**Bubbles Lounge:** Soup Billi Bi **Kitchen Table:** Canapés: Sweet: Chestnut Tea Cake, Fuyu Persimmon Sour: Huckleberry and Yogurt Halo Salty: Air Cracker, Époisses, Fig Balsamic Jam Bitter: Seaweed Butter and Radish Tart Umami: Adult “Oreo” Foie Gras Torchon, Apple Butter Ossetra Caviar, Buttermilk Sherbet, Sea Lettuce, Egg Yolk Jam Suzuki, Blood Orange, Beet, Wasabi Chicken & The Egg 2.0: Chawanmushi, Fried Chicken, Black Truffle A5 Waygu, Yuzu Kosho
**Dining Room:** Sobacha Epi, House Cultured Butter Nantucket Bay Scallops, Sunchoke, Potato, Black Sesame Miso Gochujang Glazed Baby Back Rib, Buttered Kimchee, Acorn Tartlet Shio Koji Aged Beef Striploin, Pickled Ramp Koshihikari Rice, Ponzu Mandarin & Sake Lees Sorbets Brown Butter Custard, Celery Root, Apple Mignardises: Sweet: Honey Nut Mousse, Candy Cap and Maple Chantilly Sour: Yuzu and Olive Oil Tartlet, Shiso Meringue Salty: Black Sesame Bon Bon, Toasted Rice Ganache Bitter: Earl Grey Canelé Umami: Dark Chocolate Seaweed Choquette, Sweet Soy
**Chocolate Room:** Hot Chocolate Sobacha and Golden Sesame Crunch Bar with Koji Caramel
TL;DR – Had a very enjoyable progressive dinner at Cyrus this weekend. My favorite canape was the Salty one with the Époisses cheese since I that is one of my favorite cheeses and I love the funky, pungent, saltiness of it. I absolutely loved their chawanmushi which had a bit of fried chicken in it and microplaned Perigord truffle.
In the dining room, the Gochujang Glazed Baby Back ribs were perfectly cooked and the meat was falling off the bone (I’m going have to try making some of this myself). For the desserts, I’m a sucker for canalé and the bit of earl grey frosting made it all the more delicious.
My only quibble would be a bit with the pacing that made it feel slightly rushed and the ending in the Chocolate Room was a bit abrupt, but overall, it was very much what I would expect from fine dining.
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**Bubbles Lounge:**
Soup Billi Bi
**Kitchen Table:**
Canapés:
Sweet: Chestnut Tea Cake, Fuyu Persimmon
Sour: Huckleberry and Yogurt Halo
Salty: Air Cracker, Époisses, Fig Balsamic Jam
Bitter: Seaweed Butter and Radish Tart
Umami: Adult “Oreo” Foie Gras Torchon, Apple Butter
Ossetra Caviar, Buttermilk Sherbet, Sea Lettuce, Egg Yolk Jam
Suzuki, Blood Orange, Beet, Wasabi
Chicken & The Egg 2.0: Chawanmushi, Fried Chicken, Black Truffle
A5 Waygu, Yuzu Kosho
**Dining Room:**
Sobacha Epi, House Cultured Butter
Nantucket Bay Scallops, Sunchoke, Potato, Black Sesame Miso
Gochujang Glazed Baby Back Rib, Buttered Kimchee, Acorn Tartlet
Shio Koji Aged Beef Striploin, Pickled Ramp Koshihikari Rice, Ponzu
Mandarin & Sake Lees Sorbets
Brown Butter Custard, Celery Root, Apple
Mignardises:
Sweet: Honey Nut Mousse, Candy Cap and Maple Chantilly
Sour: Yuzu and Olive Oil Tartlet, Shiso Meringue
Salty: Black Sesame Bon Bon, Toasted Rice Ganache
Bitter: Earl Grey Canelé
Umami: Dark Chocolate Seaweed Choquette, Sweet Soy
**Chocolate Room:**
Hot Chocolate
Sobacha and Golden Sesame Crunch Bar with Koji Caramel
TL;DR – Had a very enjoyable progressive dinner at Cyrus this weekend. My favorite canape was the Salty one with the Époisses cheese since I that is one of my favorite cheeses and I love the funky, pungent, saltiness of it. I absolutely loved their chawanmushi which had a bit of fried chicken in it and microplaned Perigord truffle.
In the dining room, the Gochujang Glazed Baby Back ribs were perfectly cooked and the meat was falling off the bone (I’m going have to try making some of this myself). For the desserts, I’m a sucker for canalé and the bit of earl grey frosting made it all the more delicious.
My only quibble would be a bit with the pacing that made it feel slightly rushed and the ending in the Chocolate Room was a bit abrupt, but overall, it was very much what I would expect from fine dining.
Long writeup and 79 pictures on my blog – [https://epicureanenthusiast.blog/cyrus/](https://epicureanenthusiast.blog/cyrus/)