Pears
Explore Pears menu items: DUCK FEAST 5-COURSE, CHAR SIU BONE-IN BEEF SHORT RIB, TYPHOON SHELTER BONE MARROW.
Explore Pears menu items: DUCK FEAST 5-COURSE, CHAR SIU BONE-IN BEEF SHORT RIB, TYPHOON SHELTER BONE MARROW.
This five-course tasting menu features premium Stouffville duck prepared in various styles, including Peking-style breast, confit leg, crispy wings, a savory pot pie, and crispy skin, served with traditional pancakes and house-made accompaniments.
A slow-cooked, bone-in Canadian beef short rib finished with a sweet and savory Chinese-style barbecue glaze, garnished with fresh scallions and a pomegranate reduction.
Two roasted bone marrow halves topped with a savory, aromatic blend of fried garlic, shallots, and ginger, served with crispy bao buns.
This 16-ounce Canadian ribeye is seared with a housemade spice rub and served with butter lettuce, kimchi, and traditional Korean accompaniments for you to assemble into wraps.
This organic Cape d'Or salmon is grilled and served with a tomato butter sauce and dill oil.
This delicate, silky-smooth Japanese savory egg custard is steamed and served with lump crab, honey mushrooms, asparagus, and white soy sauce.
This savory fried rice is prepared with wild mushrooms, rich porcini butter, sweet dark soy sauce, and topped with crispy leeks.
This dish features chewy rice cakes tossed in a savory beef ragout and topped with creamy stracciatella cheese.
This dish features tender lump crab and bell peppers folded into soft scrambled eggs with a mild yellow curry sauce, served alongside fried rice.
This signature udon dish features a creamy parmesan sauce infused with a bold, numbing Sichuan spice blend, topped with an onsen egg and Chinese preserved pork.
A rice bowl topped with soy-marinated salmon and minced tuna, finished with brown butter aioli, shiso, green onion, salmon roe, and seaweed.
Two pieces of seared foie gras served on toast, topped with wasabi aioli, unagi sauce, honeycomb, and pickled jalapeño.
Two mini sandwiches featuring crispy Korean-style fried chicken glazed in a sweet and spicy sauce, topped with garlic aioli and red cabbage slaw.
Four handmade Wagyu beef dumplings served with a savory black garlic and seaweed sauce.
Four grilled chicken skewers served with a savory peanut sauce, sweet soy glaze, tomato curry, and pickled cucumber.
Crispy broccoli served with whipped feta, strawberry salsa, and a savory peanut sauce.
A creamy Middle Eastern yogurt dip topped with savory mushroom soil, pickled dill, and roasted butternut squash, served with toasted bao buns.
Crispy fried purple yam sticks served with a side of spicy aioli.
Six fresh oysters served with a side of Thai jaew dipping sauce.
Lightly seared smoked albacore tuna served with a tomato ponzu sauce, oven-dried tomato bruschetta, and plum.
Two pieces of toasted bread topped with a delicate shrimp and scallop mousse, finished with a savory spicy cod roe mayonnaise and fresh chives.
Four handmade lobster-filled wontons served with a savory shiitake mushroom and ginger-scallion butter sauce.
A refreshing salad featuring wine-poached Bosc pears, gouda cheese, and candied walnuts served over a mix of baby kale and frisée with a preserved lemon vinaigrette.
A refreshing salad of taro root tossed with black truffle, scallions, bell peppers, and a hint of orange.