HUSH-HUSH GARDEN MENU

2nd April 2011

 

To Start

Porto Tonic

Tapenade

Home-made liver pâté with Adega Velha’s brandy from Vinhos Verdes

Beetroot hummus

Mafra bread

To Continue

Quail hot salad with its eggs

Turnip cream soup with Azores’s home-made cheese crackers

Chickpeas from Serpa with salt cod chunks and fresh coriander, roasted with olive oil from Serpa in traditional pottery

To Drink

Red wine: Casa da Carvalha, Dão

Dessert wine: Gold medal awarded Moscatel de Setúbal, Venâncio da Costa Lima

To Finish

Orange wet cake with hush-hush garden’s tangerine ice cream

Rose jelly

Coffee and Hush- Hush Garden’s tea and

Almond pie cubes