seasonal, contemporary, canadian

bar

Bar

Hand-crafted cocktails with a distinctively Canadian twist.


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bar bites

crispy buttermilk oyster

three East Coast oysters, sea truffle custard + nori compote   18.

cod roe mousse

taramasalata + squid ink lavash   23.

fried pig’s ears

birch syrup aïoli   18.

whipped gouda

charred aubergine, crispy chicken skin, chickpeas   17.

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   29.

raw bar

Chef’s daily selection of seafood   74.

top floor cocktails

the gintleman’s agreement

Heretic Spirits gin #1, , Champagne, lemon twist   36.

cloche + dagger

smoked Bacardi 8 year rum, vermouth   42.

canoe classics

canoe caesar

vodka, Walter Caesar mix   14.

screech manhattan

screech rum, sweet vermouth, Angostura bitters   18.

canoe old fashioned

Dillon’s Canoe rye, Maker’s Mark bourbon, sugar, Angostura bitters, orange peel   22.

timeless cocktails

pimm’s cup

Pimm’s, lime, mint, cucumber, ginger ale   14.

paper plane

Maker’s Mark bourbon, Amaro Montenegro, Aperol, lemon   20.

aviation

gin, Luxardo Maraschino, Briottet liqueur de violette, lemon   22.

seasonal cocktails

spiced berry collins

El Dorado 3 Year rum, Dillon’s Selby berry bliss liqueur,
cranberry, spiced simple syrup   15.

blood orange paloma

Dejado tequila, blood orange, soda   22.


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.


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wines by the glass

sparkling

5oz

Cave Spring O&B Brut, Niagara Peninsula, Ontario NV   18.

Taittinger Brut Réserve NV, Champagne, France NV   38.

 

white

5oz/8oz

Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2018   14./21.

Chapoutier ‘Belleruche’ Côtes-du-Rhône Blanc, France 2020   16./24.

Leaning Post Sauvignon Blanc, Niagara Lakeshore, Ontario 2019   20./30.

La Crema Chardonnay, Sonoma Coast, California 2019   24./36.

 

rosé

5oz/8oz

Leaning Post, Niagara Peninsula, Ontario 2020   16./24.

 

red

5oz/8oz

Catena Cabernet Sauvignon, Mendoza, Argentina 2019   16. / 24.

Donna Laura Ali Rosso Sangiovese/Cabernet, Tuscany, Italy 2020   16. / 24.

Stéphane-Aviron Beaujolais-Villages, Burgundy, France 2019   18. / 28.

Blue Mountain Pinot Noir, Okanagan Valley, British Columbia 2019   29./42.

 

dry sherry

3oz

Barbadillo Manzanilla Pasada En Rama Pastora, Jerez, Spain NV    11.

lunch

Lunch

available
Thursday & Friday
11:45am – 1:15pm


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Starters

wild mushroom soup

shaved mushrooms, chives, puffed wild rice   15.

vine ripened tomato farcie

barbequed romaine, crispy baguette, goat cheese,
black garlic + birch vinaigrette   19.

québec foie gras parfait

mulled Ontario quince, burnt bread meringue, radicchio   21.

steak tartare

Truffle aïoli, foraged flavours, crispy artichoke, egg yolk   24.

romaine

Parmesan custard, sumac Caesar dressing, cured duck yolk, sourdough   18.

Sides

bread + butter   6.
pommes frites

chicken salt, truffle mayo   11.

Mains

heritage chicken

roasted Brussels sprouts, sour onions, hazelnut, crispy thigh   36.

steak frites

caramelized onion soubise, whipped Kozlik’s mustard, pommes frites
slow-roasted top-sirloin   39. / filet   49.

add half-lobster gratin   29.

atlantic salmon

smoked mussel, salt-baked celeriac, watercress + dashi purée   37.

braised lamb shoulder

Tokyo turnips, broccoli écrasé, charred rapini, beurre noisette   41.

wild halibut

bacon lardons, celeriac remoulade, poached onions, herb gremolata, salted halibut pomme purée   42.

rapini risone

goat cheese, crispy Brussels sprouts, broccoli purée, pickled onion   34.


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.

swordfish + veal

smoked mussel, pickled lobster mushroom, dill   27.

scallop en croûte

vermouth, sea lettuce, tarragon, nori   31.

vine ripened tomato

barbequed romaine, goat cheese, crispy baguette,
black garlic + birch vinaigrette   21.

crispy sweetbreads

whipped truffle, burnt broccoli, chicken fat   24.

bison tartare

birch-roasted bison, evergreen-cured loin, foie gras parfait,
preserved green strawberries, pickled rutabaga  27.

coastal half dozen oysters

54 smoker + Ontario XO mignonette   29.

raw bar

chef’s daily selection of seafood   74.

