THE KITCHEN

April 2018 Menu

(Available April 4th through May 6th 2018)

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.

first course
“Easter” Egg
Egg Yolk and Asparagus Ravioli
Roasted Asparagus, Black Trumpet Mushrooms, Nantes Carrot and Guanciale

Chef’s Notes: In many parts of the world, the custom of dying eggs in the celebration of the Easter holiday is an expected ceremony. With this year’s Easter holiday falling on the first of April, we thought we would make a special egg of our own. Farm fresh egg yolks are nestled in creamy asparagus custard and then carefully wrapped with tender pasta. Set atop nutty black trumpet mushrooms from the Mendocino coast, sauced with a sweet and succulent carrot sauce and all finished with crispy guanciale, we couldn’t think of a better way to open our April menu and clear the way for Spring.

 second course
A Babe in the Woods
Shallot Basted Sea Scallop
English Peas, Pickled Strawberries, Prosciutto and Mustard Jus

Chef’s Notes: The humble strawberry, as we know it, is a fairly new kid, botanically speaking. The garden variety began its life in Brittany, France around 1750. Yet before that moment, many people brought the wild strawberry from the woods to cultivate in small patches. From this small beginning we now see an annual worldwide harvest in excess of 8 million tons. In honor of this botanical youngster, we have our butter-basted scallop topped with tangy pickled early spring strawberries. Playing foil are crisp English peas and meaty prosciutto all pulled together by a light mustard jus.

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

third course
Valley Girls
Smoke Roasted Poussin
Creamy Artichoke Pearl Cous Cous, Crispy Artichokes and Preserved Citrus

Chef’s Notes: Incredible Central Valley ranchers are rearing some of the most exquisite poultry in the country, so we thought it a shame not to feature these beautiful birds on the menu. Applewood smoked and pan roasted to elegant peak, our Poussin breasts are paired alongside that most springtime of California vegetables, the artichoke. Served with a creamy, almost risotto-like, pearl cous cous laden with artichoke puree and crispy fried artichoke hearts doused with citrus, we would say that sometimes it’s okay to raid the henhouse.

fourth course
A Completely Different Animal
Butter Poached Beef Tenderloin
Potato-Parmesan “Fondant”, French White Asparagus, Wild Pecans and Spring Alliums

Chef’s Notes: Spring is the time for Asparagus, its shoots being prized from prince to pauper. Though in parts of Northern Europe this is a completely different thing – White Asparagus. First cultivated in Northern France in the 1600’s, the art of pilling sandy soil around just-sprouting spears soon spread to Germany and beyond. Still holding an almost royal reverence in its birthplace, its bittersweet nutty character is really something quite special. Here we caramelize the hearty stalks with brown butter and wild native pecans, gently placed on silky potato fondant and topped with our rich beef tenderloin. With a sauce of springtime alliums, we think it is truly one of the kings of vegetables.

dessert course
 Sun Break
Toasted Coconut Pavlova
Kaffir Scented Pineapple, Shiso and Yuzu Sabayon

Chef’s Notes: Nothing kicks spring fever into high gear quite like a warm break in the clouds. We bring some brightness to end of our April menu by way of the tropics. Beginning with a light and crispy coconut and meringue Pavlova, we build of the warmer flavors with fragrant lime leaf scented pineapple all topped with a bright and citrusy yuzu sabayon. Here’s to a bright season – Bon Appetit!