Holland Marsh Onion Soup
Bone Marrow, Rye Crouton, and Thunder Oak Gouda.
A cold snowy day, this dish part of the recent Taste Ontario was a perfect start to the meal.
Foie Gras Terrine
Wild Red Current Jelly, Confit Goose, Yoghurt, Sea Buckthorn and Orange Marmalade, Puffed Tapioca, Pickled Mustard Seed.
Had a bit of a craving for a terrine, and Chef Horne delivered with this little gem.
Bone-In Rib Eye
Tourné Potatoes, Matsutake Mushrooms (Shaved and Wedged), Pickled Beets, Roots of Parsnip Root Pan Roasted in Butter and Glazed.
The 8 oz bone-in PEI potato finished rib eye was the special of the night, and has just been 86'd moments before we ordered. But little did I know, Chef Horne and Chef Coulson had been holding off on one last rib eye. The photo doesn't do it justice, but this steak was huge. This 20 oz beast was simply pan roasted in butter and thyme and cooked to perfection (I say simply, but to cook a steak this size, it takes quite a bit of skill). Tourné potatoes, tho not something I expected to see at Canoe, was a must have old school addition to the dish.
Rye Ice Cream
Much talked abou rye ice cream, had to give it a try, and boy does it live up to the hype!
Chocolate & Squash
70% Chocolate Soft Cake, Squash Butter, Caramel & Squash Cinnamon Ice Cream, Choux Pastry.
Finishing off the night with a new dessert from Pastry Chef Gonsalves. The squash butter reminds me of the nougat you would find in chocolates. So good!