seasonal, contemporary, canadian

taste canoe

TASTING MENU

185. per person
+100. with wine 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

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

atlantic oyster

smoked mussel, sea buckthorn, guanciale

+
cured bison

foie gras, grissini

venison tartare

charcoal, black currant, smoked heart, game tea

scallop raviolo

vermouth + xo velouté, caramelized onion, bacon jam

lobster tail

roasted humboldt squid, pickled apple, pine nuts, lobster cream

filet

puffed tendon, crispy flank, foie parfait, burnt baguette, sauce perigord

tarragon

tarragon variations, hazelnut crumble

chocolate crémeux

wild cranberries, black garlic, beetroot

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 goat curd, consommé vinaigrette, pickled watermelon, pretzel grissini   21.

québec foie gras parfait

Ontario quince, bay leaf oats, roasted celeriac, radicchio   21.

steak tartare

truffled celeriac aïoli, crispy sage, evergreen pickled shallot, charcoal oil   25.

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

cornish game hen

barbequed half-hen, grilled romaine, black garlic, warm potato salad   39.

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

caramelized kohlrabi, creamed cabbage, bacon vinaigrette, radish confit   45.

lamb sirloin

spiced redcurrant, braised red cabbage, salt-baked beetroot, brown butter jus   51.

wild halibut

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

mushroom risone

wild + tame roasted mushrooms, ricotta salata, caramelized onion, crispy celeriac   38.


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.

bluefin tuna tartare

cured swordfish, smoked mussel, whipped bonito, pickled wild blueberries, burnt birch   29.

scallop en croûte

pancetta, Saskatoon chanterelles, vermouth, tarragon   32.

heirloom tomato

wild snow crab, consommé vinaigrette, pickled watermelon, pretzel grissini   25.

raviolo

scallop, vermouth + xo velouté, caramelized onion, bacon jam   30.

elk leg tartare

game parfait, butternut squash, sage, charcoal oil, evergreen pickled shallot  28.

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   58.

roast partridge

mulled local quince, crispy buttermilk thigh, charred radicchio, foie parfait  68.

atlantic salmon

creamed cabbage, radish confit, bacon vinaigrette, charred napa jus   53.

crispy pork jowl

chaga roasted loin, spiced black currant, braised red cabbage, beetroot, cider jus   54.

tournedos rossini

aged Van Osch Farms filet, roast foie gras, sauce Perigord, Red Fife crouton, crispy burdock, truffled celeriac   78.

surf + turf

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

truffled risone

wild + tame roasted mushrooms, caramelized onion, ricotta salata, crispy celeriac   50.

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

earl grey + citrus

Lot No. 40 rye cake, dark chocolate ganache, sumac + Labrador tea crumble    15.

screeched tarte au sucre

wintergreen Chantilly + brown butter milk sauce   15.

chocolate délice

cocoa + chaga cake, soured birch syrup, wild juniper crumble, coffee ice cream   15.

bread pudding

Labrador tea custard, citrus marmalade, pain au lait, vanilla ice cream   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, Champagne, France NV   40.

 

white

5oz/8oz

Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2021   14./21.

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

Rioja Vega Tempranillo Blanco ‘En Barrica’, Rioja, Spain 2020   21./31.

Chartron et Trébuchet Chablis 1er Cru, Burgundy, France 2020   27./41.

Frescobaldi ‘Benefizio’ Riserva Chardonnay, Tuscany, Italy 2018  32./48.

 

rosé

5oz/8oz

Chateau Pesquié ‘Terrasses’, Ventoux, Southern Rhône, France 2021   20./30.

 

red

5oz/8oz

Donna Laura ‘Ali Rosso’ Sangiovese-Cabernet, Tuscany, Italy 2020   17. / 26.

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

Domaine Coudoulis ‘Evidence’, Lirac, Rhone Valley, France 2019   20. / 30.

Luberri ‘Biga’, Crianza, Rioja, Spain 2019   21. / 31.

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

 

coravin

5oz

Trimbach ‘390th Anniversary’ Riesling, Alsace, France 2016   30.

Robert Mondavi ‘The Estates’ Cabernet Sauvignon, Oakville, Napa Valley 2018   48.

Fattoria del Pino, Brunello di Montalcino, Tuscany, Italy 2017   50.

Le Vieux Pin ‘Équinoxe’ Syrah Okanagan Valley, British Columbia 2013   68.

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, smoked mussel, sea buckthorn, guanciale   21.

beef sliders

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

calamari

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 cocktails

brown butter apple old fashioned

brown butter infused Boulard Calvados, maple, Angostura   42.

the hungarian hitman

Ron Zacapa 23 year rum, Carpano Antica Formula, Disaronno, spiced cordial   42.

vsop stinger

Rémy Martin VSOP, crème de menthe   42.

canoe originals

boreal forest bramble

Tanqueray gin, crème de mûre, balsam fir, lime   23.

canoe old fashioned

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

the edmonton port authority

cinnamon Ketel One, 10 year Port cordial, apricot brandy, wild blueberry, ginger   23.

rustic cabin espresso martini

Maker’s Mark bourbon, cacao nib Campari, espresso, birch   23.

smoke + mirrors

El Dorado 12 year rum, Laphroaig quarter cask, guava, lemon, honey, habanero   23.

yellow dogwood

chili pepper + sage infused Tromba blanco tequila, cinnamon, lime   23.

wildberry pisco sour

Sapaq Peruvian Pisco, raspberry + currant cordial, haskap purée, egg white, lemon, lime   23.

proper classics

aviation

Tanqueray gin, Luxardo Maraschino, crème de violette, lemon   23.

knickerbocker

El Dorado 12 year rum, orange curaçao, raspberry, lime   23.

toronto

Lot No. 40 rye, Fernet-Branca, demerara cordial   23.

jack rose

Boulard Calvados apple brandy, Lot No. 40 rye, pomegranate, lemon   23.

french martini

Grey Goose vodka, Chambord Royale, pineapple   23.

penicillin

Johnnie Walker red, Laphroaig quarter cask, ginger, honey, lemon   23.

bamboo

Lustau Amontillado sherry, Dolin dry vermouth, orange, Angostura bitters   17.


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

valentine's day

valentine’s day

225. per person
(excludes tax + gratuity)


feb 14

atlantic oyster

smoked mussel custard, sea buckthorn, guanciale

+
cured picanha

foie gras, grissini

truffled onion

parmesan custard, caramelized onion, laurel oil

game cannelloni

smoked heart, celeriac écrasé, sauce Albufera, crispy burdock

roasted halibut

Champagne sauce, trout caviar, caramelized cauliflower

bison strip loin

short rib en crépinette, parsnip cream, burnt baguette, foie gras parfait, sauce Périgord

tarragon

tarragon variations, hazelnut crumble

chocolate

osprey bluffs honey, rose

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.