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.
Starters
northern woods mushroom soup
balsam fir crème fraîche + toasted camelina seeds 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 22.
québec foie gras
rhubarb, pink peppercorn, sumac meringue, almond cream, sour fennel purée + cattail pollen waffle 29.
coastal half dozen oysters
54 smoker + Ontario Sake mignonette 21.
spring pea salad
peameal lardons, ricotta salata, sea buckthorn, Minus 8 verjus + minted buttermilk curd 19.
Raw bar
east + west coast selections 79.
Mains
gindara sablefish
Manila clams, bonito glaze, Newfoundland salt baked rutabaga, black radish + parsley horseradish gremolata 44.
tea smoked duck breast
variations of radicchio, duck liver mousse, parsnip + poached Niagara pear 46.
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.
rabbit saddle
wild leeks, sweet peas, garlic confit, cottage pie, spinach + grainy mustard jus 54.
risoni risotto
salt baked kohlrabi, crisp local greens, Parmesan cream + cold pressed canola oil 36.
tamarack lamb
whipped ricotta, zucchini, charred romaine, nettle gnocchi Parisienne + anchovy jus 49.
Sides
pan roasted northern woods mushrooms 12.
rapini, lemon + ontario pecorino 12.
Please inform us of any allergies. We will do our utmost to accommodate. though we are unable to guarantee an allergen-free kitchen.
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.
taste canoe
crispy jerusalem artichoke
Fogo Island crab, black walnut + balsam fir
–
caramelized onion broth
bresaola, lettuce emulsion, crostini, tartare + celeriac crisp 21.
–
hare cannelloni
wild mushrooms, smoked heart + Albufera sauce 29.
–
coho salmon
crispy tongue, seaweed saffron rouille, collard greens + P.E.I. potato broth 43.
or
bison rib eye + short rib
burdock root, garlic scapes, evergreen cream, crispy daisy capers + wild Manitoba rice 60.
–
celeriac + hay
–
beetroot mille-feuille
peanut croustillant, beet powder + tarragon ice cream 14.
–
cedar pâte de fruits
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.
maple cured salmon + fogo island crab
smoked avocado, fresh horseradish + tempura bits 21. / 29.
québec foie gras terrine
local rhubarb, sea buckthorn jelly, minus 8 verjus, orange + almond crumb 22.
radish + beetroot salad
evergreen buds, sorrel, nut crumble + Monforte goat cheese 13.
steak tartare
applewood smoked bacon, foraged flavours + pretzel toast 21. / 29.
ontario burrata
birch pickled cucumbers, toasted seaweeds, squid ink lavash,
prairie seeds + grains 20.
romaine
Thunder Oak Gouda, beluga lentils + soy garlic dressing 15.
Mains
lobster clubhouse
shaved Canadian bacon, smoked cheddar + pickled red cabbage 26.
heritage chicken
caramelized cauliflower florets, Brussels sprouts + buttermilk 30.
grass fed beef strip loin
crushed kohlrabi, scallions, potato crisp + burnt onion petals 37.
arctic char
roasted carrots, charred pumpkin, spiced pumpkin seeds, dashi broth + blistered spring onion oil 29.
braised tamarack lamb
anchovied turnips, broccoli, spätzle + beurre noisette 29.
farm fresh egg frittata
winter chanterelles, salsa verde, tender shoots + fresh mozzarella 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.
desserts
rhubarb cheesecake
French meringue, candied rhubarb chips, strawberry compote + rhubarb ginger sherbet 12.
roasted apple terrine
late harvest crémeux, birch + sunchoke ice cream 12.
screeched tarte au sucre
wintergreen Chantilly + brown butter milk sauce 12.
hazelnut chocolate torte
toasted birch marshmallow, candied nuts, cocoa meringue + coffee ice cream 12.
beetroot mille-feuille
peanut croustillant, beet powder + tarragon ice cream 14.
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
Hand-crafted cocktails and inspired bar bites with a distinctively Canadian twist.
spring cocktails
snap p collins
snap pea infused Beefeater gin, St-Germain elderflower, fresh lime juice, egg whites + soda 18.
strawberry rhubarb paloma
Sauza tequila, fresh grapefruit + lime juice, agave, muddled strawberries + rhubarb 17.
springtime sunrise
Sub Rosa gin, Aperol, Tamarack Farms blood orange shrub, maple syrup + lemon 19.
farmer’s daiquiri
Newfoundland Screech rum, fresh carrot + lime juice, apple cider + ginger syrup 17.
exquisite selection
bubbly boulevardier
Woodford Reserve bourbon, González Byass sweet vermouth, Perrier Jouët Champagne + Campari 35.
la toundra 75
Perrier-Jouët Champagne, Ungava gin, wild cranberry cordial + lemon 42.
truffle d’hiver
Grey Goose vodka, Tío Pepe sherry, tarragon syrup, lemon, truffle oil + dried truffle 45.
canoe classics
screech manhattan
screech, sweet vermouth + Angostura bitters 16.
dill pickle
Beefeater gin, Grand Marnier, lemon, white cranberry juice + dill purée 16.
canoe old fashioned
Crown Royal Northern Harvest rye, Maker’s Mark bourbon, sugar, Angostura bitters + orange peel 18.
canoe negroni
Tromba Blanco tequila, sweet vermouth, Campari + Amaro Nonino 16.
bar bites
maple salmon gravlax
smoked avocado, tempura bits + fresh horseradish 14.
foie gras parfait
cloudberry, green strawberry, tender shoots + burnt onion crumble 23.
b.c. pink shrimp salad
wasabi aïoli + 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.
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.
We welcome you to bring your own wine – $45 corkage fee.
wines by the glass
sparkling
6oz
Riondo Prosecco Extra Dry, Veneto, Italy NV 15.
Henry of Pelham Cuvée Catharine Rosé Brut, Niagara Peninsula, Ontario NV 19.
Perrier-Jouët Brut, Champagne, France NV 43.
white
6oz/9oz
Cave Spring Jump Chardonnay, Niagara Peninsula, Ontario 2016 12./18.
Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2016 12./18.
Flaxbourne Sauvignon Blanc, Marlborough, New Zealand 2017 16./24.
Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2016 18./27.
Bachelder Minéralité Chardonnay, Niagara Peninsula, Ontario 2015 18./27.
DeLoach Chardonnay, Russian River Valley, California 2014/15 24./36.
Domaine des Hâtes Chablis, France 2015 26./38.
rosé
6oz/9oz
Leaning Post, Niagara Peninsula, Ontario 2016 16./24.
red
6oz/9oz
Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2016 12./18.
Mission Hill Reserve Merlot, Okanagan Valley, British Columbia 2015 16./24.
Allegrini Corte Giara Valpolicella Ripasso, Italy 2015 17./25.
Bodega Vistalba Tomero Malbec, Mendoza, Argentina 2015 17./25.
McManis Petit Sirah, California 2016 18./27.
Bodegas Olabarri Reserva, Rioja, Spain 2012 20./30.
Quails’ Gate Pinot Noir, Okanagan Valley, British Columbia 2015 23./34.
Rickshaw Cabernet Sauvignon, California 2015 23./34.
featured coravin pours
preserved using argon gas
Allegrini Amarone della Valpolicella Classico, Veneto, Italy 2013 32./64.
Heitz Martha’s Vineyard, Oakville, Napa Valley, California 2006 90./180.
