On Tuesday, February 14, Chef John Horne will be offering a stunning multi-course prix fixe, featuring an array of sweet and savoury delights. Indulge yourself with freshly shucked East Coast Oysters, Bison Tenderloin Tartare, Seared Québec Foie Gras, Monforte Dairy Cheesecake and more!
Canoe will also be offering a Valentine themed tasting menu on Friday, February 10 and Monday, February 13.
We are currently fully booked for Valentine’s Day. For last minute openings and reservation inquiries, please call (416) 364-0054 to speak to a host.
canadian oyster on the half shell
charred cucumber + yuzu ocean water foam
nova scotia lobster salad
butter lettuce, squid ink tempura + lemon vinegar mayonnaise
bison tenderloin tartare
preserved sugar beets, purple shiso + Yukon lingonberry dust
cellar root vegetables
Valentine radish, birch panna cotta, ale chips + tender shoots
traditional sourdough soup
pickled herring kippers, chervil + smoked balsam fir crème fraîche
handmade linguine “chitarra”
Fogo Island crab, sturgeon caviar + bonito butter
seared québec foie gras
Newfoundland cloudberries, candied Niagara pecans + brioche pain perdu
ontario prime strip loin
winter parsnips, soy-pickled king oyster mushrooms, bone marrow fondant + Kozlik’s mustard
caramelized yoghurt, pumpkin, chestnut panisse + quince aigre-doux
red stag + hare
Québec venison, James Bay rabbit pot pie, Hrycyna Farms beets, Swiss chard + highbush cranberries
cauliflower, navy beans, smoked onion petals + dark cod consommé
st-canut gaspor pork
roast loin, braised belly, slow-cooked celeriac, arborio rice, Canadian Périgord truffles + Riopelle
bittersweet chocolate tart
peanut butter snow, gianduja mousse + honeyed Okanagan hazelnuts
monforte dairy cheesecake
Nova Scotia seaside strawberries, wild rose sugar crisp + graham cracker crumble
salted caramel budino
toffee cake, oat granola, white chocolate + whisky sauce
Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.