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

Apertif
Pâté de Campagne

Domaine Alex Mathur Crémant de Loire
Methode Traditionelle, NV
(Montlouis sur Loire, France)

Entrée
Warm Oysters with Herbed Beurre Blanc in Puff Pastry

Hanri Poiron Muscadet Sèvre et Maine 2009
(Maisdon sur Sèvre, France)

Plat de Poisson
Pan Seared Salmon in Sauvignon Blanc and Leek Sauce with Apple and Wheat Grass

Domaine Paul Thomas Sancerre Chavignol
“Les Comtesses” 2010
(Sancerre, France)

Plat Principal
Duck Confit Cake with Chinon Cabernet Franc Reduction

Béatrice et Pascal Lambert Chinon
“Les Terrasses” 2009
(Cravant les Coteaux, France)

Dessert
Apricot Clafoutis Classique

Château Richard Saussignac Cuvée Tradition 2007
(Monestier, France)