seasonal, contemporary, canadian

taste canoe

tasting menu

165. per person
+100. with pairings

 

Available Monday to Friday from 5–9:30pm

 

With advance notice, our chefs can prepare a vegetarian, pescatarian, or vegan tasting menu. Our chefs can also accommodate halal requests with one weeks’ notice. Please call 416-364-0054 to arrange.


view menu

taste canoe

atlantic oyster

sugar kelp, duck prosciutto

roasted scallop

B.C. geoduck, kohlrabi + samphire

game à la royale

foie gras, polenta, crispy salsify

atlantic raviolo

wild shrimp, P.E.I. lobster, cauliflower bisque

northern b.c. sockeye

barbecued romaine, birch syrup, pancetta

burnt beef

topside, tongue-in-cheek chou farci, aubergine

crispy canelé

Jerusalem artichoke, white chocolate

beetroot

chaga cake, dark chocolate ganache, scorched meringue

petit fours

Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.

lunch

Lunch

View menu

Starters

wild mushroom soup

shaved mushrooms, chives, puffed wild rice   15.

heirloom tomato

whipped feta, green strawberry, Red Fife crouton, chilled consommé   21.

québec foie gras parfait

Ontario rhubarb, roasted beets, buttermilk, radicchio   21.

steak tartare

charred spring onion, foraged flavours, roasted asparagus, crispy baguette, egg yolk   24.

stracciatella

We the Roots greens, Minus 8 Concord vinegar, camelina oil   20.

romaine

Parmesan custard, sumac Caesar dressing, cured duck yolk, sourdough   18.

Sides

bread + butter   6.
pommes frites

chicken salt, truffle mayo   11.

we the roots

salad greens, Minus 8 Concord vinaigrette   12.

Mains

heritage chicken

roasted Brussels sprouts, sour onions, hazelnut, crispy thigh   36.

steak frites

caramelized onion soubise, whipped Kozlik’s mustard, pommes frites
8oz 35-day aged Guelph strip loin   56. / 5.5oz aged Albertan filet   49.

add half-lobster gratin   34.

atlantic salmon

smoked mussel, salt-baked celeriac, watercress + dashi purée   37.

braised lamb shoulder

Tokyo turnips, broccoli écrasé, charred rapini, beurre noisette   41.

wild halibut

sea lettuce tartar sauce, crispy clams, pomme purée, spring onion   52.

rapini risone

goat cheese, crispy Brussels sprouts, broccoli purée, pickled onion   34.


Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.

dinner

Dinner

View menu

Starters

onion soup

Parmesan custard, caramelized onion, laurel oil   19.

swordfish + veal

smoked mussel, pickled lobster mushroom, dill   27.

scallop en croûte

vermouth, sea lettuce, petit pois, tarragon, nori   31.

heirloom tomato

whipped feta, green strawberry, Red Fife crouton, black olive, chilled consommé   25.

game à la royale

foie gras, polenta, crispy salsify   29.

bison tartare

birch-roasted bison, charred spring onion, pickled ramps, barbequed asparagus, foie gras parfait  27.

coastal half dozen oysters

54 smoker + Ontario XO mignonette   32.

raw bar

chef’s daily selection of seafood   96.

Mains

wild pacific halibut

crispy clams, onion rings, sea lettuce tartar sauce, salmon roe   55.

crispy pork jowl

chaga roasted loin, Ontario rhubarb, baby beetroot, buttermilk, Madeira jus   52.

atlantic salmon

barbequed romaine, birch syrup, pancetta   50.

tamarack farms lamb

nose-to-tail, haggis croquette, nettle haché, herbed baby potatoes, goat curd  68.

tournedos rossini

aged Van Osch Farms filet, roast foie gras, sauce Perigord, Red Fife crouton, crispy burdock, truffled celeriac   76.

surf + turf

8oz 35-day aged Guelph Cali strip loin, Atlantic half-lobster, sea lettuce + ramp butter, lobster jus boulangère  96.

rapini risone

goat cheese, broccoli, pickled onion, watercress   42.

Sides

bread + butter   6.
pommes frites

chicken salt, truffle mayo   11.

we the roots

salad greens, Minus 8 Concord vinaigrette   12.


Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.

dessert

Dessert

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canoe cheese

artisanal selections of local + regional
choose one, two or three
11. / 17. / 23.

double cream brie

pasteurized cow’s milk cheese, soft ripened, luxurious mouth feel with a velvety rind
Quality Cheese, Woodbridge, ON

wildwood

pasteurized cow’s milk cheese, rich + creamy, nice balance of salt
Stonetown, St. Mary’s, Ontario

bleu bénédictin

pasteurized cow’s milk cheese, semi-soft + blue veined, made by the monks at Benedictine Abbey
Saint-Benoît-du-Lac, Québec

desserts

chocolate brownie

salted caramel mousse, torched meringue, wild blueberries    15.

screeched tarte au sucre

wintergreen Chantilly + brown butter milk sauce   15.

maple flan

sour apple, spiced butter, walnut granola, buttermilk sorbet   15.

beetroot

chaga cake, dark chocolate ganache, scorched meringue   15.

ontario rhubarb

rhubarb terrine, camelina oil cake, goat yoghurt mousse   15.


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.


View full wine list

wines by the glass

sparkling

5oz

Cave Spring O&B Brut, Niagara Peninsula, Ontario NV   18.

Henry of Pelham Cuvée Catharine Rosé Brut, Niagara Peninsula, Ontario NV   22.

Taittinger Brut Réserve NV, Champagne, France NV   38.

 

white

5oz/8oz

Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2019   14./21.

Leaning Post Sauvignon Blanc, Niagara Lakeshore, Ontario 2019   20./30.

José Pariente Verdejo, Rueda, Spain 2020   20./30.

La Crema Chardonnay, Sonoma Coast, California 2019   24./36.

 

rosé

5oz/8oz

Château Pesquié ‘Terrasses’ Ventoux, Southern Rhône Valley 2020   17./27.

 

red

5oz/8oz

Donna Laura ‘Ali Rosso’ Sangiovese-Cabernet, Tuscany, Italy 2020   16. / 24.

Gérard Bertrand ‘An 462’ Syrah-Grenache, Languedoc, France 2018   16. / 24.

Cartlidge & Browne Cabernet Sauvignon, California 2019   20. / 30.

Loveblock Pinot Noir, Central Otago, New Zealand 2020   28./41.

 

dry sherry

3oz

Barbadillo Manzanilla Pasada En Rama Pastora, Jerez, Spain NV    11.

 

sake

3oz

Kamoizumi Junmai Ginjo ‘Shusen Honjikomi’, Hiroshima, Japan   15.

bar

Bar

Hand-crafted cocktails with a distinctively Canadian twist.


View full bar menu

bar bites

crispy buttermilk oyster

three East Coast oysters, sea lettuce gribiche + squid ink   18.

beef sliders

Martin’s potato roll, truffle cream, onion rings   21.

calamari + crispy wild shrimp

clay pepper rouille, black lime pepper   19.

whipped gouda

charred aubergine, crispy chicken skin, chickpeas   17.

beef tartare on toast

charred spring onion, foraged flavours, crispy baguette, egg yolk   21.

pommes frites

chicken salt, truffle mayo   11.

 

to share

charcuterie

Chef’s daily selection of cured meats + preserves   34.

east coast half dozen oysters

54 smoker + seaweed xo mignonette   32.

raw bar

Chef’s daily selection of seafood   96.

top floor cocktail

cloche + dagger

Ron Zacapa rum, vermouth   42.

canoe originals

ananas collins

El Dorado 3 year rum, Aperol, lime, pineapple, ginger beer   23.

mayahuel’s heritage

Sauza tequila, Los Siete Misterios ‘Doba-Yej’ mezcal, Luxardo Maraschino, grapefruit, lime, sage   23.

canoe old fashioned

Dillon’s Canoe rye, Maker’s Mark bourbon, sugar, Angostura bitters, orange   23.

knockout

Woodford bourbon, Cynar, Cocchi Americano   23.

morceau de soleil

Grey Goose L’Orange, Briottet crème de pêche de vigne, limoncello, Cave Spring icewine, lemon   23.


Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.