September 2017 Menu
(Available August 30th through October 1st, 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.
Chilled Heirloom Tomato Coulis
Dungeness Crab Quinoa, Fines Herbes Crème Fraiche, Cucumber and Steelhead “Caviar”
Chef’s Notes: The solanaceae family of flowering plants have long had a both nurturing and nefarious relationship with the peoples of the world, and every summer we celebrate one of its most famous, the tomato. Originating in Mesoamerica and finding its way to the “Old World” via Spain, the tomato has taken root in every cuisine of the world. In celebration of this rich heritage, we present our chilled heirloom tomato coulis. With hints of saffron, it’s paired with nutty quinoa, rich Dungeness crab, and a tangy and herby crème fraiche to perfectly complement the sweet summer tomatoes. It’s been a long hot summer – now enjoy.
Summer in Piedmont
“Carpaccio” of Smoked Pork Tenderloin
Avocado, Tonnato, Celery Hearts, Crispy Potatoes and Summer Radishes
Chef’s Notes: With visions of Alpine wild flowers stirring our thoughts, we bring you a classic Italian Piedmontese summertime dish…with a twist, of course. Classically paired with veal, we take the liberty of using local heritage breed pork loin smoked with applewood. Paired with shaved celery hearts, avocado, and a rich tonnato sauce, redolent with capers, mustard, and roasted shallots, we take the dish in a decidedly California direction.
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.
Rhode Island Greening
Pan Roasted Sea Scallop
“Foothill” Apples, Sake-Miso Beurre Blanc, Button Chanterelles and Sorrel
Chef’s Notes: Originating around 1650 in Green’s End, Rhode Island, the first Greenings Apple trees were allegedly grown by a tavern operator, Mr. Green. Green was known to give visitors a scion of the unique tree, so as to spread its cultivation. As we turn our attention to Apple Hill in the foothills of our Sierra Nevadas, the source of our crisp apples for our September menu, it should be noted that the oldest tree in these is orchards is none other than a Greening. Pairing these country-wide travelers with butter basted scallops, lemony sorrel, chanterelles, and piquant miso beurre blanc, we’d like to thank Mr. Green for his worthy endeavors.
On the Hunt
Beef Tenderloin a la Chasseur
Sweet Corn Ravioli, Shiitake Mushrooms, Heirloom Tomato and Herbs de Provence
Chef’s Notes: As the nights start to just chill, harvest-time is just around the corner, and hunting season is upon us, it’s time for “Hunter’s” Beef. Garnering its name from hunters gathering mushrooms while returning from the hunt, this classic mix of tomatoes, herbs and foraged ingredients is a perfect foil for our succulent beef tenderloin. Riding atop this unctuous and savory pairing is a delicately sweet corn ravioli, adding perfect complement. Happy hunting!
A Rose by any Other Name
Candied Magenta Peach
Coconut Cake, “Thai Curry” Sorbet and Pineapple-Vanilla Compote
Chef’s Notes: A rose by any other name…is a peach! Residing in the same genus as the rose, almond and plum, we are taken by the peach, this sweet beauty of summer. Stunning Magenta peaches are lightly candied and served alongside a tangy pineapple and vanilla compote. Finishing off with creamy coconut sorbet, and hints of Southeast Asia, we can’t think of a better way to celebrate September. Bon appetit!