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The restaurant’s 54th floor entrance
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Dining room entrance
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The new dining room
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Canoe’s soapstone bar
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One of a pair of caribou etchings that frame the bar
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A bar with a view
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150 beaver-embossed porcelain jars by Heyday Design
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The view from the kitchen bar
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Canoe’s chef’s table
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A bronze and copper map of Canada by Unit Five dominates one of the private rooms
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Canoe’s other private dining room
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The dining room has an unobstructed view of the lake and the CN Tower
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A trio of beef short ribs is slicked with a tree-syrup glaze, with cauliflower purée and roasted root vegetables ($28)
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Seared La Ferme foie gras with Kernal peanuts, Concord grape preserve and toasted brioche ($27)
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Tea smoked–La Ferme duck breast is paired with toasted wheat berries, seared foie gras, rapini and chanterelles ($44)
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Hand-chopped Cumbrae Farms beef tenderloin tartare comes with an applewood-smoked bacon chip and Forbes’ Wild Flavours ($24)
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Hand-chopped Cumbrae Farms beef tenderloin tartare comes with an applewood-smoked bacon chip and Forbes’ Wild Flavours ($24)
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Medium-rare slices of venison on a bed of steel-cut oats with a bite-sized Navet tart, Soma chocolate walnuts and rhubarb ($47)
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Corn nut and a trio of hazelnut milk chocolate cakes surrounded by crispy phyllo chips, caramelized bananas and a quenelle of coffee ice cream ($12)