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

Aperitivo
Demitasse of Tomato Bisque with Crostini and Spiced Mixed Nuts

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

Entrada
Portuguese Corn Bacalahau Cake with Roasted Red Pepper and Shrimp Puree

Verdelho 2008
(HERDADE DO ESPORAO, Alentejano – Portugal)

Prato Principal
Pork Tenderloin with Portuguese Red Wine Plum Jam Reduction

Quinta do Encontro 2007
(QUINTA DO ENCONTRO, Bairrada – Portugal)
and
Borba Reserva 2006
(VISCONDE DE BORBA, Alentego – Portugal)

Salada
Portuguese Chopped Salad

Sobremesa
Portuguese Almond Sugar Cookies with Doce de Leite

Moscatel do Douro
(ADEGA DE FAVIOS, Douro – Portugal)