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 + toasted camelina seeds   17.

foie gras parfait

cloudberry, wild cranberry, tender shoots + burnt onion crumble   23.

ontario burrata

birch pickled cucumbers, toasted seaweeds, squid ink lavash, prairie seeds + grains   22.

kale salad

fennel, pine nut praline, Ontario Pecorino, dill + buttermilk dressing   19.

s’mores foie gras

graham cracker crumble, chocolate sauce + toasted marshmallow cream   29.

coastal half dozen oysters

54 smoker + Ontario Sake mignonette   21.

baby gem lettuce

ginger cured duck egg, duck prosciutto, soy garlic dressing + five spice croutons   19.

Raw bar

east + west coast selections   79.

Mains

trout + mussels

steelhead trout, smoked mussels, roasted baby gem lettuce, anchovy + taramasalata   44.

tea smoked duck breast

variations of radicchio, duck liver mousse, parsnip + poached Niagara pear  46.

haida gwaii halibut

preserved lemon, Brussels sprouts, celeriac, hazelnuts + pineapple weed   48.

ash crusted beef rib eye

watercress, caramelized onion, endive, bone marrow croquette + miso eggplant purée   58.

heritage pork

almond cream, sumac pickled red onion, rainbow chard, fennel + cocoa black pudding crumb   42.

risoni risotto

salt baked kohlrabi, crisp local greens, Parmesan cream + cold pressed canola oil   36.

québec red stag

juniper foie gras sausage, beetroot, purple cabbage, red fruits + berries   56.

Sides

pan roasted northern woods mushrooms   12.

rapini, lemon + ontario pecorino   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

115. per person
170. 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 amour

tater tot

Acadian caviar + green tomato ketchup

stag tartare

daisy capers, apples, smoked heart, barbecue gel + charcoal oil  29.

sweetbreads

pickled balsam fir, charred cabbage, burnt onion + juniper piquante   24.

atlantic halibut

roasted rapini, crispy spätzle, broccoli crumb + beurre noisette   48.

or
larded beef filet

globe artichokes, wilted kale, sunchoke, black garlic aïoli + camaralized molasses   57.

tarragon ice cream

hazelnuts

wild rose strawberry shortcake

preserved strawberries, wild rose, meringue + Victorian sponge   14.

blueberry financier

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.

maple cured salmon + fogo island crab

smoked avocado, fresh horseradish + tempura bits   21. / 29.

québec foie gras terrine

almond maple cream, poached quince, orange + pain d’épices   22.

radish + beetroot salad

evergreen buds, sorrel, nut crumble + Monforte goat cheese   13.

steak tartare

applewood smoked bacon, foraged flavours + pretzel toast   21. / 29.

ontario burrata

birch pickled cucumbers, toasted seaweeds, squid ink lavash,
prairie seeds + grains   20.

romaine

Thunder Oak Gouda, beluga lentils + soy garlic dressing   15.

Mains

lobster clubhouse

shaved Canadian bacon, smoked cheddar + pickled red cabbage   26.

heritage chicken

caramelized cauliflower florets, Brussels sprouts + buttermilk   30.

grass fed beef strip loin

crushed kohlrabi, scallions, potato crisp + burnt onion petals   37.

arctic char

roasted carrots, charred pumpkin, spiced pumpkin seeds, dashi broth + blistered spring onion oil   29.

braised tamarack lamb

anchovied turnips, broccoli, spätzle + beurre noisette   29.

farm fresh egg frittata

winter chanterelles, salsa verde, tender shoots + fresh mozzarella   23.

b.c. halibut

bacon lardons, celeriac remoulade, poached onions, herb gremolata + salted halibut pomme purée   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 + nancy’s english mint

mint mousse, flourless chocolate cake, mint meringue, chocolate streusel + mint ice cream   12.

roasted apple terrine

late harvest crémeux, birch + sunchoke ice cream   12.

screeched tarte au sucre

wintergreen Chantilly + brown butter milk sauce   12.

hazelnut chocolate torte

toasted birch marshmallow, candied nuts, cocoa meringue + coffee ice cream   12.

wild rose strawberry shortcake

preserved strawberries, wild rose, meringue + Victorian sponge   14.

