THE KITCHEN
NOVEMBER 2015 MENU

Presented by Executive Chef Kelly McCown 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
“Coming Home”
“Truffled” Grilled Cheese and Tomato Bisque
Perigord and Burgundian Truffles, Cypress Grove Midnight Moon,
San Marzano Tomatoes and White Truffle Butter

Chef’s Notes: November for many means the beginning of the holiday season and a focus on family and friends. With this is mind, we present our take on one of the most cherished of “homey” dishes, grilled cheese and tomato soup. As the thoughts of childhood rainy days roll through, we begin with house-made Brioche “grilled” crisp with truffle butter, then filled with melted Cypress Grove Midnight Moon cheese and earthy Burgundy and Perigord truffles. As a perfect complement to our decedent truffled sandwich, we cozy it up to a creamy San Marzano Tomato Bisque…welcome home.

second course
“All Hail Caesar…Cardini, That Is”
Grilled White Prawns Caesar “Salad”
Whole Romaine Hearts, Grilled Spiced White Prawns, Calabrian Chiles,
Potato “Rosti” Croquette and Creamy Parmesan Dressing 

Chef’s Notes: Since its (albeit desperate) creation by Caesar Cardini in 1924, this salad has undoubtedly become one of the kings of the genre. We begin as close to the originally documented recipe as possible, mixing the dressing and tossing the salad “tableside” in large wooden bowls without anchovy. However, from this point we take liberty with adding harissa grilled prawns and a crispy cheesy potato croquette. Set off with Calabrian chiles, we think Caesar would be proud. 

third course
“Just Another Spring”
Chestnut and Butternut Squash Ravioli
Ragout of Braised California Lamb, Lacinato Kale, Pancetta,
Candied Garlic and Winter Savory

Chef’s Notes: “Autumn is a second spring, when every leaf is as radiant as a spring flower…”
With this thought, we take time to celebrate the beauty and bounty of fall with our butternut squash ravioli. Accompanying our guilt inducing ravioli is a deeply rich ragout of braised California natural lamb punctuated by unctuous candied garlic and enticing house cured pancetta. With the addition of hearty kale and winter savory, this dish will have you fully embracing our “second spring.”

fourth course
“If an Onion Rings…Answer It”
Barrel Stave Smoked Angus Beef Tenderloin
Caramelized Onion Tarte, Sauce Soubise, Rosemary Shallot Butter,
Confit of Pearl Onions and Crispy Onion Rings 

Chef’s Notes: If history is correct the humble onion has been cultivated for 5000 years, so now it’s time for us to celebrate the “heavy lifter” of the culinary world with this amazing dish. We start with lovely Angus beef tenderloin smoked with wine barrel staves, imparting a deep and fragrant mahogany into the beef before it is slow roasted to a rich peak. Using local Vidalia onions, we prepare them in three different methods, gently braised for our sauce soubise, slowly caramelized for a delicate tarte, and fried crisp for the robust rings. Topping off the dish is a lovely Maitre d’ butter, a perfect accompaniment to this sublime beef dish. 

fifth course
“Last Bit of Sunshine”
Meyer Lemon Pudding Cake
Coastal Huckleberry Compote, Crème Fraiche Ice Cream
and White Chocolate – Citrus “Bark” 

Chef’s Notes: As the cooler days and nights approach we see the last bit of the summer sun in the beautifully ripe citrus fruit of the season. Taking slightly sweet Meyer lemon juice and incorporating it into an amazingly light “cake,” we bring this hint of sunshine to you. Paired with mildly tart wild huckleberry compote and a cool and silky crème fraiche ice cream, as it gets darker out earlier…you won’t mind.