Wednesday, March 11, 2015

Pear Tree

March 11, 2015


“Lobster Cappuccino”: Lobster Bisque Foam w Dashi Custard and poached Lobster & seaweed cracker - 2+

J's comment > incredibly creamy and rich; strong lobster flavor; very generous amts of fresh lobster; dashi custard was good too, like creamy cube chunks of tofu; seaweed cracker crisp and enjoyable either on its own or dipped in the bisque; only thing was, I would have liked the foam to be even airier, but it was pretty good nonetheless

Slow cooked ‘Maple Hills’ Chicken Breast w Confit Leg, warm Canadian Grains and Roasted Sunchoke - 2+

J's comment > very tender chicken breast, texture reminiscent of the Asian Hainanese chicken but much more tender and of course without the Hainanese flavor; the only chicken breast I've come to like over the years; chicken confit was a touch dry and stringy (well, it's confit and that's the style or so I'm told); complements OK

Orange Caramelized Scallops w Double Smoked Bacon Risotto (appy size) - 2

J's comment > not bad; scallops cooked perfectly; risotto good w strong notes of bacon as advertised; a decent dish, but nothing I haven't had before

Complimentary house made brioche - 2

J's comment > not bad; good brioche texture, spongy (touch greasy); served at room temp though, would have liked it warm; butter unsalted

Pan Roasted ‘Louis Lake’ Steelhead served w Pomme Dauphine And Butternut Squash - 2

J's comment > trout cooked well, but a touch 'fishy' (then again my dining partner felt it was alright; loved the pomme dauphines, like a cross between a light puff pastry and mash potatoes

Complimentary fronds - 2

J's comment > fronds... not much more to say, at least the leaves were all fresh and nothing wilted, but really, just fronds...

Complimentary petit four gelee - 2

J's comment > good jelly texture, not too sweet

Yellow Bird: Orange and grapefruit juice, sprite & grenadine - 2

J's comment > not bad; good mix of all listed ingredients, not too sweet

FYI, this is a fish knife. Come to think of it, this is also the first fish knife I've ever seen in YVR at a resto, no matter how fancy or casual.

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Mar 25, 2014



Labels: burnaby, fine dining, east hastings

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