Wild Partridge Lunch by António

Product Description

Appetizers

• Sheep cheese gratin with oregano

• Quail eggs with coriander

• Black pork ham

• Head of Xara (typical of south Portugal’s cuisine (Alentejo), it’s a pâté made with some soft parts of the head of the pig).

• Wheat bread baked in a wood-fired oven.

Main course

• Wild Partridge with chestnuts and mushroom

• French fries

• Watercress Salad

Desserts

• Grandma Leonilde’s curd cheese cake (homemade)

• Seasonal fruit

Drinks

• White/Red wine from Alentejo – Reserve

• Digestive Drink – Medronho (arbustus berry type of spirit) / Old whiskey

• Water

• Coffee