Canoe - Birthday

@OliverBonacini's Canoe for T's birthday! Huge thanks to @ChefHorne, Chef Gonsalves, & RD for making it happen.

Always an incredible experience at Canoe, made extra special with some surprises from Chef knowing us all to well and treating us to some incredible food and good times. 

Oysters

East and West Coast Oysters with Cocktail Sauce and White Wine Mignonette Sauce.

Bison Carpaccio

Bison seared and cured for 8hrs. Served with "Reverse Pemmican" Threads (Shredded Brisket, Tossed with Saskatoon Cranberry Powder, then dehydrated). Pickled Saskatoon Chanterelle, Dandelion Purée, Cedar Jelly, Horseradish Crème Fraîche, Hot Sauce Cream.

Crab and Tuna Ceveche

Crab and Tuna tossed in Lemon, seasoned simply with Salt and Pepper. Pickled Strawberry and Radishes, Pickled Strawberry Juice Jelly, Taro Chips, Spicy Tempura. 

Forest Risotto

Matsutake Mushrooms, Fried Maple Leaf, Juniper Berry, Cranberry, Fried Lichen, Forest Rose, Charcoal, Sumac, Fur, and "other forest items".

Vanilla, Apple, Cloudberry Jelly

Alberta Lamb

Lentils, Curried Squash, Garlic, Dinosaur Kale, Neck Meat, Sweet Potato Purée.

Turnips

Roasted Turnips and Fried Capers 

Sweetbreads

Extra Crispy Sweetbreads with Hot Sauce and Sauce Gribiche.

Dessert

Thanks to RD for the Chocolate and Ginger Mousse with Raspberry Jelly.

Date Crumble with Orange Marmalade, Saffron & Orange Blossom Ice Cream. Prairies Granola Bar with Puffed Quinoa, Cashew, Hemp, Buckwheat, Meringues. Chocolate and Squash with 70% Chocolate Soft Cake, Squash Butter, Caramel, Squash and Cinnamon Ice Cream, Choux Pastry.