Cyrus Restaurant Revisited: A Culinary Adventure in Geyserville

Cyrus Restaurant Revisited: A Culinary Adventure in Geyserville

Michelin Star Napa & Sonoma

The Bubble Lounge

Returning to Cyrus Restaurant in Geyserville feels like reuniting with an old friend—a friend who always has something new and exciting to share. Stepping into this culinary haven once again, I'm greeted by the familiar elegant ambiance that promises an evening of indulgence and discovery. It's a place where every visit feels like a special occasion, and this time is no different.

Our culinary adventure began in the first room, the Bubble Lounge. We were welcomed with a selection of cocktails alongside a playful display – a long plate of miniature canapés, each a delightful exploration of one of the five fundamental tastes: sweet, sour, salty, bitter, and umami. This felt like a lighthearted promise from the chefs, a hint that they would orchestrate a harmonious dance of flavors throughout the entire meal.

Canapés: (left to right)

Sweet: Garlic Chive Madeleine  |  Sour: Green Strawberry, Yogurt, Basil  |  Salty: Gougère with Comte Fondue  |  Bitter: Charred Spring Onion "Cannoli"  |  Umami: Bamboo Rice Ship, Sesame Yolk Jam, Seaweed Chocolate

Cyrus appetite

Kitchen Table

The next chapter of our culinary adventure unfolded – the kitchen table. Here, Chef Keane himself takes center stage, presenting a seven-course tasting menu at an angular, U-shaped counter. This intimate setting creates an almost cinematic experience, fostering a sense of connection with the culinary maestro as he unveils each course.

As I settle into my seat, I can't help but marvel at the menu, which seems to have undergone a transformation since my last visit. Chef Keane presents some of his most celebrated creations, including his signature billi bi, a French mussel soup infused with the essence of fennel. While some old favorites remain, there are also intriguing new additions that pique my curiosity. It's a testament to Cyrus's commitment to innovation and creativity, always striving to push the boundaries of culinary excellence.

Kitchen Table at Cyrus

kitchen table at Cyrus
White Asparagus, Ponzu, Candied Ginger

White Asparagus, Ponzu, Candied Ginger

Blue Fin Tuna, Plum, Sea Lettuce-Sansho Furikake

Blue Fin Tuna, Plum, Sea Lettuce-Sansho Furikake

Uni, Pea and Fermented Carrot Tart

Uni, Pea and Fermented Carrot Tart

"Oreo" Foie Gras Torchon, Black Garlic, Rhubarb

“Oreo” Foie Gras Torchon, Black Garlic, Rhubarb

Artichoke, Sake Lees, Lettuce Puree

Artichoke, Sake Lees, Lettuce Puree

Chawanmushi, Blue Crab Fava Bean Fondue, Yuzu Foam

Chawanmushi, Blue Crab Fava Bean Fondue, Yuzu Foam

Dining Room

Cyrus Restaurant's dining room experience is where the heart of the culinary journey unfolds. Here, the main course isn't just a single dish, it's a carefully orchestrated symphony of flavors designed to tantalize your taste buds. The true magic lies in the artistry. Cyrus' chefs are storytellers on a plate. They utilize innovative techniques and unexpected combinations to create dishes that are not just delicious, but visually stunning as well.

Sobacha Epi

Sobacha Epi, House Cultured Butter

Soba Wrapped Black Cod, Ginger Shiso Dashi

Soba Wrapped Black Cod, Ginger Shiso Dashi

Poussin, Miso Morels, Creamed Ramps and Fava Greens

Poussin, Miso Morels, Creamed Ramps and Fava Greens

Sonomo Coast Lamb, Creamed Corn, Squash, Green Tomato

Brillat Savarin, Strawberry, Fennel Pollen Brioche

Brillat Savarin, Strawberry, Fennel Pollen Brioche

Black Lime Cake, Poached Aloe, Hearts of Palm

Non-Alcoholic Pairing Menus

Their non-alcoholic pairing menu offers a creative and delicious selection of drinks that complement the flavors of their dishes, making every bite and sip a memorable one. Cyrus' beverage team crafts these pairings with the same meticulousness as their renowned wine list. They consider the ingredients, textures, and flavor profiles of each dish, ensuring a harmonious symphony for your taste buds.

