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Syrah
Syrah
205 Fifth St., Santa Rosa
Lunch Menu
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Smaller Plates
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| DaVero Dry Creek Extra Virgin Olive Oil 2 oz Dish | $2.75 |
| Syrah's Citrus Marinated Mixed Olives | $4.00 |
| Soup of Today | As Quoted |
| Watermelon Gazpacho Avocado, Radish & Cilantro | $7.50 |
| Syrah Simple Mixed Green Salad Mixed Greens, Cucumber, Roasted Pistachios, Radishes Green Goddess Dressing | $8.50 |
| Butter Lettuce Salad Avocado, Grapefruit, Green Onion & Champagne Vinaigrette | $8.75 |
| Heirloom Tomato Salad Yellow Tomato Vinaigrette, Mâche, Humboldt Fog, Vin Cotto | $12.75 |
| Steamed Clams Red Wine, Chorizo, Onions & Peppers | $11.75 |
| Josh's Crab Cakes Corn, Tomato & Green Onion Salad, Basil Aioli | $15.75 |
| Fromage -à- trois (See Other Side) | As Quoted |
Larger Plates
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| Grilled Chuck Burger with Syrah Secret Sauce & Fresh Fried Potatoes | $11.00 |
| Add Choice of Bravo Reserve Cheddar, Point Reyes Original Blue Cheese, Swiss or Applewood Smoked Bacon (Each) | add$2.00 |
| Caesar Salad "The Classic" | $8.75 |
| with Grilled Chicken | $13.75 |
| The "BLT" Dan's Tomatoes, Applewood Smoked Bacon, Green Salad | $11.00 |
| Pappardelle Dave's Tomato Sauce, Summer Ratatouille & Parmigiano-Reggiano | $11.00 |
| Grilled Truffle Cheese Sandwich & Cup "O" Soup | $9.00 |
| Grilled Chicken Tossed Cobb Romaine & Mixed Greens, Avocado, Applewood Smoked Bacon Hard Cooked Egg, Point Reyes Original Blue, Tomato & Herb Vinaigrette | $13.00 |
| Dungeness Crab Louis Butter Lettuce, Dan's Tomatoes, Hard Cooked Eggs, Green Onions House Made Louis Dressing | $16.00 |
| Grilled Flat Iron Steak Smokey ~ Cumin Fries, Chimichurri & Watermelon with Salt & Lime | $16.00 |
| Something from the Sea, Lake, or Stream | As Quoted |
Dinner Menu
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Smaller Plates
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| DaVero Dry Creek Extra Virgin Olive Oil 2 oz Dish | $2.75 |
| Syrah's Citrus Marinated Mixed Olives | $4.00 |
| Soup of Today | As Quoted |
| Syrah Simple Mixed Green Salad Mixed Greens, Cucumber, Pomegranates', Point Reyes Original Blue Cheese Maple Roasted Walnuts, Pomegranate Vinagrette | $8.50 |
| Heirloom Tomato & Mozzarella Salad Tomato Vinaigrette, Mâche, Basil Oil | $14.00 |
| Caesar Salad "The Classic" | $8.75 |
| Josh's Crab Cakes Mustard Cream, Blue Lake Bean Salad | $15.75 |
| Black Pig Prosciutto Mascarpone, Fig Brulée, DaVero Extra Virgin Olive Oil | $12.00 |
| Torchon of Foie Gras Dried Cherry ~ Ginger Compote | $16.75 |
| Fromage -à- trois (See Other Side) | As Quoted |
Larger Plates
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| Grilled Sturgeon Roasted Fingerling potatoes, Bacon, Mixed Mushrooms, Cippolini Onions Crayfish Reduction Sauce | $28.00 |
| Grilled Prime Flat Iron Steak Potatoes & Olive Gratin, Broccolini, Red Wine Reduction | $31.00 |
| Pan Roasted Liberty Farms Duck Breast Winter Squash & Chorizo Hash, Vin Cotto & Smoked Paprika Oil | $27.00 |
| "The Three Little Pigs" (Kurobuta) Maple ~ Fennel Brined Grilled Tenderloin, Pear ~ Fennel Compote Braised Belly, Mustard, Black Beluga Lentils, Roasted Shoulder Crépinette, Cabbage & Braising Jus | $28.00 |
| Pan Roasted Petaluma Chicken Breast Mashed Yukon Gold Potatoes, Rainbow Chard, Sweet Garlic Sauce | $22.00 |
| Slow Braised "Kobe" Beef Cheeks Pappardelle Pasta, Brussels Sprouts, Horseradish Crème Fraîche | $27.00 |
| Grilled Lamb Sirloin Crispy Polenta Cake, Green Beans, Red Wine & Lamb Reduction Tomato~ Mint Jam | $28.00 |
| Something from the Sea, Lake, or Stream | As Quoted |
| Mushroom & Pearl Barley "Risotto" Cauliflower Puree, Herb Salad, Truffle Vinaigrette | $19.00 |
| Chef's Tasting Menu~ At Chef Silvers' Whim (For the Table) | |
| Four Courses Price: $55.00 per person | |
| With Wine Pairing add Price: $30.00 per person | |
| Seven Courses Price: $75.00 per person | |
| With Wine Pairing add Price: $40.00 per person | |
