THE KITCHEN

August 2017 Menu

(Available August 2nd through August 27th, 2017)

Presented by Executive Chef Kelly McCown, Chef de Cuisine Allyson Harvie
and Chef Owner Randall Selland

Please call 916 568 7171 for reservations

We are happy to accommodate any dietary restrictions, allergies and preferences. Menus are subject to change due to seasonality and availability of the best quality ingredients.

first course
Summer Light
California Halibut and Summer Melon Ceviche
Lime-Avocado “Pearls”, Macerated Melon Coulis and Jalapeno Sorbet

Chef’s Notes: A Middle Eastern proverb states: “He who fills his stomach with melons is like he who fills it with light.” So with the warm days of summer working their magic on sweet local melons, we present our first course to you. Mixed melons from the market are blended with hints of mint and wasabi, creating a refreshing coulis. Accompanied by citrusy marinated California halibut and avocado “pearls,” all topped off with an icy and spicy jalapeño sorbet. What a cool way to start off the night.

second course
Tricolore
Ravioli “Caprese”
Cultured Cream Burrata, Genovese Basil Pasta and Heirloom Tomato Compote

Chef’s Notes: A staple of summertime, the Caprese Salad, or Insalata de Capri, is a mix of tomatoes, mozzarella, and fresh basil made to resemble the colors of the Italian flag. Beloved by many, now it’s our turn to take a crack at it. Turning things around, we begin with delicate basil pasta filled with house made creamy burrata cheese and placed atop a compote of heirloom and blistered cherry tomatoes. Finished off with a lightly frothed Parmesan cream and basil blossoms, we think you’ll love our version as much as the classic.

Intermission
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.

third course
Corn Squeezins
Butter Basted Sea Scallop
Fire Roasted Poblano Chile Crema, Whiskey “Pickled” Corn, Tarragon and Piquillo Peppers

Chef’s Notes: Along with a myriad of other uses, corn has long been associated with the “water of life” brought to the Appalachian area of the United States by Irish immigrants in the early 1800’s. Moonshine has deep roots in American culture, and with a nod to that folklore we give to you our butter basted sea scallops with Whiskey “pickled” local corn. Served alongside a smoky poblano chile crèma and roasted piquillo peppers, we think even ol’ Popcorn Sutton would be proud.

fourth course
Verano
Serrano Ham-Wrapped Beef Tenderloin
Smoked Summer Chanterelles, Tortilla Espanola, Paprika Butter and Sauce Romesco

Chef’s Notes: In a word – Summer. With cues from the sun-kissed country of Spain, comes our beef tenderloin, wrapped in thinly sliced Serrano ham, poached and basted slowly in paprika butter. With a light and fluffy tortilla Espanola, and smoky nutty sauce Romesco, we’ll let you bask in the dream of a warm Spanish night.

dessert course
It’s Not Easy Being Green
Pistachio Pudding Cake
“Candied” Market Peaches, Pistachio Daquois and Buttermilk Ice Cream

Chef’s Notes: With memories of Grandma’s pudding cake, we present our spin on this Midwest summer stunner. Deliciously fragrant pistachios flavor this vibrant cake which is cozied up next to lightly “candied” orchard peaches, all topped off with a country-style creamy buttermilk ice cream. The only thing missing is hand-churning the ice cream under the shade of the peach tree. Happy Summer and Bon Appetit!