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.

dinner

Starters

northern woods mushroom soup

balsam fir crème fraîche + camelina oil  17.

charred venison tartare

evergreen + miso glazed venison, cocoa coffee crumb, juniper infused oil, pine emulsion, pickled mushrooms, lowbush cranberries, black pudding + foie parfait   25.

celeriac + goat cheese

slow baked celeriac, caramelized goat cheese custard, sour apple,burnt onion lavosh, black walnuts + variations of celeriac    17.

ontario burrata

birch pickled cucumbers, toasted seaweeds, squid ink lavash, prairie seeds + grains   25.

québec foie gras

poached quince, soured apple, Earl Grey cream, pain d’épice crisp + cattail pollen waffle    30.

coastal half dozen oysters

54 smoker + Ontario Sake mignonette   21.

winter salad

La Sauvagine mousse, hazelnut barley crumb, roasted baby carrots, crispy sage, mulled wine vinaigrette, date + coffee purée    19.

raw bar

east + west coast selections   79.

Mains

baffin island turbot

oxtail stuffed squid, escargot butter, crispy burdock, vichyssoise, roasted salsify + red wine sauce    49.

tamarack lamb

shepherd’s pie, nettle piperade haché, baked navet, garlic confit, white corn grits, red pepper lamb jus 52.

west coast halibut

nori brioche crust, Fogo Island crab + kohlrabi écrasé, wild ginger compressed Asian pear, smoked haddock + pumpkin seed broth 46.

tournedos rossini

Alberta filet, foie gras, braised shin, pommes boulangère, balsam spiced duxelles crouton + truffled Madeira jus    59.

québec red stag

aged venison leg, evergreen spiced sausage roll,wild huckleberry + braised red cabbage   54.

risoni risotto

salt baked kohlrabi, crisp local greens, Parmesan cream, whipped ricotta, zucchini + charred romaine   39.

tea smoked duck

pan roasted breast, burnt onion cavatelli, kabocha pumpkin, duck liver mousse, creamed Brussels sprouts + foie jus gras    47.

Sides

pan roasted northern woods mushrooms   12.

petite potatoes, sorrel, local mangalitsa lardo + nettle butter   12.


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

tasting

About

A culinary nod to Canoe’s storied past, as we look to our future.


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.


Download this menu

canoe nostalgia

2002

alberta beef tartare + p.e.i. oysters

salsify + hazelnuts

2012

duck ‘tongue to tail’

dodine of Muscovy duck, foie gras parfait + quince vinaigrette   18.

2011

smoked boudin noir + sweetbreads

Jerusalem artichoke risotto, black walnuts + morels   22.

2004

‘chicken’ halibut

simmered oxtail, citrus velouté, Brussels sprouts + spring greens   46.

or

2001

roasted + braised hen

whipped garlic, cipollini onions, maple bacon + tarragon   44.

2014

ontario rhubarb

2000

warm apple confit

quince ice cream, vanilla mousse + macadamia nut   13.

2016

flapper pie

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

lunch

Starters

wild mushroom soup

shaved mushrooms, chives + puffed wild Canadian rice   13.

maple cured salmon + fogo island crab

charred Napa cabbage, saffron rouille, piccalilli purée, squid ink vinaigrette + tempura crumbs   19. / 27.

québec foie gras torchon

mulled quince, blood orange + spiced brown butter   23.

radish + beetroot salad

evergreen buds, sorrel, nut crumble + Monforte goat cheese   13.

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 red cabbage   26.

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.

arctic char

Pernod vichyssoise, roasted fennel, bonito, dill + fingerling potatoes   30.

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

bacon lardons, celeriac remoulade, poached onions, herb gremolata + salted halibut pomme purée   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.

dessert

desserts

chocolate forest stout cake

roasted marshmallow, birch glazed chestnut + gingerbread ice cream    14.

warm apple confit

quince ice cream, vanilla mousse + macadamia nut   13.

carrot + buttermilk

buttermilk panna cotta, carrot caramel, coconut semifreddo, toasted seed crémeux + tarragon   13.

chic choc spiced rum baba

sea buckthorn ice cream, wild ginger + birch glaze    13.

screeched tarte au sucre

wintergreen Chantilly + brown butter milk sauce   12.

freshly churned sorbets

three scoops, berries + sumac meringue  16.

