Randall
is Back!
Drum roll please... we are excited to announce the (temporary) return of Randall as MC and Chef for all Demonstration Dinners between July 6th and July 15th while Chef Noah is on vacation visiting his family in Wisconsin. So if you haven’t seen Randall in a while, or you’ve only seen him over at Ella, book your seats with Bobbie today (she says there’s still a few left) and come spend some time chatting the night away with our bombastic and tireless original Head Chef and Owner. You know it will be a blast. |
|
July Wine Flight & Menu |
The
spectacular July Menu starts today, July 2nd, and we’ve
got a lovely line-up of wines to pair with your meal. Our Head
Wine Steward Doug has selected three beautiful and refreshing
whites, a succulent red, and a gorgeous, summery tawny port for
dessert. The flight is heavy on whites for a reason, of course,
which is that a seasonal July Menu is full of crisp, light, and
ethereal flavors that tend to pair best with many white wines.
But if you are a die-hard red wine drinker, don’t despair,
we’ll still have a couple more option each night for a red
by-the-glass. |
July
2008 Wine Flight |
- First Course - Sacramento’s
Best Organic Heirloom Tomatoes Two Ways, to be paired with 2006
Teresa Raiz Pinot Grigio, Colli Orientali del Friuli, Italy
|
To pair with our heirloom tomato dish with Burrata Mozzarella cheese, we have selected the Teresa Raiz Pinot Grigio from north eastern Italy. This wine has a gorgeous nose of lemon, candied apricot, lime, gooseberry, and creamy butter. After this, you encounter a texture of coconut oil on its entry, a robust foundation of limestone minerality with gooseberry, white flowers and a juicy lime flavored acidity on its lengthy finish. This is a delightful wine to start off the night with. |
- Second Course - Fresh
Goat Cheese-Ricotta Tortellini with to be paired with 2007
Crios Torrontes Argentina |
| Our goat cheese ricotta tortellini with lobster course is crying out for a fruity but dry white. We answer this by offering the 2007 Crios Torrontes. This Argentine gem from winemaking phenom Susana Balbo is a fragrant, floral wine with a creamy texture and filled with ripe melon, notes of honey, sweet peaches, Asian spices, mint and citrus. The experience of its supple texture eventually gives way to a vibrant and refreshing acidity at the end. |
- Sushi - Sashimi - Crudo - with Optional Sake-by-the-Glass |
- Third Course - White
Miso Glazed Canadian Black Cod, to be paired with 2005
Maldonado Chardonnay, Los Olivos Vineyard, |
| The Maldonado Chardonnay starts out with a distinctly rich lemon pie aroma. This is followed up by an opulent, mouth coating presence flavored with stone fruits and flowers, orange marmalade, roasted nuts, baking spices and loads of chewy lemon candy. All of this richness is held in check by the Maldonado’s intense minerality and juicy acidity. We have matched the Maldonado up with our fish course, which has Asian themed ‘Bamboo’ rice and coconut cream drops along with squash blossoms stuffed with wild boar carnitas for an original and unexpected burst of flavor. |
- Fourth Course - Grilled
All Natural Susanville Beef Tenderloin with to be paired with 2005
Ramey Meritage “Claret’, Napa Valley |
The meat course this month is a hearty dish of smoked peppercorn rubbed natural beef tenderloin with mushrooms and a Cabernet Sauvignon reduction sauce. We are teaming this up with the beautiful 2005 Ramey “Claret”. Dave Ramey’s wines are always wonderful and this is no exception. His 2005 “Claret” has aromas of cherries, black currants and cedar, which lead into a sweet and juicy wine with loads of red berry fruit flavors, minerals, baking spices, cedar and lush, supple tannins. Delicious! |
- Dessert Course - Deep
Dish Newcastle Peach Tart to be paired with MV
Graham 20 Year Tawny Port, Portugal |
| A carefully selected blend of Portuguese Port wines aged in cask for an average of at least 20 years, this Graham’s Tawny shows off scents and tastes of roasted almonds, raisins, honey, orange peel, a smooth and velvety texture with near perfect balance and a lingering finish. This should prove to be amazing with the diverse flavors of our dessert made with local peaches, homemade ice cream and giant blackberries and raspberries. |
Doug |
• July Dinner Menu •
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
---
Sacramento’s Best Organic Heirloom Tomatoes Two Ways,
Burrata Mozzarella Gratinée, Basil, Virgin Olive Oil
and 12-Year-Old Balsamico
---
Fresh Goat Cheese-Ricotta Tortellini with
Butter Poached Maine Lobster and Sweet Corn,
Black Truffle Sabayon and Local Crayfish
---
Sushi Sashimi Crudo
---
White Miso Glazed Canadian Black Cod,
Squash Blossoms Filled with Wild Boar Carnitas,
Bamboo Rice, Toasted Lemon-Chicken Broth
and Coconut Cream Drops
---
Grilled All Natural Susanville Beef Tenderloin with
a Smoked Peppercorn Rub, Potatoes, Cherries,
California Morels, Spanish Chanterelles
and a Cabernet Reduction
---
Deep Dish Newcastle Peach Tart
with Randall’s Chocolate Chip Ice Cream,
and Foothills Giant Blackberries and Raspberries
••••••
Seats will fill quickly, so please make reservations soon.
Please contact The Kitchen at (916)568-7171
www.thekitchenrestaurant.com - - - - - - - www.sellands.com