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
Events, News

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.

Reserve Your Table

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