Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to Spanish
wines.
Tapas
Fresh Sardine with Onion-Tomato
Cava Sparkling Brut NV
(Conde de Subirats – Cataluna)
Marisco
Seafood Medley with Saffron Rice
Rueda Verdejo 2008
(Marques de Riscal – Rueda)
Ensalada
Roasted Peppers, Cucumber, Onion, Tomato, Manchego and Spanish Olive Oil Vinaigrette
Plato
Roasted Stuffed Quail with Temparnillo-Chocolate Reduction
Rioja Tempranillo 2004
(Marques de Riscal – Rioja)
and
Termes 2007
(Bodega Numanthia – Toro)
Postre
Pecan-Fig Tart
Cream Sherry NV
(Pedro Romero – Jerez)