winterlicious 2017

Join us for our three-course prix fixe from Jan 27 to Feb 9!

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Posted by Canoe
on January 9, 2017
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Canoe is excited to be participating once again in the City of Toronto’s Winterlicious program! Enjoy Chef John Horne and Coulson Armstrong’s artisanal Canadian menu, showcasing the best of local and seasonal ingredients. The menu features an array of chef-inspired dishes such as foie gras parfait, Kolapore Springs trout, sticky toffee pudding and more!

Follow us @CanoeRestaurant and post your Winterlicious photos on Instagram with #canoelicious for your chance to win a $100 gift card!

Book Your Table

Call (416) 307-3322 for phone reservations. Our lines will be open from 8:30am-6pm.


Winterlicious

Join us for our three-course prix fixe from January 27 to February 9.


Download Lunch MenuDownload Dinner Menu

$28 Lunch

(excludes tax + gratuity)
heirloom squash soup

pumpkin seed pesto, toasted fennel oil + crème fraîche

or
radicchio + bibb lettuce salad

charred onion, daikon, bannock + milk mustard dressing

or
fogo island salt cod rillettes

dill cornichons, roasted dulse mayo + molasses crumble

or
foie gras parfait

Niagara grape jelly, walnut butter + pie crust crisp

cedar braised ontario chuck flat

brown butter rutabaga fourchette, sweet + sour kale

or
rye flour pork schnitzel

caraway sauerkraut, Kozlik’s Triple Crunch mustard, preserved lingonberry + sumac yoghurt

or
wild b.c. keta salmon

Pristine green lentils, roasted cauliflower + Labrador tea cream

or
leo’s paccheri pasta

fresh mozzarella, creamed celeriac, fried capers, charred rapini + Tamarack chili oil

sticky toffee pudding

caramel mousseline, seed tuile + Muskoka cranberry compote

or
flourless chocolate fondant

Ontario peanut chocolate rocher, double-double parfait + espresso meringue

or
hewitt’s yoghurt verrine

sea buckthorn berries, butter tuile + elderflower jelly


$48 Dinner

(excludes tax + gratuity)
heirloom squash soup

maple bacon, pumpkin seed pesto + curried crème fraîche

or
radicchio + bibb lettuce salad

charred onion, daikon, bannock, sunflower seeds + milk mustard dressing

or
fogo island salt cod + crab rillettes

caramelized molasses, roasted dulse mayo + grilled biscuit

or
foie gras parfait

Niagara grape jelly, rye reduction, walnut butter + pie crust crisp

ontario beef tenderloin + chuck flat

brown butter rutabaga fourchette, heirloom carrots, sweet + sour kale

or
kolapore springs trout

100km oat granola, gai lan, toasted barley + hazelnut mole

or
wild boar

braised wild boar shoulder, roasted parsnips, navy beans + caramel apple butter

or
algonquin golden grits

Osprey Bluffs Honey glazed sunchokes, Pecorino, pear gastrique + puffed wild rice

sticky toffee pudding

caramel mousseline, cinnamon crème fraîche, seed tuile + Muskoka cranberry compote

or
flourless chocolate fondant

Ontario peanut chocolate rocher, double-double parfait, ganache sticks + espresso meringue

or
hewitt’s yoghurt verrine

sea buckthorn berries, crunchy honeycomb, butter tuile + elderflower jelly