seasonal, contemporary, canadian

taste canoe

tasting menu

165. per person
+100. with pairings

 

Available Monday to Friday from 5–9:30pm

 

Read more about Chef Ron McKinlay’s eight-course tasting menu and culinary love letter to Canadian ingredients in all their glory.

 

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

Please note, ingredients are subject to change based on seasonal availability.

atlantic oyster

pancetta, pea, truffle

wagyu + swordfish

barbequed asparagus, charcoal, smoked mussel

sweetbreads

morel stuffed trotter, macaroni gratin, crispy pig ears, hazelnuts

west coast halibut

scallop + sea lettuce mousse, crispy chicken skin, barigoule jus gras

veal

foie gras sausage, bone marrow custard, smoky bacon, grilled romaine

crispy canelé

white asparagus, miso custard

summer berries

fennel pollen, vanilla Bavarian cream, choux au craquelin

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

Roots Revival 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.

roots revival

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.

wagyu + swordfish

barbequed asparagus, charcoal, smoked mussel   29.

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.

sweetbreads

morel stuffed trotter, macaroni gratin, crispy pig ears, hazelnutss   26.

bison tartare

birch-roasted bison, charred spring onion, pickled ramps, 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.

lamb en crépinette

lamb loin, braised morel ragoût, summer legume fricassée, lamb jus gras  71.

atlantic salmon

barbequed romaine, birch syrup, creamed leeks, crispy pancetta   50.

crispy pork jowl

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

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.

roots revival

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

View menu

canoe cheese

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

le bon secret

double cream Brie, velvety flavour, aroma of fresh cream + hazelnuts
Woodbridge

mountainoak gold

Gouda with hints of butterscotch + caramel
New Hamburg

devil’s rock

pasteurized cow’s milk cheese, semi-soft, mild + blue veined
Sudbury

desserts

summer berries

fennel pollen, vanilla Bavarian cream, choux au craquelin    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.

Delamotte Brut, Champagne, France NV   44.

 

white

5oz/8oz

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

Leaning Post Sauvignon Blanc, Niagara Lakeshore, Ontario 2020   20./30.

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

Domaine Fillon & Fils Chablis, Burgundy, France 2020   25./39.

 

rosé

5oz/8oz

Stratus Cabernet Franc Rosé, Niagara-on-the-Lake, Ontario 2021   20./30.

 

red

5oz/8oz

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

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

Ca’ del Baio Langhe Nebbiolo, Piedmont, Italy 2020   21. / 32.

Closson Chase ‘Vineyard’ Pinot Noir, Prince Edward County, Ontario 2020   23./37.

 

sake

3oz

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

bar

Bar

Hand-crafted cocktails with a distinctively Canadian twist.

 

Bar bites are available Monday to Friday from 5–9:30pm


View full bar menu

bar bites

crispy buttermilk oyster

three East Coast oysters, pancetta, pea, truffle   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.