A Geyserville Gem | Cyrus restaurant

A Geyserville Gem | Cyrus restaurant

Michelin Star Napa & Sonoma

The Bubble Lounge

We have been anxious to try the long awaited reopening of Cyrus in Geyserville, CA. The restaurant is surrounding by Aperture Winery vineyards. After checking in,  you are greeted by a warm and friendly host and free to choose your seats in the Bubble Lounge (more choices if you arrive early). We were lucky enough to pick the high top seats facing the vineyard to enjoy the marvelous views.

Cyrus Restaurant

Kitchen Table

Next we were guided into the beautiful kitchen where you are seated in a U shaped kitchen table with 12 seats. Chef Keane created a kitchen table dining experience that feels fun for everyone and exudes a casual atmosphere. Guests are free to walk around and chat with staff during the time at the kitchen table. We had fun seeing all the professional equipment and the chefs were excited to show us their cooking techniques.

Kitchen Table at Cyrus

Chef Douglas Keane Cyrus
Gazpacho Consomme at Cyrus
Oyster Corn Kimchee Granite at Cyrus
Managatsuo, Plums, Ginger-Shiso Dashi Gelee at Cyrus
Lobster, Avocado, Thai Basil, Melon at Cyrus
Artichoke, Sake Lees, Lettuce Puree, Benitade at Cyrus
Chicken and Egg by Cyrus

Dining Room

After the kitchen table we were guided to a spacious dining room with beautiful views of a water feature against the backdrop of the vineyard grounds. The progression of different seating areas really add to the overall dining experience and sets it apart from other fine dining restaurants. Each dish showcases a delicious combination of flavors and presentations. I absolutely adore the glassware and plates they chose. We ate with our eyes first with every course presentation.

Halibut, coconut milk galangal, finger lime, lychee at Cyrus
Foie Gras Torchon at Cyrus
Pampered Abalone Corn-Shio Koji Broth Uni form at Cyrus
Filet of Beef, Green Tomatoes, Swiss Chard, Smoked Jus at Cyrus
Andante Dairy Melange, Pluot, Nasturtium, Shokupan
Melon and Lemon Verbena Sorbet
Toasted Sourdough Custard, fig leaf, husk cherry

Non-Alcoholic Pairing Menus

Cyrus offered one of the creative and delicious non-alcoholic pairing menus we'd experienced any in the world. (The only one comparable is Aviary in Chicago.) Most restaurants opt to offer pre-bottled/pre-made juices but the beverage director (also named Cyrus!) created inventive drinks with fresh ingredients that just so happened to not have alcohol --he didn't just phone it in. Each beverage matched the course it was design for and added to the dish. I was really impressed with the level of thoughtfulness and detail that this pairing menu provided.

The Spritz blackberry, gooseberry, juniper, elderflower, lime
Fizz Blueberry, Earl Grey, Shiitake-verjus, Thyme
Golden Raisin Cordial Stone Fruit Gastrique, Chamomile, Lavender
Tea Old Fashioned Oolong, Burnt suger, Miso-cured Orange
Sweet Coconut Horchata, Oat Milk, Sake Lees, Mintc

Chocolate Room

After dessert you are led into the Chocolate Room. The hidden entrance to the room was a fun surprise and we were immediately met with a huge chocolate fountain upon entering. What a beautiful and one-of-a-kind concept! The levitating platform that held our chocolate treats was also visually stunning. Cyrus is definitely worthy of a special journey.

