360 The Restaurant at the CN Tower Accessible Menu

Background

360 The Restaurant at the CN Tower, one of Toronto’s finest restaurants, features unforgettable food combined with an outstanding revolving view of Toronto more than 350 metres (1,000 feet) below. Patrons enjoy a panoramic view of the city from the comfort of their table as 360 revolves around the city, once every 72 minutes. Executive Chef John Morris and his staff offer market-fresh cuisine, featuring regional ingredients to ensure an incomparable culinary experience. 360 also features an award-winning wine selection of over 550 International and Canadian wines from its “cellar in the sky”.

360 is the recipient of numerous awards for its cuisine, wine and ambience including the DiRoNA (Distinguished Restaurants of North America) award (since 1997) and the prestigious Wine Spectator Best of Award of Excellence (since 1999). It has also been voted WHERE Magazine’s Best Ambience and Most Romantic Restaurant.

Please note that elevation to 360 Restaurant and access to the LookOut and Glass Floor levels of the CN Tower, following your meal, are complimentary with the purchase of a prix fixe by each guest. 360 is open daily. Reservations recommended: (416) 362-5411 or via website at www.cntower.ca

Address, Contact and Accessibility

Address: 301 Front Street West
Toronto , Ontario
M5V 2T6
Phone: 416-362-5411
Url: www.cntower.ca/en-ca/360-restaurant/overview.html

Accessibility: Wheelchair access

Get Directions:

Summer Prix Fixe - 2 Course Prix Fixe $65 / 3 Course Prix Fixe $79

appetizers (choice of)

CAESAR SALAD
Sleger Living Organic Greens red and green Romaine,
maple-glazed bacon, shaved Parmigiano, focaccia croutons

LOBSTER BISQUE
Fogo Island shrimp and dill cornmeal fritter, lemon crème fraiche

GREEN SALAD (V)
The New Farm’s lettuce leaves and cucumbers,
Leamington heirloom tomatoes, 360 vinaigrette

ASPARAGUS (VG)
Grilled green asparagus, white asparagus raviolo, Upper Canada ricotta,
sea asparagus, Niagara verjus brown butter

BISON TARTARE
Cracked juniper and mustard seed aioli, wild blueberries, beet chips

EAST AND WEST COAST SEAFOOD AQUACHILE
BC Sidestripe shrimp, Atlantic salmon, Sablefish
cured with Serrano chile and lime, cilantro sprouts, sweet potato crisps
($6 supplement)

CANADIAN SMOKED SALMON
Cold-smoked Atlantic, Coho , and Keta Salmon,
brioche toast, cedar smoked honey, pickled pearl onions, baby herbs
($6 supplement)

mains (choice of)

PAN ROASTED KING COLE DUCK BREAST
White bean and sage puree, Duck bacon,
Northern Woods mushrooms, wilted spinach and arugula, Labrador cloudberry jus

FOGO ISLAND COD
Sous-vide Newfoundland line-caught cod, heirloom tomatoes, olives, French beans, sliced potatoes, anchovy vinaigrette, cured egg yolk

GINGER TEA SMOKED GINDARA SABLEFISH
Sweet potato purée, King oyster mushrooms and asparagus
Claremont miso and birch caramel

BARLEY AND LENTIL FRITTERS (V)
Grilled baby peppers and scallions, kimchi, Romesco sauce, basil purée, toasted almond cracker

ONTARIO CHICKEN BALLONTINE WITH QUEBEC FOIE GRAS
Savoy cabbage and mushroom stuffing, foie gras torchon,
tarragon and honey-glazed heirloom carrots, chive whipped potato, Chanterelle jus

ARUGULA AND RICOTTA AGNOLOTTI (VG)
Mill Creek Farm sweet pea emulsion, pea sprouts, caperberries, zucchini ribbons

ATLANTIC SALMON FILLET
Chickpea purée with toasted sunflower seeds, edamame and corn succotash, Swiss chard, Ontario cranberry jus

