Canoe

Arctic Char

A Canoe signature: the distinctly Canadian cold-water fish, often pan-roasted or cured, with clean mineral flavor and silky flesh that showcases Canadian terroir better than any beef cut could

Canadian Bison

Lean, deeply flavored Canadian bison — typically presented as a loin or tenderloin — that has anchored Canoe's identity as a beacon of indigenous Canadian ingredients since the restaurant opened

East Coast Lobster

Atlantic lobster prepared with classical French technique and Canadian inflection — butter-poached or bisque-enriched — among the most consistently praised dishes across the restaurant's seasonal rotations

Canadian Cheese Course

A curated selection of artisan Canadian cheeses served with house accompaniments — a proper way to explore the country's underrated dairy terroir before or instead of dessert

Bread Service

House-baked bread with whipped or cultured butter — disproportionately memorable at this price point, setting the tone for what follows

Foie Gras Preparation

A rotating foie gras dish — terrine, torchon, or seared — that has appeared reliably across menu cycles, executed with the classical confidence this kitchen is known for

Wild Game Feature

Venison, elk, or duck — the game offering rotates but is almost always present, and almost always the most interesting plate on the menu for diners willing to lean into Canadian wilderness ingredients