Working together, Executive Chef John Horne and Chef de Cuisine Ron McKinlay have transformed Canada’s bountiful fall harvest into a hearty, vegetable-forward tasting menu that celebrates fresh, farm-to-table ingredients. This unique and elevated dining experience explores the rich and earthy flavours of autumn, while taking a plant-based approach to Canoe’s traditional tasting menus.
Taste Harvest will be available for a limited time. Explore the menu below and book your table today.
roasted carrot, walnut + charred leaves
balsam fir madeleine + glazed fig
crispy new potatoes, olive jam + fennel purée
Parmesan custard, bay leaf oil + caramelized onion compote 16.
potato + miso
puff pastry, nori sunflower praline, cauliflower, toasted seaweed oil, celeriac + hay broth 21.
Parmesan creamed kale, brown butter squash, chestnuts, salsify, burdock + baby onions 43.
wheatberry, Brussels sprouts, soft poached egg, puffed oats + wild rice 38.
birch poached pear, wild ginger crisp, white chocolate, goat cheese caramel + malt ice cream 14.
parsnip peanut fudge
Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.