Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to the
wonderful wines of Bordeaux

Apertif
Foie Gras Pâté on Crostini

Château Richard Saussignac Cuvée Tradition 2007

Entrée
Oysters Pâté Feuilletee with Bordeaux Blanc Reduction

Château Merlet Bordeaux Blanc 2010

Salade
Mixed Greens with Vinaigrette

Plat Principal
Beef Tenderloin with Bordelaise Sauce and Roasted Vegetables

Château Andron Medoc 2009
and
Château Pomeaux Pomerol 2005

Dessert
Pear Poached in Red-Wine with Crème Anglaise and Almond Biscuit

C. Greffe Crémant de Loire Rosé Brut NV