Cyrus

Celebrated Wine Country chef Douglas Keane has returned to the fore with his re-launch of Cyrus in Geyserville. Set among rolling vineyards, the dining rooms are housed in a coolly modern concrete and glass lair that offers a striking contrast to the verdant surroundings—an old-growth plum tree in the courtyard is a nod to their past as the Sunsweet prune packing facility. Dinner is an ebullient experience that progresses from canapes and Champagne in the lounge, to small bites in the kitchen, substantial compositions in the dining room and a sweet finish in the Chocolate room. Farm-fresh crudité to be dipped in umeboshi emulsion; Sonoma duck with turnips and hoisin; and black sesame financier with shaved plums are just a few examples of the impressive, globally accented cuisine.

Old-growth plum tree nod to Sunsweet past

• The Cyrus site in Geyserville features an old-growth plum tree in the courtyard, a nod to its history as the Sunsweet prune packing facility before becoming a Michelin-starred restaurant.

Kitchen-dining-table experience for near-in-kitchen access

• Dishes are served either at the kitchen dining table (a chef-driven space with a maximum of 12 guests) or in the main dining room, offering intimate, behind-the-scenes access during service.

The Chocolate Room and a dessert-forward finale

• Guests finish their meal in a dedicated 'chocolate room' space, highlighting a memorable dessert-focused finale.

Tasting Menus

• Dining Journey — $325 per person. 20% service charge, $5 order fee. A progressive tasting menu designed to transport each guest through a series of spaces and experiences.

Lounge Experience

• The Lounge Experience — $95 per person + add-ons. 20% service charge, $3–$5 order fee. Tables in our Bubbles Lounge are set aside for a casual menu of three shared bar dishes.

Sunday Family Meal

• Sunday Family Meal — $75–$95 per person. 20% service charge, $3–$5 order fee. Chef Doug’s iconic Korean-inspired gochuja.