PORTUGAL
November 20, 2019
 
First
Scallop Crudo
with orange, mint, radish, and ginger
Blue Quail Dry Gewurztraminer
 
Second
Portuguese Salad
with Fire Roast Peppers, Tomatoes, Cucumbers with cilantro, garlic chili vinaigrette
Martin Codex Albarino
 
Main
Pork Stew with Mussels and Clams
Vina Alberdi Reserva 2014 Rioja
 
Finish
Orange Cake with Grand Marnier Syrup
Blue Quail Dry Gewurztraminer

RESERVATIONS STILL AVAILABLE UNTIL 2 PM ON WEDNESDAY, NOVEMBER 20TH!
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