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.
Closed for Renovations: Please note that we are currently closed for renovations, with plans to reopen our doors in mid-February or early March. As a result, we will not be participating in Winterlicious 2020. Reservations are now available from March 2 onward. Reserve your table today to ensure you’re among the first to experience the new Canoe, and stay tuned for our official reopening date.
Starters
northern woods mushroom soup
balsam fir crème fraîche + camelina oil 18.
bison strip loin sandwich
birch roasted bison, evergreen cured heart, foie gras parfait, Ontario green strawberries, soured rutabaga + charred baguette 25.
sunchoke salad
caramelized apple, truffle purée, pine nut cream, sortilège crisp, toasted sunflower seeds + honey ale vinaigrette 20.
venison + sweetbreads
crispy sweetbreads, foie sausage, Albuféra, balsam fir, burnt cauliflower purée, wild rice + barley fricassée 26.
vine ripened tomato farcie
Fogo Island crab, local burrata, charred pretzel + heirloom tomato consommé 23.
coastal half dozen oysters
54 smoker + Ontario Sake mignonette 21.
onion soup
Parmesan custard, bay leaf oil + caramelized onion 17.
raw bar
east + west coast selections 79.
Mains
baffin island turbot
pickled lobster mushroom + scallop mousse, braised collard greens, Brussels sprouts, roasted chestnut cavatelli, celeriac + vermouth broth 49.
tamarack farms hay smoked duck
aged duck breast, foie parfait, spiced sausage, red cabbage emulsion, charred cabbage leaf + roasted beetroot 52.
atlantic salmon
wild boar pancetta, smoked mussels, salt baked celeriac + watercress dashi purée 48.
ash rubbed + larded beef filet
smoked oyster + beef cheek gratin, miso aubergine purée, hen of the woods fondant + stout jus 56.
canadian elk loin
bacon wrapped loin, wild Canadian pepper + blueberry rubbed sirloin, Brussels sprouts, creamed spelt + smoked marrow truffle jus 68.
wild + tame mushroom risoni
pickled shimeji, goat cheese custard, truffle emulsion, chaga powder, crispy marjoram + roasted onion jus 39.
pork jowl
lardo filled courgette flower, Tamarack sorrel emulsion, salt baked celeriac, pickled apple + dandelion 47.
Sides
pan roasted northern woods mushrooms 12.
creamy alliston spuds 12.
Please inform us of any allergies. We will do our utmost to accommodate. though we are unable to guarantee an allergen-free kitchen.
About
Celebrating simple pleasures from our childhood.
115. per person
+60. 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.
taste nostalgia : childhood
tater tot
mushroom ketchup, Acadian caviar + whipped crème fraîche
–
soup + grilled cheese
caramelized brioche, truffle mayo + heirloom tomato soup 18.
–
mac ’n’ cheese
hand-rolled macaroni, Parmesan + dehydrated cheddar sauce 22.
–
shake + bake
spice-crusted halibut, crispy cheek, buttered lettuce, tarragon aïoli + warm tartar sauce 49.
or
meatloaf
bison + pork terrine, pomme purée, foie gras, mom’s gravy, Saskatchewan chanterelles, peas + carrots 51.
–
ants on a log
celery sorbet, peanut brittle + olive raisins 5.
–
drive-thru apple pie
vanilla ice cream, white chocolate ganache + cinnamon sugar 13.
–
pixie dip
evergreen sherbet
Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.
Starters
wild mushroom soup
shaved mushrooms, chives + puffed wild Canadian rice 13.
vine ripened tomato farcie
Fogo Island crab, local burrata, charred pretzel + heirloom tomato consommé 19.
québec foie gras torchon
Ontario rhubarb, blood orange + spiced brown butter 23.
courgette
preserved lemon marinated feta, pressed zucchini, crispy basil, fennel pollen bread + bagna càuda cream 17.
steak tartare
applewood-smoked bacon, foraged flavours + pretzel toast 21. / 29.
buffalo mozzarella
bitter greens, Haida Gwaii seaweed, candied pine nuts, charred baguette + birch syrup 20.
romaine
applewood-smoked bacon, Melba toast, Parmesan cream + anchovy vinaigrette 15.
