Restaurant Experience: Cyrus, Healdsburg, CA! Happy Birthday Mrs. Walnofer!

The Mrs. and I had slotted one last fine dining gourmet experience into our To-do-before-we-leave-Napa-Valley-for-the-real-world-List.  This special treat to ourselves just so happened to land close enough to the Mrs.'s birthday that I.........I mean we were able to call it her birthday dinner!

We had the opportunity to dine at the French Laundry, the only 3-star Michelin restaurant on the west coast for our 1-year anniversary, so next on our list was the 2-star Michelin restaurant of Executive Chef Douglas Keane in Healdsburg.

As you can tell, the Mrs. was glowing as she celebrated her 26th Birthday!

The biggest question I had was what wine do we bring to a restaurant that specializes in "contemporary luxury" cuisine while highlighting ingredients from Japan and Wine Country. Luckily, our old friend Dirk Schätzel left us a special bottle of Schätzel Oelberg Riesling Spätlese from his parents vineyard in Germany. Flavors from Wine Country, Japan, and Germany. Sounds delicious!

1st Course: Canapes. But not just any canapes, canapes that are designed to capture the 5 human taste sensations: sweet, sour, salty, bitter, and umami.

Two butter's and two salts. A whipped Goat Butter and a Sonoma Valley Cow's Butter with Hawaiin Volcanic Salt and British Maldon Salt. My favorite complimentary accompaniment to any meal! The Bread. Cyrus serves baked-in-house versions of sourdough epi, sourdough and garlic baguette (watch out!), multi-grain loaf, bacon & cheese scones, and the classic brioche.

The Amuse Bouche. Salmon Roulade with Ginger Crust and Sweet Pea Puree.

Seared Hamachi with Battera Konbu (Seaweed), Radish and Candied Kumquats in Chilled Apple Dashi.

Soup Billi-B with Fennel Puree and Tempura Mussel.

Butter Poached Lobster with Marjoram Spring Onions and Pickled Ramps.

Foie Gras Torchon with Rhubarb, Yuzu and Buckwheat.

Ikejime Tai with Galangal Rice Noodles and Banana Blossoms, Coconut Milk Froth.

Morel and Green Garlic "Ravioli" Poached Bantam Egg and Parmesan Broth.

Hoisin Glazed 52-hour Braised (seems excessive!) Short Rib with Tat Soi and Ginger Bone Marrow Flan.

Lamb Loin Roulade with Green Garlic Risotto and Fava Bean Ragout.

Artisanal and Farmhouse Cheeses Presented Table Side.  Epoisses (Cow), Sheep's, and Ash rind Goat with the Cheese Accompaniments.

Chocolate and Peanut Butter Tart with Carmelized Banana Ice Cream.

Every girl, no matter what age, needs a balloon for her birthday. Look at the excitement on the Mrs. face when she recieved her Pressurized Ballon Shaved Chocolate on top of Chocolate Chip Cookies with Chocolate Milkshake Spritzer.

Mignardises of Apple and Passionfruit Gelee, Honey Truffle, Salted Caramel Truffle, Currant and Cardamon Cookie, and Graham Cracker.

Even if all that wasn't enough, Cyrus sends you home with a little to-go-box of a housemade brownie for you to enjoy the next day. I think the 2-star Michelin rating was well deserved. This was classic service at its finest and I couldn't think of a better way to celebrate the Mrs.'s 26th b-day.  Well, maybe I will make a little something for us to eat on the real Cuatro de Mayo!