Amuse-Bouche
Five-Spice Duck a L'Orange
Thinly sliced duck breast served on a five-spice blini, orange zest drizzled with honey & hoisin sauce.

Soup
Creamy Miso soup with enoki mushrooms, tofu, chili oil, crostini, and poached egg.

Salad
Tiger Fruit Salad
Stone fruit salad with cilantro, sesame-ginger dressing, chili flakes, mixed greens and toasted almond slices.

Fish Course
Ahi Tuna tartare with soy, sesame seeds, avocado, microgreens, and wonton crisp.

Intermezzo
Yuzu citrus sorbet with a mint leaf garnish.

Meat Course
Chinese red-braised ribs with saffron jasmine rice and steamed broccoli.

Dessert
Matcha panna cotta with mandarin mousse, white chocolate bark, and pistachio brittle.

$40 per person plus HST(13%) and Gratuity (15%)