seasonal, contemporary, canadian

Paying tribute to the people, land, and culture of Canada’s distinct provinces, Canoe highlights our nation’s flavours and ingredients through seasonal tasting menus and à la carte dishes.

The wine list is extensive yet well-curated, featuring both Canadian winemakers and international vineyards. Our hand-crafted cocktails are rooted in classic flavours with a uniquely Canadian twist.

dinner

Starters

northern woods mushroom soup

balsam fir crème fraîche + toasted camelina seeds   16.

cured arctic char

ikura caviar, sea asparagus relish, puffed sushi rice + lotus flower vinegar   23.

venison tartare

crispy bacon, puffed bannock, pink peppercorn, wild mustard + foraged pickles   25.

cellar root vegetable salad

birch cream, crispy ale chips + shaved beets   18.

s’mores foie gras

graham cracker crumble, chocolate sauce + toasted marshmallow cream   28.

coastal half dozen oysters

54 smoker + Ontario Sake mignonette   19.

baby gem lettuce

ginger cured duck egg, duck prosciutto, soy garlic dressing + five spice croutons   18.

Raw bar

east + west coast selections   76.

Mains

b.c. skate + octopus

autumn squash, ocean water boiled new potatoes + honey vinegar Béarnaise   38.

juniper smoked duck breast

crispy foie gras dumplings, salt roasted celeriac + Fredonia Coronation grapes   45.

wild ivory salmon

pumpkin, chestnut panisse, caramelized yoghurt + quince aigre-doux   40.

newfoundland cod

navy beans, cauliflower, dark cod consommé + smoked onion petals   40.

alberta lamb saddle

kale, sea buckthorn, capers, anchovy + rosemary beluga lentils   47.

canadian barley risotto

whey poached baby carrots, nasturtium, marinated tempeh + Monforte Dairy cheese   35.

ontario beef rib eye

braised short rib cannelloni, B.C. pine mushrooms, charred eggplant, Mill St. AP sauce + Okanagan hazelnuts   55.

Sides

pan roasted northern woods mushrooms   10.

roasted 100km carrots, spiced raisins + feta   10.


Please inform us of any allergies. We will do our utmost to accommodate. though we are unable to guarantee an allergen-free kitchen.

tasting

About

A culinary voyage through the history of Canada’s iconic fresh waters.


105. per person
160. with pairings

Our tasting menu is only available at dinner. Participation of the entire table is required. Select tasting items are available à la carte.

 

With advance notice, our chefs can prepare a vegetarian or vegan tasting menu. Please call 416-364-0054 to arrange.


Download this menu

great lakes

st. lawrence
georgian bay

smoked white fish, preserved ramps, wild ginger cream, roe + cattail cracker   21.

three sisters

fire roasted squash bouillon, wild rice, Algonquin corn dumplings + heirloom beans   19.

wintergreen
trading outpost

venison, wild rabbit pot pie, beets, Swiss chard + highbush cranberries   55.

or
hogtown

aged heritage pork, Front St. peameal, cider caramelized apple, green split peas + boudin noir   40.

niagara escarpment

mulled wine poached pear, candied black walnuts, buttermilk sherbet + spiced streusel   12.

maple

Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.

lunch

Starters

wild mushroom soup

shaved mushrooms, chives + puffed wild Canadian rice   12.

maple cured salmon + fogo island crab

smoked avocado, horseradish + tempura bits   20. / 29.

québec foie gras terrine

poached Northern Spy apples, cider gelée + raisin bread   22.

boston bibb

caramelized white bean hummus, cinnamon spiced beets,
bannock pita + Rosewood mead emulsion   13.

steak tartare

applewood smoked bacon, foraged flavours + pretzel toast   20. / 29.

layered beetroot terrine

Hewitt’s yoghurt, Honeycrisp apple + green pistachio oil   14.

romaine

Thunder Oak Gouda, beluga lentils + soy citrus dressing   14.

Mains

lobster clubhouse

shaved Canadian bacon, smoked cheddar + radish dill salad   25.

bespoke farms free range chicken

heirloom squash, preserved cattail hearts, bacon jam + russet potato gnocchi 28.

hanover beef bavette

scarlet runner beans, Tuscan kale + beet salad   34.

ontario arctic char

grilled Treviso, 54 Russian dressing + amarosa potato   28.

st-canut pork

braised collard greens, chorizo spiced Niagara peaches, smoked yoghurt + scallion potato rösti   26.

farm fresh egg frittata

Sanagan’s pork coppa, heartnuts, buffalo mozzarella + hearty greens   23.

west coast halibut

100km Romanesco, Swiss chard, fresh wasabi mayo + crispy brandade fritters   36.


