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.

Please note: For the duration of Summerlicious (July 5-21, 2019), we will be running a slightly reduced à la carte menu. The tasting menu will not be available.

dinner

Starters

northern woods mushroom soup

balsam fir crème fraîche + camelina oil   17.

charred venison tartare

evergreen + miso glazed venison, cocoa coffee crumb, juniper infused oil, pine emulsion, pickled mushrooms, lowbush cranberries, black pudding + foie parfait   25.

celeriac + goat cheese

slow baked celeriac, caramelized goat cheese custard, sour apple, burnt onion lavosh + black walnuts   17.

ontario burrata

birch pickled cucumbers, toasted seaweeds, squid ink lavash, prairie seeds + grains   23.

newfoundland scallop

Ontario asparagus, vermouth nori sauce, summer legumes, tarragon purée + 2018 elderflower vinegar   26.

coastal half dozen oysters

54 smoker + Ontario Sake mignonette   21.

baked ontario stracciatella

truffle custard, caramelized onion, smoked cheddar crust + spring vegetable crudité   23.

raw bar

east + west coast selections   79.

Mains

baffin island turbot

oxtail stuffed squid, escargot butter, crispy burdock, vichyssoise, roasted salsify + red wine sauce   49.

tamarack lamb

spring legumes, poached pearl onions, roasted baby gem, shepherd’s pie + lamb jus   54.

atlantic salmon

wild boar pancetta, smoked mussels, fiddleheads, local asparagus + watercress dashi purée    48.

tournedos rossini

Alberta filet, foie gras, braised shin, pommes boulangère, balsam spiced duxelles crouton + truffled Madeira jus   59.

ontario squab

beetroot gratin, pine nuts, preserved berries, red currant jus + chervil   52.

risoni risotto

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

pork jowl

lardo filled courgette flower, Tamarack sorrel emulsion, salt baked celeriac, pickled apple + dandelion   47.

Sides

pan roasted northern woods mushrooms   12.

salmon river fiddleheads, local asparagus, pancetta, crispy capers + puffed wild rice   13.


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 nod to Canoe’s storied past, as we look to our future.


115. per person
+70. 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

canoe nostalgia

2002

alberta beef tartare + p.e.i. oysters

salsify + hazelnuts

2012

duck ‘tongue to tail’

dodine of Muscovy duck, foie gras parfait + quince vinaigrette   18.

2011

smoked boudin noir + sweetbreads

Jerusalem artichoke risotto, black walnuts + morels   22.

2004

‘chicken’ halibut

simmered oxtail, citrus velouté, Brussels sprouts + spring greens   46.

or

2001

roasted + braised hen

whipped garlic, cipollini onions, maple bacon + tarragon   44.

2014

ontario rhubarb

2000

warm apple confit

quince ice cream, vanilla mousse + macadamia nut   13.

2016

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   13.

maple cured salmon + fogo island crab

charred Napa cabbage, saffron rouille, piccalilli purée, squid ink vinaigrette + tempura crumbs    19. / 27.

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 red cabbage   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.

dessert

desserts

chocolate forest stout cake

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

warm apple confit

quince ice cream, vanilla mousse + macadamia nut   13.

osprey bluffs honey cake

cloudberry custard, raw honey jelly, candied marjoram, sortilège syrup + sea buckthorn ice cream   13.

rhubarb pavlova

poached local rhubarb, Niagara tea jelly, wild juniper cake + mascarpone mousse   13.

screeched tarte au sucre

wintergreen Chantilly + brown butter milk sauce   12.

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

open water

Seasonal Cocktails

the bee’s sneeze

Dillon’s Maison Selby cucumber gin, cucumber lemonade + honey thyme gastrique   12.

dandelion daiquiri

El Dorado 3 Year Old rum, agave, fresh lime + dandelion blitz   13.

strawberry rhubarb smash

Dillon’s Maison Selby strawberry rhubarb vodka, maple syrup, balsamic vinegar, muddled strawberry + rhubarb   14.

calvados sour

Boulard Calvados, lemon, egg white + apple bitters   17.

gin-ger fizz

Whitley Neill rhubarb + ginger gin, crème de cassis, egg white + rhubarb limeade   18.

calm waters

Canoe Classics

niagara mule

Dillon’s Maison Selby Niagara vodka, peach nectar + Fever-Tree ginger beer   12.

pimm’s cup

Dillon’s Maison Selby cucumber gin, Pimm’s + ginger ale   14.

dill pickle

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

elderflower aperol spritz

Aperol, Dillon’s Maison Selby elderflower liqueur + Prosecco   20.

canoe sazerac

Dillon’s Canoe single barrel rye, Dillon’s Maison Selby absinthe, Martell V.S. Cognac + Angostura bitters   22.

canoe rapids

Spirit-Forward Classics

screech manhattan

screech rum, sweet vermouth + Angostura bitters   16.

true north boulevardier

Campari, Dillon’s Canoe single barrel rye + Dillon’s sweet vermouth   16.

french 54

Dillon’s Maison Selby gin, lemon, Prosecco + cranberry simple syrup   18.

canoe old fashioned

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

tamarack sidecar

Martell V.S. Cognac, Grand Marnier, lemon + Tamarack Farms blood orange shrub   22.

