summerlicious 2017

From July 7 to 23, enjoy a $28 lunch and $48 dinner prix fixe.

Details

Posted by Canoe
on June 15, 2017
Archive
Please note this post is older, and the content may be out of date.

Canoe is thrilled to be participating in the City of Toronto’s Summerlicious program, offering a stunning three-course $28 lunch and $48 dinner from July 7 to 23. Executive Chef John Horne and our newly appointed Chef de Cuisine Ron McKinlay have crafted a contemporary Canadian menu, featuring the finest local ingredients and seasonal flavours.

Reservations are now full. Please check back once Summerlicious begins for cancellations and same-day reservations. 

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


Win a $100 Gift Card

Follow us @CanoeRestaurant and post your Summerlicious photos with #canoelicious for a chance to win.


Summerlicious

Join us for our three-course prix fixe from July 7 to 23.


$28 Lunch

(excludes tax + gratuity)
watercress vichyssoise

Murray’s free-range hen’s egg, brown butter + Triple Crunch mustard

or
québec foie gras parfait

torched Niagara stone fruit, cloudberry yuzu caramel + ginger crumble

or
cured rainbow trout

nori, taramasalata, ink cracker + seaweed persillade

or
fennel + green tomato salad

fresh feta, pickled swede, spinach powder + leafy greens

risoni risotto

salt-baked kohlrabi, Parmesan cream + cold pressed canola oil

or
braised ontario lamb shoulder

torched romaine, fricassée of market vegetables + sauce au raifort

or
haida gwaii albacore tuna

Holland Marsh leeks, licorice poached potatoes + sauce nero

or
heritage pork belly

charred cabbage, cider braised crab apple + red cabbage aïoli

mint chocolate torte

chocolate crémeux, cacao nib tuile + mint mousse

or
summer berry crumble

100km fresh berries, oat crumble + basil sour cream

or
lemon tart

sea buckthorn berries, white chocolate Chantilly + toasted meringue chips


$48 Dinner

(excludes tax + gratuity)
watercress vichyssoise

smoked Georgian Bay whitefish, salsify chips + cold pressed canola oil

or
québec foie gras parfait

torched Niagara stone fruit, cloudberry yuzu caramel + ginger crumble

or
heirloom tomato salad

fresh feta, pickled green tomato, leafy greens + fennel

or
mushrooms on toast

Northern Woods mushrooms, Melba toast, portobello marmalade + whipped fresh ricotta

risoni risotto

salt-baked kohlrabi, crisp greens, Parmesan cream + cold pressed canola oil

or
grass fed beef strip loin + cheek

caramelized onions, roasted carrots, buttermilk mashed spuds + herb crumb

or
rainbow trout

creamed Holland Marsh leeks, licorice poached potatoes + sauce nero

or
heritage pork loin + belly

torched romaine, fresh picked Tamarack Farms vegetables + horseradish

mint chocolate torte

chocolate crémeux, cacao nib tuile + mint mousse

or
summer berry crumble

100km fresh berries, oat crumble + basil sour cream

or
lemon tart

sea buckthorn berries, white chocolate Chantilly + toasted meringue chips