Make Reservations



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
Immortal Spring
Butter Poached Maine Lobster and Asparagus
Brown Butter Hollandaise, Buckwheat Crepes, Spring Herbs
and Passmore Ranch Caviar

 Chef’s Notes: There is a long-held rumor that if left in the wild, the humble lobster will live forever, therefore holding the key to human immortality if eaten. We’re not quite sure if this is true, but with the arrival of a new spring, we thought we might put this theory to the test. We present our butter basted lobster paired with tender local asparagus, all wrapped lovingly in warm buckwheat crepes. Served with a luxurious lobster hollandaise and crowned with hand-crafted caviar from Passmore Ranch , we couldn’t think of a better way to start spring than with this dish.

Second Course
The Lion’s Tooth
Wild Dandelion and Fromage Blanc Gnocchi
Fava Beans, Pickled Ramps, Romesco Sauce and Marcona Almonds

 Chef’s Notes: In like a lion and out like a lamb. On the heels of such a wet, wild and wooly winter, our April menu is a celebration of all things spring. One of the first signs of our warming weather is the arrival of bright yellow dandelions. Considered pesky by some, we consider them quite tasty, folding their slightly bittersweet character into fromage blanc to make our pillowy gnocchi. Paired with young tender fava beans and earthy wild leeks, and set off with tangy romesco sauce, you may soon grow to love our yellow flower friend, too.

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

 Third Course
Where the Sturgeon Roam
Pan Roasted White Sturgeon
Artichokes, Mint, English Peas, Meyer Lemon and Parmesan Cream

 Chef’s Notes: Our friend Michael Passmore has been raising some of the most deliciously flavored white sturgeon on his ranch on the rolling grasslands of Sloughhouse, California for some time now. In celebration of this famed rancher, we present a lovely pan roasted version of this incredible fish served alongside another local springtime favorite, the artichoke. The pair are lightly sauced with a Parmesan froth and hints of Meyer lemon. Celebrating our seasonal, local bounty does not get any better than this.

 Fourth Course
The Phoenix
Slow Roasted Beef Tenderloin
Smoked Morel Mushrooms, Gorgonzola Dolce, Polenta and Fiddlehead Ferns

 Chef’s Notes: The morel mushroom is a prized delicacy for which we longingly wait every spring. Morels, you could say, are born of fire, prolifically sprouting where fire has kissed the forest the year before. In keeping with our ode to spring and rebirth, we are serving a rich sauce of smoked morels atop our slow roasted beef tenderloin. Playfully garnished with the newly sprouted shoots of the ostrich fern, we look for new life born from the ashes in this delectable, decadent springtime beef dish.

Dessert Course
Seed of the Sun
Apricot and Aprium ‘Pave’
White Chocolate Mousse, Vanilla Sauce and Blueberry ‘Jam’

 Chef’s Notes: With the sun once again shining brightly, we bring to you a dessert redolent with what the Persians referred to as the ‘seed of the sun’. Sweet and tangy, we pair our lovely stone fruit with incredible local blueberries and an unctuous and velvety rich white chocolate mousse. Spring is here, and we’re in love with its bounty. We can’t wait to share it all with you! Bon appetit.