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:
- 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
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.
category = FOOD
tagses = CYRUS
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