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)

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to South
African wines. It was positively Presidential! And according to our South African guest –
just like Ouma would have made.

Hors d’oeuvres
Smoked Snoek (pronounced “Snook”) Pate

Sparking Brut NV
(Graham Beck, Methode Cap Classique – Robertson, SA)

Starter
Calamari and Mussels over Corn Polenta “Pap”

Chenin Blanc (Steen) 2008
(MAN Vintners – Paarl, SA)

Salad
Salad of Rocket (pronounced “arugula”) with Mango and Feta

Main
Beef Potjie (pronounced “poy-kee”) served with Rice

Pinotage 2007
(Winery of Good Hope – Stellenbosch, SA)
and
Z Bordeaux Blend 2006
(De Toren Wines – Stellenbosch, SA)

Dessert
South African Melktert

Special Late Harvest Gewurztraminer 2008
(Van Loveren Wines – Robertson, SA)

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

Hors d’oeuvres
Mixed spiced nuts and Mini quiche

Sparking Brut NV
(DeBortoli, Hunter Valley – New South Wales)

Starter
Prawns served with a Kiwi sauce

South “Estelle” 2007
(Pirie Estate, Tamar Valley – Tasmania)

Salad
Mixed green salad with Roaring 40s Tasmanian blue cheese

Main
Lamb with crushed Macadamia nuts and Shiraz wine sauce

“Clancy’s Blend” 2006
(Peter Lehman Wines, Barossa Valley – South Australia)
and
Bella’s Garden Shiraz 2007
(Two Hands Wine, Barossa Valley – South Australia)

Dessert
Pavlova with fresh berries

The Stump Jump Sticky Chardonnay 2008
(d’Arenberg Wines, McLaren Vale – South Australia)

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

Aperitivo
Demitasse of Tomato Bisque with Crostini and Spiced Mixed Nuts

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

Entrada
Portuguese Corn Bacalahau Cake with Roasted Red Pepper and Shrimp Puree

Verdelho 2008
(HERDADE DO ESPORAO, Alentejano – Portugal)

Prato Principal
Pork Tenderloin with Portuguese Red Wine Plum Jam Reduction

Quinta do Encontro 2007
(QUINTA DO ENCONTRO, Bairrada – Portugal)
and
Borba Reserva 2006
(VISCONDE DE BORBA, Alentego – Portugal)

Salada
Portuguese Chopped Salad

Sobremesa
Portuguese Almond Sugar Cookies with Doce de Leite

Moscatel do Douro
(ADEGA DE FAVIOS, Douro – Portugal)

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

Apertif
Mixed spiced nuts and Assorted vegetable crostini

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

Entrée
Pan seared diver sea scallop wrapped in smoked salmon
served on a roasted fennel and grape tomato coulis

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

Plat Principal
Beef tenderloin with green peppercorn and brandy sauce with potato and vegetable

Bordeaux Rouge – Château Lamothe de Haux 2005
(Les Caves du Château LAMOTHE, Gironde France)
and
Cotes du Rhone Rouge – Domaine de la Solitude 2007
(Domaines Pierre LANCON, Chateauneuf-du-Pape, France)

Salade
Mixed greens with blue cheese and raspberry vinaigrette

Dessert
Handmade ganache covered chocolate truffle with a Portuguese sugar cookie

Sauternes – Château de Veyres 2003
(Philippe MERCADIER, Preignac France)