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 2017   16.

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 2017   12./18.

Brancott Estate Sauvignon Blanc, Marlborough, New Zealand 2018   16./24.

Kew Marsanne, Niagara Peninsula, Ontario 2016   16./24.

Quails’ Gate Chenin Blanc, Okanagan Valley, British Columbia 2017   17./25.

3xP Chardonnay, Niagara Peninsula, Ontario 2016   18./27.

Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2017   20./30.

Domaine de Mauperthuis Sauvignon Blanc, Saint-Bris, France 2017   22./33.

William Fèvre Champs Royaux Chablis, France 2017   24./36.

DeLoach Chardonnay, Russian River Valley, California 2016   24./36.

 

rosé

6oz/9oz

Rosewood Flora, Niagara Peninsula, Ontario 2018   15./22.

Jean-Luc Colombo, Méditerranée IGP, France 2018   19./28.

 

red

6oz/9oz

Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2017   12./18.

Stemmari Nero d’Avola, Sicily, Italy 2017   16./24.

Torre a Cona Chianti Colli Fiorentini, Tuscany, Italy 2016   18./27.

Mission Hill Reserve Shiraz, Okanagan Valley, British Columbia 2016   19./28.

McManis Petite Sirah, California 2017   19./28.

Bachelder Parfum Pinot Noir, Niagara Peninsula, Ontario 2016   19./28.

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

Château La Guilbonnerie, Blaye Côtes de Bordeaux, France 2014   21./31.

Silver Trail Cabernet Sauvignon, California 2016   23./34.

 

featured coravin pours

preserved using argon gas · 3oz/6oz

Errazuriz Don Maximiano Cabernet Blend, Valle de Aconcagua, Chile 2015   32./64.

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

summerlicious

Summerlicious

Join us for our three-course prix fixe from July 5 to 21.


$33 Lunch

(excludes tax + gratuity)
100km roasted heirloom tomato soup

fresh basil custard + wild garlic oil

or
atlantic salmon tartare

sea buckthorn mayo, crispy nori, salmon roe emulsion, Haida Gwaii kelp vinaigrette + smoked oyster

or
prairie beef carpaccio crostini

balsam fir crusted beef, horseradish cream, bone marrow croutons, pickled mushrooms, caper berries + pine oil

or
asparagus + fresh pea salad

Ontario goat cheese custard, tarragon dressing, shaved fennel + sugar snap peas

albacore tuna

charcoal miso glaze, barbecued asparagus, spring onion, shaved fennel, olive oil cracker + aubergine

or
braised beef cheeks

roasted baby gem, beef fat aïoli, lettuce purée, caramelized onion jus, crispy shallot + wild rice crumble

or
heritage chicken pot au feu

roast chicken consommé, pistou, crispy spiced thigh, new potatoes, baby carrots + charred spring cabbage

or
bucatini

evergreen gremolata, summer legumes, crème fraîche + pearl onions

devil’s food cake

chocolate crémeux, roasted cocoa tuile + mint chocolate sauce

or
citrus tart

sea buckthorn compote, candied lemon + elderflower jelly

or
hewitt’s buttermilk panna cotta

Ontario strawberries, caramelized puff pastry + lavender


$53 Dinner

(excludes tax + gratuity)
100km roasted heirloom tomato soup

olive tapenade toast, fresh basil custard + wild garlic oil

or
atlantic salmon tartare

sea buckthorn mayo, crispy nori, salmon roe emulsion, Haida Gwaii kelp vinaigrette + smoked oyster

or
prairie beef carpaccio crostini

balsam fir crusted beef, horseradish cream, bone marrow croquette, pickled mushrooms, caper berries + pine oil

or
asparagus + fresh pea salad

Ontario goat cheese custard, tarragon dressing, shaved fennel + sugar snap peas

sea bream

charcoal miso glaze, barbecued asparagus, spring onion, shaved fennel, olive oil cracker + aubergine

or
tamworth pork jowl

braised neck, roasted chicken consommé, pistou, new potatoes, baby carrots + charred spring cabbage

or
beef filet + cheek

roasted baby gem, beef fat aïoli, lettuce purée, caramelized onion jus, crispy shallot + wild rice crumble

or
bucatini

evergreen gremolata, summer legumes, crème fraîche + pearl onions

devil’s food cake

chocolate crémeux, roasted cocoa tuile + mint chocolate sauce

or
citrus tart

sea buckthorn compote, candied lemon + elderflower jelly

or
hewitt’s buttermilk panna cotta

Ontario strawberries, caramelized puff pastry + lavender