Menu and Wines from Dinner at Cyrus

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Menu and Wines from Dinner at Cyrus


Amy and I headed north to Healdsburg for an amazing day topped-off with an 
amazing dinner at Cyrus, one 
of the best restaurants in the bay area (possibly the country). 

I'm reverse-blogging this so please bear with the memories. I recall the 
service to be top-notch. I witnessed a table of 6 (maybe 8?) served 
silently, simultaneously, with such grace and precision. Our service was 
impeccable: every question about preparation or ingredients was met with 
expert, but friendly answers. I witnessed negotiations between an obviously 
French patron and a server over the cheese course. The server knew 
everything about every cheese: climate, preparation, treatments... the 
patron (and I) was impressed. 

Our tasting menu worked like this: 

Canapés
California Select Caviar with Accompaniments. 
Amuse Bouche
Thai Marinated Lobster with Avocado, Mango, and Hearts of Palm. 
	
Wine: Kerner, Abbazia di Novacella, Alto Adige, Italy 2007
Me: Foie Gras "Torchon" with Tamarind and Dates. 
	
Wine: Riesling Kabinett, Dr. Crusius "Traiser Rotenfels" 
Nahe, Germany 2007 
	
Amy had the Gnocchi with Morels and Snap Peas
Seared Scallop with Chorizo and Clams. 
	
Wine: Manzanilla Pasada Sherry, Hidalgo "Pastrana" Jerez, 
Spain. 
Duck Breast with Bok Choy and Asparagus, Sesame- Shao Xing Sauce. 
	
Wine: Pinot Noir, Skewis "Lingenfelder" Russian River Valley 
2005. 
Amy: Wagyu Beef with Burdock and Shiso, Oxtail Umeshu Consommé. 
	
Me: Lamb roulade with Mélange of Spring Vegetables. 
	
Wine: "Pian del Ciampolo", Montevertine, Tuscany, Italy, 2005
Artisanal and Farmhouse Cheeses presented Tableside. 
	
Wine: Savigny-les-Beaune, Camus-Bruchon "Vielles Vignes", 
Burgundy, France 2006
Verjus Sorbet, Blood Orange Riesling Soup with Crystalized Picholine 
Olives. 
	
Wine: Brachetto D'Acqui, Marenco, Piedmont, Italy 2006
Tiramisu, Cappuccino "Spoon", Caramelized Fennel and Espresso Gelato
	
Wine: Bual Madeira, Henriques & Henriques "15 Year Old", 
Portugal
	
Amy: Carmelized Walnut Carrot Cake with Yuzu -- Carrot Sorbet
Mignardises



Hits: Cocktails were really good: the bar uses seasonal ingredients to 
create new drinks. The Amuse Bouche was a play on all senses of taste. The 
Scallop was amazing: the scallop/chorizo/manzanilla pairing was so perfect. 
The Foie Gras "Torchon" was a play on indian flavors: I think they served 
it with papadam and maybe even a puri -- lots of fun. 

Misses: Very little. The espresso in the desert was too bitter. The Blood 
Orange Riesling Soup was a little lame. Nothing much else to complain 
about. 

If we win the lottery we'll get back there sometime soon. Untill then, the 
memories will keep us rolling along.


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