winterlicious 2019

From January 25 to February 7, enjoy a $33 lunch and $53 dinner prix fixe.

Details

Posted by Canoe
on January 9, 2019
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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 25 to February 7. From spiced heritage chicken to succulent Tamworth pork, Executive Chef John Horne and Chef de Cuisine Ron McKinlay have crafted a contemporary Canadian menu that features the finest local ingredients and diverse seasonal flavours.

Winterlicious reservations are available by phone only. To book your table, please call 416-364.0054.


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Winterlicious

Join us for our three-course prix fixe from January 25 to February 7.


$33 Lunch

(excludes tax + gratuity)
green bean salad

shallots, Pernod, wild ginger, sage + hazelnut crumb

or
celeriac velouté

licorice cream + star anise oil

or
roast beef tartare

charcoal oil, pickled beetroot, horseradish, potato crisp + watercress

or
cured atlantic salmon

charred cabbage, piccalilli, dill + squid aïoli

fazzoletti

broccolini, Red Fife crumb + cheddar kale sauce

or
sumac heritage chicken

sumac spiced thigh, kohlrabi, golden raisin purée + curry jus gras

or
braised alberta beef

creamy garlic polenta, topper carrots + stout sauce

or
albacore tuna

radicchio, roasted fennel, pickled apple + red cabbage aïoli

spiced chocolate torte

licorice Chantilly + anise hyssop meringue

or
apple cheesecake

cranberry compote + candied nuts

or
red velvet cake

beetroot, goat cheese crème, port macerated raspberry + pistachio snow


$53 Dinner

(excludes tax + gratuity)
green bean salad

foie parfait, Pernod, wild ginger, sage + hazelnut crumb

or
celeriac velouté

licorice cream, star anise oil, fennel + apple bhaji

or
roast beef tartare

charcoal oil, pickled beetroot, horseradish, potato crisp + watercress

or
salmon cabbage roll

cured salmon, piccalilli, dill, squid aïoli + tempura crumb

fazzoletti

broccolini, Red Fife crumb + cheddar kale sauce

or
alberta strip loin

watercress, garlic cream, stout + osso buco croquette

or
tamworth pork jowl

braised cheek, beets, radicchio + parsnip

or
pacific halibut

fennel, fingerling potato, cauliflower velouté, seeds + grains

spiced chocolate torte

licorice Chantilly, anise hyssop meringue + chocolate ganache stick

or
apple cheesecake

cranberry compote + candied nuts

or
maple parfait

candied banana, Niagara tea soaked biscuit + thyme glass tuile