#eborestaurant

Local salmon with bacon and manchego gnocchi, pine nuts, Ikura, and hollandaise sauce, paired with Inniskillin Pinot Grigio from B.C., Canada.

Albacore tuna with watermelon, avocado, ponzu and cilantro, paired with Jackson-Triggs Reserve, Sauvignon Blanc from B.C., Canada.

Moroccan spiced lamb chop with tabbouleh salad, smoked yogurt, and picked mustard seed, paired with a red wine - McLarens on The Lake Shiraz from Australia.

A little palate cleanser - e.b.o. restaurant’s signature champagne freezies. An adult friendly freezie ;)

Chicken duo topped with shaved truffle, chanterelle mushrooms, carrot puree and crispy chicken skin. Hard to imagine what could top lamb (my favourite red meat) but at this dinner, I really enjoyed this. It was amazing how moist and tender the chicken was and rich in flavour. This was paired with a lighter red wine, Quails Gate Pinot Noir from B.C., Canada.

The night ended with a light summery dessert of peach millefeuille served with popcorn ice cream. The popcorn ice cream went really well with the Warres Warrior Port from Portugal.

Last but not least, if you’re planning on coming in for a meal, I hope you try their sundae surprise dessert because it is truly a delight to watch and eat! It’s substantial so prepare to share!