It is our pleasure to serve O&B Artisan bread upon request.

Please inform us of any allergies. We will do our utmost to accommodate. though we are unable to guarantee an allergen-free kitchen.

dessert

desserts

chocolate + nancy’s english mint

mint mousse, flourless chocolate cake, mint meringue, chocolate streusel + mint ice cream   12.

hewitt’s yoghurt panna cotta

Muskoka cranberry compote, cinnamon bun parfait, white chocolate granola + pink peppercorn sugar glass   12.

classic canoe butter tart

brown sugar praline cream, smoked pecan nougatine + wild rye ice cream   12.

hazelnut chocolate torte

toasted birch marshmallow, candied nuts, cocoa meringue + coffee ice cream   12.

niagara escarpment

mulled wine poached pear, candied black walnuts, buttermilk sherbet + spiced streusel   12.

canoe cheese

premium Canadian cheeses
10. per 30 gram selection, 18. for a flight of four (60 grams)

albert’s leap ashley goat cheese

ash covered pasteurized goat’s milk, aged 75 days
Albert’s Leap, Vaughan, Ontario

14 arpents

pasteurized cow’s milk, washed with salt water twice daily for 90 days
Fromagerie Médard, Saguenay Lac-Saint-Jean, Québec

l’étoile bleue

raw organic sheep’s milk, aged 4 months
Fromagerie Du Charme, Appalachian Mountains, Québec

p.e.i. clothbound cheddar

unpasteurized holstein cow’s milk, aged 18 months in cloth
Cows Creamery, Charlottetown, Prince Edward Island


Please inform us of any allergies. We will do our utmost to accommodate. though we are unable to guarantee an allergen-free kitchen.

bar

Bar

Hand-crafted cocktails and inspired bar bites with a distinctively Canadian twist.


Download this menu

fall cocktails

harvest mule

Absolut vodka, crab apple cider, ginger beer, caramel, smoke + ash bitters   15.

the great pumpkin

Bulleit bourbon, Taylor Fladgate 10 Year Old tawny port, pumpkin orange juice, lemon
+ brown sugar oatmeal syrup   17.

apple daiquiri

Havana Club 3 Year Old rum, apple cider, lemon, Niagara Fields tea syrup + cherry bark bitters   16.

prickly pear

Olmeca Altos tequila, spiced pear cider, lime, jalapeño + Peychaud’s bitters   17.

pp+g

Beefeater 24 gin, plum syrup, pear juice, lime, plums + tonic   15.

the harbourfront

Lot No. 40 rye, Campari, sweet vermouth, cherry syrup,cherry vanilla + cranberry bitters   16.

the last spike

Spicebox whisky, Drambuie, maple, marshmallow, Laphroaig + chocolate bitters   16.

canoe classics

screech manhattan

screech, sweet vermouth + Angostura bitters   15.

dill pickle

Beefeater gin, Grand Marnier, lemon, white cranberry juice + dill purée   15.

canoe old fashioned

Crown Royal Northern Harvest rye, Maker’s Mark bourbon, sugar, Angostura bitters + orange peel   17.

canoe negroni

Tromba Blanco tequila, sweet vermouth, Campari + Amaro Trevisano   15.

bar bites

pristine gourmet edamame

Montréal steak spiced   8.

classic canoe mini tourtière

Dijon mustard + pickled carrots   15.

vegetarian or chicken spring rolls

Kozlik’s mustard plum sauce   14.

grandview farms mini beef sliders

truffle mayonnaise + bibb lettuce   18.

chicken confit drumettes

tossed in a trio of tree syrups + smoked blue cheese   14.

st. lawrence market mini sammies

Canadian bacon, cheddar + smoked mustard mayonnaise   14.

duo of tartare

B.C. salmon, venison + foraged pickles   18.

fried great lakes perch fillets

kabosu mayonnaise   16.

beef tongue poutine

Cheese Boutique curds + pepper gravy   12.

oyster boy’s finest half dozen

54 smoker, shallot vinegar   19.

mini raw bar

Chef’s daily selection of seafood   40.


Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.

wine

Wine

Our extensive wine list highlights Canadian winemakers alongside a curated selection of international vineyards.

We welcome you to bring your own wine – $45 corkage fee.


Download full wine list

wines by the glass

sparkling

6oz

San Martino Cuvée Extra Dry Spumante, Vazzola, Italy NV   14.

Hinterland Whitecap Charmat Method, Ontario 2015   16.

Henry of Pelham Cuvée Catharine Rosé Brut, Niagara Peninsula, Ontario NV   18.

Perrier-Jouët Brut, Champagne, France NV   34.

 

white

6oz/9oz

Cave Spring Jump Chardonnay, Niagara Peninsula, Ontario 2013   12./18.

Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2013   12./18.

Tawse Riesling, Niagara Peninsula, Ontario 2014   13./19.

Pearce-Predhomme Chenin Blanc, Stellenbosch, South Africa 2015   14./21.

Flaxbourne Sauvignon Blanc, Marlborough, New Zealand 2015   16./24.

Trail Estate Winery Sauvignon Blanc, Lincoln Lakeshore, Ontario 2015   16./24.

Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2015   16./24.

Girasole Vineyards Chardonnay, Mendocino, California 2014  19./27.

William Fèvre Champs Royaux Chablis, Burgundy, France 2014   21./31.

 

rosé

6oz/9oz

Costaripa Rosamara, Lombardy, Italy 2015 17./25.

 

red

6oz/9oz

Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2014   12./18.

Mission Hill Reserve Shiraz, Okanagan Valley, British Columbia 2012   14./21.

Grange of Prince Edward Select Gamay Noir, Prince Edward County, Ontario 2013   15./22.

Il Poggione Rosso, Toscana, Italy 2013   16./24.

Jean Gagnerot Auberge du Pommier Vingt Cinq Pinot Noir, France 2014   16./24.

Bodega Vistalba ‘Tomero’ Malbec, Mendoza, Argentina 2014 17./25.

Bodegas Olabarri Reserva, Rioja, Spain 2011   20./30.

Zolla Primitivo, Primitivo di Manduria, Italy 2013   20./30.

Hidden Bench Unfiltered Pinot Noir, Beamsville Bench, Ontario 2013   22./33.

Hess Collection Select Cabernet Sauvignon, North Coast, California 2014   23./34.

 

featured coravin pours

preserved using argon gas

Louis Jadot Nuits-Saint-Georges Les Boudots 1er Cru, Burgundy 2006   33./65.

Philip Togni Cabernet Sauvignon, Napa Valley, California 2011   38./72.

new year's eve

155. per person (excludes tax & gratuity)

choice of appetizer, main and dessert

new year’s eve 2017

sii.ngaay ’laa
lobster carpaccio

pickled daikon, sesame cracker, lobster vinaigrette + screech Marie Rose sauce

foie gras parfait

parsnip bark, maple leaves, burnt onion crumble + grape gel

cellar root vegetables

ale crisps, birch panna cotta, shaved beets + tender shoots

cured arctic char

ikura caviar, sea asparagus relish, puffed sushi rice + lotus flower vinegar

three sisters bouillon

corn dumplings, heirloom beans, roasted squash broth, wild rice

agnolotti

wild rabbit agnolotti, white truffle, charred celeriac, port shallots

west coast scallops + st-canut pork

seared scallops, crispy pork belly, slow cooked pumpkin + fermented quince

grass fed beef

roast strip loin, glazed beef cheek, parsley root + charred onions

cerf de boileau venison

Swiss chard, Jerusalem artichoke soubric, pickled grapes + ice wine jus

hogtown

aged pork, Front St. peameal, cider caramelized apple + boudin noir

charcoal sturgeon steak

poached lobster, cider turnips, bitter greens, bisque hominy

newfoundland cod

tanner crab, cauliflower, navy beans, dark cod + crab broth

hazelnut chocolate torte

birch marshmallows, cocoa pavlova + coffee ice cream

comfort cream cheesecake

clementine chiboust, white chocolate granola + seed tuile

muskoka cranberry verrine

Hewitt’s yoghurt, cinnamon bun parfait + pink peppercorn glass

maple