$119; Wine Pairings: $74; Premium Wine Pairings: $110
Meyer Lemon Suprêmes | Citrus Soy Vinaigrette | Radish | Shiso | Thai Chili. Wine Pairing: Rosé Raventos I Blanc, Conca del Riu Anoia 2012. Premium Wine Pairing: Champagne Bérêche et Fils "Brut Reserve" Montagne de Reims En Magnum NV
Summer Pea Purée | Lemongrass Emulsion | Bulich Farm Mushroom Fricassée. Wine Pairing: Viognier, Les Vins de Vienne "Rémeage", Rhône 2015. Premium Wine Pairing: Chardonnay, Chablis, Domaine Vocoret, Burgundy 2014
R&G Cheese Maker's Chèvre | Marcona Almonds | Baby Lettuces | Saffron Orange Vinaigrette. Wine Pairing: Grüner Veltliner, Dr Konstantin Frank; Finger Lakes 2015
Wright's Farm Strawberry Coulis | Shaved Rhubarb | Gula Jawa Granola | Coriander Blossoms. Wine Pairing: Brachetto, Bera; Piedmont 2015. Premium Wine Pairing: Sauternes, Chateau Laribotte; Bordeaux 2014
Ginger Butter Poached Carrots | Lemongrass Jasmine Rice | Orange Ginger Sweet Soy. Wine Pairing: Grenache, Rasteau, Domaine de Verquière, Rhône Valley 2012. Premium Wine Pairing: Grenache, Châteauneuf du Pape, Domaine Saint Préfert, Rhône Valley 2011
Tamarind Eggplant Chutney | Caramelized Fennel Purée | Curry Demi Glaçe. Wine Pairing: Cabernet Sauvignon, Avalon; Napa County 2014. Premium Wine Pairing: Merlot Blend, Château des Landiras; Graves 2014
Chocolate | Black Pepper Crostini | Toasted Nuts & Seeds. Wine Pairing: Late Harvest Tannat, Alcyone; Uruguay NV
Meringue | Balsamic Strawberries | Whipped Mascarpone. Wine Pairing: Moscato d'Asti, Ceretto; Piedmont 2015. Premium Wine Pairing: Tokaji, Royal Tokai Company; Hungary 2013
Duxbury Oysters | Cilantro Lime Vinaigrette | Tsar Nicoulai Caviar | Krupuk
Meyer Lemon Suprêmes | Thai Chili | Citrus Soy Vinaigrette | Radish | Shiso
European Cucumber Acar | Lemongrass | Sambal Mignonette
Silky Cauliflower | "Saté Sauces" | Pickled Mango
Wright's Farm Strawberry Coulis | Shaved Rhubarb | Gula Jawa Granola | Coriander Blossoms
Shrimp | Chicken | Cabbage | Bok Choy | Sweet Soy Sauce
Chicken | Beef | Pork | Shrimp | Vegetables | Poached Feather Ridge Farm's Hen Egg
Carrots | Cabbage | Shiitake Mushrooms | Sweet Chili | Kecap Manis | Pea Tendrils
Lemongrass | Lime Leaves | Lobster Mousseline Agnolotti | Red Ribbon Sorrel
R&G Cheese Maker's Chèvre | Marcona Almonds | Baby Lettuces | Saffron Orange Vinaigrette
Tofu | Hard Boiled Feather Ridge Hen Egg | Tomato | Potato | Peanut Sauce | Shrimp Crackers
Summer Pea Purée | Lemongrass Emulsion | Bulich Farm Mushroom Fricassée
Roasted Fingerlings | Petite Lettuces | Lemongrass Celery Rouille
Crispy Jasmine Rice | Saffron Tamarind Sauce | Wilted Greens | Chili Honey Lime Emulsion
Kaffir Lime Cilantro Emulsion | Roasted Greene County Oyster Mushrooms | Cauliflower Purée
Prosciutto | Shiitake & Champignon Mushrooms | California Pistachios | Madeira Cream Sauce
Ginger Butter Poached Carrots | Coconut Milk Polenta | Orange Ginger Sweet Soy
Hazelnut Quinoa | Lime Leaf, Candlenut & Foie Gras Sauce | Silky Carrot | Strawberry Chutney
Tamarind Eggplant Chutney | Fennel Purée | Curry Demi Glaçe
Short Rib Lumpia | Crispy Compressed Rice | Palm Sugar, Lemongrass, Lime Leaves & Chili
Pink Grapefruit Crème | Vanilla Tuile. Wine Pairing: Sauternes, Château Laribotte; Bordeaux, France 2011 - $15
Raspberry | Citrus Sauce
Chocolate Chips | Graham Crackers | Marshmallow Brûlée. Wine Pairing: Late Harvest Tannat, Viñedo de los Vientos "Alcyone"; Uruguay NV - $12
Pandan | Tropical Liqueurs | Palm Sugar | Vanilla Ice Cream. Wine Pairing: Late Harvest Tannat, Viñedo de los Vientos "Alcyone"; Uruguay NV - $12
Chocolate Ganache | Raspberry | Chocolate Mousse | Lady Fingers | Milk Chocolate. Wine Pairing: Brachetto Bera; Piedmont 2014 - $13, Banyuls Rimage; Domaine La Tour Vielle; Rhône 2013 - $12
Local Wildflower Honey | Toasted Nuts | Baguette | Fig Compote. Wine Pairing: Rare Wine Co. Historic Series "Charleston Sercial" Special Reserve - $12
