through the dish.

For the main course, short rib is cooked slowly for 54 hours, a nod to Canoe’s 54th-floor setting, until tender while retaining the texture of a steak. Served with fondant potato, pickled garlic, mustard and sauce Robert, it’s a deeply comforting centrepiece. A crisp caramelized onion palmier filled with braised short rib makes use of the trimmings and offers one more bite to savour.

An optional cheese course features Ontario brie layered with truffle, served with toasted rye bread, radicchio and birch syrup. From there, pre-dessert turns lighter with Coronation grape, hibiscus granita, apple, verjus and buttermilk before a final dessert course of sweet potato ice cream, ginger cake, toffee sauce and walnut praline. Petit fours bring the evening to a close.

Taste Canoe is $170 per person, with curated wine pairings available for an additional $125. The menu is offered Monday to Friday from 5–9:30pm. Join us for an evening above the city, whether you settle into the dining room or take a seat at the chef’s rail for a closer look at the craft behind each course.

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