Scallops & Marinated Lobster with Niagara Verjus and Passion Fruit Dressing
Truffle Ravioli with Globe Chokes, Rocket & Porcini Foam
Fireweed Honey Butter Tart with Mulled Dried-Fruit Compote & Ginger Ice Cream
And a glass of Biff’s Big Juicy Red
This was my dinner at Canoe on Friday for my birthday and It. Was. Fabulous.
The designated eater had:
Hearts of Romaine with Creamed Horseradish Dressing Tomato Preserves & Focaccia Crisp
Cumbrae Farms Angus Ribeye (Naturally Raised) with Northern Woods Mushrooms, Yukon Confit & Sherried Truffle
(we shared the honey butter tart).
1 comment:
The company was way tastier than the food!
Post a Comment