| With Foie Gras add Price: $10.00 per person | |
| With Foie Gras add Price: $10.00 per person | |
DESSERT MENU
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| With Foie Gras add Price: $10.00 per person | |
Desserts
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| With Foie Gras add Price: $10.00 per person | |
| Meyer Lemon Cake & Ice Cream Crème Fraîche & Raspberries | |
| Pumpkin & Buttermilk Custard Soft & Sexy Whipped, Candied Pecans | |
| Crystal's Caramel Filled Chocolate Cup Cake Caramel Sauce, Toasted Almonds | |
| Warm Fall Pear Crisp Honey ~ Cinnamon Ice Cream | |
| Cheese Cake Different Flavor Depending on the whim of the Staff | |
| Something Sweet from Andy & Cristal | |
| Something Sweet from Andy & Cristal | |
Fromage Menu
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| Something Sweet from Andy & Cristal | |
Fromage
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| Something Sweet from Andy & Cristal | |
| 1. Crescenza, Bellwether Farm, Valley Ford, Sonoma, Cheese Maker Liam Callahan Jersey cow's milk, this soft, creamy, smooth, yeasty, slightly tart cheese gets fruitier as it ages A great "Bridge" Cheese to have with opposing cheeses. Aged 2-3 weeks (Light Whites) | |
| 2. Mt. Tam, Cow Girl Creamery, Tomales Bay, California. Organic (Pasteurized) cow's milk from a Strous Dairy made by Maureen Cunnie Bloomy Rind, Vegetarian Rennet soft & Buttery with a mellow Earthy, White mushroom Flavor ( Rosé, Sauvignon Blanc, Pinot Noir or Syrah) | |
| 3. Red Hawk, Cow Girl Creamery, Tomales Bay, California Cow's milk, organic triple cream, washed rind made by Maureen Cunnie, aged 6 weeks. This staff favorite is flavorful, rich & unctuous. (Sauvignon Blanc or Champagne) | |
| 4. Crottin (Crow- TAN), Redwood Hill Farm, Sebastopol, California Goat's milk, small firm texture, sometimes developing a slight mold. Made by Jennifer Bice; white interior, with a creamy intense flavor. A Syrah Favorite! (Rhône Red or Sauvignon Blanc) | |
| 5. Cave Aged Merisa, Carr Valley, Wisconsin (Sid Cook Affineur) Sheep's milk Complex with high Butterfat, Sweet, Creamy with some earth, slightly salty 100 % Pasteurized sheep's milk, Aged 6 mo. (Big Red or Big Chardonnay) | |
| 6. Humboldt Fog, Cypress Grove, Eureka, California Goat's milk, grapevine ash middle, made by Mary Keehn. Soft & sexy; possessing a salty-tangy flavor; aged 3 weeks. (Pinot Noir or Juicy California Red) | |
| 7. Manchego, (MON-chay-GOH) Castilla la Mancha, Spain Raw sheep's milk, Aged 4 months, pineapple-lemon flavor, firm texture, slightly salty. (Viognier or Rhône Blends) | |
| 8. St. George, Matos Family, Santa Rosa, California Cow's milk: Portuguese style cheese from Joe and Mary, with a slight resemblance to a fine cheddar, is tangy, nutty; an open texture with small holes; aged 3-4 months. (Zinfandel or Big White) | |
| 9. Parmigiano-Reggiano (par-mee-JAH-Noh, reh-JAH-noh), Emilia-Romagna, Italy Skimmed raw cow's milk, with a hard, pressed curd, piquant, slightly salty & nutty; aged 2 years (Syrah, Petite Sirah or Zinfandel) | |
| 10. Gorgonzola Dolce, imported by Rogers International, Lombardy, Italy Cow's milk, Lombardy's most famous blue; this cheese is creamy, sweet, (soft & sexy!), with a spicy Earthy flavor (Big Reds, Zinfandel or dessert wine) | |
| 11. Cashel Blue (KASH-ul-BLOO) Cheese maker Jane & Luis Grubb, Tiperrary, Ireland, Imported by Neal' Yard This Friesian cow's milk cheese from a "closed heard" is made with Vegetarian Rennet & is creamy, slightly salty with a nice clean Blue tang; aged about 6 months. (Port or Madeira) | |
| 12. Point Reyes Original Blue, Farmstead Cheese Co., Point Reyes, California Cow's milk, made by Monty McIntire, this un-pasteurized cheese comes from a "closed" herd. Creamy body, pale ivory color with blue veining, has a nice round finish that is mildly salty. It resembles a French or Danish blue. Aged a minimum of 6 months. (Big Red) | |
| 13. Something from the Cheese Monger Changing Often @ the Cheese Mongers Whim | |
Cross Streets:
(Davis St.)Neighborhood:
Santa RosaPhone:
707-568-4002Location(s)
- Syrah
- 205 Fifth St.
- Santa Rosa, CA
- United States