Sakura "Rose Champagne"

Sakura "Rose Champagne" - coconut, white sesame, cherry blossom, lime

Raspberry Refresher

Raspberry Refresher - rosé raspberry coulis, hibiscus & rooibos tea, golden balsamic

Carrot Souffle

Carrot Soufflé - caraway, orange blossom, turmeric, sunflower seed

Apple Martini

Apple Martini - Pink lady apple, sunomono cucumber, shio-koji, blistered shishito

Tea old fashioned

Tea old fashioned - keemun & oolong, ginseng, miso, burnt sugar

Pineapple Sunrise

Pineapple Sunrise - golden raisin, chamomile, honey, balsamic float

Mignardises

Of course, no visit to Cyrus would be complete without indulging in dessert. 🙂

  • Sweet: Strawberry Sake Lees Mousse, Almond Sable
  • Sour: Sudachi and Olive Oil Tartlet, Shiso Meringue
  • Salty: Black Sesame Bon Bon, Toasted Rice Ganache
  • Bitter: Earl Grey Canele
  • Umami: Dark Chocolate Seaweed Coquette, Sweet Soy

Chocolate Room - A secret dessert closet?

Cyrus's meal concludes in grand fashion at the Chocolate Room. This hidden gem offers a dramatic finale. Imagine a cascading wall of chocolate – a feast for the eyes before you indulge in the house-made hot chocolate.

What truly sets Cyrus apart is not just the food, but the overall dining experience. From the moment you walk through the door, you're greeted with warmth and hospitality that makes you feel like a cherished guest. The staff at Cyrus are attentive and knowledgeable, always on hand to offer recommendations or answer any questions you may have. It's this personal touch that elevates the dining experience from merely enjoyable to truly unforgettable.

In conclusion, returning to Cyrus Restaurant in Geyserville is like embarking on a culinary adventure—one that never fails to delight and surprise. With its innovative cuisine, impeccable service, and inviting ambiance, Cyrus continues to set the standard for fine dining in Sonoma County. Whether you're a first-time visitor or a returning patron like myself, Cyrus never fails to impress, leaving you eagerly anticipating your next visit.

 

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
Nisei Restaurant 二世 | Modern Japanese fine dining

Nisei Restaurant 二世 | Modern Japanese fine dining

Michelin Star San Francisco Bay Area

When you first walked into Nisei you can feel the ambiance was elegant & sleek with modern Japanese touches. We ordered the tasting menu which features 13 courses plus an add-on caviar & banana dorayaki and a final round of wagashi. Service was warm and well-intentioned and the food was well thought out and prepared. Very enjoyable meal.

Appetizer

The "appetizer" rounds we got were in courses 1-4, which were nori cotton candy, tako sunomono, Shingiku/ pea shoots in shiro dashi, and dry aged shima aji.

Entree

The "entree" rounds followed in courses 5-10, which were a lobster in paitan broth,  cold chawanmushi, kobujime hirame/strawberry three ways/micro shiso, abalone tempura, squash blossom, and grilled unagi.

caviar at Nisei
caviar at Nisei
Paitan broth, lobster, grilled baby corn, marigold at Nisei
Cold chawanmushi, cherry tomato, seaweed, trout roe at Nisei

As each dish arrived at our table, we were explained clearly and in detail what each was and contained.

Kobujime hirame, strawberry three ways, micro shiso at Nisei
Kobujime hirame, strawberry three ways, micro shiso at Nisei
Sweet corn takoyaki, C&S corn, black truffle at Nisei
Squash blossom, tsukune, summer squash, tamago at Nisei

Diners have a glimpse of the kitchen.

Nisei restaurant
Unagi, eggplant, wasabi, kinome at Nisei

Dessert

Macha. shiitake. honey
White chocolate. dashi. caviar
Amazake. blueberry. bee pollen
Sweet corn "takoyaki". C&S corn. black truffle
Assorted wagashi

Matcha, shiitake, honey at Nisei
White chocolate, dashi, caviar at Nisei
Amazake, blueberry, bee pollen at Nisei
Sweet corn takoyaki, C&S corn, black truffle at Nisei
Assorted wagashi at Nisei San Francisco
Tempura Kondo

Tempura Kondo

Japan Michelin Star Tokyo

Tempura Kondo てんぷら 近藤

東京都中央区銀座5-5-13坂口ビル9F
5-5-13 Ginza, Sakaguchi Bldg 9F, Chuo 104-0061, Tokyo, Japan
+81 3-5568-0923

Kaede Dinner Course

This place is a Michelin 2 starred restaurant. Chef Kondo has 2 pans filled with oil. He would batter the food, then place it in the first pot for a very short amount of time, then transfer it to the second pot. The tempura was lighter on batter than what you find at most places and literally from pot to plate a piece at a time. If you’re a die hard sweet potato fan, don’t forget to order their signature sweet potato tempura, which has to be ordered at the start of your meal as it requires about 30 mins to prepare.

