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 + 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

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.

tasting

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.


Download this menu

taste canoe

tater tot

Acadian caviar + green tomato ketchup

stag tartare

pickled ramps, apples, smoked heart, barbecue gel + 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.

lunch

Starters

wild mushroom soup

shaved mushrooms, chives + puffed wild Canadian rice   13.

maple cured salmon + fogo island crab

smoked avocado, fresh horseradish + tempura bits   21. / 29.

québec foie gras terrine

almond maple cream, poached quince, orange + pain d’épices   22.

radish + beetroot salad

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

steak tartare

applewood smoked bacon, foraged flavours + pretzel toast   21. / 29.

ontario burrata

birch pickled cucumbers, toasted seaweeds, squid ink lavash,
prairie seeds + grains   20.

romaine

Thunder Oak Gouda, beluga lentils + soy garlic dressing   15.

Mains

lobster clubhouse

shaved Canadian bacon, smoked cheddar + pickled red cabbage   26.

heritage chicken

caramelized cauliflower florets, Brussels sprouts + buttermilk   30.

grass fed beef strip loin

crushed kohlrabi, scallions, potato crisp + burnt onion petals   37.

arctic char

roasted carrots, charred pumpkin, spiced pumpkin seeds, dashi broth + blistered spring onion oil   29.

braised tamarack lamb

anchovied turnips, broccoli, spätzle + beurre noisette   29.

farm fresh egg frittata

winter chanterelles, salsa verde, tender shoots + fresh mozzarella   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 + 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

Bar

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


Download this menu

fall cocktails

pumpkin old fashioned

Lot No. 40 rye, pumpkin, clementine + bitters   20.

fig + fennel sour

Absolut vodka, citrus, egg whites, fennel, fig + honey   17.

harvest negroni

Sub Rosa gin, Lillet Blanc, Amaro Trevisano + dried cranberries   19.

canoe sazerac

Gooderham + Worts whisky, absinthe + Angostura bitters   21.

royal sidecar

Martell V.S. Cognac, Grand Marnier, citrus + egg whites   29.

canoe classics

screech manhattan

screech, sweet vermouth + Angostura bitters   16.

dill pickle

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

canoe old fashioned

Crown Royal Northern Harvest rye, Maker’s Mark bourbon, sugar, Angostura bitters + orange peel   18.

canoe negroni

Tromba Blanco tequila, sweet vermouth, Campari + Amaro Nonino   16.

bar bites

maple salmon gravlax

smoked avocado, tempura bits + fresh horseradish   14.

foie gras parfait

cloudberry, green strawberry, tender shoots + burnt onion crumble   23.

b.c. pink shrimp salad

wasabi aïoli + 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.

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

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 2015   12./18.

Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2013   12./18.

Flaxbourne Sauvignon Blanc, Marlborough, New Zealand 2015   16./24.

Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2015   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

Thymiopoulos Rosé de Xinomavro, Naoussa, Greece 2016    17./25.

 

red

6oz/9oz

Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2015   12./18.

Mission Hill Reserve Shiraz, Okanagan Valley, British Columbia 2014   14./21.

Il Poggione Rosso, Tuscany, Italy 2015   17./25.

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 2014   20./30.

Rickshaw Cabernet Sauvignon, California 2015   23./34.

 

featured coravin pours

preserved using argon gas

Occidental Pinot Noir, Sonoma Coast, California 2014   33./65.

Philip Togni Tanbark Hill Cabernet Sauvignon, Napa Valley, California 2014   38./72.