winterlicious 2018

From January 26 to February 8, enjoy a $33 lunch and $53 dinner prix fixe.

Details

Posted by Canoe
on January 10, 2018
Archive
Please note this post is older, and the content may be out of date.

Canoe is excited to be participating in the City of Toronto’s Winterlicious program, offering a stunning three-course $33 lunch and $53 dinner from January 26 to February 8. Executive Chef John Horne and Chef de Cuisine Ron McKinlay have crafted a contemporary Canadian menu, featuring the finest local ingredients and diverse seasonal flavours.

Reservations are now full. Please check online for cancellations and same-day reservations.

For reservations at one of our sister restaurants, visit oliverbonacini.com.


WIN A TRIP FOR TWO TO SPAIN!

For every order of Estrella Damm, receive a ballot to enter.

Presented by Estrella Damm and Aeroplan – full contest details here.


Winterlicious

Join us for our three-course prix fixe from January 26 to February 8.


$33 Lunch

(excludes tax + gratuity)
kale salad

pine nut praline, Ontario Pecorino + dill buttermilk dressing

or
heirloom carrot potage

star anise oil, birch yoghurt + pain d’épices crumb

or
québec foie gras parfait

peanut oat muesli, pickled Niagara apple, Muskoka cranberry + sorrel

or
sunflower oil poached salmon

curried rouille, ink chips + pickled cucumber

root cellar vegetable lasagna

roasted squash, brown butter ricotta, pumpkin seeds + sage

or
heritage chicken suprême

braised celeriac, bacon jam, parsley purée + celery hickory sticks

or
alberta beef short rib

stewed red cabbage, Brussels sprouts, Melba toast + mustard marrow sauce

or
haida gwaii albacore tuna

mustard greens, cauliflower, couscous gremolata + caper raisin purée

birch syrup + molasses cake

vanilla screech ganache + hazelnut praline

or
winter trifle

preserved berries, beetroot meringue + Victorian sponge

or
osprey bluffs honey poached pear

whipped sheep’s cheese, graham cracker + Espelette sugar glass


$53 Dinner

(excludes tax + gratuity)
kale + fennel salad

pine nut praline, Ontario Pecorino + dill buttermilk dressing

or
heirloom carrot potage

bacon jam, star anise oil, birch yoghurt + pain d’épices crumb

or
foie gras parfait

pickled Niagara apple, Muskoka cranberry, sorrel, Ontario peanut + oat muesli

or
sunflower oil poached salmon

squid salad, curried rouille, ink chips + pickled cucumber

root cellar vegetable lasagna

roasted squash, brown butter, ricotta, pumpkin seeds + sage

or
alberta beef filet + short rib

rapini, broccoli crumb, puffed wild rice + chestnut purée

or
braised tamarack pork

charred cauliflower, Brussels sprouts, beluga lentils + cider jelly

or
atlantic halibut

celeriac, poached onion, sea buckthorn + pomme purée

birch syrup + molasses cake

milk crumb, hazelnut praline + vanilla screech ganache

or
winter trifle

preserved berries, beetroot meringue, Victorian sponge + sumac cream

or
osprey bluffs honey poached pear

whipped sheep’s cheese, graham cracker + Espelette sugar glass