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.

ontario burrata

unripe strawberries, arugula, k2 Milling crisp + smoked canola oil   20.

venison tartare

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

wild + tame greens

New Farm greens, foraged leaves, crab apples, sumac whipped feta, black walnut granola + birch vinaigrette   18.

s’mores foie gras

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

coastal half dozen oysters

54 smoker + charred cucumber Champagne 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

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

gin cured duck breast

chanterelles, sweet peas, foie gras dumplings + juniper infused onion petals   45.

cerf de boileau venison

Swiss chard, mulled lingonberries, preserved garlic scapes + wheatberries   52.

kolapore springs trout

charred rapini, sumac yoghurt, dashi foam, ramp + pease pudding agnolotti   39.

alberta lamb saddle

dandelion, sea buckthorn, capers, anchovy + rosemary beluga lentils   48.

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.

tamarack farms tomatoes   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 exploration of the Prairies’ European settlement.


100. per person
150. 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

route to the rockies

pemmican
okróshka

radish, dilled cucumber, heirloom potato, grilled kielbasa + hen’s egg   18.

rye whisky trout gravlax

grated horseradish, beluga lentil mujadara, bagel crumble + sweet pea purée  24.

watermelon
yellow pickerel

button chanterelles, wild rice spätzle + Saskatoon berry gastrique   39.

or
bison bavette

pressed cheese pierogi, fireweed sour cream + spiced bigos cabbage roll   52.

vínarterta

wild blueberry compote, mustard ice cream + rosemary birch syrup jelly   13.

flapper pie

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.

foie gras terrine

nasturtium, hazelnut streusel, milk crumble + sumac jelly   21.

boston bibb

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

steak tartare

applewood smoked bacon, foraged flavours + pretzel toast   19. / 28.

b.c. pink shrimp + heirloom tomatoes

opal purple basil, sorrel leaves, grilled focaccia,
pickled hot peppers + sumac oil   17.

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

creamed corn, Saskatchewan chanterelles, 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 gaspor pork

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

farm fresh egg frittata

Dolce pork coppa, New Farm greens, heartnuts
+ buffalo mozzarella   23.

west coast halibut

summer squash, 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.

goat’s milk cheesecake

Ontario strawberries, lavender glass, lime gel + brown butter graham cracker crumble   12.

classic canoe butter tart

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

vínarterta

wild blueberry compote, mustard ice cream + rosemary birch syrup jelly  13.

milk chocolate + kernal peanut

46% milk chocolate, banana butter + caramel ice cream   12.

canoe cheese

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

lacey grey

ash covered pasteurized goat’s milk, aged 75 days,
Fifth Town Artisan Cheese, Prince Edward County, Ontario

14 arpents

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

l’etoile bleu

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

summer cocktails

each 16.

dandelion smash

Crown Royal Northern Harvest rye, dandelion, citrus + sugar

stubborn mule

Olmeca Altos Plata tequila, lime, ginger, jalapeño, sugar, ginger beer + kvass

the last spike

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

grapes of plenty

Absolut vodka, Dolin dry vermouth, Cave Spring Riesling, sugar, lemon, Angostura bitters + tonic

cherry caipirinha

Pitú Cachaça rum, lime, rooibos tea, sugar, cherries + Angostura bitters

strawberry collins

Beefeater gin, lemon, strawberries, sage, sugar + soda

peach julep

Maker’s Mark bourbon, sugar, peaches, Amaro Trevisano + mint

basil daiquiri

Havana Club 3 Year Old rum, lime, basil + sugar

canoe classics

screech manhattan

screech, sweet vermouth + Angostura bitters   15.

dill pickle

Beefeater gin, Grand Marnier, lemon, white cranberry juice + Perrier   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, Ontario beef + 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

Nicholas Pearce Ward 5 Brut Blanc Charmat Vidal, Cherry Valley, Ontario 2013   13.

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

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

Domaine du Poujol, Languedoc-Roussillon, France 2014   16./24.

 

red

6oz/9oz

Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2012   12./18.

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

Roccapesta Masca Maremma Toscana, Italy 2014   15./22.

Humberto Canale Malbec, Patagonia, Argentina 2014   16./24.

Jean Gagnerot Auberge du Pommier Vingt Cinq Pinot Noir, France 2012   16./24.

Daniel Lenko Unoaked Merlot, Beamsville Bench, Ontario 2010   17./25.

Victor Vineyards Old Vine Zinfandel, Lodi, California 2013   20./30.

Viña Bujanda Reserva, Rioja, Spain 2010   22./33.

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

Hess Collection Select Cabernet Sauvignon, North Coast, California 2012   23./34.

 

featured coravin pours

preserved using argon gas

Checkmate Attack Chardonnay, Okanagan Valley, British Columbia 2013   23./44.

Beringer Quantum, Napa Valley, California 2013   24./48.

Fontanafredda Vigna La Rosa Barolo, Piedmont, Italy 1996   44./87.