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.

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.



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.


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.


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.


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.



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.

Download this menu

taste 25

wagyu + oyster

truffle custard, pickled salsify, tongue pastrami

smoked steelhead trout

salmon egg emulsion, birch, coastal herbs   21.

potato + miso

puff pastry, nori sunflower praline, toasted seaweed oil, celeriac + hay broth   21.


sea lettuce butter, watercress + oyster velouté, Atlantic lobster emulsion, roasted baby gem   44.


balsam fir Bordelaise, burnt carrot, horseradish + oxtail pavé   56.


hazelnut crumble, tarragon variations, ice cream, oil, vinegar


Nova Scotian sea lettuce sponge, nori ice cream, sea buckthorn anglaise, Newfoundland sea salt caramel   14.

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.



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.


pressed zucchini, preserved lemon marinated feta, crispy basil, fennel pollen bread, bagna càuda cream   17.


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.


applewood smoked bacon, whipped roe, Parmesan curd, cured yolk, anchovy vinaigrette   18.


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.



wild ginger brownie

salted caramel mousse, maple miso truffle, birch syrup tuile, wild berry jelly, Ontario peanuts + 70% chocolate sorbet    14.


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.



Hand-crafted cocktails and inspired bar bites with a distinctively Canadian twist.

Download this menu

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.


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.



Our extensive wine list highlights Canadian winemakers alongside a curated selection of international vineyards.

Download full wine list

wines by the glass



Canti Prosecco, Veneto, Italy 2017   16.

Henry of Pelham Cuvée Catharine Brut, Niagara Peninsula, Ontario NV   23.

Taittinger Brut Réserve, Champagne, France NV   35.




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.




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




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.