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
