Lunch
Monday thru Friday, 11:30 - 2:30pm
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|8Wild Acacia Honey, Greek Yogurt
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
CRISPY calamari *
|17Onions, Basil Aïoli
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19Golden Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
STARTERS
"horiatiki" classic greek salad
|19Red Onion, Kalamata Olives, Feta Cheese
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|26Marcona Almonds, Arugula, Jerez Vinegar
FIRE ROASTED FLATBREADS
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
TURKISH PIDE
|23Spicy Soujouk Sausage, Feta Cheese, Spinach
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
MAIN COURSES
GRILLED BAVETTE STEAK *
|29"Patatas Bravas," Swiss Chard, Garlic Aïoli
shabazi GRILLED MEDITERRANEAN SEA BASS *
|35Freekeh, Walnuts, Cilantro Tahina
CHICKEN TAGINE
|35Cauliflower, Moroccan Couscous, Preserved Lemon
HARISSA LAMB BURGER *
|25Eggplant, Saganaki, Spiced Fries
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
TUNISIAN FRENCH FRIES *
Harissa Aïoli
EXPRESS LUNCH
|26Served with Complimentary Soup & Choice of a Main Course
MAIN COURSE SALADS
CHOICE OF SALAD
"horiatiki" classic greek salad
Red Onion, Kalamata Olives, Feta Cheese
“MEJADRA”
Basmati & Lentils, Slivered Almonds, Piquillo Pepper Purée
LEBANESE KALE “FATTOUSH”
Harissa Hummus, Pita Chips, Toasted Pistachio, Pomegranate
CHOICE OF PROTEIN
HERB FALAFEL | MEDITERRANEAN DAURADE* | FAROE ISLAND SALMON* | WILD PRAWNS* | GRILLED CHICKEN*
BOULUD SUD CLASSICS
sPICY GREEN SHAKSHOUKA *
Potato, Feta Cheese, Soft-Poached Hen Egg
LEMON SAFFRON LINGUINI *
Seppia, Puntarella, Shaved Sardinian Bottarga
moroccan merguez shawarma *
"M'smen," Tzatziki, Arugula
HARISSA GRILLED LAMB BURGER *
Eggplant, Saganaki, Spiced Fries
EXPRESS DESSERT
Chef’s Daily Selection 7 supp.
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
DINNER
Please be advised that we serve exclusively the Pre Theatre Prix Fixe menu in our dining room Monday thru Saturday, from 5 to 7pm. For à la carte dining we invite you to walk in to our bar & lounge.
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|6MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
CRISPY calamari *
|17Onions, Basil Aïoli
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19White Raisins, Toasted Pine Nuts
CURED "BOCARTE" ANCHOVIES *
|20Shaved Fennel, Crispy Socca
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
STARTERS
MONTI'S BURRATA
|25Berbere Spiced Beets, Walnut-Kale Pesto, Pickled Onion
butternut squash soup
|18"Ras el Hanout" Yogurt, Toasted Sunflower Seeds
"horiatiki" classic greek salad
|19Red Onion, Kalamata Olives, Feta Cheese
SOUPE DE POISSON *
|18Marseille-Style Fish Soup, Garlic Rouille
"SETAS CON HUEVO" *
|AP 20 | MC 27Fire-Roasted Wild Mushrooms & Croûton Salad
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|26Marcona Almonds, Arugula, Jerez Vinegar
TASTING MENU
“A Tour of the Mediterranean”
5 courses | 99
7 courses | 130
Please note that the Tasting Menu is for the participation of the entire table, and is available nightly until 9PM.
PASTA & GRAINS
All of our pasta is made in-house using freshly ground local and artisanal Italian flours, as well as organic eggs from Alderfer Family Farm in Pennsylvania.
