THE KITCHEN
SEPTEMBER 2015 MENU

Presented by Executive Chef Kelly McCown and Chef Owner Randall Selland

first course
“Granny Park”
Oak Grilled Spiced Octopus
House Cured Kimchi, Ginger, Fermented Black Bean “Relish”, Pickled Cucumbers, and Shaved Asian Pears

Chef’s Notes: Taking influence and inspiration from the treasured national Korean dish of Nakjji Bokkeum, we put our spin on this full flavored concoction. We start by braising the octopus in a ginger rich broth and finish with a lemongrass and spice rich rub that we grill over an oak wood fire to a lightly charred and spicy end. Add in the complexity of house cured kimchi and a sweet and tangy black bean relish, and we get an incredible start to our late summer menu.

second course
“Where the Wild Things are…”
Porcini Mushroom and Ricotta Gnocchi
Caramelized Wild and Tame Mushrooms, Wine Stewed Onions, Olive Oil Cured Tomatoes, and Crispy Garlic

Chef’s Notes: With September comes a cooler feeling in the evening air and the beginning of a fruitful mushroom season in Northern California. From the Mendocino coast come the brilliant and prized Porcini mushroom that we pair with some of it’s more tame cousins and tender pillows of Cow Girl Creamery ricotta “gnocchi” or gnudi, as they are sometimes called. With the unctuous sweetness of cured tomatoes, from Heidi Watanabe, and crispy garlic playing foil to the earthy richness of the mushrooms, we truly can kick off mushroom season in style.

third course
“Hello Indian Summer”
Apple Wood Smoked Sonoma Pekin Duck Breast
Wheat Berries, “First of the Season” Brassicas, Tiny Carrots, Harvest Grapes, Bacon Lardons, and Verjus Vinaigrette

Chef’s Notes: For a chef, Indian Summer is truly a magical time to cook. With late summer’s harvest touching the beginning of fall’s magic, the combinations of products and ingredients can be as amazing as it can be fleeting. With inspiration from the long hazy evenings, we smoke Sonoma County Poultry’s Pekin duck breasts serving them alongside mixed heirloom cauliflowers from Patrick Hoover. With a nod to the grape harvest beginning we add the subtle sweetness of fresh grapes and verjus, capturing the flavor of a very special time of year.

fourth course
“The Butcher’s Board”
Slow Roasted Storm Hill New York Strip Loin
“Rescoldo” of Indian Summer Sweet Peppers, Charred Lemon, Tuscan Rosemary, Heirloom Corn Polenta, and Seared Okra

Chef’s Notes: We find nothing more satisfying than a beautifully roasted loin of beef. With this in mind, we present our slow roasted New York strip unfettered by distractions and brought to perfection in a slightly smoky oven. Accompanied by ash-roasted sweet peppers, we let this lovely beef from Storm Hill do all the talking. Set aside mixed heirloom corn polenta and okra from Passmore Ranch, we welcome harvest time.

fifth course
“Mr. Chapman”
Bolzano Apple Cake
“Candied” Crab Apple, Hard Cider Ice Cream, and Caramel Mousse

Chef’s Notes: Part legend, part folk story, and part truth play into our thoughts for our apple dessert. With the abundance of amazing local apples this time of year, we’ve created a dish to celebrate them. Using a light, custardy batter to hold them together, we bake tart and crunch apples until just set. Served warm, we set this dessert off with a hard cider ice cream and a rich caramel mousse.