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

Bar

Hand-crafted cocktails and inspired bar bites with a distinctively Canadian twist.


Download this menu

winter cocktails

fireside

Absolut vodka, grapefruit juice, maple syrup + rosemary   18.

hibernating bear

Jim Beam bourbon, smoked lemon juice, honey + sage syrup   17.

winter elixir

The Kraken rum, apple cider + almond falernum syrup   17.

central perk

Lot No. 40 whisky, Wolfhead coffee liqueur, Yzaguirre Rojo Vermouth, + apple bitters   20.

exquisite selection

arctic 75

Perrier-Jouët Champagne, Ungava gin, Labrador tea syrup + lemon   55.

truffle d’hiver

Grey Goose vodka, Tío Pepe sherry, tarragon syrup, lemon, truffle oil + dried truffle   45.

warm maple toddy

Martell Cordon Bleu Cognac, cranberry apple cider + spiced maple syrup   55.

canoe classics

screech manhattan

screech, sweet vermouth + Angostura bitters   16.

dill pickle

Beefeater gin, Grand Marnier, lemon, white cranberry juice + dill purée   16.

canoe old fashioned

Crown Royal Northern Harvest rye, Maker’s Mark bourbon, sugar, Angostura bitters + orange peel   18.

canoe negroni

Tromba Blanco tequila, sweet vermouth, Campari + Amaro Nonino   16.

bar bites

maple salmon gravlax

smoked avocado, tempura bits + fresh horseradish   14.

foie gras parfait

cloudberry, green strawberry, tender shoots + burnt onion crumble   23.

b.c. pink shrimp salad

wasabi aïoli + lettuce cups   16.

grandview farms mini beef sliders

truffle cream + bibb lettuce   18.

chicken confit drumettes

tossed in a trio of tree syrups + smoked blue cheese   14.

st. lawrence market mini sammies

Canadian bacon, cheddar + smoked mustard mayonnaise   14.

grilled cheese bites

Russian dressing + sweet pickles   12.

crispy cod cheeks

toasted seaweed mayonnaise   19.

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

Riondo Prosecco Extra Dry, Veneto, Italy NV   15.

Henry of Pelham Cuvée Catharine Rosé Brut, Niagara Peninsula, Ontario NV   19.

Perrier-Jouët Brut, Champagne, France NV   43.

 

white

6oz/9oz

Cave Spring Jump Chardonnay, Niagara Peninsula, Ontario 2015   12./18.

Cave Spring Canoe Riesling, Niagara Peninsula, Ontario 2013   12./18.

Flaxbourne Sauvignon Blanc, Marlborough, New Zealand 2017   16./24.

Hidden Bench Bistro Chardonnay, Beamsville Bench, Ontario 2013  17./25.

Wilhelm Walch Pinot Grigio, Alto Adige, Italy 2015   18./27.

Chatelain Pouilly-Fumé, Loire Valley, France 2015   20./30.

DeLoach Chardonnay, Russian River Valley, California 2014/15   24./36.

 

rosé

6oz/9oz

Creekside Cabernet Rosé, Niagara Peninsula, Ontario 2016    14./21.

 

red

6oz/9oz

Cave Spring Biff’s Juicy Red, Niagara Peninsula, Ontario 2015   12./18.

Mission Hill Reserve Merlot, Okanagan Valley, British Columbia 2014   16./24.

Hidden Bench Bistro Chardonnay, Beamsville Bench, Ontario 2013  17./25.

Il Poggione Rosso, Tuscany, Italy 2015   17./25.

Bodega Vistalba Tomero Malbec, Mendoza, Argentina 2015   17./25.

McManis Petit Sirah, California 2015   18./27.

Bodegas Olabarri Reserva, Rioja, Spain 2012   20./30.

Quails’ Gate Pinot Noir, Okanagan Valley, British Columbia 2015   23./34.

Rickshaw Cabernet Sauvignon, California 2015   23./34.

 

featured coravin pours

preserved using argon gas

Allegrini Amarone della Valpolicella Classico, Veneto, Italy 2013   32./64.

Philip Togni Tanbark Hill Cabernet Sauvignon, Napa Valley, California 2014   38./72.