Mains
lobster clubhouse
shaved Canadian bacon, smoked cheddar + pickled shallot potato chips 27.
heritage chicken
soured apple, Jerusalem artichoke, Brussels sprouts, curried jus gras + feuilles de brick tuiles 30.
beef short rib
tree syrup glazed, wild rice + barley fricassée, celeriac purée, crispy burdock, capers + molasses jus 38.
roast atlantic salmon
Tamworth pancetta, broad beans, wild spring onions, asparagus + smoked mussel emulsion 31.
braised lamb shoulder
anchovied turnips, broccoli, spätzle + beurre noisette 29.
farm fresh egg frittata
stracciatella, walnut pesto, We the Roots greens, chorizo + ricotta salata 23.
b.c. halibut
sweet peas, roast baby gem, sugar snaps, warm tartar sauce, crispy confit potato + brandade croquette 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.
desserts
wild ginger brownie
salted caramel mousse, maple miso truffle, birch syrup tuile, wild berry jelly, Ontario peanuts + 70% chocolate sorbet 14.
drive-thru apple pie
vanilla ice cream, white chocolate ganache + cinnamon sugar 13.
osprey bluffs honey cake
cloudberry custard, raw honey jelly, candied marjoram, sortilège syrup + sea buckthorn ice cream 13.
evergreen mille-feuille
Hewitt’s buttermilk pastry cream, caramelized puff pastry, evergreen bavarois, pine nut ice cream + Nova Scotian pine cone cordial 13.
screeched tarte au sucre
wintergreen Chantilly + brown butter milk sauce 12.
freshly churned sorbets
three scoops, berries + sumac meringue 16.
canoe cheese
artisanal selections of local + regional
choose one, two or four
9. / 12. / 18.
chèvre noir
pasteurized goat’s milk cheese, sharp, full-flavoured
Fromagerie Tournevent, Chesterville, Québec
alfred le fermier
organic raw cow’s milk cheese, pressed + cooked, aged on wood boards
Fromagerie La Station, Compton, Québec
ashley goat
semi-soft pasteurized goat’s milk cheese, vegetable ash rind
Borgo Family, Vaughan, Ontario
devil’s rock creamy blue
pasteurized cow’s milk cheese, black wax seal, creamy texture + buttery finish
Thornloe Cheese, Temiskaming, 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
Hand-crafted cocktails and inspired bar bites with a distinctively Canadian twist.
open water
Seasonal Cocktails
harvest moon
El Dorado 3 Year Old rum, Pinot Noir, lime, agave + egg white 14.
carrot collins
Ungava gin, Fernet-Branca, lime, fresh carrot juice + ginger syrup 14.
the orchard
Maker’s Mark bourbon, fresh pear, lemon + apple butter 16.
calvados sour
Boulard Calvados, lemon, egg white + apple bitters 17.
thyme will tell
Dillon’s Canoe rye, maple syrup + thyme lemonade 17.
calm waters
Canoe Classics
caramel apple mule
Ketel One vodka, fresh apple cider, caramel syrup + ginger beer 13.
canoe caesar
Dillon’s Canoe dill pickle vodka + Walter’s Caesar mix 14.
cider sidecar
St-Remy brandy, vino blanco, triple sec, fresh apple cider + lime 14.
dill pickle
Tanqueray No. Ten gin, Grand Marnier, lemon, white cranberry juice + dill purée 16.
elderflower aperol spritz
Aperol, Dillon’s Selby elderflower liqueur + Prosecco 22.
canoe sazerac
Dillon’s Canoe single barrel rye, Dillon’s Selby absinthe, Martell V.S. Cognac + Angostura bitters 22.
canoe rapids
Spirit-Forward Classics
screech manhattan
screech rum, sweet vermouth + Angostura bitters 18.
canoe old fashioned
Lot No. 40 rye, Maker’s Mark bourbon, sugar, Angostura bitters + orange peel 20.
great white negroni
Tanqueray gin, Affino + Contratto white vermouth 20.
festivus
Martell VS Cognac, cranberry apple cider, lemon, honey syrup + Prosecco 22.
new fashioned
Tromba Reposado tequila, agave + cranberry bitters 24.
bar bites
fried buttermilk oyster
truffle custard, asparagus + seaweed compote 18.
crispy pig’s head croquette
sauce gribiche, cumin + curry spiced 19.
b.c. pink shrimp rolls
seaweed mayo, squid ink vinaigrette + charred Napa cabbage 16.
cod roe mousse
taramasalata + squid ink lavash 14.
