THE KITCHEN

May 2018 Menu

(Available May 9th through June 3rd 2018)

Presented by Executive Chef Kelly McCown and Chef de Cuisine Allyson Harvie

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.

“Feast of Joan of Arc”

first course
“Bouillabaisse”
-Marseilles-
Pan Roasted Wild Striped Bass
“White Bouillabaisse”, Pastis, Field Legumes and Fennel

Chef’s Notes:“To boil and simmer” – that’s Bouillabaisse, the classic Provencal dish originating in the port city of Marseilles, roughly translated. As the late spring breeze warms, we are transported to sunnier climates and images of sun-kissed ocean scenes. With this is mind, we present one of the most spring of ingredients, Wild Striped Bass. Roasted to succulent peak, it’s served atop a rich broth fragrant with the treasures of the ocean and perfumed with wild fennel. With the addition of sweet and nutty field legumes, we couldn’t think of a better way to swing open the door to spring and the warmer weather to come.

second course
“Brandade de Morue”
-Languedoc-
Brandade Ravioli
Saffron-Lemon Pasta, Black Garlic and Sea Beans

Chef’s Notes: Though there are many stories as to how Brandade became such an emblematic dish of Southern France – maybe trade with the countries of Northern Europe, maybe through the Basque region, or maybe even from the triangular trade route in part created by Jacques Cartier while claiming the mouth of the Saint Lawrence River for France – it really matters not. What really matters is the undeniable magic that happens when milk-poached cod meets sweet, freshly dug potatoes. Playing on this, we wrap our Brandade in tender saffron pasta nestled with briny and crunchy sea beans, and then bathe it all in a nutty sweet black garlic beurre blanc. Jacques would be proud.

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

third course
“Asperges Blanches”
-Village-Neuf Grand Est-
Ash Roasted White Asparagus
Potato “Butter”, Watercress and Truffle Béarnaise

Chef’s Notes: Though Northern Europe goes absolutely mad for the “King of Vegetables” in late spring, it is actually the French that get credit for developing white asparagus. The technique of mounding sand around asparagus spears as they push up out of the ground was apparently developed in Village-Neuf around the mid 1600’s.  So enamored with the vegetable, Louis XIV actually grew it in hot houses year round, so that he and his court could enjoy its nutty flavor. Luckily we do not have to go through such measures. Here we have French white asparagus roasted over smoldering Applewood coals, concentrating its sweetness, served with a rich potato butter and truffle Béarnaise. It’s a dish befitting a King.

fourth course
“Blanquette du Boeuf”
-Paris-
“Pave” of Rose Beef Breast
Morel Mushrooms, Fava Beans, Candied Onion and Dijon Mustard

Chef’s Notes: One of the most quintessential of French Brasserie dishes, Blanquette is truly more than the sum of its parts. Simplicity personified in the slow braising of rose beef breast, aromatic vegetables, sublime stock and a touch of cream, Jean-Louis Flandrin said “it is a family dish and haute cuisine at the same time.”  The tender “pave” is served with those harbingers of spring, Morel mushrooms, and delicate fava beans, finished off with tangy candied onions and a touch of mustard. All we can say to that is, “Viva la France!”

dessert course
“Sablee a la Fraise”
-Brittany-
Strawberry “Short Cake”
Rhubarb, Creme Chantilly and Milk Caramel Cake

Chef’s Notes: Much as with other gastronomic delights, it is the French that are credited with the cultivation of the first garden strawberry in the late 18^thcentury. Starting with planting of wild strawberries from the forests and slowly crossbreeding with arrivals from the “New World,” the French created one of the most beloved of foods. With spring in full swing, here is our humble nod to the grandest of berries. Ripe strawberries are combined with field rhubarb in a tangy compote topping with a caramel milk cake, and all topped with a light Chantilly cream. Bon Appetit!