lumache al pesto genovese
|AP 21 | MC 31Haricots Verts, Parmigiano-Reggiano, Pine Nuts
SHEEP'S MILK RICOTTA RAVIOLI
|AP 24 | MC 34Snow Peas, Wild Mushrooms, Mint
LEMON SAFFRON LINGUINI *
|AP 23 | MC 33Seppia, Sardinian Bottarga, Puntarella
ACQUERELLO RISOTTO *
|AP 28 | MC 38Butter-Poached Lobster, Roasted Jersey Corn Stracciatella
MAIN COURSES
shabazi GRILLED MEDITERRANEAN SEA BASS *
|35Freekeh, Walnuts, Cilantro Tahina
DAURADE À LA PLANCHA *
|33Mejadra, Slivered Almonds, Piquillo Pepper Purée
DOVER SOLE "MÉDITERRANÉE" *
|63Sauce Amandine, Lemon
MOROCCAN CHICKEN TAGINE
|35Turnips, Cauliflower, Couscous
GRILLED LONE MOUNTAIN american WAGYU BEEF *
|45Summer Squash, Confit Cherry Tomatoes, Salsa Verde
DU MARCHÉ
|MPChoice of One Side Dish
BRANZINO FOR TWO *
Grilled or Salt-Baked
Side Dishes
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
FIRE-ROASTED CORN
Red Pepper Tarator, Dry-Aged Feta
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
FIRE-ROASTED MUSHROOMS
|16- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
PRE THEATRE PRIX FIXE
Three Course Dinner | 65
Choice of Appetizer, Main Course & Dessert
Please be advised that we serve exclusively the Pre Theatre Prix Fixe menu in our dining room Monday thru Saturday, from 5 to 7pm. For à la carte dining we invite you to walk in to our bar & lounge.
Choice of Appetizer, Main Course & Dessert
Please be advised that we serve exclusively the Pre Theatre Prix Fixe menu in our dining room Monday thru Saturday, from 5 to 7pm. For à la carte dining we invite you to walk in to our bar & lounge.
APPETIZERS
MEDITERRANEAN MEZZE
Spicy Moroccan Hummus, Herb Falafel, Babaganoush
andalusian gazpacho
Tomato, Watermelon, Baguette Croûtons
"horiatiki" classic greek salad
Red Onion, Kalamata Olives, Feta Cheese
GAMBAS AL AJILLO
Ruby Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
LEMON SAFFRON LINGUINI *
|AP | MCSeppia, Puntarella, Sardinian Bottarga
MAIN COURSES
sheep's milk ricotta ravioli
|AP | MCSnow Peas, Wild Mushrooms, Mint
SHABAZI GRILLED MEDITERRANEAN SEA BASS *
Freekeh, Walnuts, Cilantro Tahina
DAURADE À LA PLANCHa *
Mejadra, Slivered Almonds, Piquillo Pepper Purée
MOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED LONE MOUNTAIN american WAGYU BEEF *
|12 supp.Summer Squash, Confit Cherry Tomatoes, Salsa Verde
DOVER SOLE “MÉDITERRANÉE” *
|25 supp.Sauce Amandine, Lemon
DESSERTS
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
COCONUT RIZ AU LAIT
Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron Sorbet
caffÈ e latte entremet
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte Gelato
HOUSEMADE CRÈMES GLACÉES
Chef's Daily Ice Cream Selections
"ASSIETTE DE FROMAGES"
|5 supp.Chefs Selection of Two Cheeses
FOR THE TABLE
MOROCCAN "M'SMEN" FLATBREAD
|6CRISPY calamari *
|17Onions, Basil Aïoli
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19White Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
LEBANESE MANAKEESH
|18Zaatar, Manouri, Charred Scallion
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
ACORN-FED IBÉRICO HAM "Cinco Jotas" *
|30Pan Con Tomate, Marinated Olives
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
FIRE-ROASTED CORN
Red Pepper Tarator, Dry-Aged Feta
