With the arrival of warm weather and longer days comes a menu that feels lighter, brighter, and deeply connected to the season. Canoe’s latest edition of Taste Canoe celebrates the ingredients emerging across Canada right now—from tender asparagus and ramps to Nova Scotia seafood and Ontario rhubarb—through a tasting experience rooted in technique, creativity, and a strong sense of place.

The menu opens with house-made brioche and whipped brown butter, reflecting the kitchen’s growing passion for breadmaking and craftsmanship. From there, guests are introduced to a playful trio of snacks: smoked mussel with pickled radish served in an edible shell, foie gras parfait tucked inside rhubarb choux pastry, and a beef tartare tartlet layered with roasted beef fat and summer truffle. Designed as “little bursts of flavour and texture,” the opening courses set the tone for the meal ahead.

One of the menu’s standout dishes, asparagus + egg, reimagines a classic pairing through multiple textures and preparations. Green and white asparagus are paired with coddled egg, salmon roe, Nova Scotia caviar, and airy hollandaise, finished with a savoury brioche crumb made from leftover bread from the first course. The result is rich yet delicate, with smoky and acidic notes woven throughout.

Seafood also plays a central role throughout the tasting menu. Atlantic crab from Nova Scotia is served with ramp emulsion, verbena, herbs, and watercress velouté, while B.C. halibut arrives with scallop mousse, spring peas, favas, and mushroom consommé finished with smoked sturgeon oil and charcoal.

For the main course, Canoe showcases rabbit saddle with radish, apple, and celeriac—a dish designed to feel refined and lighter for the season while highlighting the team’s whole-animal approach and technical precision. Guests can also choose to upgrade to dry-aged tenderloin coated in a peppercorn crust and served with a lighter interpretation of classic steak au poivre sauce.

Desserts continue the seasonal focus with Ontario rhubarb, fennel yoghurt ice cream, honey cake made with Bonacini Farms honey, and strawberries accented with spruce tip oil and honeycomb. Bright, fresh, and balanced, the final courses capture Canadian product at its peak.

Now available alongside sweeping views of the city skyline, Canoe’s latest tasting menu invites you to savour the season’s freshest flavours—from coast to coast and field to forest. Join us in the dining room or take a seat at the chef’s rail for a front-row look at the craft and care behind each course.

Enhance your experience with curated wine pairings from our team of in-house sommeliers, and allow our warm, knowledgeable service team to guide you through an unforgettable evening.

Reserve your table today.

Reserve Now