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 + toasted camelina seeds 17.
foie gras parfait
cloudberry, green strawberry, tender shoots + burnt onion crumble 23.
ontario burrata
birch pickled cucumbers, toasted seaweeds, squid ink lavash,
prairie seeds + grains 22.
green bean salad
wild ginger, pickled onion, almond oat crumble + sweet pea hazelnut vinaigrette 18.
s’mores foie gras
graham cracker crumble, chocolate sauce + toasted marshmallow cream 29.
coastal half dozen oysters
54 smoker + Ontario Sake mignonette 21.
baby gem lettuce
ginger cured duck egg, duck prosciutto, soy garlic dressing + five spice croutons 19.
Raw bar
east + west coast selections 79.
Mains
great lakes pickerel
glazed salsify, apple dashi squid, smoked oyster mayonnaise + lobster sunchoke sauce 42.
tea smoked duck breast
variations of radicchio, duck liver mousse, parsnip + poached Niagara pear 46.
haida gwaii halibut
preserved lemon, Brussels sprouts, celeriac, hazelnuts + pineapple weed 48.
ash crusted beef rib eye
watercress, caramelized onion, endive, bone marrow croquette + miso eggplant purée 58.
heritage pork
almond cream, sumac pickled red onion, rainbow chard, cherries + cocoa black pudding crumb 42.
risoni risotto
salt baked kohlrabi, crisp local greens, Parmesan cream + cold pressed canola oil 36.
québec red stag
venison loin, juniper foie gras sausage, beetroot, purple cabbage, red fruits + berries 56.
Sides
pan roasted northern woods mushrooms 12.
rapini, lemon + ontario pecorino 12.
Please inform us of any allergies. We will do our utmost to accommodate. though we are unable to guarantee an allergen-free kitchen.
115. per person
170. 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 canoe
tater tot
Acadian caviar + green tomato ketchup
–
stag tartare
cherries, smoked heart, barbecue gel, pickled ramps + charcoal oil 29.
–
creamed corn
quail egg, chanterelles, sumac popcorn, marjoram + buttermilk 21.
–
trout + mussels
steelhead trout, smoked mussels, roasted baby gem lettuce, anchovy + taramasalata 44.
or
larded beef filet
globe artichokes, wilted kale, black garlic aïoli, caramelized molasses + sunchoke 57.
–
tarragon ice cream
hazelnuts
–
concord grape tart
La Sauvagine cheese mousse, walnut praline, celery + goat cheese sorbet 14.
–
wild blueberry nougat
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 12.
maple cured salmon + fogo island crab
smoked avocado, fresh horseradish + tempura bits 20. / 29.
québec foie gras terrine
almond maple cream, ginger cookie + rhubarb sumac jelly 22.
radish + beetroot salad
evergreen buds, sorrel, nut crumble + Monforte goat cheese 13.
steak tartare
applewood smoked bacon, foraged flavours + pretzel toast 20. / 29.
ontario burrata
birch pickled cucumbers, toasted seaweeds, squid ink lavash,
prairie seeds + grains 20.
romaine
Thunder Oak Gouda, beluga lentils + soy garlic dressing 14.
Mains
lobster clubhouse
shaved Canadian bacon, smoked cheddar + cucumber salad 25.
heritage chicken
asparagus, dandelion, herbed egg gribiche + jus vinaigrette 27.
grass fed beef strip loin
wild leeks, crushed kohlrabi, potato crisp + burnt onion petals 37.
arctic char
roasted carrots, buttermilk curd, Labrador tea, fennel + dill oil 28.
braised tamarack lamb
anchovied turnips, broccoli, spätzle + beurre noisette 29.
farm fresh egg frittata
morels, ramp salsa verde, tender shoots + fresh mozzarella 23.
b.c. halibut
summer vegetable fricassée, taramasalata, charred romaine + crispy brandade fritters 36.
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 + nancy’s english mint
mint mousse, flourless chocolate cake, mint meringue, chocolate streusel + mint ice cream 12.
rhubarb cheesecake
wild strawberry gel, toasted meringue, spruce pastry cream + strawberry sorbet 12.
classic canoe butter tart
brown sugar praline cream, smoked pecan nougatine + wild rye ice cream 12.
hazelnut chocolate torte
toasted birch marshmallow, candied nuts, cocoa meringue + coffee ice cream 12.
concord grape tart
La Sauvagine cheese mousse, walnut praline, celery + goat cheese sorbet 14.
