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.
Large parties: Please note that for parties of 10 or more, we offer a slightly reduced à la carte menu. Our tasting menu is also available with the participation of the entire table.
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please note:
To adapt to the current needs of our guests, we will be temporarily offering shortened lunch, dinner and dessert menus. We thank you for your understanding.
Starters
wild mushroom soup
balsam fir crème fraîche, camelina oil 18.
bison tartare
birch roasted bison, evergreen cured heart, foie gras parfait, preserved 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.
sweetbreads
crispy sweetbreads, whipped bonito, pickled seaweed, evergreen + brown butter jus 24.
west coast scallop
puff pastry, vermouth, sea lettuce, Acadian caviar, tarragon 27.
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 95.
Mains
baffin island turbot
wild rice + buckwheat stuffed leek, pommes écrasées, sauce vin jaune, sea lettuce emulsion 46.
tamarack farms lamb
Jerusalem artichoke gratin, sunflower purée, wild licorice jus, samphire + nettle haché 50.
atlantic salmon
wild boar pancetta, smoked mussels, braised celtuce, salt baked celeriac, watercress dashi purée 48.
ash rubbed + larded beef filet
smoked oyster + beef cheek gratin, hen of the woods fondant, miso aubergine purée, stout jus 56.
slow cooked duck egg
kohlrabi ragoût, bay leaf oats, crispy greens, puffed grains, wild mushroom jus 38.
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.
ontario pigeon pithivier
Québec foie gras, collard greens, James Bay matsutake, red currant jus 70.
Sides
pan roasted northern woods mushrooms 12.
pomme frites + truffled seaweed aïoli 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 25 years of honouring Canada’s rich soil, diverse landscape and culinary identity
120. 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 25
wagyu + oyster
truffle custard, pickled salsify, tongue pastrami
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smoked steelhead trout
salmon egg emulsion, birch, coastal herbs 21.
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potato + miso
puff pastry, nori sunflower praline, toasted seaweed oil, celeriac + hay broth 21.
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salmon
sea lettuce butter, watercress + oyster velouté, Atlantic lobster emulsion, roasted baby gem 44.
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bison
balsam fir Bordelaise, burnt carrot, horseradish + oxtail pavé 56.
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tarragon
hazelnut crumble, tarragon variations, ice cream, oil, vinegar
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seaweed
Nova Scotian sea lettuce sponge, nori ice cream, sea buckthorn anglaise, Newfoundland sea salt caramel 14.
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petit fours
miso maple truffle
birch marshmallow
wild blueberry
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 rice 13.
vine ripened tomato farcie
Fogo Island crab, housemade ricotta, charred pretzel, heirloom tomato consommé 19.
québec foie gras parfait
pickled cedar jelly, mulled quince, burnt bread meringue, wild cranberry 21.
courgette
pressed zucchini, preserved lemon marinated feta, crispy basil, fennel pollen bread, bagna càuda cream 17.
endive
Devil’s Rock blue cheese, tarragon dressing, crispy bay leaf oats, Granny Smith apple, black walnut 19.
steak tartare
applewood smoked bacon, foraged flavours, pretzel toast 21. / 29.
ontario burrata
celeriac custard, sour apple, birch syrup vinaigrette, bitter greens 19.
romaine
applewood smoked bacon, whipped roe, Parmesan curd, cured yolk, anchovy vinaigrette 18.
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.
steak frites
caramelized onion soubise, whipped Kozlik’s mustard, Hewitt’s buttermilk crispy onions, pommes frites
flat iron 34. / filet 44.
atlantic salmon
Tamworth pancetta, dashi braised celtuce, spring onions, smoked mussel emulsion 31.
shellfish + parsley cavatelli
B.C. Manila clams, P.E.I. mussels, clay pepper, white wine sauce, whipped ricotta, wild + tame mushrooms 28.
braised lamb shoulder
anchovy glazed turnips, broccoli, spätzle, beurre noisette 29.
farm fresh egg frittata
ricotta salata, broccolini, We the Roots greens, broccoli pesto, peameal bacon 23.
b.c. halibut
celery root velouté, pickled fennel, bacon gastrique, brandade croquette 38.
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.
seaweed
nori + parsley ice cream, Nova Scotian sea lettuce sponge, kombu tuile, sea buckthorn anglaise, Newfoundland sea salt caramel 14.
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.
top floor cocktails
the gintleman’s agreement
Heretic Spirits gin #1, Taittinger Champagne, lemon twist 36.
cloche + dagger
smoked Dillon’s 18 year rum, La Copa Rojo vermouth 42.
25th on 54th
Canadian Club Chronicles 41 year rye, Contratto vermouth bianco, Pastora Manzanilla Pasada En Rama sherry, Earl Grey tea, lemon 48.
seasonal porthole cocktail for two
Dillon’s Canoe rye, La Copa Rojo vermouth, rhubarb, grapefruit, lemon, marigold 42.
pimm’s porthole for two
Pimm’s No. 1 Cup, cucumber, orange, seasonal berries, mint, fresh fruit juice, soda 30.
canoe classics
canoe caesar
Dillon’s Canoe dill pickle vodka, Walter Caesar mix 14.
screech manhattan
screech rum, sweet vermouth, Angostura bitters 18.
great white negroni
Tanqueray gin, Affino, Contratto white vermouth 20.
canoe old fashioned
Dillon’s Canoe rye, Maker’s Mark bourbon, sugar, Angostura bitters, orange peel 22.
canoe seasonal
spring pea collins
Tanqueray gin, St-Germain elderflower, lime, egg white, soda 14.
fig daiquiri
El Dorado 5 year rum, Graham’s LBV port, lime, fig syrup 16.
rhubarb martini
Ketel One vodka, Cointreau, cranberry, rhubarb simple syrup 18.
chili paloma
Tromba Blanco tequila, Ancho Reyes liqueur, grapefruit, charred cedar bitters, soda 20.
timeless cocktails
new york sour
Lot No. 40 rye, red wine, egg white, lemon 18.
paper plane
Maker’s Mark bourbon, Amaro Averna, Aperol, lemon 20.
aviation
Tanqueray gin, Luxardo Maraschino, Briottet liqueur de violette, lemon 22.
corpse reviver #2
Tanqueray gin, Lillet Blanc, Cointreau, absinthe, lemon 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 60.
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.
Big Head Pinot Gris, Niagara Peninsula, Ontario 2018 14./21.
Brancott Estate Sauvignon Blanc, Marlborough, New Zealand 2018 16./24.
Kew Marsanne, Niagara Peninsula, Ontario 2016 16./24.
Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2018 20./30.
DeLoach Chardonnay, Russian River Valley, California 2016 24./36.
Chateau de Maligny Carré de César Chablis, Burgundy, 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 13. / 20.
Zuccardi Q Malbec, Valle de Uco, Mendoza, Argentina 2016 17. / 25.
Janare Aglianico, Sannio, Campania, Italy 2015 18./27.
Leaning Post The Fifty Pinot Noir, Niagara Peninsula, Ontario 2018 20. / 30.
Cuilleron Syrah, Northern Rhône, France 2018 21./31.
Charles Joguet Les Silènes Chinon, Loire Valley, France 2016 22./33.
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
Errázuriz Don Maximiano Cabernet Blend, Valle de Aconcagua, Chile 2015 32./64.
Stonestreet Upper Barn Chardonnay, Alexander Valley, California 2015 33./65.
Maison Roche de Bellene Volnay 1er Cru Clos des Chênes, Burgundy 2006 42./84.
