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| - Came to Canis to try the dinner tasting menu. They have an 8-course option for $88 and a 6-course option for $68. We opted for the 8-course to get the full experience.
As soon as we ordered, out came some fresh sourdough bread with two different kinds of spread. One was a garlic butter with chives and the other was a ricotta cheese spread with chimichurri toppings. The bread was nice and warm and the outside crisp, which was delicious to eat with the spreads.
They have only a small selection of beers, but the burdock American pale ale I got was awesome. A little fruity, very smooth, and went extremely well with the entire meal.
COURSE 1 (oyster, uni, parfait). The PEI Savage Blonde oysters were small but had a nice firm meat and tasty. The uni came served directly in the half-shell served on ice, very fresh, smooth, and delicious. The parfait consisted of duck pate with grape jelly with a hazelnut topping served inside a crispy tart crust. The sweetness of the grape jelly melded perfectly with the bold taste of the duck pate, and the crunch from both the hazelnut and the tart crust added some extra texture. This was absolutely delicious, I could eat an entire plate of this!
COURSE 2 (salmon, turnip, buttermilk). This was smoked-salmon served on top of a bed of turnip salad with a nice refreshing buttermilk sauce.
COURSE 3 (tuna, maitake, snail). The maitake was so aromatic and cooked perfectly to retain a slight crunch. The sashimi-grade tuna was just lightly seared so the inside is still raw and delicate. The snails were tiny but still very flavorful, tasty, and not chewy like some of the bigger escargots. The flavors of the three components really complimented each other and were absolutely delicious!
COURSE 4 (mussels, potato, dill). The fresh dill and light cream sauce really went well with the plump juicy mussels. When you have mussels this fresh, it's so nice to have such a light delicate sauce that still allows you to taste the sweetness of the meat.
COURSE 5 (cabbage, bone marrow broth). This was one dish I thought could have been executed slightly better. The bone marrow broth tasted like the most wonderful tonkatsu ramen soup that was condensed down until it was extra creamy and rich. The cabbage itself wasn't very special and since it was slightly burnt added a little bitterness to the taste. With such a wonderful broth, the cabbage just didn't do it justice. A few pieces of pork loin instead would have blown this dish out of the park.
COURSE 6 (duck, confit, parsnip). The duck confit was an entire half a duck, which is a very generous portion for 2 people. The breast portion was so succulent and tender, and even the bone portion still had plenty of meat. The sauce reduction on the side gave the duck even more flavor. It was rather unfortunate that my steak knife was duller than a butter knife. It was very hard to get the meat off the bone with that knife and I didn't want to let any go to waste!
COURSE 7 (pear, almond, buttermilk). The pear sorbet with shaved ice was a little sour but was an excellent palette cleanser after the rich duck entree.
COURSE 8 (milk, blondie, white chocolate). This was one dessert that I wasn't very fond of. The salted caramel sauce on top of the ice cream was too salty for me. The blondie was good, but nothing special. Two cold desserts might be good on a hot summer day, but not great when it's minus 10 outside in the middle of winter. Would have been awesome to get at least one hot dessert like a molten lava cake instead.
Overall, this was one fantastic tasting menu. There were a couple of dishes that could have been better executed, but the vast majority of the dishes were amazing. Unlike some tasting menus at other restaurants, each of the dishes had a very generous portion size. The single duck dish itself was significantly bigger than most full duck confit entrees at other restaurants. So all of this for just $88 was a real bargain! I would have to say this is one of my top-ten tasting menu restaurants. Will definitely be back again when they rotate out the selection on the tasting menu.
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