tempura-kondo_restaurant

Appetizer

tempura-kondo_tofu

tempura-kondo_appetizer

Prawn Heads

The head of the prawn was so crispy, like potato chips!
tempura-kondo_shrimp_head

tempura-kondo_live_shrimp

Prawn

Soft and juicy with a very thin layer of batter.
tempura-kondo_tempurashrimp

tempura-kondo_shrimp

Asparagus

tempura-kondo_asparagus

tempura-kondo_pepper

Kisu

The fish was in perfect texture, crispy on the skin but juicy and tender inside!
tempura-kondo_kisu

Shiitake Mushroom
tempura-kondo_shiitake

Eggplant

tempura-kondo_eggplant

White Fish

This is my favorite among all 3 different kinds of white fish.
tempura-kondo_white_fish

tempura-kondo_whitefish

Baby Corn

The taste of baby corn was so mild and sweet, love it!
tempura-kondo_baby_corn

Sea eel

tempura-kondo_sea_eel

Onion

tempura-kondo_onion

Kakiage

a mixture of bits of scallop. prawn fried in batter
tempura_kondo_kakiage

tempura-kondo_kakiage

Fruits

tempura-kondo_fruits

AQUAVIT

AQUAVIT

Michelin Star New York

Aquavit

65 E 55th Street, New York, NY 10022
(212) 307-7311
www.aquavit.org
Nordic cuisine

FOUR COURSE PRIX FIXE MENU

The food is remarkably innovative, harmonious, and balanced. I like the restaurant itself as well, modern wooden furniture with funky Scandinavian decor. The restaurant staff took care of us all through the meal and the food was absolutely delicious.

Amuse Bouche

Pickled tomatoes lollipop sticks.

aquavit_amuse-bouche

aquavit_appetizer

Bread & Butter

Crisp flatbread and warm Danish rye bread with creamy brown butter and sea salt flakes.
aquavit_bread

Icelandic Langoustine “Crudo”

Maine sea urchin, celery, lovage, granny smith apple.
The flavor of the smoke that had escaped when they opened the jar had already permeated the goodies inside!
aquavit_icelandic_crudo

aquavit_crudo

White Asparagus & Beets

Smoked trout roe, danish rye, nobis, spruce.
aquavit_white_asparagus

Onion Family

Pan roasted foie gras, pork belly, union brûlée.
aquavit_onion_family

Carrot & Oat

Mascarpone mousse, walnut, oatmeal granola.

aquavit_carrot_oat

Amuse Bouche

Hot cinnamon beignets
aquavit_sugar_dessert

Petit Fours

Finally, there were six excellent little pastries.
aquavit_sweets

AI FIORI

AI FIORI

Michelin Star New York

Ai Fiori

400 5th Avenue, New York, NY 10018
(212) 613-8660
www.aifiorinyc.com
French/Italian

FOUR COURSE PRIE FIXE MENU

Amuse Bouche

Wild mushroom soup in a shot glass.
ai-fiori_amuse_bouche

Zuppa di Zucca

Butternut squash soup, pickled acorn squash, brown butter, foie gras.
ai-fiori_zuppa

Trofie Nero

Ligurian crustacean ragu, seppia, scallops, spiced mollica.
ai-fiori_trofie_nero

agnolotti

ai-fiori_agnolotti

Astice

Butter poached nova scotia lobster, glazed root vegetables, nebrodini mushrooms, château chalon sauce.
ai-fiori_lobster

Caffè Latte

ai-fiori_coffee

Panna Cotta

Balsamic crema, pomegranate, yogurt, green apple sorbetto.
ai-fiori_dessert

Petits Fours

Salted buttercream bonbon and passion fruit pâtes de fruit.
ai-fiori_petits_four

MANRESA

MANRESA

Michelin Star San Francisco Bay Area

Manresa

320 Village Ln, Los Gatos, CA 95030
(408) 354-4330
www.manresarestaurant.com
American

Chef’s Menu – 2013

After enjoying a fabulous meal in 2009, we returned with a party of five for a winter menu. Menus change with the seasons. I must say the service continues to excel. Food comprised of nine dishes plus desserts. Each course was a work of art, visually and in its preparation and taste.