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

Bar

Hand-crafted cocktails and inspired bar bites with a distinctively Canadian twist.


Download this menu

cocktails

northern lights

Absolut vodka, blood orange purée, cinnamon, nutmeg + Double Dutch ginger beer   13.

sunset in algonquin

Appleton Estate rum, Aperol, cranberry apple cider + brown sugar   16.

pear paloma

Tromba Blanco tequila, sliced pear, honey, fresh grapefruit + lime   16.

screech manhattan

screech, sweet vermouth + Angostura bitters   16.

dill pickle

Beefeater gin, Grand Marnier, lemon, white cranberry juice + dill purée   16.

avro arrow

Dillon’s rye + vermouth, Amaro Montenegro + blood orange   17.

spiced manhattan

Canadian Club 100% rye, sweet vermouth, sage simple syrup, cranberry bitters + harvest spices   18.

rosemary maple sour

rosemary infused Pike Creek whisky, maple syrup, egg white, lemon, fig + beet compote   18.

canoe old fashioned

Lot No. 40 rye, Maker’s Mark bourbon, sugar, Angostura bitters + orange peel   18.

smoking bob roy

Glen Breton Rare Canadian single malt whisky, Laphroaig 10 Year Scotch, sweet vermouth, cedar bitters + hickory   38.

concord 75

Tanqueray gin, Armagnac de Montal VSOP, lemon, concord grape + Perrier-Jouët   50.

bar bites

fried cattail bannock

clay pepper cured lardo + bottarga mayo   15.

foie gras parfait

buttermilk waffle, pickled Pernod, beetroot + fig purée   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

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.


Download full wine list

wines by the glass

sparkling

6oz

Canti Prosecco, Veneto, Italy 2017   16.

13th Street Blanc de Blanc, Niagara Peninsula, Ontario 2016   18.

Perrier-Jouët Brut, Champagne, France NV   43.

 

white

6oz/9oz

Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2017   12./18.

Brancott Estate Sauvignon Blanc, Marlborough, New Zealand 2017   16./24.

Kew Marsanne, Niagara Peninsula, Ontario 2016   16./24.

Malivoire Pinot Gris, Beamsville Bench, Ontario 2017   17./25.

3xP Chardonnay, Niagara Peninsula, Ontario 2016   18./27.

Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2016   20./30.

Domaine de Mauperthuis Sauvignon Blanc, Saint-Bris, France 2017   22./33.

William Fèvre Champs Royaux Chablis, France 2017   24./36.

DeLoach Chardonnay, Russian River Valley, California 2015/2016   24./36.

rosé

6oz/9oz

Jean-Luc Colombo, Méditerranée IGP, France 2018   19./28.

 

red

6oz/9oz

Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2017   12./18.

Le Paradou Grenache, Languedoc, France 2016   15./22.

Allegrini Corte Giara Valpolicella Ripasso, Veneto, Italy 2015   17./25.

Mission Hill Reserve Shiraz, Okanagan Valley, British Columbia 2015/2016   19./28.

McManis Petite Sirah, California 2017   19./28.

Bachelder Parfum Pinot Noir, Niagara Peninsula, Ontario 2016   19./28.

Pierre-Marie Chermette Griottes, Beaujolais, France 2017   20./30.

Bodegas Olabarri Reserva, Rioja, Spain 2014   20./30.

Château La Guilbonnerie, Blaye Côtes de Bordeaux, France 2014   21./31.

Big Head Select Red Bordeaux Blend, Niagara Peninsula, Ontario 2016   23./34.

Hess Collection Cabernet Sauvignon, California 2016   23./34.

 

featured coravin pours

preserved using argon gas · 3oz/6oz

Errazuriz Don Maximiano Cabernet Blend, Valle de Aconcagua, Chile 2015   32./64.

Foreign Affair Gran Q, Niagara Peninsula, Ontario 2012   46./92.

Heitz Martha’s Vineyard, Oakville, Napa Valley, California 2006   90./180.