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.
Please note: For the duration of Summerlicious (July 5-21, 2019), we will be running a slightly reduced à la carte menu. The tasting menu will not be available.
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 17.
ontario burrata
birch pickled cucumbers, toasted seaweeds, squid ink lavash, prairie seeds + grains 23.
newfoundland scallop
Ontario asparagus, vermouth nori sauce, summer legumes, tarragon purée + 2018 elderflower vinegar 26.
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
oxtail stuffed squid, escargot butter, crispy burdock, vichyssoise, roasted salsify + red wine sauce 49.
tamarack lamb
spring legumes, poached pearl onions, roasted baby gem, shepherd’s pie + lamb jus 54.
atlantic salmon
wild boar pancetta, smoked mussels, fiddleheads, local asparagus + watercress dashi purée 48.
tournedos rossini
Alberta filet, foie gras, braised shin, pommes boulangère, balsam spiced duxelles crouton + truffled Madeira jus 59.
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.
salmon river fiddleheads, local asparagus, pancetta, crispy capers + puffed wild rice 13.
Please inform us of any allergies. We will do our utmost to accommodate. though we are unable to guarantee an allergen-free kitchen.
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.
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.
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
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 red cabbage 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.
warm apple confit
quince ice cream, vanilla mousse + macadamia nut 13.
osprey bluffs honey cake
cloudberry custard, raw honey jelly, candied marjoram, sortilège syrup + sea buckthorn ice cream 13.
rhubarb pavlova
poached local rhubarb, Niagara tea jelly, wild juniper cake + mascarpone mousse 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
Hand-crafted cocktails and inspired bar bites with a distinctively Canadian twist.
open water
Seasonal Cocktails
the bee’s sneeze
Dillon’s Maison 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 Maison 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 Maison Selby Niagara vodka, peach nectar + Fever-Tree ginger beer 12.
pimm’s cup
Dillon’s Maison Selby cucumber gin, Pimm’s + ginger ale 14.
dill pickle
Beefeater gin, Grand Marnier, lemon, white cranberry juice + dill purée 16.
elderflower aperol spritz
Aperol, Dillon’s Maison Selby elderflower liqueur + Prosecco 20.
canoe sazerac
Dillon’s Canoe single barrel rye, Dillon’s Maison 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 Maison 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.
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
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.
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 2018 16./24.
Kew Marsanne, Niagara Peninsula, Ontario 2016 16./24.
Quails’ Gate Chenin Blanc, Okanagan Valley, British Columbia 2017 17./25.
3xP Chardonnay, Niagara Peninsula, Ontario 2016 18./27.
Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2017 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 2016 24./36.
rosé
6oz/9oz
Rosewood Flora, Niagara Peninsula, Ontario 2018 15./22.
Jean-Luc Colombo, Méditerranée IGP, France 2018 19./28.
red
6oz/9oz
Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2017 12./18.
Stemmari Nero d’Avola, Sicily, Italy 2017 16./24.
Torre a Cona Chianti Colli Fiorentini, Tuscany, Italy 2016 18./27.
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.
Château La Guilbonnerie, Blaye Côtes de Bordeaux, France 2014 21./31.
Silver Trail 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.
Summerlicious
Join us for our three-course prix fixe from July 5 to 21.
$33 Lunch
(excludes tax + gratuity)
100km roasted heirloom tomato soup
fresh basil custard + wild garlic oil
or
atlantic salmon tartare
sea buckthorn mayo, crispy nori, salmon roe emulsion, Haida Gwaii kelp vinaigrette + smoked oyster
or
prairie beef carpaccio crostini
balsam fir crusted beef, horseradish cream, bone marrow croutons, pickled mushrooms, caper berries + pine oil
or
asparagus + fresh pea salad
Ontario goat cheese custard, tarragon dressing, shaved fennel + sugar snap peas
—
albacore tuna
charcoal miso glaze, barbecued asparagus, spring onion, shaved fennel, olive oil cracker + aubergine
or
braised beef cheeks
roasted baby gem, beef fat aïoli, lettuce purée, caramelized onion jus, crispy shallot + wild rice crumble
or
heritage chicken pot au feu
roast chicken consommé, pistou, crispy spiced thigh, new potatoes, baby carrots + charred spring cabbage
or
bucatini
evergreen gremolata, summer legumes, crème fraîche + pearl onions
—
devil’s food cake
chocolate crémeux, roasted cocoa tuile + mint chocolate sauce
or
citrus tart
sea buckthorn compote, candied lemon + elderflower jelly
or
hewitt’s buttermilk panna cotta
Ontario strawberries, caramelized puff pastry + lavender
$53 Dinner
(excludes tax + gratuity)
100km roasted heirloom tomato soup
olive tapenade toast, fresh basil custard + wild garlic oil
or
atlantic salmon tartare
sea buckthorn mayo, crispy nori, salmon roe emulsion, Haida Gwaii kelp vinaigrette + smoked oyster
or
prairie beef carpaccio crostini
balsam fir crusted beef, horseradish cream, bone marrow croquette, pickled mushrooms, caper berries + pine oil
or
asparagus + fresh pea salad
Ontario goat cheese custard, tarragon dressing, shaved fennel + sugar snap peas
—
sea bream
charcoal miso glaze, barbecued asparagus, spring onion, shaved fennel, olive oil cracker + aubergine
or
tamworth pork jowl
braised neck, roasted chicken consommé, pistou, new potatoes, baby carrots + charred spring cabbage
or
beef filet + cheek
roasted baby gem, beef fat aïoli, lettuce purée, caramelized onion jus, crispy shallot + wild rice crumble
or
bucatini
evergreen gremolata, summer legumes, crème fraîche + pearl onions
—
devil’s food cake
chocolate crémeux, roasted cocoa tuile + mint chocolate sauce
or
citrus tart
sea buckthorn compote, candied lemon + elderflower jelly
or
hewitt’s buttermilk panna cotta
Ontario strawberries, caramelized puff pastry + lavender