A blend of Indonesian and South & Central American beans, our signature coffee is dark, bold & rich with earthy notes of chocolate & dark cherry
South & Central American beans with a complex dark blend; Slightly bold with a smooth, full bodied flavor complimented by heavy chocolate tones
$5 Divinitea, Schenectady, New York. Blended using only the finest Certified Organic and Biodynamic teas, herbs and spices gathered from around the world. All our blends are made to order in small batches
May we suggest an opportunity to create a unique food & wine experience, by utilizing a variety of half bottles and wines by the glass.
Sommeliers have been a part of society since the days when their tasks were to sample the wines before royalty to ensure that they were fit for them to drink. Over the last few hundred years, sommeliers have become as integral to the fine dining experience as chefs, ensuring that guests receive the perfect wines to accompany & enhance their food. Below, are a few former sommeliers who have now turned their attention and skills to winemaking, creating wines that have a food first approach. These wines are made with balance and restraint and are wholeheartedly made with the intention of magnifying the joy of the dining experience
Master Sommelier, founded Walla Walla Valley's Gramercy Cellars in 2005. Prior to that, Harrington was the wine director for Stephen Hansen's BR Guest restaurants, Emeril Lagasse & Wolfgang Puck managing as many as 15 wine programs at a time
Rajat Parr has been the wine director for Chef Michael Mina's 15 restaurants since 2003. He also owns RN74 restaurants along with Michael Mina in San Francisco & Seattle. He founded Sandhi wines in 2010 and focuses on making wines in the Santa Rita Hills area of Santa Barbara County
Every Vintage Ever Made of Continuum
Continuum celebrates the ongoing legacy of the Mondavi's proud history in Napa Valley. It represents a new beginning, and reaffirms their longstanding commitment to winemaking excellence. Wine is an artistic expression of man's harmony with nature. Production practices at Continuum honor and support the vineyards through balancing the essence of classic techniques with modern day innovations. Their goal is to craft balanced wines with power, finesse and elegance – wines that are expressions of the land, the people and the vintage, Continuum carries forward the belief that wine is integral to enhancing the meal and the celebration of the good life. Continuum is yet another page in the Mondavi family legacy, a '5th beginning'. Founded in 2005, it is a partnership between Robert, Marcia and Tim Mondavi families. It is a rededication and refinement of the family's longstanding commitment to excellence in winemaking. Continuum's goal is to produce a single wine that is recognized among the finest in the world The partners in Continuum represent three generations. At the helm is Tim Mondavi who led the winegrowing team at Robert Mondavi Winery for 30 years. He is joined in guiding the vision and direction by his sister Marcia, his father Robert and Robert's wife Margrit. Their combined passion and creativity are the primary inspiration for this important new beginning. Carissa Mondavi is the first of the third generation to join the winery The Continuum partnership is more than just the ongoing legacy of the Mondavi family. It is a renewed commitment to the innovation, excellence, and artistic expression in grape growing and winemaking. The grapes for both the 2005 and 2006 vintages come from vineyards in the Oakville appellation, cultivated by the Mondavi family for decades. The wines are raised with respectful and time honored techniques, acquired over four generations and 85 years of experience. The grapes are hand harvested into small lug-boxes, handsorted and fed by gravity into small Oak Tanks for fermentation. The wines are aged in 100% new French Oak barrels and bottled unfined and unfiltered
Cocchi Americano, Elderflower Liqueur, Fresh Lemon, Prosecco, Orange Blossom Water