LOBSTER MAFALDINE PASTA
Heirloom tomatoes, asparagus, Blyth Farms nettle goat gouda,
lemon butter sauce, chives, green garlic purée
($10 supplement)

side dishes (VG) $11

BAKED POTATO WITH SOUR CREAM | SAUTÉED FORAGED MUSHROOMS WITH THYME
FRITES WITH TRUFFLE AÏOLI | FRENCH BEANS WITH TOASTED CRUSHED ALMONDS
SWEET POTATO FRIES WITH LEMON AÏOLI | GRILLED ASPARAGUS WITH TARRAGON AND SHALLOT BUTTER
CHIVE MASHED POTATO | BLISTERED BABY BELL PEPPERS WITH ROSEMARY VINCOTTO

desserts (choice of)

DARK CHOCOLATE TOWER (VG)
Dark chocolate caramel fractals, whipped coconut cream, maple sugared strawberries

LEMON CURD TART (VG)
Torched marshmallow, blackberry sorbet, crushed meringue

YOGURT PANNA COTTA
Best Baa sheep's milk yogurt and vanilla bean, raspberry and Dillon's gin reduction,
Stalk & Barrel whisky caramel, crumbled shortbread

SOUR CREAM CHEESECAKE
Beamsville sour cherry compote, crushed pistachio cookie crust, dark chocolate sauce

LEATHERBACK RUM BABA (VG)
Orange crème fraiche, grated Gratitude chocolate, mint and rum syrup

ICE CREAM AND COOKIES (VG)
Vanilla bean, Lindt milk chocolate, or strawberry rhubarb ice cream
Traditional shortbread, date and almond slice, matcha hearts

SORBET AND COOKIES (VG)
Raspberry, mango, or blackberry sorbet
Traditional shortbread, date and almond slice, matcha hearts

CANADIAN CHEESE SELECTION
Baguette crostini, seasonal berries, honeycomb
($8 supplement) (Choice of)

Pagwa | Fromagerie Kapuskoise, Ontario | A soft goat cheese, unctuous and smooth.

Adoray | Fromagerie Montebello, Quebec | A soft cow’s milk cheese ripened in wood.

Little Boy Blue | Monforte Dairy, Ontario | A light and complex goat’s milk blue cheese.

Heritage | Upper Canada Cheese Company, Ontario | The only 100% pure Guernsey Milk Cheddar produced in Canada.

VG - vegetarian | V - vegan |

Grill and Seafood a la carte

ALBERTA AAA PRIME RIB
Aged a minimum of 45 days
natural jus, creamed horseradish

10oz $55 | 12oz $65 | 14oz $75

prince edward island AAA steak menu

16 OZ RIB EYE
Aged 45 days $85

10 OZ STRIPLOIN
Aged 45 days $80

8 OZ TENDERLOIN
Aged 45 days $80

from the grill

ONTARIO LAMB RACK CHOPS
Rosemary jus $80

8 OZ NORTHFORK RANCH BISON TENDERLOIN
West coast black trumpet mushroom jus $85

CANADIAN GAME MIXED GRILL
Elk striploin, Bison and cranberry sausage, Boar bacon, Maple-glazed Quail, Grilled tomato, Kozlik’s mustard jus $90

seafood

POACHED 1 ½ LB ATLANTIC LOBSTER
Grilled lemon, tarragon beurre blanc $95

CANADIAN STEAK AND LOBSTER

GRILLED 8OZ AAA PEI BEEF TENDERLOIN
AND HALF ATLANTIC LOBSTER
Creamed spinach, asparagus, mashed potato
beurre blanc, peppercorn jus $120

side dishes $11
(We recommend two side orders with your main course) (VG)

BAKED POTATO WITH SOUR CREAM | SAUTÉED FORAGED MUSHROOMS WITH THYME
FRITES WITH TRUFFLE AÏOLI | FRENCH BEANS WITH TOASTED CRUSHED ALMONDS
SWEET POTATO FRIES WITH LEMON AÏOLI | GRILLED ASPARAGUS WITH TARRAGON AND SHALLOT BUTTER
CHIVE MASHED POTATO | BLISTERED BABY BELL PEPPERS WITH ROSEMARY VINCOTTO