Portugal Redux

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to Portugal
wines.

Aperitivo
Crostini with Sardine and Portuguese Chickpea and Spinach Soup

Casta Baga Vinho Espumante Bruto Rose
(LUIS PATO, Anadia – Portugal)

Entrada
Feijoada de Mariscos (Seafood Cassoulet)

Reserve White 2008
(HERDADE DO ESPORAO, Alentejano – Portugal)

Salada
Mixed greens with Anchoives and Red wine vinaigrette

Prato Principal
Braised Lamb in Red wine with Saffron Rice

Quatro Castas Reserva 2008
(HERDADE DO ESPORAO, Alentejano – Portugal)
and
Reserve Red 2007
(HERDADE DO ESPORAO, Alentejano – Portugal)

Sobremesa
Fig Almond Tart

Vintage Port – 2000
(OSBORNE, Douro – Potugal)

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