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
FIRE-ROASTED MUSHROOMS
|16- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Mediterranean Feast
Priced per Person | 85
Menu subject to change based on availability and dietary restrictions
Menu subject to change based on availability and dietary restrictions
"CHIPS & DIPS" *
Taramasalata, Moroccan Hummus, Babaganoush, Tzatziki, Muhammara
"horiatiki" classic greek salad
Red Onion, Kalamata Olives, Feta Cheese
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
Arabic Lamb Flatbread
Eggplant, Pine Nuts, Labneh
CRISPY calamari *
Onions, Basil Aïoli
>>>>>>>>>>>>>>>>>>>>>>>>>>>>
sheep's milk ricotta ravioli
Snow Peas, Wild Mushrooms, Mint
shabazi GRILLED MEDITERRANEAN SEA BASS *
Freekeh, Walnuts, Cilantro Tahina
OR
WHOLE MEDITERRANEAN BRANZINO *
|20 supp. per personMOROCCAN CHICKEN TAGINE
Turnips, Cauliflower, Couscous
GRILLED BAVETTE STEAK *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
FIRE-ROASTED CORN
Red Pepper Tarator, Dry-Aged Feta
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
caffÈ e latte entremet
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte Gelato
BOULUD SUD MIGNARDISES
Assortment of Housemade Mediterranean Sweets
HOUSEMADE CRÈMES GLACÉES
Chef's Daily Ice Cream Selections
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
DESSERT
GRAPEFRUIT GIVRÉ
|16Sesame Halva, Rose Loukoum, Grapefruit Sorbet
PISTACHIO PARFAIT
|16Semolina Crumble, Pistachio-Honey Tuile Pomegranate Gelato
COCONUT RIZ AU LAIT
|16Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron Sorbet
MOUSSE DE CHOCOLATE OSCURO
|16Chocolate Cremeux, Lemon-Infused Olive Oil, Maldon Sea Salt Gelato
CAFFÈ E LATTE ENTREMET
|16Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte Gelato
BOULUD SUD MIGNARDISES
|14Assortment of Housemade Mediterranean Sweets
HOUSEMADE CRÈMES GLACÉES | CHOICE OF THREE
|13Pomegranate Gelato | Espresso Gelato | Fior di Latte Gelato | Raspberry Sorbet | Pineapple-Saffron Sorbet | Chocolate Sorbet
"ASSIETTE DE FROMAGES"
|Choice of Three for 19 | Five for 28Selection of Cheeses with Seasonal Accoutrments
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
WEEKEND BRUNCH
FOR THE TABLE
MEDITERRANEAN MEZZE
|17Spicy Moroccan Hummus, Herb Falafel, Babaganoush
CRISPY calamari *
|17Onions, Basil Aïoli
HOUSEMADE "TARAMASALATA" *
|16Smoked Cod Roe, Dill Potato Chips
SICILIAN SARDINE ESCABÈCHE *
|19Golden Raisins, Toasted Pine Nuts
CURED SPANISH ANCHOVIES *
|20Shaved Fennel, Crispy Socca
ARABIC LAMB FLATBREAD
|20Eggplant, Pine Nuts, Labneh
APPETIZERS
"horiatiki" classic greek salad
|19Red Onion, Kalamata Olives, Feta Cheese
GAMBAS AL AJILLO
|20Royal Red Shrimp, Spanish Chili, Focaccia
OCTOPUS À LA PLANCHA
|26Marcona Almonds, Arugula, Jerez Vinegar
HARIRA SOUP
|18Lentils, Chickpeas, Braised Lamb
BRUNCH & EGGS
GREEK YOGURT PARFAIT
|13Almond Granola, Seasonal Fruit, Date Honey
RICOTTA PANCAKES
|18Honey Butter, Lemon Curd
brioche FRENCH TOAST
|19Crème Fraîche Chantilly, Peach Butter
THREE-EGG FRITTATA *
|20Tomato Concassé, Roasted Mushrooms, Goat Cheese
HARISSA TIROKAFTERI *
|20Whipped Feta, Arugula, Sunny-Side Egg, Olive Ciabatta
FRENCH-STYLE SCRAMBLED EGGS *
|27DB's Smoked Salmon, Toasted Brioche
