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 + camelina oil  17.

land + sea tartare

grass fed veal, smoked west coast oysters, Ontario peanuts, pickled daikon, apple + tonnato sauce   27.

radish + beetroot

evergreen buds, sorrel, pine nut crumble + Monforte goat cheese   17.

ontario burrata

birch pickled cucumbers, toasted seaweeds, squid ink lavash, prairie seeds + grains   25.

québec foie gras

poached quince, soured apple, Earl Grey cream, pain d’épice crisp + cattail pollen waffle    30.

coastal half dozen oysters

54 smoker + Ontario Sake mignonette   21.

winter salad

La Sauvagine mousse, hazelnut barley crumb, roasted baby carrots, crispy sage, mulled wine vinaigrette, date + coffee purée    19.

raw bar

east + west coast selections   79.

Mains

atlantic lobster tail

pickled daylilies, fennel, celeriac purée, beetroot + toasted seaweed butter   62.

hay aged rouen duck

roasted breast, neck sausage, burnt onion cavatelli, kabocha pumpkin, duck liver mousse + foie jus gras   49.

pacific halibut

roasted rapini, crispy spätzle, broccoli crumb + beurre noisette  48.

larded beef filet

globe artichokes, wilted kale, black garlic aïoli, caramelized molasses + sunchoke  57.

québec red stag

roasted aged leg, evergreen spiced sausage roll, wild huckleberry + braised red cabbage    54.

risoni risotto

salt baked kohlrabi, crisp local greens, Parmesan cream,whipped ricotta, zucchini + charred romaine   39.

cornish game hen

creamed corn, caramelized cauliflower, dandelion, puffed sorghum + miso jus   44.

Sides

pan roasted northern woods mushrooms   12.

petite potatoes, sorrel, local mangalitsa lardo + nettle butter   12.


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 warm and enchanting holiday feast.


115. per person
175. 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

comfort + joy

west coast oyster

dill, Champagne, lobster + crème fraîche

onion soup

Parmesan custard, bay leaf oil + caramelized onion compote   16.

sweetbreads

roasted bonito custard, chicken + hazelnut jus, pine + mushroom salad   25.

pacific sablefish

scallop cannelloni, watercress + vermouth velouté, dashi butter + Manila clams   50.

or
bison rib eye

charred chou farci, balsam Bordelaise sauce, burnt carrot purée + roasted baby carrots   65.

jerusalem artichoke + muesli
chocolate forest stout cake

roasted marshmallow, birch glazed chestnut + gingerbread ice cream   14.

raspberry + spruce meringue

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   13.

citrus cured salmon + fogo island crab

sour fennel, buttermilk, lobster mayonnaise, seaweed + dill  21. / 29.

québec foie gras terrine

mulled quince, butternut squash, gingerbread + chestnut chips  22.

radish + beetroot salad

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

steak tartare

applewood smoked bacon, foraged flavours + pretzel toast   21. / 29.

buffalo mozzarella

heirloom tomatoes, Parmesan curd, preserved green tomatoes, charred baguette + black lime   20.

romaine

applewood-smoked bacon, Melba toast, Parmesan cream + anchovy vinaigrette   15.

Mains

lobster clubhouse

shaved Canadian bacon, smoked cheddar + pickled red cabbage   26.

heritage chicken

sweet corn, wild mushrooms, dandelion, sumac sorghum crumb + sweet corn chicken jus   30.

grass fed beef strip loin

crushed kohlrabi, scallions, potato crisp + burnt onion petals   37.

arctic char

Pernod vichyssoise, roasted fennel, bonito, dill + fingerling potatoes   30.

braised lamb shoulder

anchovied turnips, broccoli, spätzle + beurre noisette   29.

farm fresh egg frittata

stracciatella, pickled ramps, New Farm greens, salsa verde + ricotta salata   23.

b.c. halibut

bacon lardons, celeriac remoulade, poached onions, herb gremolata + salted halibut pomme purée   38.


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 forest stout cake

roasted marshmallow, birch glazed chestnut + gingerbread ice cream    14.

pumpkin cake

birch poached pear, wild ginger crisp, white chocolate, goat cheese caramel + malt ice cream   14.

chic choc spiced rum baba

sea buckthorn ice cream, wild ginger + birch glaze    13.

screeched tarte au sucre

wintergreen Chantilly + brown butter milk sauce   12.

beetroot mille-feuille

peanut croustillant, beet powder + tarragon ice cream   14.

freshly churned sorbets

three scoops, berries + sumac meringue  16.

canoe cheese

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

fuoco

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

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


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

cocktails

northern lights

Absolut vodka, blood orange purée, cinnamon, nutmeg + Double Dutch ginger beer   13.

autumn in algonquin

Appleton Estate rum, Aperol, cranberry apple cider + brown sugar   16.

pear paloma

Tromba Blanco tequila, sliced pear, honey, fresh grapefruit + lime   16.

screech manhattan

screech, sweet vermouth + Angostura bitters   16.

dill pickle

Beefeater gin, Grand Marnier, lemon, white cranberry juice + dill purée   16.

avro arrow

Dillon’s rye + vermouth, Amaro Montenegro + blood orange   17.

spiced manhattan

Canadian Club 100% rye, sweet vermouth, sage simple syrup, cranberry bitters + harvest spices   18.

