So, we see the menu above.
Mike's theory: in order to truly appreciate this kind of cuisine one needs to have some talented taste buds. To be honest, most of the plates went by in a blur and cannot be recalled. As Michael Bauer said in the Chronicle: "As at the French Laundry, portions are small, and if you get absorbed in conversation the intricacies of what's on the plate will pass you by." Luckily Mike kept the menu.
Mike had two very nice glasses of wine: a sparkling wine from Roederer (Evening Land) and a Pinot Noir from Eola-Amity Hills in Oregon.
And as for Benu itself? Very good! But, both Hali and Mike found the atmosphere slightly austere. Both preferred last year's experience at Cyrus.