EGGS BENEDICT *
|25 | 27 | 29Traditional Accoutrements & choice of: House-Smoked Pancetta, DB's Smoked Salmon or Peekytoe Crab
GRILLED STEAK & EGGs *
|29"Patatas Bravas," Swiss Chard, Garlic Aïoli
MAIN COURSES
spicy GREEN shakshouka *
|19Potato, Feta Cheese, Soft-Poached Hen Egg
TUNISIAN BRIK *
|19Confit Tuna, Capers, Gruyère, Local Hen Egg
GRILLED DAURADE *
|25Choice of One Side Dish
LEMON SAFFRON linguini *
|AP 20 | MC 30Seppia, Puntarella, Sardinian Bottarga
fettuccine carbonara *
|AP 20 | MC 30Scallions, Housemade Pancetta
slow-roasted FAROE ISLAND SALMON *
|20Mejadra, Slivered Almonds, Piquillo Pepper Purée
FIRE-ROASTED TURKISH PIZZA *
|24Spicy Sausage, Feta Cheese, Spinach, Hen Egg
CHICKEN TAGINE
|35Cauliflower, Moroccan Couscous, Preserved Lemon
moroccan merguez shawarma *
|21"M'smen," Tzatziki, Arugula
HARISSA LAMB BURGER *
|25Eggplant, Saganaki, Spiced Fries
Brunch Prix Fixe
Two Courses 29 | Three Courses 35
APPETIZERS
"horiatiki" classic greek salad
Red Onion, Kalamata Olives, Feta Cheese
andalusian gazpacho
Tomato, Watermelon, Baguette Croûtons
ITALIAN SALUMI BOARD *
Housemade Pickles, Grilled Bread
MAIN COURSES
sPICY GREEN SHAKSHOUKA *
Potato, Feta Cheese, Soft-Poached Hen Egg
GRILLED MEDITERRANEAN DAURADE *
Choice of One Side Dish
SLOW-roasted FAROE ISLAND SALMON *
Mejadra, Slivered Almonds, Piquillo Pepper Purée
moroccan merguez shawarma *
"M'smen," Tzatziki, Arugula
GRILLED STEAK & EGGs *
"Patatas Bravas," Swiss Chard, Garlic Aïoli
DESSERTS
COCONUT RIZ AU LAIT
Toasted Coconut, “Fruits Exotiques” Leaf, Pineapple-Saffron Sorbet
caffÈ e latte entremet
Hazelnut Feuilletine, Amaretto Caramel, Fior di Latte Gelato
HOUSEMADE CRÈMES GLACÉEs
Chef's Daily Ice Cream Selections
SIDE DISHES
|10 eachOLIVE OIL CRUSHED POTATOES
Garlic Chips
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
"PATATAS BRAVAS" *
Crispy Potatoes, Garlic Aïoli
TUNISIAN FRENCH FRIES *
Harissa Aïoli
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
THANKSGIVING
Three Courses | Choice of Appetizer, Main Course & Dessert
115 per person, not including tax and gratuity
50 per child under 12, not including tax and gratuity
Served 11am to 9pm | Menu subject to change
115 per person, not including tax and gratuity
50 per child under 12, not including tax and gratuity
Served 11am to 9pm | Menu subject to change
APPETIZERS
ITALIAN CHICORY SALAD
Raisins, Pine Nuts, Citron Vinaigrette
butternut SQUASH SOUP
Spiced Honey Labneh, Pumpkin Seeds
FIRE-ROASTED WILD MUSHROOM SALAD *
Red Corn Polenta, Slow-Poached Egg
OCTOPUS À LA PLANCHA
Marcona Almonds, Arugula, Jerez Vinegar
duck PÂTÉ EN CROÛTE
Dates, Foie Gras, Walnuts
MAIN COURSES
All Main Courses served with Stuffing & Cranberry Compote
butternut squash cavatelli
Brown Butter, Sage, Toasted Walnuts
sEared mediterranean sea bass *
Wheatberries, Kale, Pomegranate "Vierge"
DOVER SOLE “MEUNIÈRE” *
|15 supp.Sauce Amandine
thanksgiving turkey
Crispy Ballotine, Candied Chestnut-Sage Stuffing, Sweet Potato Purée, Cranberry Chutney, Rosemary Gravy
moroccan leg of lamb *
Flageolet Beans, Sweet Potato Gratin, Lamb Jus
DESSERTS
GRAPEFRUIT GIVRÉ
Sesame Halva, Rose Loukoum, Grapefruit Sorbet
pecan-honey "tishpishti"