Cynar, Dolin Sweet Vermouth, Club Soda
Blanc de Blanc, Orange Curaçao, Grape Fruit Bitters
Rum, Simple Syrup, Orgeat, Lime, Orange Curacao
Rum, Pineapple Juice, Cappeletti, Simple Syrup, Lime Juice
Bols Genever, Campari, Chartreuse Verte, Vermouth Blanc
Thai Chili Infused Tequila, Curaçao, Lime, Mango Puree, Sea Salted Rim
Gin, Maraschino Liqueur, Crème de Violette, Lemon Juice
Vida Mezcal, Ancho Reyes, Lemon Juice, Sugar, Egg
Greenhook Gin, Cappelletti Vino Aperitivo, Cucumber, Lemon Twist
Spiced & White Rum, Banane de Brasil, Ancho Reyes
Cold Brew Coffee, Bourbon, Falernum, Maple Syrup, Feather Ridge Farm Hen Egg, Mole Bitters, Vivacity Coffee Liqueur, Maple Syrup
Rye, Cardamaro, Dry Vermouth, Chartreuse Verte
Four Roses Bourbon, Campari, Sweet Vermouth, Burnt Orange Garnish
Muddled Fresh Mint & Lime with Ginger Ale and Club Soda
Cream of Coconut and Pineapple Juice, Shaken and Served Up
Jalapeño, Lime Juice, Gewurztraminer Grape Juice, Salted Rim
with Cranberry & White Grape Juice, Club Soda, Fresh Lime Juice
Gewürztraminer or Pinot Noir
For Valentine's Day, chef Yono proposes two menus; a 3 course prix fixe for $86 per person and a 6 course Cupid's tasting menu for $114 with a choice to add standard or premium wine pairings. The evening begins with canapés and amuse bouche and concludes with truffles and mignardises. Live music.
Wednesday, February 14, 2018
Yono's is the only place of which I know in the area to get real fine dining in terms of service, food, and wine list. It is also not as expensive as other restaurants of its ilk at which I've dined (unless you for the large tasting menu and premium wine paring), so it is somewhat of a value. For example, the smaller tasting menus (one is neo-French and the other is Indonesian-influenced, and both include amouch-bouche and a complimentary glass of champagne) with the wine parings, along with two orders of oysters (half-dozen each) cost a little more than $200 for two before tax. And, we used a Groupon, which got us $30 off of the bill ($30 for $60 worth of food for two), so the bill was even cheaper. Definitely go.
I frequently patronize the bar cafe but only twice have is dined at the inner restaurant.
The first time we had nine people and all declared it to be excellent for both food and service.
This second time there were just two of us and our evaluation is the same....excellent food, excellent service.
We have been there a number of times before. The service was excellent. The food not so good. The portions were small and the food was not as good as the other times we had been there
The food was excellent, a diverse yet refined menu. The service was polished, warm and very attentive. The jazz duo was the perfect combo of relaxing and entertaining, set a chill vibe.
Really nice restaurant. Excellent food and service. They went above and beyond for our anniversary dinner.
Yono's is the only restaurant of its kind in the Albany, NY region. It is elegant and the food is outstanding. the ambience at other high-end restaurants does not stand up to Yono's. We are lucky to have such a resource in the Capital region.
Yono’ Restaurant is a fabulous, quality restaurant. Waitstaff is attentive, cordial and knowledgeable on menu and wines. Our main Waiter Adam was helpful with recommendations on our dinner choices and wine pairings.
Fine dining at its best! You will always be treated like royalty .
A spectacular meal from beginning to end. Well worth the price to eat a meal that I'd never be able to make myself as the talent of the chefs is amazing.
Perfect to celebrate a special occasion. You are treated very special.
The food is fabulous. The wait staff is very attentive.
We have a new family tradition.Going to Yono's for the Christmas holiday.The staff is so welcoming and excellent at what they do.The food was so delicious mane came out at a timely manner.I highly recommend Yono's for any occasion.5 Star dining.