Cara and Stephen welcomed us to Stagioni in Bloomfield for a multi-course Italian dinner
with wines to match

Antipasto
Parma Sausage meats, cheeses and marinated vegetables

Zardetto Prosecco Brut NV
(Conegliano, Veneto, Italy)

Primo
Penne with mushrooms, leeks, white wine, basil puree

Ca’Stella Friuli Pinot Grigio 2009
(Latisana, Friuli, Italy)

Insalata
Radicchio and Endive with lemon, Parmesan, olive oil

Secondo
Chianti and balsamic braised “Wild Purveyors” short ribs
mashed potatoes, rosemary creme fraische

Jereboam Piccini Sasso al Poggio Toscana 2004
(Castellina, Tuscany, Italy)
and
Ascheri Barbera D’Alba Fontanelle 2008
(Bra, Piedmont, Italy)

Dolce
Stagioni Tiramisu

Serafine Sparkling ExtraDry NV
(Gorgo Al Monticano, Veneto, Italy)

Penn Avenue Fish Co. welcomed us to their new downtown location for a multi-course
dinner matched to French wines

First Course
Tuna Tartare (cucumber/shallots/tarragon/soy wrap)

Crémant de Loire Brut Rosé NV
(De Chancey, France)

Second Course
Jumbo Crab Taco (fresh cabbage/cilantro salsa)

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

Third Course
Belgian Endive Salad (grilled pears/toasted walnuts/Roquefort blue cheese)

Ventoux Grange des Dames Rosé 2009
(Les Vignerons du Mont Ventoux, France)

Fourth Course
King Salmon (truffled risotto cake/asparagus/beurre rouge)

Grand Vin de Bordeaux Rouge 2009
(Château Gobert, Fronsac, France)

Fifth Course
Flourless Chocolate Cake with Turkish Apricots

‘Ecocert’ Saussignac Tradition 2007
(Château Richard, Bergerac, France)

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to wines
of Australia.

Hors d’oeuvres
Macadamia Nut Soup and Salmon Crostini

Forty-Two Degrees South Premier Cuvee Sparkling Brut – Tasmania

Starter
Diver Sea Scallop served with Mango-Lychee Coulis

Wishing Tree Unoaked Chardonnay 2008 – West Australia

Salad
Mixed Greens with Hearts of Palm, Roasted Red Peppers and Blue Cheese

Main
Braised Lamb with Shiraz Reduction and Roasted Winter Vegetables

Ferngrove Cabernet Savignon 2007 – West Australia
and
Fetish ‘The Watcher’ Shiraz 2008 – South Australia

Dessert
Lamington with Chocolate Crème Anglaise

Bleasdale ‘The Red Brute’ Sparking Shiraz – South Australia

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

Aperitivo
Crostini with Sardine and Portuguese Chickpea and Spinach Soup

Casta Baga Vinho Espumante Bruto Rose
(LUIS PATO, Anadia – Portugal)

Entrada
Feijoada de Mariscos (Seafood Cassoulet)

Reserve White 2008
(HERDADE DO ESPORAO, Alentejano – Portugal)

Salada
Mixed greens with Anchoives and Red wine vinaigrette

Prato Principal
Braised Lamb in Red wine with Saffron Rice

Quatro Castas Reserva 2008
(HERDADE DO ESPORAO, Alentejano – Portugal)
and
Reserve Red 2007
(HERDADE DO ESPORAO, Alentejano – Portugal)

Sobremesa
Fig Almond Tart

Vintage Port – 2000
(OSBORNE, Douro – Potugal)

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to wines of
Southern France.

Apertif
Crostini with Foie Gras

Méthode Champenoise Sparkling Wine Brut NV
(Varichon & Clerc, Savoie, France)

Entrée
Pear stuffed with Roquefort, baked in puff pastry and Fuji Apple Mascarpone sauce

Côtes-due-Rhône Blanc – 2009
(Domaine de la Solitude, Châteauneuf-du-Pape France)

Plat Principal
Roasted Hen with Lavender and Rosemary
Roast Potatoes and Vegetables

Côtes-du-Rhône – 2008
(Domaine Paul Autard, Châteauneuf-du-Pape France)
and
Châteauneuf-du-Pape 2007
(Domaine de la Solitude, Châteauneuf-du-Pape France)

Salade
Salad Provencal (mixed greens with a Dijon vinaigrette)

Dessert
Chocolate Pot de Creme

Sauternes – 2005
(Château Bastor Lamontagne, Bordeaux France)

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to Argentine
and Chilean wines.

Tapas
Empanadas Two Ways
Onion Tomato Chicken & Onion Tomato Cheese

Trapiche Extra Brut NV – Argentina

Marisco
Diver Scallop and Shrimp Ceviche

Natura Organic Chardonney 2010 – Chile

Ensalada
Mixed Green Salad

Plato
Seared Delmonico Steak with Chimichurri
Roasted Potatoes and Vegetables

Cono Sur Organic Cabernet / Carmenere Blend 2008 – Chile
and
Bodega Paris Goulart Malbec 2007 – Argentina

Postre
Almon Cookies with Dulce de Leche
Served on Dulce de Leche Crème Anglaise

Reginato Blanc de Blancs 2006 – Argentina

Henry Dewey and Angela Early welcomed us to Penn Avenue Fish Co. for a multi-course
dinner matched to summer white wines.

First Course
Typhoon Roll & Spicy Hawaiian Roll

Crémant de Bourgogne Brut NV
(Cave des Vignerons de Mancy, France)

Second Course
Smoked Trout Napoleon

Bordeaux Blanc – 2008
(Château LAMOTHE de Haux, Bordeaux, France)

Third Course
Grilled Romaine Salad
White Anchovies / Shaved Parmesan / Cherry Tomato Vinaigrette

Jongieux Vin de Savoire – 2009
(Eugene CARREL & Fils, Jongieux, Savoire, France)

Fourth Course
Ancho-dusted Cobia
Crispy Potatoes / Grilled Plantains / Roasted Corn Sauce

Esporao Reserva White – 2008
(Herdade do Esporao, Alentejo, Portugal)

Fifth Course
Humbolt Fog and Toscano Pecorino with Turkish Apricots and Marcona Almonds

Dry Muscat – 2007
(Adega De Pegoes, Portugal)

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

Apertif
Paté on crostini

Crémant de Bourgogne Brut NV
(Cave des Vignerons de Mancy, France)

Entrée
Escargot with shallots and garlic white wine sauce in puff pastry

Bourgogne Blanc – Saint Veran 2008
(Domaine THOMAS, Prisse France)

Plat Principal
Poulet auox Ecrevisses (roast hen with crayfish in Burgundy wine sauce)

Bourgogne Rouge – Savigny-les-Beaune 2008
(Pierre et Jean Baptiste LEBREUIL, Savigny-les-Beaune, France)

Bourgogne Rouge – Gevrey-Chambertin 2008
(Dupont-Tisserandot, Gevrey-Chambertin, France)

Salade
Salad greens with Epoisses

Dessert
Cherry Clafoutis

Kir Royale
(Crémant de Bourgogne Brut NV with Crème de Cassis)

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

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
garlic

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

Fifth Course
Fresh Strawberry Tart

Moscato 2008
(St. Supery – Napa)

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)