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   18.

bison strip loin sandwich

birch roasted bison, evergreen cured heart, foie gras parfait, Ontario green strawberries, soured rutabaga + charred baguette   25.

sunchoke salad

caramelized apple, truffle purée, pine nut cream, sortilège crisp, toasted sunflower seeds + honey ale vinaigrette   20.

venison + sweetbreads

crispy sweetbreads, foie sausage, Albuféra, balsam fir, burnt cauliflower purée, wild rice + barley fricassée   26.

vine ripened tomato farcie

Fogo Island crab, local burrata, charred pretzel + heirloom tomato consommé   23.

coastal half dozen oysters

54 smoker + Ontario Sake mignonette   21.

onion soup

Parmesan custard, bay leaf oil + caramelized onion   17.

raw bar

east + west coast selections   79.

Mains

baffin island turbot

pickled lobster mushroom + scallop mousse, braised collard greens, Brussels sprouts, roasted chestnut cavatelli, celeriac + vermouth broth   49.

tamarack farms hay smoked duck

aged duck breast, foie parfait, spiced sausage, red cabbage emulsion, charred cabbage leaf + roasted beetroot   52.

atlantic salmon

wild boar pancetta, smoked mussels, local asparagus + watercress dashi purée    48.

ash rubbed + larded beef filet

smoked oyster + beef cheek gratin, miso aubergine purée, hen of the woods fondant + stout jus   56.

canadian elk loin

bacon wrapped loin, wild Canadian pepper + blueberry rubbed sirloin, Brussels sprouts, creamed spelt + smoked marrow truffle jus   68.

wild + tame mushroom risoni

pickled shimeji, goat cheese custard, truffle emulsion, chaga powder, crispy marjoram + roasted onion jus   39.

pork jowl

lardo filled courgette flower, Tamarack sorrel emulsion, salt baked celeriac, pickled apple + dandelion   47.

Sides

pan roasted northern woods mushrooms   12.

creamy alliston spuds   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

Celebrating simple pleasures from our childhood.


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

taste nostalgia : childhood

tater tot

mushroom ketchup, Acadian caviar + whipped crème fraîche

soup + grilled cheese

caramelized brioche, truffle mayo + heirloom tomato soup   18.

mac ’n’ cheese

hand-rolled macaroni, Parmesan + dehydrated cheddar sauce   22.

shake + bake

spice-crusted halibut, crispy cheek, buttered lettuce, tarragon aïoli + warm tartar sauce   49.

or

meatloaf

bison + pork terrine, pomme purée, foie gras, mom’s gravy, Saskatchewan chanterelles, peas + carrots   51.

ants on a log

celery sorbet, peanut brittle + olive raisins   5.

drive-thru apple pie

vanilla ice cream, white chocolate ganache + cinnamon sugar   13.

pixie dip

evergreen sherbet


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.

vine ripened tomato farcie

Fogo Island crab, local burrata, charred pretzel + heirloom tomato consommé   19.

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 shallot potato chips   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.

dessert

desserts

chocolate forest stout cake

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

drive-thru apple pie

vanilla ice cream, white chocolate ganache + cinnamon sugar  13.

osprey bluffs honey cake

cloudberry custard, raw honey jelly, candied marjoram, sortilège syrup + sea buckthorn ice cream   13.

evergreen mille-feuille

Hewitt’s buttermilk pastry cream, caramelized puff pastry, evergreen bavarois, pine nut ice cream + Nova Scotian pine cone cordial   13.

screeched tarte au sucre

wintergreen Chantilly + brown butter milk sauce   12.

freshly churned sorbets

three scoops, berries + sumac meringue  16.

canoe cheese

artisanal selections of local + regional
choose one, two or four
9. / 12. / 18.

chèvre noir

pasteurized goat’s milk cheese, sharp, full-flavoured
Fromagerie Tournevent, Chesterville, Québec

alfred le fermier

organic raw cow’s milk cheese, pressed + cooked, aged on wood boards
Fromagerie La Station, Compton, Québec

ashley goat

semi-soft pasteurized goat’s milk cheese, vegetable ash rind
Borgo Family, Vaughan, Ontario

devil’s rock creamy blue

pasteurized cow’s milk cheese, black wax seal, creamy texture + buttery finish
Thornloe Cheese, Temiskaming, 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

open water

Seasonal Cocktails

harvest moon

El Dorado 3 Year Old rum, Pinot Noir, lime, agave + egg white   14.

carrot collins

Ungava gin, Fernet-Branca, lime, fresh carrot juice + ginger syrup   14.

the orchard

Maker’s Mark bourbon, fresh pear, lemon + apple butter   16.

calvados sour

Boulard Calvados, lemon, egg white + apple bitters   17.

thyme will tell

Dillon’s Canoe rye, maple syrup + thyme lemonade   17.

calm waters

Canoe Classics

canoe caesar

Canoe dill pickle vodka, Walter’s Caesar mix   13.

caramel apple mule

Ketel One vodka, fresh apple cider, caramel syrup + ginger beer   13.

cider sidecar

St-Remy brandy, vino blanco, triple sec, fresh apple cider + lime   14.

dill pickle

Tanqueray No. Ten gin, Grand Marnier, lemon, white cranberry juice + dill purée   16.

elderflower aperol spritz

Aperol, Dillon’s Selby elderflower liqueur + Prosecco   20.

canoe sazerac

Dillon’s Canoe single barrel rye, Dillon’s Selby absinthe, Martell V.S. Cognac + Angostura bitters   22.

canoe rapids

Spirit-Forward Classics

screech manhattan

screech rum, sweet vermouth + Angostura bitters   16.

canoe old fashioned

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

great white negroni

Tanqueray gin, Affino + Contratto white vermouth   20.

festivus

Martell VS Cognac, cranberry apple cider, lemon, honey syrup + Prosecco   22.

new fashioned

Tromba Reposado tequila, agave + cranberry bitters   24.

bar bites

fried buttermilk oyster

truffle custard, asparagus + seaweed compote   18.

crispy pig’s head croquette

sauce gribiche, cumin + curry spiced   19.

b.c. pink shrimp rolls

seaweed mayo, squid ink vinaigrette + charred Napa cabbage   16.

cod roe mousse

taramasalata + squid ink lavash   14.

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.

Henry of Pelham Cuvée Catharine Brut Rosé, Niagara Peninsula, Ontario NV   23.

Taittinger Brut Réserve, Champagne, France NV   35.

 

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.

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

Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2017   20./30.

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

Reverdy & Fils Sancerre, Loire Valley, France 2018   26./39.

 

rosé

6oz/9oz

Jean-Luc Colombo Cape Bleue Méditerranée, 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.

Zuccardi Q Malbec, Valle de Uco, Mendoza, Argentina 2016   17./25.

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.

Cuilleron Syrah, Northern Rhône, France 2018   21./31.

Silver Trail Cabernet Sauvignon, California 2016   23./34.

The Foreign Affair Dream Bordeaux Blend, Niagara Peninsula, Ontario 2016   23./34.

 

featured coravin pours

preserved using argon gas · 3oz/6oz

Stonestreet Upper Barn Chardonnay, Alexander Valley, California 2015   33./65.

Maison Roche de Bellene Auxey-Duresses Premier Cru Les Duresses 1999   44./88.

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