Black Sesame Dragee Brownie at Chocolate room
Chocolate Pave at Cyrus
Box of Chocolates at Cyrus Sweet, Sour, Salty, Bitter, Umami
AUBERGE DU SOLEIL

AUBERGE DU SOLEIL

Napa & Sonoma

Auberge du Soleil

180 Rutherford Hill Rd., Rutherford, CA 94573
(707) 963-1211
www.aubergedusoleil.com
American

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BRUNCH MENU

Bread & Butter

muffins, house made pastries & artisanal breads

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Beginnings

potato gnocchi, wild Mushrooms, pea shoots, parmesan nage
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Oysters

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auberge-du-soleil_oyster

Sustenance

duck confit hash, slow cooked farm eggs, mâche, red wine sauce

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Dessert

crispy filo wrapped chocolate dumplings
tarragon ice cream, arbequina olive oil
auberge-du-soleil_dessert

BOUCHON

BOUCHON

Napa & Sonoma

Bouchon

6534 Washington Street, Yountville, CA 94599
(707) 944-8037
www.bouchonbistro.com
French

DINNER MENU

Scallop Carpaccio

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Rillettes aux Deux Saumons

fresh & smoked salmon rillettes with toasted croutons
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Soupe à l’Oignon

french onion soup
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Terrine de Foie Gras de Canard

served with toasted baguette
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bouchon_terrine_bread

Gnocchi à la Parisienne

sauteed gnocchi with a fricassee of garden vegetables & brown butter sauce
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Cauliflower Gratin

bouchon_gratin

Truffle Fries

truffle french fries
bouchon_truffle_fries

THE FRENCH LAUNDRY

THE FRENCH LAUNDRY

Michelin Star Napa & Sonoma

The French Laundry

6640 Washington Street
Yountville, CA 94599
(707) 944-2380
www.frenchlaundry.com
French

CHEF TASTING MENU

The French Laundry has only 16 tables so it’s extremely difficult to get a reservation. They take reservations two months in advance to the day, every morning starting at 10 AM Pacific Time. Luckily, we got a 11:30am spot.

Lunch, like dinner, includes a couple Amuse-bouche items followed by 9 courses and concludes with Mignardises which are bite-size desserts. Each dish was unique and reflected the flavors of summer and featured vegetables from their garden. Every item on the dish was cooked and composed seamlessly and complimented one another. I have no doubt that my next visit here will be just as good, if not better.

Amuse Bouche

Warm Cheese Puffs Piped with Mornay Sauce
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Amuse Bouche

The Signature Salmon Cornets.
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Bread & Butter

Bouchon Bakery Rolls and Butter
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Cauliflower “Panna Cotta”

with Island Creek Oyster Glaze and California Sturgeon Caviar
the_french_laundry_caviar

Salad of Hawaiian Hearts of Peach Palm

Santa Rosa Plums, Red Radish, Red Ribbon Sorrel and Hazelnut
the_french_laundry_palm

Moulard Duck “Foie Gras En Terrine”

Granny Smith Apple, English Walnut “Genoise,” Mizuna and Clove Gastrique
french_laundry_foie_gras

Atlantic Striped Bass “En Persillade”

Artichokes, Tomato Confit, Niçoise Olives, Parsley Shoots and Extra -Virgin Olive Oil Emulsion
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Florida Everglades Frog Legs

Yukon Gold Potato, Pickled Pearl Onions, Red Mustard and “Sauce Gribiche”
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New Bedford Sea Scallop “Poêlée”

Sunchokes, Belgian Endive, Navel Orange, Pine Nuts and Watercress
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Salmon Creek Farms Pork Belly

English Peas, Romaine Lettuce, Hobbs’ Bacon and “Sauce Soubise”
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Andante Dairy “Cavatina”

Beets, Celery Branch and Royal Blenheim Apricot
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Lemon Verbena “Vacherin”

Tellicherry Pepper Cream, Garden Lemon Verbena Sherbet and Chilled Silverado Trail Strawberry Consomme
the_french_laundry_pina

“Gâteau Saint Nizie Au Manjari”

Mango-Chili Relish, Mast Brothers Chocolate Cocoa Nibs, Lime Foam and Coconut Milk Sorbet
the_french_laundry_dessert

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Mignardises

House-Made Chocolate Truffles
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The Kitchen

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