FRIDAY MARCH 9, 2018 at 6:00 PM


(does not include tax and tip)





Amuse Bouche Course

Bila-Haut Blanc, 2015: 50% Grenache Blanc, 20% Marsanne, 20% Macabeu and 10% Vermentino  

Beautifully perfumed, it has lots of lychee, tangerine, citrus and salty minerality to go with a medium-bodied, fresh, lively feel on the palate. 


First course

Bila-Haut Rose, 2016: 55% Grenache, 45% Syrah 

Salmon-pink in the glass with generous aromas of perfume and ripe boysenberries. The flavors are bright and crisp, leading with raspberries and blackberries then finishing with stony minerality and a sprinkling of citrus zest.


Second course

Bila-Haut Rouge, 2014: 50% Grenache, 40% Syrah, 10% Carignan 

From a mix of the estate’s terroirs, aged in concrete tanks and stainless steel, it offers a rich, concentrated and serious feel to go with fabulously pure notes of blackberries, black raspberries, crushed rock and melted licorice. Thick, unctuous and luxuriously textured,


Third course

Mas de Daumas Gassac, 77% Cabernet Sauvignon, 7% Merlot, 5% Cabernet Franc, 3% Petit Verdot, 2% Malbec, 2% Pinot, 4% Rare Varieties

A deep, vivid ruby-red in colour, on the nose scents of cassis and leather with mineral notes. Full-bodied and dry on the palate with spicy red-fruit flavours, the tannins are pronounced yet well-balanced and the finish is long and smoky.

In 1971, the Guibert family founded the Mas de Daumas Gassac Estate on an historical farm with a unique red glacial terroir contributing to its reputation as the “First growth of the Languedoc”.


Fourth course

Eric Bordelet, Sidre ‘Tendre’

This slightly sweet cider is produced from the fruit of apple trees more than 50 years old. Flavors of baked apple drizzled with honey.