Introducing: Toca, refined Canadiana at the Ritz-Carlton Introducing: Toca – torontolife.com

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Pan-seared venison loin with sunchokes, mustard greens and Saskatoon berry sauce ($42)

: Chef Tom Brodi shows off some mushrooms sourced from Northern Woods Specialty Mushrooms in Markdale

: The dining room at Toca

: Private dining room at Toca

: Chef’s table at Toca

: Toca Bar

: B.C. Dungeness crab with bone marrow, served with Peau Rouge cheese and fennel ($20)

: Fancy Fish and Chips—Mill Street beer-battered Yarmouth lobster with Kennebec potato fries and espelette tartare ($20 or $32)

: Pan-seared venison loin with sunchokes, mustard greens and Saskatoon berry sauce ($42)

: Pan-seared east coast scallops with radish slaw, blue potatoes, sour cream, and caviar from Abitibi, Quebec ($34)

: Wolfhead smoked salmon on a Hungarian flatbread with rocket greens and sour cream ($16 or $28)

: The cheese cave at Toca, curated with the Cheese Boutique

: Toca’s house label white wine by Flat Rock Cellars in Niagara