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
Our extensive wine list highlights Canadian winemakers alongside a curated selection of international vineyards.
wines by the glass
sparkling
6oz
Canti Prosecco, Veneto, Italy 2017 16.
Henry of Pelham Cuvée Catharine Brut, Niagara Peninsula, Ontario NV 23.
Taittinger Brut Réserve, Champagne, France NV 35.
white
6oz/9oz
Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2017 12./18.
Brancott Estate Sauvignon Blanc, Marlborough, New Zealand 2018 16./24.
Kew Marsanne, Niagara Peninsula, Ontario 2016 16./24.
3xP Chardonnay, Niagara Peninsula, Ontario 2016 18./27.
Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2018 20./30.
DeLoach Chardonnay, Russian River Valley, California 2016 24./36.
Reverdy & Fils Sancerre, Loire Valley, France 2018 26./39.
rosé
6oz/9oz
Jean-Luc Colombo Cape Bleue Méditerranée, France 2018 19./28.
red
6oz/9oz
Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2017 12. / 18.
Zuccardi Q Malbec, Valle de Uco, Mendoza, Argentina 2016 17. / 25.
McManis Petite Sirah, California 2017 19. / 28.
Leaning Post The Fifty Pinot Noir, Niagara Peninsula, Ontario 2018 20. / 30.
Bodegas Olabarri Reserva, Rioja, Spain 2014 20. / 30.
Cuilleron Syrah, Northern Rhône, France 2018 21. / 31.
Silver Trail Cabernet Sauvignon, California 2016 23. / 34.
The Foreign Affair Dream Bordeaux Blend, Niagara Peninsula, Ontario 2016 23. / 34.
featured coravin pours
preserved using argon gas · 3oz/6oz
Stonestreet Upper Barn Chardonnay, Alexander Valley, California 2015 33./65.
Maison Roche de Bellene Auxey-Duresses Premier Cru Les Duresses 1999 44./88.
Errazuriz Don Maximiano Cabernet Blend, Valle de Aconcagua, Chile 2015 32./64.
165. per person (excludes tax & gratuity)
new year’s eve 2020
canadian oyster
–
soup + grilled cheese
caramelized brioche, truffle mayo + heirloom tomato soup
or
onion soup
Parmesan custard, bay leaf oil + caramelized onion
or
bison strip loin sandwich
birch roasted bison, evergreen cured heart, foie gras parfait, Ontario green strawberries, soured rutabaga + charred baguette
or
sunchoke artichoke
caramelized apple, truffle purée, pine nut cream, sortilège crisp + honey ale vinaigrette
–
haida gwaii scallops
lobster velouté, cauliflower purée + Tamworth lardo
or
mac ’n’ cheese
hand rolled macaroni, Parmigiano-Reggiano + dehydrated cheddar sauce
or
venison + sweetbreads
crispy sweetbreads, foie sausage, Albuféra, balsam fir, burnt cauliflower purée, wild rice + barley fricassée
–
meatloaf
bison + pork terrine, pommes purée, foie gras, mom’s gravy, Saskatchewan chanterelles, peas + carrots
or
ash rubbed + larded beef filet
smoked oyster + beef cheek gratin, miso aubergine purée, hen of the woods fondant + stout jus
or
shake + bake
spice crusted halibut, crispy cheek, butter lettuce, tarragon aïoli + warm tartar sauce
or
atlantic salmon
wild boar pancetta, smoked mussels, local asparagus + watercress dashi purée
or
wild + tame mushroom risoni
pickled shimeji, goat cheese custard, truffle emulsion, chaga powder, crispy marjoram + roasted onion jus
–
screeched tarte au sucre
wintergreen Chantilly + brown butter milk sauce
or
wild ginger brownie
maple miso truffle, salted caramel mousse, birch syrup tuile, wild berry jelly + 70% chocolate sorbet
or
wild strawberry shortcake
cheesecake mousse, Victoria sponge + sumac meringue
or
canoe cheese
local + regional artisanal selection
