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.
bison strip loin sandwich
birch roasted bison, evergreen cured heart, foie gras parfait, Ontario green strawberries, soured rutabaga + charred baguette 25.
celeriac + goat cheese
slow baked celeriac, caramelized goat cheese custard, sour apple, burnt onion lavosh + black walnuts 17.
ontario prawn
shrimp raviolo, tarragon pea écrasé, Pernod vinegar, whipped salmon roe + split pea bisque 24.
vine ripened tomato farcie
Fogo Island crab, local burrata, charred pretzel + heirloom tomato consommé 23.
coastal half dozen oysters
54 smoker + Ontario Sake mignonette 21.
baked ontario stracciatella
truffle custard, caramelized onion, smoked cheddar crust + spring vegetable crudité 23.
raw bar
east + west coast selections 79.
Mains
baffin island turbot
pickled lobster mushroom + scallop mousse, braised collard greens, Brussels sprouts, roasted chestnut cavatelli, celeriac + vermouth broth 49.
wellington county rabbit
caramelized olive stuffed saddle, confit leg cannelloni, summer vegetable fricassée, gnocchi romaine + pickled celery jus 48.
atlantic salmon
wild boar pancetta, smoked mussels, fiddleheads, local asparagus + watercress dashi purée 48.
ash rubbed + larded filet
smoked oyster + beef cheek gratin, miso aubergine purée, hen of the woods fondant + stout jus 55.
ontario squab
beetroot gratin, pine nuts, preserved berries, red currant jus + chervil 52.
risoni risotto
salt baked kohlrabi, crisp local greens, Parmesan cream, whipped ricotta, zucchini + charred romaine 39.
pork jowl
lardo filled courgette flower, Tamarack sorrel emulsion, salt baked celeriac, pickled apple + dandelion 47.
Sides
pan roasted northern woods mushrooms 12.
creamy alliston spuds 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 simple pleasures from our childhood.
115. per person
+70. 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 nostalgia : childhood
tater tot
mushroom ketchup, Acadian caviar + whipped crème fraîche
–
soup + grilled cheese
caramelized brioche, truffle mayo + heirloom tomato soup 18.
–
mac ’n’ cheese
hand-rolled macaroni, Parmesan + dehydrated cheddar sauce 22.
–
shake + bake
spice-crusted halibut, crispy cheek, buttered lettuce, tarragon aïoli + warm tartar sauce 49.
or
meatloaf
bison + pork terrine, pomme purée, foie gras, mom’s gravy, Saskatchewan chanterelles, peas + carrots 51.
–
ants on a log
celery sorbet, peanut brittle + olive raisins 5.
–
drive-thru apple pie
vanilla ice cream, white chocolate ganache + cinnamon sugar 13.
–
pixie dip
evergreen sherbet
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.
vine ripened tomato farcie
Fogo Island crab, local burrata, charred pretzel + heirloom tomato consommé 19.
québec foie gras torchon
Ontario rhubarb, blood orange + spiced brown butter 23.
courgette
preserved lemon marinated feta, pressed zucchini, crispy basil, fennel pollen bread + bagna càuda cream 17.
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 shallot potato chips 27.
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.
roast atlantic salmon
Tamworth pancetta, broad beans, wild spring onions, asparagus + smoked mussel emulsion 31.
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
sweet peas, roast baby gem, sugar snaps, warm tartar sauce, crispy confit potato + brandade croquette 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.
drive-thru apple pie
vanilla ice cream, white chocolate ganache + cinnamon sugar 13.
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.
open water
Seasonal Cocktails
the bee’s sneeze
Dillon’s Selby cucumber gin, cucumber lemonade + honey thyme gastrique 12.
dandelion daiquiri
El Dorado 3 Year Old rum, agave, fresh lime + dandelion blitz 13.
strawberry rhubarb smash
Dillon’s Selby strawberry rhubarb vodka, maple syrup, balsamic vinegar, muddled strawberry + rhubarb 14.
calvados sour
Boulard Calvados, lemon, egg white + apple bitters 17.
gin-ger fizz
Whitley Neill rhubarb + ginger gin, crème de cassis, egg white + rhubarb limeade 18.
calm waters
Canoe Classics
niagara mule
Dillon’s Selby Niagara vodka, peach nectar + Fever-Tree ginger beer 12.
pimm’s cup
Dillon’s Selby cucumber gin, Pimm’s + ginger ale 14.
dill pickle
Tanqueray No. Ten gin, Grand Marnier, lemon, white cranberry juice + dill purée 16.
elderflower aperol spritz
Aperol, Dillon’s Selby elderflower liqueur + Prosecco 20.
canoe sazerac
Dillon’s Canoe single barrel rye, Dillon’s Selby absinthe, Martell V.S. Cognac + Angostura bitters 22.
canoe rapids
Spirit-Forward Classics
screech manhattan
screech rum, sweet vermouth + Angostura bitters 16.
true north boulevardier
Campari, Dillon’s Canoe single barrel rye + Dillon’s sweet vermouth 16.
french 54
Dillon’s Selby gin, lemon, Prosecco + cranberry simple syrup 18.
canoe old fashioned
Lot No. 40 rye, Maker’s Mark bourbon, sugar, Angostura bitters + orange peel 18.
tamarack sidecar
Martell V.S. Cognac, Grand Marnier, lemon + Tamarack Farms blood orange shrub 22.
bar bites
fried cattail bannock
clay pepper cured lardo + bottarga mayo 15.
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.
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 2017 16.
Henry of Pelham Cuvée Catharine Brut Rosé, 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.
Brancott Estate Sauvignon Blanc, Marlborough, New Zealand 2018 16./24.
Kew Marsanne, Niagara Peninsula, Ontario 2016 16./24.
3xP Chardonnay, Niagara Peninsula, Ontario 2016 18./27.
Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2017 20./30.
DeLoach Chardonnay, Russian River Valley, California 2016 24./36.
Reverdy & Fils Sancerre, Loire Valley, France 2018 26./39.
red
6oz/9oz
Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2017 12./18.
Stemmari Nero d’Avola, Sicily, Italy 2017 16./24.
Zuccardi Q Malbec, Valle de Uco, Mendoza, Argentina 2016 17./25.
Mission Hill Reserve Shiraz, Okanagan Valley, British Columbia 2016 19./28.
McManis Petite Sirah, California 2017 19./28.
Bachelder Parfum Pinot Noir, Niagara Peninsula, Ontario 2016 19./28.
Bodegas Olabarri Reserva, Rioja, Spain 2014 20./30.
Cuilleron Syrah, Northern Rhône, France 2018 21./31.
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
Stonestreet Upper Barn Chardonnay, Alexander Valley, California 2015 33./65.
Maison Roche de Bellene Auxey-Duresses Premier Cru Les Duresses 1999 44./88.
Errazuriz Don Maximiano Cabernet Blend, Valle de Aconcagua, Chile 2015 32./64.