Mains

baffin island turbot

wild rice + buckwheat stuffed leek, pommes écrasées, sauce vin jaune, sea lettuce emulsion   49.

poached ontario pheasant

mulled local quince, roasted leg presse, charred radicchio + foie gras parfait   62.

salmon + oxtail

roasted Atlantic salmon, oxtail-stuffed squid, sauce bordelaise, aubergine compote   50.

beverly creek lamb saddle

Saskatoon chanterelles, sunchokes, burnt broccoli purée, charred cabbage consommé   76.

rougié duck

foie gras parfait, Brussels sprouts, crispy leg, wild blueberries   53.

surf + turf

Atlantic lobster skewer, aged + larded beef filet, lobster jus boulangère  66.

ontario morel risone

truffled cremini cream, goat cheese, crispy marjoram + roast onion   42.

Sides

bread + butter   6.
pomme frites

chicken salt, truffle mayo   11.


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

taste canoe

tasting menu

155. per person
+100. with pairings

 

Our tasting menu is only available for reservations made from 5–7:30pm. 

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

atlantic oyster

swordfish, veal, smoked mussel

onion soup

Parmesan custard, caramelized onion, laurel oil

crispy sweetbreads

whipped truffle, burnt broccoli, chicken fat

p.e.i. lobster risone

crustacean custard, lobster jus gras, tarragon

baffin island turbot

puffed grains, stuffed leek, vin jaune sauce, nori

rougié duck

foie gras parfait, Brussels sprouts, wild blueberries

ice cream sandwich

Saskatoon chanterelles, black trumpet, milk crumb

canadian opera cake

chaga, birch syrup, sea lettuce

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.

dessert

Dessert

View menu

canoe cheese

artisanal selections of local + regional
choose one, two or three
11. / 17. / 23.

double cream brie

pasteurized cow’s milk cheese, soft ripened, luxurious mouth feel with a velvety rind
Quality Cheese, Woodbridge, ON

wildwood

pasteurized cow’s milk cheese, rich + creamy, nice balance of salt
Stonetown, St. Mary’s, Ontario

benedictine blue

pasteurized cow’s milk cheese, semi-soft + blue veined, made by the monks at Benedictine Abbey
Saint-Benoit-du-Lac, Quebec

desserts

chocolate brownie

salted caramel mousse, torched meringue, wild blueberries    15.

screeched tarte au sucre

wintergreen Chantilly + brown butter milk sauce   15.

honey + hay

honey parfait, apple jelly, hay custard + marjoram   15.

canadian opera cake

chaga, birch syrup, sea lettuce   15.


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

scotch + digestifs

Scotch + Digestifs

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single malt scotch

speyside

1oz/2oz

The Glenfiddich 12 Year, Dufftown   16./27.
The Glenlivet 12 Year, Moray   16./27.
The Glenlivet Founders Reserve, Moray   16./27.
The Glenfiddich 14 Year, Dufftown   18./29.
The Glenfiddich 15 Year, Dufftown   19./31.
The Glenlivet French Oak Reserve 15 Year, Moray   19./31.
Balvenie 12 Year Doublewood, Dufftown   22./35.
The Glenfiddich 18 Year, Dufftown   27./45.
The Glenlivet 18 Year, Moray   27./45.
Macallan Sienna, Moray   66./123.

 

highland

1oz/2oz

Glenmorangie 10 Year, Tain   17./27.
The Glendronach 12 Year, Forgue   20./33.
Old Pulteney, Caithness   21./35.
Dalwhinnie 15 Year, Inverness-Shire   23./37.
Oban 14 Year   31./53.

 

islay

1oz/2oz

Bruichladdich The Classic Laddie Scottish Barley   18./29.
Laphroaig Quarter Cask, Port Ellen   19./31.
Laphroaig Single Malt 10 Year, Port Ellen   21./35.
Ardbeg 10 Year, Kildalton Coast   23./37.
Lagavulin 16 Year, Port Ellen   31./53.
Ardbeg Uigeadail, Kildalton Coast   49./89.

 

islands

1oz/2oz

Highland Park 12 Year, Kirkwall   19./31.
Talisker 10 Year, Carbost   23./37.
Jura Prophecy, Inner Hebrides   29./49.
Talisker 57 North, Island   36./63.
Highland Park 18 Year, Kirkwall   47./85.

digestifs

cognac

1oz/2oz

Hennessy V.S.O.P.   23./37.
Hine Rare V.S.O.P.   23./37.
Rémy Martin V.S.O.P.   23./37.
Martell Cordon Bleu   50./91.
Rémy Martin X.O. – Fine Champagne   55./101.
Courvoisier X.O.   56./103.
Tesseron X.O. – Lot No. 73   150./291.

 

brandy

1oz/2oz

Torres 10, Penedès, Spain   11./19.
Torres 20, Penedès, Spain   19./31.

 

armagnac

1oz/2oz

Armagnac de Montal V.S.O.P., Nogaro, France   16./27.

 

calvados

1oz/2oz

Boulard Grand Solage, Normandy, France   15./25.

 

grappa

1oz

Marzadro Stravecchia Le Diciotto Lune, Trentino, Italy   29.
Cleopatra Moscato, Veneto, Italy   44.

 

bitters

2oz

Amaro Montenegro, Emilia-Romagna, Italy   13.
Amaro Nonino Quintessentia, Friuli, Italy   27.
Amaro Trevisano, Veneto, Italy   39.