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.



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.


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.

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.


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


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.


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

taste canoe

canadian oyster on the half shell

charred cucumber + yuzu ocean water foam

tamarack lamb

braised lamb shoulder, brown butter rutabaga, sumac yoghurt + local green lentils   21.

handmade linguine “chitarra”

Fogo Island crab, salt cod + bonito butter   26.

red stag + hare

Québec venison, James Bay rabbit pot pie, Hrycyna Farms beets, Swiss chard + lingonberry   55.

ivory salmon

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

bittersweet chocolate tart

peanut butter snow, gianduja mousse + honeyed Okanagan hazelnuts   12.

irish cream truffle

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



wild mushroom soup

shaved mushrooms, chives + puffed wild Canadian rice   12.

maple cured salmon + fogo island crab

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

québec foie gras terrine

almond maple cream, ginger cookie + rhubarb sumac jelly   22.

radish + beetroot salad

evergreen buds, sorrel, nut crumble + Monforte goat cheese   13.

steak tartare

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

ontario burrata

birch pickled cucumbers, toasted seaweeds, squid ink lavash,
prairie seeds + grains   20.


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


lobster clubhouse

shaved Canadian bacon, smoked cheddar + cucumber salad   25.

heritage chicken

local asparagus, dandelion, herbed egg gribiche + jus vinaigrette   28.

grass fed beef strip loin

wild leeks, crushed kohlrabi, potato crisp + burnt onion petals   37.

arctic char

roasted carrots, buttermilk curd, Labrador tea, fennel + dill oil   28.

braised tamarack lamb

anchovied turnips, broccoli, spätzle + beurre noisette   29.

farm fresh egg frittata

fiddleheads, morels, ramp salsa verde, tender shoots
+ fresh mozzarella   23.

b.c. halibut

spring vegetable fricassée, taramasalata, charred romaine + 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.



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.

freshly churned ices + ice cream

three scoops, served with berries   12.

canoe cheese

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

aged golden blyth

pasteurized goat’s milk, aged 18 months
Blyth Farm Cheese, Blyth, Ontario

celtic blue reserve

pasteurized cow’s milk, aged 6 months
Glengarry Fine Cheese, Lancaster, Ontario


pasteurized water buffalo milk, washed rind, ripened 60 days
Fromagerie Fuoco, Laurentians, Québec

mountainoak gouda

pasteurized cow’s milk, aged 2 years
Mountainoak Cheese, New Hamburg, Ontario

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



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

Download this menu

spring cocktails

rhubarb sidecar

St-Rémy brandy, Capo Capo, rhubarb purée, lime   19.

lavender collins

Sub Rosa vodka, lavender syrup, blueberry compote, lemon   17.


Sub Rosa gin, Lillet Blanc, white cranberry juice, lime, flower extract   18.

the loonie

Crown Royal, cranberry lemonade + syrup, Fever-Tree ginger beer   18.

spring thyme

Pimm’s No. 1 Cup, St-Germain elderflower liqueur, thyme lemonade, Fever-Tree ginger beer   17.

avocado attitude

Patrón Silver, Grand Marnier, avocado, lime, egg whites   28.

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

maple salmon gravlax

smoked avocado, tempura bits + fresh horseradish   14.

wild rabbit parfait

burnt onion crumble, toast + cloudberry jam   16.

b.c. pink shrimp salad

wasabi aioli + lettuce cups   16.

grandview farms mini beef sliders

truffle cream + 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.

grilled cheese bites

Russian dressing + sweet pickles   12.

crispy cod cheeks

toasted seaweed mayonnaise   19.

beef tongue poutine

Cheese Boutique curds + pepper gravy   15.

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.



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



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.




Cave Spring Jump Chardonnay, Niagara Peninsula, Ontario 2013/15   12./18.

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

Tawse Riesling, Niagara Peninsula, Ontario 2015   13./19.

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

Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2015   18./27.

Bachelder Minéralité Chardonnay, Niagara Peninsula, Ontario 2014   19./29.

Chatelain Pouilly-Fumé, Loire Valley, France 2015   20./30.

DeLoach Chardonnay, Russian River Valley, California 2014   24./36.




Château Barbeiranne, Côtes de Provence, France 2015   15./22.

Malivoire Moira, Beamsville Bench, Ontario 2016   16./24.




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

Mission Hill Reserve Shiraz, Okanagan Valley, British Columbia 2014   14./21.

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

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

McManis Merlot, California 2015   18./27.

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

Zolla Primitivo, Primitivo di Manduria, Italy 2015   20./30.

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

Hess Collection Select Cabernet Sauvignon, North Coast, California 2015   23./34.


featured coravin pours

preserved using argon gas

Occidental Pinot Noir, Sonoma Coast, California 2014   33./65.

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