Amuse Bouche

red pepper and black olive madeleines
manresa_amusebouche_2013

manresa_amuse_bouche

Bread

house-baked bread
manresa_bread_2013

First Course

local milk panna cotta with abalone
manresa_1st_course

Second Course

manresa_sashimi

Third Course

locally grown greens, flowers and herbs and “soil”
manresa_veggie

manresa_veggies

Fourth Course

manresa_fish

Fifth Course

manresa_popcorn

Sixth Course

manresa_soup

Seventh Course

manresa_duck

Eigth Course

manresa_steak

manresa_smith_apple

Ninth Course

manresa_dessert2013

Petit Fours

manresa_petit_fours_2013

January Menu

manresa_menu_2013

ALINEA

ALINEA

Chicago Michelin Star

Alinea

1723 N Halsted Street, Chicago, IL 60614
(312) 867-0110
www.alinearestaurant.com
American

17 Course Tasting Menu

The presentation was absolutely ridiculous fun. My favorite part was for the grand finale, the chefs made an artful spread upon our table. Chef Grant Achatz decorated the table with swirls of stout, marigold petals, and squares of lingonberry and orange-butternut squash sauces. This meal certainly live up to my expectations of a Michelin rated restaurant. I left Alinea feeling very happy and satisfied. I will always remember this experience.

Butternut

muscovado, finger lime, West Indies
alinea_butternut

Sea Urchin

white chocolate, sudachi, wasabi
alinea_sea_urchin

King Crab

mignonette
alinea_lobster

Razor Clam

shiso, soy, daikon
alinea_razor_clam

Otoro

thai banana, sea salt, kaffir lime
alinea_otoro

Corn

huitlacoche, sour cherry, silk
alinea_corn

Brook Trout

sage, bourbon, nasturtium
alinea_brook_trout

Hot Potato

cold potato, black truffle, butter
alinea_hot_potato

Matsutake

pork, huckleberry, pine
alinea_matsutake

Black Truffle

explosion, romaine, parmesan
alinea_blk_truffle

Chicken & 60 Garnishes

including gingerbread, tomato caviar, huckleberries, fig, fennel gelée, blueberries, slivered almond, peanut, cilanto, saffron, carrot, etc.
alinea_chicken60

alinea_chicken_60

Brie

lingonberry, shallot, oak leaves
alinea_brie

Ginger

five other flavors
alinea_ginger

Carrot

coconut, white sesame, caramelized honey
alinea_carrot2

alinea_carrot

Ballon

helium, green apple
alinea_ballon

alinea_eating_ballon

Dark Chocolate

chestnut, rye, birch syrup
alinea_chef_grant

alinea_dessert

BENU

BENU

Michelin Star San Francisco Bay Area

Benu

22 Hawthorne St.,San Francisco, CA 94105
(415) 685-4860
www.benusf.com
Asian Fusion

18 Course Tasting Menu

1st Course

Thousand-year old quail egg, potage, ginger
benu_quail_egg

2nd Course

Oyster, pork belly, kimchi
benu_oyster

3rd Course

Potato salad with anchovy
benu_potato_salad_ball

4th Course

Wild salmon roe, eggplant, buckwheat, perlla
benu_salmon_roe

5th Course

Chicken liver steamed in rice wine, caviar, green apple, radish, brioche
benu_chicken_liver

6th Course

eel, feuille de brick, crème fraîche, lime
benu_eel_cream

7th Course

Sesame tofu, black moss, baby corn.
benu_tofu

Tomato and preserved plum
benu_plum

9th Course

Lobster coral xiao long bao
benu_xiaolongbao

10th Course

Salt and pepper squid
benu_squid

11th Course

Sablefish, soft shell clam, black bean, squash
benu_sablefish

12th Course

Abalone blanquette
benu_abalone

13th Course

Duck, cucumber, scallion, Shaoxing wine, black truffle bun
benu_duck

benu_blk_truffle_bun

14th Course

Roast quail, turnip, spicy cabbage, cherry
benu_quail

15th Course

“Shark’s fin” soup, dungeness crab, Jinhua ham, black truffle custard
benu_sharksfin

16th Course

Melon, sake, pine
benu_melon

17th Course

Spice cake, blueberry, yogurt, oatmeal ice cream
benu_spice_cake

18th Course

Chocolates
benu_petite_four

JEAN GEORGES

JEAN GEORGES

Michelin Star New York

Jean Georges

1 Central Park West, New York, NY 10023
(212) 299-3900
www.jean-georges.com
French

Lunch Menu

Lunch at Jean-Georges is quite a deal at two plates for $38 with each additional plate at $19. Despite the price, it has all the trappings of the three-star experience: the refined plating, the sleek decor with neutral colors and tons of natural light, the flawless service. For me, though, the food doesn’t measure up to that of the other restaurants with three Michelin stars. It’s like there’s one flavor missing from every dish.

