seasonal, contemporary, canadian

Please note that only our tasting menu will be available for in-restaurant dining.

bar

Bar

Hand-crafted cocktails with a distinctively Canadian twist.


View full bar menu

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.

mini 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.

great white negroni

gin, Affino, white vermouth   20.

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 Averna, Aperol, lemon   20.

aviation

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

seasonal cocktails

pineapple collins

Dillon’s Selby pineapple gin, pineapple, lemon, rosemary   15.

sage paloma

Dejado tequila, sage, grapefruit, soda   20.


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.


View full wine list

wines by the glass

sparkling

5oz

Cave Spring O&B Sparkle & Buzz, Niagara Peninsula, Ontario NV   17.

Gosset Extra Brut, Champagne, France NV   40.

 

white

5oz/8oz

Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2018  13./20.

Chapoutier ‘Belleruche’ Côtes-du-Rhône Blanc, France 2020  15./23.

Kendall-Jackson Vintner’s Reserve Chardonnay, California 2017   17./26.

Sattlerhof Sauvignon Blanc, Südsteiermark, Austria 2019  19./29.

 

rosé

5oz/8oz

Leaning Post, Niagara Peninsula, Ontario 2020   15./23.

 

red

5oz/8oz

Catena Cabernet Sauvignon, Mendoza, Argentina 2019   15. / 23.

Leaning Post Cuvée Winona Merlot/Cab Franc, Niagara, Ontario 2019  16. / 25.

Capezzana Barco Reale di Carmignano, Tuscany, Italy 2018   19./29.

2027 King Street Vineyard Pinot Noir, Twenty Mile Bench, Ontario 2019   21./32.

taste canoe

Please note that only our tasting menu will be available.

 

taste canoe:
nine courses
150. per person
+95. with pairings

or

taste canoe:
seven courses
130. per person
+85. with pairings

 

Behind every exquisitely crafted tasting menu is a story of the journey from imagination to execution. Read all about Chef Ron McKinlay’s inspiration for the latest Taste Canoe menu HERE.

 

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 nine course menuview seven course menu

taste canoe: nine courses

oyster

bison tartare + truffle custard

roasted scallop

whipped salmon roe, sour apple, pine nuts, sea lettuce

crab porridge

Prairie grains, pickled daylily, foie gras + celtuce

nose to tail

stuffed pig’s trotter, crispy cheek, Ontario morels + Madeira jus

halibut

sablefish larded halibut, caramelized squash, smoked mussel + vermouth

surf + turf

Atlantic lobster, aged Albertan filet, lardo, chanterelle + spruce tip butter

tarragon

tarragon variations + hazelnut crumble

honey + hay

honey parfait, apple jelly, hay custard + marjoram

petit fours

taste canoe: seven courses

oyster

bison tartare + truffle custard

roasted scallop

whipped salmon roe, sour apple, pine nuts, sea lettuce

crab porridge

Prairie grains, pickled daylily, foie gras + celtuce

or
nose to tail

stuffed pig’s trotter, crispy cheek, Ontario morels + Madeira jus

halibut

sablefish larded halibut, caramelized squash, smoked mussel + vermouth

or
surf + turf

Atlantic lobster, aged Albertan filet, lardo, chanterelle + spruce tip butter

tarragon

tarragon variations + hazelnut crumble

honey + hay

honey parfait, apple jelly, hay custard + marjoram

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.

scotch + digestifs

Scotch + digestifs


View full bar menu

single malt scotch

speyside

1oz/2oz

The Glenfiddich 12 Year, Dufftown   15./25.
The Glenlivet Founder’s Reserve, Moray   15./25.
The Glenlivet 12 Year, Moray   15./25.
The Balvenie DoubleWood 12 Year, Dufftown   18./29.
The Glenfiddich 15 Year, Dufftown   18./29.
The Glenlivet French Oak Reserve 15 Year, Moray   22./35.
The Macallan 12 Year, Easter Elchies   24./39.
The Glenfiddich 18 Year, Dufftown   26./43.
The Glenlivet 18 Year, Moray   26./43.
The Macallan 18 Year, Easter Elchies   60./111.
The Macallan Rare Cask, Easter Elchies   70./131.

 

highland

1oz/2oz

Glenmorangie 10 Year, Tain   16./27.
The Glendronach 12 Year, Forgue   19./31.
Dalwhinnie 15 Year, Inverness-Shire   22./35.

 

islay

1oz/2oz

Bowmore 12 Year, Loch Indaal   15./25.
Bruichladdich The Classic Laddie Scottish Barley   17./27.
Laphroaig Quarter Cask, Port Ellen   18./29.
Laphroaig Single Malt 10 Year, Port Ellen   20./33.
Lagavulin 16 Year, Port Ellen   30./51.
Ardbeg Uigeadail, Kildalton Coast   48./87.

 

islands

1oz/2oz

Highland Park 12 Year, Kirkwall   18./29.
Talisker 10 Year, Carbost   22./35.
Jura Prophecy, Inner Hebrides   28./47.
Talisker 57 North, Island   35./61.
Highland Park 18 Year, Kirkwall   46./83.

digestifs

cognac

1oz/2oz

Martel V.S.   15./25.
Rémy Martin V.S.O.P.   22./35.
Hine Rare V.S.O.P.   22./35.
Hennessy V.S.O.P.   22./35.
Martell Cordon Bleu   50./91.
Rémy Martin X.O. – Fine Champagne   55./101.
Tesseron X.O. – Lot No. 73   150./291.
Louis XIII – Grande Champagne   250./491.

 

armagnac

1oz/2oz

Armagnac de Montal V.S.O.P.   14./23.

 

calvados

1oz/2oz

Boulard Grand Solage   14./23.

 

port

2oz

Graham’s Late Bottled Vintage  10.
Graham’s 10 Year  12.
Graham’s 20 Year  15.

bitters

2oz

Campari, Milano, Italy   10.
Fernet-Branca, Veneto, Italy   10.
Aperol, Padua, Italy   11.
Averna Amaro, Italy   12.
Montenegro Amaro, Italy   12.
Negroni Amaro, Italy   13.
Chartreuse Liqueur Fabriquée, France   14.
Contratto Liquore Fernet, Canelli, Italy   24.
Amaro Nonino, Italy   26.

 

grappa

1oz

Sarpa di Poli, Veneto, Italy   13.
Marzadro Stravecchia Le Diciotto Lune, Trentino, Italy   28.
Cleopatra Moscato   43.


thanksgiving

Taste Canoe at Home : Thanksgiving

three-course dinner for four
195. (includes delivery)

 

Ready to heat & serve with only the smallest finishing touches needed.

Available for preorder until Tues, Oct 5, at 1pm for delivery on Sun, Oct 5, between 9am and 3pm.


pumpkin soup

sweet potato custard, toasted pumpkin seeds + beurre noisette

turducken

whole rouge duck stuffed with turkey, foie gras + local heritage chicken

brussels sprouts

house-cured pancetta

sage + brioche stuffing

canoe rye + thyme gravy

hewitt’s buttermilk mashed potatoes

birch syrup glazed carrots

tarte au sucre

wintergreen Chantilly


pre-order online

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