THE KITCHEN

December 2017 Menu

(Available December 6th through December 31st, 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
Bonenkai Party
Yuzu-Kosho Blue Prawns
Ginger Scented Sake, Apple-Shiso Coulis and Mixed “Caviars”

Chef’s Notes: Literally translated as “forget the year gathering,” the Bonenkai is, as the name implies, a party to forget the woes and difficulties of the year and look forward to the good times the new year will hold. In honor of this rich tradition, we present our first course of the last month of 2017. Plump citrusy blue prawns are topped with a tart and sweet apple and herbaceous shiso coulis. With mixed house-cured “caviars” and a robust shot of ginger scented sake, we could not think of a better way to say goodbye to the past and hello to a bright new year.

second course
 Elusive Prey
“Truffled” Butternut Squash Cannelloni
Sauce Forrestiere, Burgundian Crepe, Crème Royale and Perigord Truffles

Chef’s Notes: Each year as the chill of fall sets in and we stand on the precipice of winter, we await the arrival of the first of the most special of foraged ingredients, the Perigord truffle. As is customary, the truffle hunters embark, with dogs and pigs leading the way, to find the most elusive and seductive prey. With this in mind, truffle rules the day on our delicious, unctuous crepe cannelloni filled with roasted butternut squash and black truffle. Set atop a creamy forrestiere sauce, and topped with shaved Perigord truffle, we wish those that forage the forests a “happy hunting.”

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

third course
West Coast Gimjang
Pave of Berkshire Pork Belly
Local Dungeness Crab, “Kimchijeon”, Caramelized Onions and Tamarind Glaze

Chef’s Notes: Every year in Korea on the 10^th Moon of the year, large quantities of kimchee are made in preparation for winter. As the cooler months come along, this shared task of families, relatives and neighbors turns a simple process into a nationwide movement. We’ve paired this tradition with one of our own – Dungeness Crab season – blending the two together for a unique dish. Dungeness crab and house-cured kimchee come together to create a robust base for our tangy tamarind glazed pork belly. Finishing off the dish with sweet caramelized onions, it’s time to start our own culinary tradition.

fourth course
Christmas Supper
Butter Poached Beef Tenderloin
Yorkshire Pudding, Potato Fondant, Brussels Sprouts Leaves, Bacon Lardons and Pan Jus

Chef’s Notes: A chill in the air, lights on the tree, Bing Crosby playing softly in the background – it’s that time of year. In celebration of the holidays, it’s time to go home with our take on Christmas dinner. Resplendent with seasonal memories, our beef tenderloin, poached in butter and lightly seared, is served alongside puffy Yorkshire pudding and lightly warmed Brussels sprouts leaves tinged with smoky bacon, all topped off with a lovely pan jus. Cue the sleigh bells!

dessert course
Unsung Hero
Honey Caramel Pudding
Ruby Grapefruit, “Honeycomb” Brittle and Sweet Crème Fraiche

Chef’s Notes: Chef Kelly often sights Scott Carsberg as one of the most influential chefs on his career and philosophy of food. Assisting Chef Carsberg in opening the trend-setting Lampreia restaurant amidst Seattle’s culinary boom in the 90’s, one dessert stood out as particularly special, and with an ode to it, here’s our version. Rich and creamy caramel pudding is topped with fresh sweet ruby grapefruit, creating an amazing contrast in flavors. Finished off with crunchy honeycomb brittle, it’s a combination which is truly more than the sum of its parts. Bon appetite!