Jamon Mangalica & Warm Asparagus with olive aioli, paired with Conceito, Contraste, Douro from Portugal (2012)
Spanish Cassoulet with roasted lamb loin, homemade chorizo sausage, saffron alubias paired with two wines: Domaine Cros, Tradition, Monervois, France (2000) & Dom. Saint Etienne, les Molieres, Cote du Rhone, France (2000)
Torta de Aceite with olive oil ice cream, olive confit & Cinnamon & Chocolate Cremeux. There wasn't a wine pairing for this course but Jonathan poured us a special wine; Pedro Ximenez Sherry.