canoe cheese
premium Canadian cheeses
10. per 30 gram selection, 18. for a flight of four (60 grams)
fuoco
pasteurized water buffalo milk, washed rind, ripened 60 days
Fromagerie Fuoco, Laurentians, Québec
mountainoak gouda
pasteurized cow’s milk, aged 2 years
Mountainoak Cheese, New Hamburg, Ontario
aged golden blyth
pasteurized goat’s milk, aged 18 months
Blyth Farm Cheese, Blyth, Ontario
celtic blue reserve
pasteurized cow’s milk, aged 6 months
Glengarry Fine Cheese, Lancaster, 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.
summer cocktails
melon madness
Sub Rosa vodka, melon liqueur, watermelon juice + Prosecco 19.
garden g+t
Beefeater gin, Contratto white vermouth, Fever-Tree Mediterranean tonic,
fruit + orange bitters 18.
triple r
Creekside rosé, raspberry juice, Tamarack Farms rhubarb shrub + soda 17.
sparkling negroni
Sub Rosa gin, Dolin’s red vermouth, Aperol + Prosecco 19.
southern peach
Jim Beam bourbon, Pimm’s, peach lemonade, honey syrup + lime 17.
margarita caliente
Sauza tequila, triple sec, cucumber limeade + jalapeño syrup 18.
canoe classics
screech manhattan
screech, sweet vermouth + Angostura bitters 15.
dill pickle
Beefeater gin, Grand Marnier, lemon, white cranberry juice + dill purée 15.
canoe old fashioned
Crown Royal Northern Harvest rye, Maker’s Mark bourbon, sugar, Angostura bitters + orange peel 17.
canoe negroni
Tromba Blanco tequila, sweet vermouth, Campari + Amaro Trevisano 15.
bar bites
maple salmon gravlax
smoked avocado, tempura bits + fresh horseradish 14.
wild rabbit parfait
burnt onion crumble, toast + cloudberry jam 16.
b.c. pink shrimp salad
wasabi aioli + lettuce cups 16.
grandview farms mini beef sliders
truffle cream + bibb lettuce 18.
chicken confit drumettes
tossed in a trio of tree syrups + smoked blue cheese 14.
st. lawrence market mini sammies
Canadian bacon, cheddar + smoked mustard mayonnaise 14.
grilled cheese bites
Russian dressing + sweet pickles 12.
crispy cod cheeks
toasted seaweed mayonnaise 19.
beef tongue poutine
Cheese Boutique curds + pepper gravy 15.
oyster boy’s finest half dozen
54 smoker, shallot vinegar 19.
mini raw bar
Chef’s daily selection of seafood 40.
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
Riondo Prosecco Extra Dry, Veneto, Italy NV 15.
Henry of Pelham Cuvée Catharine Rosé Brut, Niagara Peninsula, Ontario NV 18.
Perrier-Jouët Brut, Champagne, France NV 40.
white
6oz/9oz
Cave Spring Jump Chardonnay, Niagara Peninsula, Ontario 2013/15 12./18.
Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2013 12./18.
Dominio de Punctum Lagasca Viognier, La Mancha, Spain 2016 15./22.
Flaxbourne Sauvignon Blanc, Marlborough, New Zealand 2015 16./24.
Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2015 18./27.
Pearl Morissette ‘Cuvée Sputnik’ Riesling, Jordan, Ontario 2016 18./27.
Bachelder Minéralité Chardonnay, Niagara Peninsula, Ontario 2014 19./29.
Chatelain Pouilly-Fumé, Loire Valley, France 2015 20./30.
DeLoach Chardonnay, Russian River Valley, California 2014/15 24./36.
rosé
6oz/9oz
Malivoire Moira, Beamsville Bench, Ontario 2016 16./24.
Le Clos Sainte Eugénie, Corbières, France 2015 17./25.
red
6oz/9oz
Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2014/15 12./18.
Mission Hill Reserve Shiraz, Okanagan Valley, British Columbia 2014 14./21.
Azelia Bricco dell‘Oriolo Dolcetto d’Alba, Piedmont, Italy 2015 16./24.
Bodega Vistalba Tomero Malbec, Mendoza, Argentina 2015 17./25.
McManis Merlot, California 2015 18./27.
Bodegas Olabarri Reserva, Rioja, Spain 2012 20./30.
Domaine Queylus Signature Pinot Noir, Niagara Peninsula, Ontario 2013 20./30.
Rickshaw Cabernet Sauvignon, California 2015 23./34.
featured coravin pours
preserved using argon gas
Occidental by Steve Kistler Pinot Noir, Sonoma Coast, California 2014 33./65.
Philip Togni Tanbark Hill Cabernet Sauvignon, Napa Valley, California 2014 38./72.