Citrus Yogurt, Praline Gelato
PUMPKIN semifreddo
Toasted Coffee Meringue, Mascarpone Gelato
"marquise au chocolat"
Poached Seckel Pears, Rum-Raisin Gelato
HoUSEMADE CRÈMES GLACÉES | choice of three
Labneh Gelato | Fior di Latte Gelato | Espresso Gelato Blood Peach Sorbet | Chocolate Sorbet | Raspberry Sorbet
SIDE DISHES
|12 eachfire-roasted cauliflower
Almonds, Raisins, Sesame Tarator
ROASTED BRUSSELS SPROUTS
Pomegranate Tahini
CHARRED BROCCOLI RABE
Pepperoncini, Crispy Shallots
ORGANIC "FARROTTO"
Butternut Squash
POMME PURÉE
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Cocktails
BEERS
DRAUGHT
PERONI “Nastro Azzurro” Lager
|9BALLAST POINT “SCULPIN” INDIA PALE ALE
|12CIGAR CITY BREWING “FLORIDA CRACKER” BELGIAN-STYLE WHITE ALE
|12BOTTLE
CONEY ISLAND “MERMAID” PILSNER
|11LA BIRRA DI MENI “MARALS” MARASCA CHERRY ALE
|14LA BIRRA DI MENI, “Candeot” Zucca Squash Amber Ale
|14NON-ALCOHOLIC
MON AMI
|10Passion Fruit, Grapefruit, Soda
FRENCH 72½
|10Gewürtztraminer Grape Juice, Ginger, Lemon
CÉLERIÀDE
|10Housemade Celery Lemonade
COCKTAILS
BELLE HÉLÈNE *
|19Grey Goose "La Poire" Vodka, Amaretto, Chocolate Tincture
mont blanc g&t
|19Beefeater Gin, Génépy des Alpes, Almond & Eucalyptus
FROM THE FIELD
|20Bombay Dry Gin, Lavender, Honeycomb
SKYFALL
|19Del Amigo Mezcal, Gran Classico, Amontillado Sherry
LE VIEUX CHARENTAIS
|18Monteru French Brandy, Pineau des Charentes Absinthe Verte, Blanc de Blancs
h. CORTÉS' CURE
|18Diplomatico Rum, Pinot Noir Grape Juice, Cinnamon
elder's memories *
|19Chamomile-Infused Calvados, Brown Butter Chardonnay Honey
THE old world MANHATTAN
|20Rye Whiskey, Sauternes, Mediterranean Bitters
- Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Wines by the Glass
CHAMPAGNE & SPARKLING
RAVENTÓS I BLANC, blanc de blancs brut, Conca del riu anoia 2017
|20BENOÎT MARGUET, Extra Brut Rosé Champagne « Shaman 16 » Ambonnay NV
|28ROBERT MONCUIT, Extra Brut Champagne « Cuvée Daniel Boulud » NV
|29WHITE
herdade dos grous, vinho regional alentejano, Portugal 2017
|16adam & haart, riesling kabinett « goldtrÖpfchen » mosel 2016
|16GUILLERAULT-FARGETTE, Sancerre « Les Panseillots » Loire 2017
|19OSSIAN, Rueda Blanco « Quintaluna » Castilla y León 2016
|17CELLER PARDAS, Xarel.lo « Pur », Penedès, Spain 2016
|18KOUTSOYANNOPOULOS, Santorini, Cyclades, Greece 2016
|18AU BON CLIMAT, Chardonnay « cuvÉe daniel boulud » Santa Barbara County, California 2017
|19DOMAINE THIBERT, Bourgogne Blanc, Burgundy 2016
|18DANIEL-ÉTIENNE DEFAIX, Chablis Premier Cru « Vaillon » burgundy 2005
|25ROSÉ
ALAIN GRAILLOT, Tandem Rosé, Zenata, Morocco 2018
|15DOMAINE de CALA, Coteaux Varois, Provence 2018
|16LA BASTIDE BLANCHE, BANDOL Rosé, Provence 2018
|18RED
COS, Terre Siciliane Nero d’Avola « Nero di Lupo » Italy 2017
|19JORDI MIRÓ, Terra Alta Crianza « Ennak+ » Catalunya, Spain 2016
|17LE ROC DES ANGES, Côtes Catalanes « Segna de Cor » Roussillon 2017
|18TROUSSE-CHEMISE, Pinot Noir « Cuvée Daniel boulud » Dundee Hills, Oregon 2018
|19DOMAINE FAIVELEY, Mercurey, Burgundy 2016 en magnum
|23OLGA RAFFAULT, Chinon « LES PicasseS » Loire 2014
|19CHÂTEAU TOUR BAYARD, Montagne-Saint-Émilion, Bordeaux 2015
|18r. lÓpez de heredia, rioja reserva « viÑa tondonia » Castile & leÓn, spain 2006
|30