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 + 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 + variations of celeriac 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
baffin island turbot
oxtail stuffed squid, escargot butter, crispy burdock, vichyssoise, roasted salsify + red wine sauce 49.
tamarack lamb
shepherd’s pie, nettle piperade haché, baked navet, garlic confit, white corn grits, red pepper lamb jus 52.
west coast halibut
nori brioche crust, Fogo Island crab + kohlrabi écrasé, wild ginger compressed Asian pear, smoked haddock + pumpkin seed broth 46.
tournedos rossini
Alberta filet, foie gras, braised shin, pommes boulangère, balsam spiced duxelles crouton + truffled Madeira jus 59.
québec red stag
aged venison 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.
tea smoked duck
pan roasted breast, burnt onion cavatelli, kabocha pumpkin, duck liver mousse, creamed Brussels sprouts + foie jus gras 47.
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.
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 canoe
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.
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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.
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
mulled quince, blood orange + spiced brown butter 23.
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
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 26.
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.
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, walnut pesto, We the Roots greens, chorizo + 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.
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.
carrot + buttermilk
buttermilk panna cotta, carrot caramel, coconut semifreddo, toasted seed crémeux + tarragon 13.
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.
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
Hand-crafted cocktails and inspired bar bites with a distinctively Canadian twist.
cocktails
northern lights
Absolut vodka, blood orange purée, cinnamon, nutmeg + Double Dutch ginger beer 13.
sunset 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
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
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.
13th Street Sauvignon Blanc, Niagara Peninsula, Ontario 2017 15./22.
Brancott Estate Sauvignon Blanc, Marlborough, New Zealand 2017 16./24.
Malivoire Pinot Gris, Beamsville Bench, Ontario 2017 17. /25.
3xP Chardonnay, Niagara Peninsula, Ontario 2015 18./27.
Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2016 20./30.
William Fèvre Champs Royaux Chablis, France 2017 24./36.
DeLoach Chardonnay, Russian River Valley, California 2015 24./36.
Big Head Raw Savagnin, Niagara Lakeshore, Ontario 2016 29. /43.
rosé
6oz/9oz
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.
13th Street Gamay, Niagara Peninsula, Ontario 2017 16./24.
Allegrini Corte Giara Valpolicella Ripasso 2015 17./25.
Mission Hill Reserve Merlot, Okanagan Valley, British Columbia 2015 18./27.
McManis Petite Sirah, California 2016 18./27.
Bachelder Parfum Pinot Noir, Niagara Peninsula, Ontario 2016 19./28.
Pierre-Marie Chermette Griottes, Beaujolais, France 2017 20./30.
Bodegas Olabarri Reserva, Rioja, Spain 2014 20./30.
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.