Amuse Bouche

jean-georges_amuse_bouche

Egg Caviar

Soft-scrambled eggs served in the shell, topped with whipped cream and a spoonful of caviar.
jean-georges_caviar

Sea Scallops

Caramelized Cauliflower, Caper-Raisin Emulsion
jean-georges_scallops

Maine Ruby Shrimp

Sea Urchin, Green Chili and Lime
jean-georges_shrimp

Foie Gras

Strawberry Granola, Aged Balsamic and Sorrel
jean-georges_foie_gras

Black Sea Bass

Crusted with Nuts and Seeds, Sweet and Sour Jus
jean-georges_fish

Caramel

Caramelized Pineapple, Carrot Cake and Molasses Sticky Toffee Cake, Young Coconut Sorbet and Tamarind Caramel.
jean-georges_caramel

Marshmallow

jean-georges_mashmallow

jean-georges_mashmarrow

Strawberry Rhubarb Macaroons

jean-georges_macaroon

Chocolates

jean-georges_chocolate

ELEVEN MADISON PARK

ELEVEN MADISON PARK

Michelin Star New York

Eleven Madison Park

11 Madison Avenue, New York, NY 10010
(212) 889-0905
elevenmadisonpark.com/
French

FOUR COURSES MENU

Amuse Bouche

Savory parmesan and black truffle black and white cookies.
eleven_madison_park_amuse

eleven_madison_park_cookies

Amuse Bouche

Quail egg and bacon chive brioche.
11_madison_park_amuse_bouch

Tea

Smoked apple celery tea with a thyme bundle.
eleven_madison_park_tea

Amuse Bouche

Curry lollipops with lentils.
11_madison_park_lollipops

Amuse Bouche

eleven-madison_park_amuse

eleven_madison_park-amuse

Bread, Butter, & Salt

Bread with goat’s milk and cow’s milk butter.
eleven_madison_park_bread

Foie Gras

Celery Branch “Ribbons,” Spiced Cinnamon Persimmon, French Breakfast Radishes and Blis Solera Sherry Vinegar with Toasted Brioche.
eleven_madison_park_foie

Lobster

Compressed Honey Crisp Apples, Glazed Sunchokes and Field Mizuna with Black Winter Truffle Emulsion.
eleven_madison_park_lobster

Chicken

Hand made pasta, a little butter, and a lot of white truffle.
eleven_madison_park_chicken

eleven_madison_park-chicken

Chevre

Goat cheese with raspberry gelee and chamomile sorbet.
eleven_madison_park_chevre

Egg Cream

Vanilla malt egg cream.
eleven_madison_park_eggcrea

Cheese

eleven_madison_park_cheese

Chocolate

Chocolate tart with salted caramel and chocolate sorbet.
eleven_madison_park_chocola

DEL POSTO

DEL POSTO

Michelin Star New York

Del Posto

85 10th Avenue, New York, NY 10011
(212) 497-8090
www.delposto.com
Italian

Menu Tradizionale

del_posto_amuse_bouche

Amuse Bouche

del_posto_amuse

Bread & Butter

Left: Mini-Baguettes, Thyme Foccacia, Olive Ciabatta, Multi-Grain Rolls

Right: Sweet Cream Butter & Whipped Lardo (Pork Fat).
del_posto_bread_butter

CRUDO of Sweet Maine Shrimp

with Puntarelle Salad & Citrus Cells.
del_posto_shrimp

GOOSE LIVER Terrina

with Strawberry Ragu, Almond Panna Cotta & Bitter Chocolate.
del_posto_foie_gras

Fonduta ANELLINI

with Black Truffles
del_posto_fonduta-anellini

100-Layer LASAGNA alla Piastra

50 Layers of Pasta and 50 Layers of Filling.
del_posto_lasagna

GARGANELLI VERDI

del_posto_garganelli-verdi

Three Month Aged PECORINO

Warm Honey & Saffron.
del_posto_dinner

del_posto_cheese

La Dolce MELA

Basil Gelato & Grilled Lemon Cake.
del_posto_la-dolce-mela

Mignardises

Chocolate Coating Lollipops, Warm Bombolonis (Fried Dough Pastry), Mini Cream Tarts, Chocolate Truffles, Dehydrated Grapefruit, & Caramels.
del_posto_mignardises