seasonal, contemporary, canadian
tasting menu
165. per person
+100. with pairings
Available Monday to Friday from 5–9:30pm
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.
taste canoe
atlantic oyster
sugar kelp, duck prosciutto
–
roasted scallop
B.C. geoduck, kohlrabi + samphire
–
game à la royale
foie gras, polenta, crispy salsify
–
atlantic raviolo
wild shrimp, P.E.I. lobster, cauliflower bisque
–
northern b.c. sockeye
barbecued romaine, birch syrup, pancetta
–
burnt beef
topside, tongue-in-cheek chou farci, aubergine
–
crispy canelé
Jerusalem artichoke, white chocolate
–
beetroot
chaga cake, dark chocolate ganache, scorched meringue
–
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.
Starters
wild mushroom soup
shaved mushrooms, chives, puffed wild rice 15.
heirloom tomato
whipped feta, green strawberry, Red Fife crouton, chilled consommé 21.
québec foie gras parfait
Ontario rhubarb, roasted beets, buttermilk, radicchio 21.
steak tartare
charred spring onion, foraged flavours, roasted asparagus, crispy baguette, egg yolk 24.
stracciatella
We the Roots greens, Minus 8 Concord vinegar, camelina oil 20.
romaine
Parmesan custard, sumac Caesar dressing, cured duck yolk, sourdough 18.
Sides
bread + butter 6.
pommes frites
chicken salt, truffle mayo 11.
we the roots
salad greens, Minus 8 Concord vinaigrette 12.
Mains
heritage chicken
roasted Brussels sprouts, sour onions, hazelnut, crispy thigh 36.
steak frites
caramelized onion soubise, whipped Kozlik’s mustard, pommes frites
8oz 35-day aged Guelph strip loin 56. / 5.5oz aged Albertan filet 49.
add half-lobster gratin 34.
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
sea lettuce tartar sauce, crispy clams, pomme purée, spring onion 52.
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.
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, petit pois, tarragon, nori 31.
heirloom tomato
whipped feta, green strawberry, Red Fife crouton, black olive, chilled consommé 25.
game à la royale
foie gras, polenta, crispy salsify 29.
bison tartare
birch-roasted bison, charred spring onion, pickled ramps, barbequed asparagus, foie gras parfait 27.
coastal half dozen oysters
54 smoker + Ontario XO mignonette 32.
raw bar
chef’s daily selection of seafood 96.
Mains
wild pacific halibut
crispy clams, onion rings, sea lettuce tartar sauce, salmon roe 55.
crispy pork jowl
chaga roasted loin, Ontario rhubarb, baby beetroot, buttermilk, Madeira jus 52.
atlantic salmon
barbequed romaine, birch syrup, pancetta 50.
tamarack farms lamb
nose-to-tail, haggis croquette, nettle haché, herbed baby potatoes, goat curd 68.
tournedos rossini
aged Van Osch Farms filet, roast foie gras, sauce Perigord, Red Fife crouton, crispy burdock, truffled celeriac 76.
surf + turf
8oz 35-day aged Guelph Cali strip loin, Atlantic half-lobster, sea lettuce + ramp butter, lobster jus boulangère 96.
rapini risone
goat cheese, broccoli, pickled onion, watercress 42.
Sides
bread + butter 6.
pommes frites
chicken salt, truffle mayo 11.
we the roots
salad greens, Minus 8 Concord vinaigrette 12.
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
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
bleu bénédictin
pasteurized cow’s milk cheese, semi-soft + blue veined, made by the monks at Benedictine Abbey
Saint-Benoît-du-Lac, Québec
desserts
chocolate brownie
salted caramel mousse, torched meringue, wild blueberries 15.
screeched tarte au sucre
wintergreen Chantilly + brown butter milk sauce 15.
maple flan
sour apple, spiced butter, walnut granola, buttermilk sorbet 15.
beetroot
chaga cake, dark chocolate ganache, scorched meringue 15.
ontario rhubarb
rhubarb terrine, camelina oil cake, goat yoghurt mousse 15.
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.
wines by the glass
sparkling
5oz
Cave Spring O&B Brut, Niagara Peninsula, Ontario NV 18.
Henry of Pelham Cuvée Catharine Rosé Brut, Niagara Peninsula, Ontario NV 22.
Taittinger Brut Réserve NV, Champagne, France NV 38.
white
5oz/8oz
Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2019 14./21.
Leaning Post Sauvignon Blanc, Niagara Lakeshore, Ontario 2019 20./30.
José Pariente Verdejo, Rueda, Spain 2020 20./30.
La Crema Chardonnay, Sonoma Coast, California 2019 24./36.
rosé
5oz/8oz
Château Pesquié ‘Terrasses’ Ventoux, Southern Rhône Valley 2020 17./27.
red
5oz/8oz
Donna Laura ‘Ali Rosso’ Sangiovese-Cabernet, Tuscany, Italy 2020 16. / 24.
Gérard Bertrand ‘An 462’ Syrah-Grenache, Languedoc, France 2018 16. / 24.
Cartlidge & Browne Cabernet Sauvignon, California 2019 20. / 30.
Loveblock Pinot Noir, Central Otago, New Zealand 2020 28./41.
dry sherry
3oz
Barbadillo Manzanilla Pasada En Rama Pastora, Jerez, Spain NV 11.
sake
3oz
Kamoizumi Junmai Ginjo ‘Shusen Honjikomi’, Hiroshima, Japan 15.
bar bites
crispy buttermilk oyster
three East Coast oysters, sea lettuce gribiche + squid ink 18.
beef sliders
Martin’s potato roll, truffle cream, onion rings 21.
calamari + crispy wild shrimp
clay pepper rouille, black lime pepper 19.
whipped gouda
charred aubergine, crispy chicken skin, chickpeas 17.
beef tartare on toast
charred spring onion, foraged flavours, crispy baguette, egg yolk 21.
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 32.
raw bar
Chef’s daily selection of seafood 96.
top floor cocktail
cloche + dagger
Ron Zacapa rum, vermouth 42.
canoe originals
ananas collins
El Dorado 3 year rum, Aperol, lime, pineapple, ginger beer 23.
mayahuel’s heritage
Sauza tequila, Los Siete Misterios ‘Doba-Yej’ mezcal, Luxardo Maraschino, grapefruit, lime, sage 23.
canoe old fashioned
Dillon’s Canoe rye, Maker’s Mark bourbon, sugar, Angostura bitters, orange 23.
knockout
Woodford bourbon, Cynar, Cocchi Americano 23.
morceau de soleil
Grey Goose L’Orange, Briottet crème de pêche de vigne, limoncello, Cave Spring icewine, lemon 23.
Please inform us of any allergies. we will do our utmost to accommodate. Though we are unable to guarantee an allergen-free kitchen.
