This interesting creation at the end of a very long menu is titled "Orange Blossom Fritter with Apricot, Basil and Pine Nuts" (paired with Vouvray Moelleux, Huet "Clos du Bourg - Iere Trie", Loire Valley, France 2008).
I wish I could remember more about this sublime little fried gift from the gods, but after 7 courses it was too much; like everything at Cyrus, over-the-top. Taken on its own, in the morning, with a fresh 4 Barrel Gibraltar, this reviewer surely would have been ready to tackle a long day of design/build.
I appreciate what they do at Cyrus, with their compressed fruits and dishes that stimulate the 5 elements of taste perception (sweet, salty, sour, bitter, savory----guess which is my favorite?!), and this doughnut didn't disappoint, but after such sensory overload, at the end of a 3 hour meal even this most dedicated doughnut blogger couldn't jot such informative mental notes! And if you are dining at Cyrus, dear reader, you probably aren't there for the doughnuts anyways. Cyrus: "Go for the lobster and fois gras, stay for the orange blossom fritter."