EBO presents their first wine makers dinner with Quails Gate and Burrowing Owl Winery’s. This 9 course tasting menu has been created by award winning Chef Dainel Craig with wine paired perfectly by restaurant manager Gaven McKenny. September 22 2012, $95 per person excluding taxes and gratuity, 14 seats available please call for reservations 604 453 0788

September 22nd, 2012 Winemaker’s Dinner

Baked Phantom Creek Oysters, Oyster Mushrooms, Organic Spinach, Cucumber Relish
1st course
Paired with Quails’ Gate Rose
Carpaccio of Wagyu Beef, Horseradish Cloud, Pears, Enoki Mushrooms

2nd course
Paired with Burrowing Owl Pinot Gris
64 degree Duck Egg, Duck Crackling, Manchego Cheese Mousse, Pickled Chanterelles Arugula

3rd course
Paired with Quails’ Gate Chenin Blanc
Roast Scallop, Compressed Heirloom Tomato, Jamon Serrano, Nasturtium

4th course
Paired with Quail’s’ Gate Chardonnay
Foie Gras “Brûlée”, Cassis Crumb and Gel, Pistachio, Finger Lime, Black Brioche

5th course
Paired with Burrowing Owl Chardonnay
Crisp Albacore Tuna, Dungeness Crab, Avocado, Compressed Melon, Rye.

6th course
Paired with Quails’ Gate Pinot Noir
Reversed Surf and Turf

7th course
Sous Vide Prime Beef Tenderloin with Sea Salt, Allium Baked Atlantic Lobster, Saffron Poached Fingerling Potatoes, “sea” Asparagus.
Paired with Burrowing Owl Merlot
Warm Krouse Blueberry Tartlette, Cream Cheese Ice Cream, Fennel Flavors.

8th Course
Romeo’s Mignardise
$95
(HST and 15% Gratuity not included)