winterlicious
Winterlicious returns to Canoe from January 30 to February 12.
Reservations Open January 15
Canoe is pleased to once again take part in the City of Toronto’s Winterlicious program, offering a thoughtfully curated three-course $55 lunch and $75 dinner from January 30 to February 12.
From Artichoke Soup with rosemary custard and Heirloom Beet Salad with Ontario cheddar, to refined mains like Atlantic Salmon with fennel and Pernod cream, Brown Butter Roasted Chicken with savoury porridge and braised leeks, and Alberta Beef with parsnip and cultured butter pomme purée, Chef Roderick Tomiczek’s Winterlicious menu celebrates contemporary Canadian cuisine rooted in exceptional seasonal ingredients. Finish on a sweet note with desserts like Chocolate Tart, Pudding Chomeur, Pavlova with mulled cranberries, or a Duo of Ontario Cheeses.
For more prix fixe dining across the city, be sure to visit our participating sister restaurants.
Please note: Winterlicious reservations can only be booked online. All available reservations are listed on OpenTable. If you are unable to find your preferred date or time, we kindly recommend selecting another available seating. Thank you for your understanding.
Winterlicious
Join us for our three-course prix fixe from Jan 30 to Feb 12.
$55 Lunch
(excludes tax + gratuity)
artichoke soup
rosemary custard, carrot, crispy sunchokes
or
heirloom beet salad
hazelnut, ontario cheddar, maple cherry vinaigrette
or
stracciatella
toasted rye, roasted grapes, camelina oil
—
atlantic salmon
cauliflower, fennel, pernod cream sauce
or
crispy pork belly
green beans, polenta, madeira jus
or
risone
orzo pasta, wild mushrooms, parmigiano-reggiano
or
steak frites
7oz flat iron, triple-cooked chips, charred broccolini, sauce diane
—
chocolate tart
blood orange, cream cheese
or
pavlova
mulled cranberries, rosemary
or
duo of ontario cheese
compote, fig + walnut crisps
$75 Dinner
(excludes tax + gratuity)
beef tartare
smoked heart, rosemary custard, crispy sunchokes
or
beet salad
salt-baked beets, hazelnuts, ontario cheddar, maple cherry vinaigrette
or
pork terrine
roasted grapes, pistachio, mustard, pickled vegetables
or
smoked trout tostada
pil pil, birch syrup, salmon roe
—
atlantic salmon
cauliflower, fennel, pernod sauce, caviar
or
brown butter roasted chicken
savory porridge, braised leeks, vin jaune
or
wild mushroom risotto
orzo pasta, mushrooms, parmigiano-reggiano, winter truffle
or
alberta beef
roast strip loin, braised short rib, parsnip, cultured butter pomme purée, sauce diane
—
chocolate tart
blood orange, cream cheese
or
pavlova
mulled wine cranberries, rosemary
or
pudding chômeur
apple, brown butter
or
duo of ontario cheeses
compote, fig + walnut crisps
