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)