Acer

Modern Japanese menu offering fresh, healthy dishes like sushi, dumplings, noodles and curry.

Terminal 3 — After security (CAN/INTL) — Departures level — Near gate C36 View map
Every day from 5:00 am to last flight (breakfast served until 11:00 am)

Yogurt and Granola

We top local vanilla yogurt with dried apricots and cranberries, raisins, and crunchy granola.
Oatmeal

Our warm steel-cut oatmeal is topped with your choice of caramelized apples and raisins or sliced banana with chocolate chips.
Fruit Salad

The season’s best selection of fresh cut fruit.
Breakfast Panini

We bake farm-fresh eggs into a frittata with Collin Farms herbs. It is served on a demi baguette ciabatta with thick-cut Prince bacon and Shepherd Gourmet Dairy feta. Plated with a side of potato hash with sautéed peppers and onions.
Bacon & Eggs

We prepare two scrambled farm-fresh eggs and pair it with crispy bacon, two slices of toast, and potato hash with sautéed peppers and onions.
Banana French Toast

Challah bread slices are griddled with a vanilla custard batter, served with caramelized bananas, and dusted with icing sugar to finish.
Banana Chocolate Belgian Waffles

These large, fluffy, and crispy Belgian waffles are served with caramelized bananas, chocolate chips, and topped with icing sugar.
Spinach & Onion Omelette

Our chefs use three farm-fresh eggs to create this omelette, then fill with sautéed spinach and caramelized onions. Served with a side of toast and potato hash.
Ham & Cheese Omelette

We create this omelette with three farm-fresh eggs, then fill it with country ham and melted cheese. Served with a side of toast and potato hash.
Breakfast Burrito

Three scrambled eggs from Collins Farm wrapped with spicy chorizo and tomato salsa in a warm flour tortilla. Served with a side of potato hash with sautéed peppers and onions.
Egg Muffin

A chewy fresh English muffin encases a fresh egg omelette, bacon and baby arugula.
Butter Croissant

We bake a croissant made with Classic French artisan techniques. All butter, natural ingredients, hand crafted, simple and perfect.

Miso Soup

We create this traditional Japanese soup with silky diced tofu, sliced scallions, wakame seaweed, and rich and warming miso broth.
Edamame

Plump soybeans in the pod are steamed and simply seasoned with sea salt.
Steamed Rice

Fluffy long-grained steamed white rice is served warm.
Steamed Bok Choy

Our chefs steam baby bok choy with garlic and top with oyster sauce.
Steamed Vegetable Dumplings

We serve steamed vegetable dumplings with fresh ginger and black Chinese vinegar.
Steamed Shrimp Dumplings

Our shrimp dumplings are steamed and served with fresh ginger and black Chinese vinegar.
Avocado Salad

We toss crisp lettuce with fresh avocado slices in a housemade vinegar salad dressing.
Kanikama Corn Salad

We toss spring mix in a soy dressing, then add kanikama, shredded carrot, sweet corn, and tobiko.
Spring Pomegranate Salad

Our chefs toss chopped romaine in a soy dressing, then add pomegranate seeds, roma tomatoes, and cucumber.

California Roll

Kanikama white fish is rolled with avocado, and cucumber, into toasted nori seaweed and sweet short-grained sushi rice. Topped with tobiko smelt roe for a briny crunch and served with wasabi and slices of pickled ginger.
Vegetarian California Roll

Julienned carrot stands in for crab next to cucumber and avocado, with toasted nori and sweet sushi rice. Sesame seeds, pickled ginger, and wasabi complete this plate.
Spicy Tuna Roll

We blend rich yellowfin tuna with Sriracha mayonnaise and scallion, then roll into sweetly seasoned sushi rice and toasted nori seaweed. Served with wasabi and slices of pickled ginger.
Crazy Volcano Roll

This maki is made with yellowfin tuna, salmon, whitefish, cucumber, and avocado rolled into toasted nori and vinegar-seasoned sushi rice. Topped with tuna and salmon mixed with spicy mayonnaise and crunchy tobiko smelt roe. Served with wasabi and pickled ginger.
Spicy Salmon Roll

We blend buttery Atlantic salmon with Sriracha mayonnaise and scallion, then roll into seasoned short-grained rice and toasted nori seaweed. This maki is served with wasabi and slices of pickled ginger.
Rainbow Roll

Fresh avocado and cucumber is rolled with toasted nori seaweed and sweet short-grain sushi rice. It is topped with tuna, salmon, and kanikama white fish. It is served with wasabi and slices of pickled ginger.
Acer Roll

Fresh salmon and creamy slices of ripe avocado are rolled with toasted nori and sweet short-grained sushi rice. Served with wasabi and slices of pickled ginger.
Avocado & Cucumber Roll

We prepare an avocado and cucumber maki roll with toasted nori and sweet sushi rice. It is served with wasabi and slices of pickled ginger.
Black Dragon Roll

We roll kanikama is rolled with cucumber and avocado, toasted nori seaweed, and sweet short-grained sushi rice. Topped with unagi and unagi sauce dizzle. Served with wasabi, pickled ginger, and soy sauce.

Unagi Rice Bowl

Our tender broiled freshwater eel is brushed with sweet barbecue sauce, tossed with briny nori strips and shaved scallion, then served over warm sweet sushi rice.
Vegetarian Curry

Firm tofu and fresh seasonal vegetables are simmered with yellow curry and served over warm sushi rice.
Japanese Curry Rice

Our chefs slow cook tender chicken in a mild Japanese curry with golden potatoes and seasonal vegetables. Served on a bed of steamed jasmine rice.
Salmon Sashimi Bowl

We prepare a bowl of salmon sashimi over sweet sushi rice. Served with cucumber, wasabi, and ginger.
Ginger Beef Rice Bowl

Our chefs top marinated rice with sliced beef, kimchi, roasted nori, pickled ginger, and scallions.
Acer Fried Rice

We stir-fry steamed rice with soy sauce, then add soya chicken, kanikama, tobiko, and green scallions.
Beef Kimchi Fried Rice

Steamed rice is stir-fried in soy sauce, then tossed with oven roasted beef, kimchi, green scallions, and roasted nori.

Chicken Miso Ramen

This hearty ramen-noodle soup is made with juicy slices of chicken breast, tender bamboo shoots, sweet fish cakes, and slippery wood ear mushroom in a hearty pork and chicken broth, made more savory with soybean paste. Garnished with shaved scallions.
Seafood Miso Ramen

We top ramen noodles with kanikama, surf clam, shrimp, and fish cake. Made with miso stock and garnished with green scallions.
Pork Miso Ramen

Miso stock ramen noodles are topped with braised pork, fish cake, bamboo shoots, blackear mushrooms, and scallions.
Vegetarian Rice Noodles

Our chefs prepare rice noodles with shoyu stock, then top with bok choy, blackear mushrooms, and scallions.
Soya Chicken Rice Noodles

We prepare rice noodles with shoyu stock, then top with soya chicken, blackear mushrooms, bamboo shoots, wakame, and scallions.

Bacon

Three crispy strips of Prince applewood-smoked bacon.
Toast

Two pieces of warm, crispy toast.
Country Ham

We griddle three slices of tender, salted, Ontario-cured pork until hot and lightly brown.

Chocolate Pecan Tart

Sweet, dark chocolate and a gooey pecan filling in a flaky pastry crust. Drizzled with more chocolate to finish.
Apple Crumble Tart

Fresh apples and gooey caramel baked in a sweet dough crust and topped with golden buttery crumble.