rosemary maple sour

rosemary infused Pike Creek whisky, maple syrup, egg white, lemon, fig + beet compote   18.

canoe old fashioned

Lot No. 40 rye, Maker’s Mark bourbon, sugar, Angostura bitters + orange peel   18.

smoking bob roy

Glen Breton Rare Canadian single malt whisky, Laphroaig 10 Year Scotch, sweet vermouth, cedar bitters + hickory   38.

concord 75

Tanqueray gin, Armagnac de Montal VSOP, lemon, concord grape + Perrier-Jouët   50.

bar bites

fried cattail bannock

clay pepper cured lardo + bottarga mayo   15.

foie gras parfait

buttermilk waffle, pickled Pernod, beetroot + fig purée   19.

b.c. pink shrimp rolls

seaweed mayo, squid ink vinaigrette + charred Napa cabbage   16.

west coast hot dog

scape relish, brioche, bonito + puffed grains   12.

beef sliders

truffle cream, bibb lettuce + sesame bun  18.

chicken confit drumettes

foie gras hot sauce + pickled shallot   15.

maple salmon gravlax

smoked avocado, tempura bits + fresh horseradish   14.

st. lawrence market mini sammies

Canadian bacon, cheddar + smoked mustard mayonnaise   14.

beef tongue poutine

Cheese Boutique curds + pepper gravy   15.

coastal half dozen oysters

54 smoker + Ontario Sake mignonette   21.

mini raw bar

Chef’s daily selection of seafood   42.


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

Canti Prosecco, Veneto, Italy NV   15.

13th Street Blanc de Blanc, Niagara Peninsula, Ontario 2016   18.

Perrier-Jouët Brut, Champagne, France NV   43.

 

white

6oz/9oz

Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2016   12./18.

Brancott Estate Sauvignon Blanc, Marlborough, New Zealand 2017   16./24.

Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2016   20./30.

Meldville Canadian Oak Chardonnay, Lincoln Lakeshore, Ontario 2016   20./30.

Hidden Bench Fumé Blanc, Beamsville Bench, Ontario 2016   23./34.

Domaine Laroche Chablis, France 2017    23./34.

DeLoach Chardonnay, Russian River Valley, California 2015   24./36.

 

rosé

6oz/9oz

Malivoire Moira, Niagara Peninsula, Ontario 2017    17./25.

Le Paradou, Côtes de Provence, France 2017    21./31.

 

red

6oz/9oz

Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2016   12./18.

Le Paradou Grenache, Languedoc, France 2016   15./22.

Mission Hill Reserve Merlot, Okanagan Valley, British Columbia 2015   16./24.

McManis Petite Sirah, California 2016   18./27.

SerPrimo Rosso Cabernet Sauvignon/Merlot, Tuscany, Italy 2016   19./28.

Pierre-Marie Chermette Griottes, Beaujolais, France 2017   20./30.

Bodegas Olabarri Reserva, Rioja, Spain 2014   20./30.

2027 Edgerock Vineryard Pinot Noir, Twenty Mile Bench, Ontario 2017   21./31.

Big Head Select Red Bordeaux Blend, Niagara Peninsula, Ontario 2016   23./34.

Hess Collection Cabernet Sauvignon, California 2016   23./34.

 

featured coravin pours

preserved using argon gas · 3oz/6oz

Martin’s Lane Naramata Ranch Pinot Noir, Okanagan Valley, British Columbia 2014   32./64.

Foreign Affair Gran Q, Niagara Peninsula, Ontario 2012   46./92.

Heitz Martha’s Vineyard, Oakville, Napa Valley, California 2006   90./180.

new year's eve

165. per person (excludes tax & gratuity)


new year’s eve 2019

canadian oyster
québec foie gras + green bean salad

foie gras mousse, black walnuts, anise dressing + crispy shallot

or

seared red stag tartare

smoked heart, charcoal oil, balsam fir emulsion, juniper croutons + beet shavings

or

sunchoke velouté

Ontario peanut, Fogo Island crab, shellfish mayo, Granny Smith apple + tarragon

or

winter salad

La Sauvagine cheese mousse, hazelnut barley crumb, mulled wine vinaigrette, date + coffee purée

newfoundland scallops

lobster jus gras, cauliflower puree + Mangalitsa lardo

or

burnt onion cavatelli

winter truffle, Parmesan espuma + celeriac jus

or

sweetbreads

toasted evergreen, brown butter, caramelized bonito custard, foraged mushroom + preserved pine cone

beef filet

birch-glazed tenderloin, Jerusalem artichoke pomme purée, broccoli rabe, crispy salsify + pickled matsutake powder

or

bison rib eye + short rib

spruce tip Bordelaise, torched chou farci, heirloom carrot + cabbage crisps

or

ontario rabbit saddle

chestnut + lardo stuffing, poached onion, Brussels sprouts + glazed quince

or

pacific sablefish

duck fat braised king oyster mushroom, garlic cream, black radish + roasted shiitake jus

or

atlantic salmon

Pernod seaweed butter, fennel purée, pickled dill, watercress + vermouth velouté

baked alaska

gin meringue, anise hyssop sponge, frost grape + cedar ice cream

or

pumpkin cake

birch-poached pear, wild ginger crisp, white chocolate, caramelized goat cheese + malt ice cream

or

cassis chocolate torte

blackcurrant jelly, sesame snow, cookies + cream mousse