Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to California

First Course
California Rolls

Scharffenberger NV
(Scharffenberger Cellars – Mendocino)

Second Course
Salmon fillet with shaved fennel, red onion, grape tomatoes and citrus segments

Un-Oaked « Naked » Chardonnay 2008
(Four Vines – Santa Barbara)

Third Course
California greens with goat cheese and prickly pear vinaigrette

Fourth Course
Flank Steak Roulade stuffed with arugula, fire roasted peppers, Manchego and roasted

« Full Moon » Red Blend 2006
(Midnight Cellars – Paso Robles)
Oakville Cabernet Sauvignon 2007
(Three Finger Wines – Napa)

Fifth Course
Fresh Strawberry Tart

Moscato 2008
(St. Supery – Napa)