Burrowing Owl and Quail’s Gate Wineries at Ebo Delta Burnaby
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
Paired with Quails’ Gate Rose
Carpaccio of Wagyu Beef, Horseradish Cloud, Pears, Enoki Mushrooms
Paired with Burrowing Owl Pinot Gris
64 degree Duck Egg, Duck Crackling, Manchego Cheese Mousse, Pickled Chanterelles Arugula
Paired with Quails’ Gate Chenin Blanc
Roast Scallop, Compressed Heirloom Tomato, Jamon Serrano, Nasturtium
Paired with Quail’s’ Gate Chardonnay
Foie Gras “Brûlée”, Cassis Crumb and Gel, Pistachio, Finger Lime, Black Brioche
Paired with Burrowing Owl Chardonnay
Crisp Albacore Tuna, Dungeness Crab, Avocado, Compressed Melon, Rye.
Paired with Quails’ Gate Pinot Noir
Reversed Surf and Turf
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.
(HST and 15% Gratuity not included)