Grapes are thought to have been grown in the land that is now Portugal for at least 4,000 years. Portugal today has a selection of fine wines to offer the world as never before.
Entrepreneurs and enthusiasts are selecting promising new vineyard sites, or reclaiming former vineyard land and are creating an ongoing revolution.
Join Executive Chef Anthony Grasso and house Sommelier Matt McGuigan as they collaborate to bring you classic Portuguese dishes and fine area wine!
Course One
Ameijoas a Bulhao Pato
Cherry stone sized clams sautéed in a cilantro, garlic white wine and butter broth.
Paired with 2014 Fiuza 3 Castas Nature Sparkling
Course Two
Bacalhau à Bras
Wildly popular salt cod, fried potato strips, and egg topped with crushed Portuguese olives.
Paired with 2013 Roquevale White Label
Course Three
Rojoes A Moda Do Minho
Confit pork loin tips served with stewed potatoes and roasted chestnuts.
Paired with Manz Contador De Estorias
Course Four
Francesinhav
Layers of Smoked ham, and sharp cheese, topped with a sunny side up egg, smothered in brown gravy.
