A Portuguese Wine Dinner

With Broadbent Selections Quinta do Crasto & Casa Ferreirinha

Thursday, October 18, 2018 • 6:30 pm

This dinner takes us on a journey into the Douro River Valley of Portugal to taste the fabulous wines of Quinta do Crasto and Casa Ferreirinha. Port wine has always been the heart and soul of this region but in the past decade, both reds and whites have been introduced slowly into world markets, offering outstanding quality and value. Join us as we taste nine wines from this unique wine region.

Located in the prime spot in the heart of the Douro Valley the first demarcated and regulated wine Region in the world (1756) in northern Portugal. Quinta do Crasto has been in the family of Lenor and Jorge Roquette for more than a century. They benefit from exceptional conditions for producing great red wine.

For more than 250 years, Ferreirinha has been synonymous with high-quality Portuguese wine, and known around the world as “the Portuguese brand.” Ferreirinha was founded in 1751, and under the direction of Dona Antónia Adelaide became the reference point for exceptional ports and Douro wines. Today, Ferreira continues to be a global market leader, and the symbol of a country and a culture.

Amêijoas à Bulhão Pato

Littleneck clams cooked until tender in olive oil, garlic, salt, pepper, and plenty of cilantro.
Vinho Blanco Reserva “Planalto”, Casa Ferreirinha, Douro Valley, Portugal, 2017

Sea Bass, Tomato Saffron

Sea Bass with braised exotic kale, heirloom cherry tomatoes, cippolini onions, and cilantro with a Tomato Saffron Broth.

Crasto Blanco, Quinta do Crasto, Douro Valley, Portugal, 2017

Oxtail Ravioli, Truffle Butter Sauce

Ravioli filled with oxtail, garnished with wild mushrooms, flavored with a White Alba Truffle butter sauce, with shaved aged Parmigiano-Reggiano Cheese.

Papa Figos Casa Ferreirinha, Douro Valley, Portugal, 2016
Crasto Red, Quinta do Crasto, Douro Valley, Portugal, 2016

Char-Grilled Berkshire Pork Tenderloin, Lyonnaise Potatoes

Char-grilled pork tenderloin, marinated with wine, garlic, bay leaves, pepper, pepper flakes and smoked paprika and olive oil served with crispy Lyonnaise potatoes seasoned with smoked paprika.

Vinha Grande, Casa Ferreirinha, Douro Valley, Portugal, 2014
Superior Red, Quinta do Crasto, Douro Valley, Portugal, 2014

Kobe Beef Short Rib, Red Wine Pancetta Bacon Glace de Viande

Braised short ribs served in its natural juices over Napa cabbage timbale filled with simmered white beans, pancetta bacon and caramelized shallots topped with a rich glace di viande

Reserva Old Vines, Quinta do Crasto Douro Valley, Portugal, 2014
Touriga Nacional, Quinta do Crasto, Douro Valley, Portugal, 2014

Aux Poires, Stilton

Poached Bartlett pear served with English Stilton cheese and an almond cookie with French vanilla bean ice cream with a pear glaze.

Vintage Port , Quinta do Crasto, Douro Valley, Portugal, 2011

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