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THE KITCHEN

April 2017 Menu

(Available March 29th through April 30th, 2017)

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
Points d’Amour
Roasted Asparagus and Handkerchief Pasta

Asparagus “Royale”, Farm Egg, Caviar Crème Fraiche and Spring Herbs

Chef’s Notes: Spring and love are in the air, so why not start off our April menu with a harbinger of spring we all love, California Asparagus. Madame Pompadour, chief mistress of Louis the XV, was known for her fondness for the tender shoots, maybe more so than the King. So we thought we would start a love affair of our own. Delicate spears are infused into rich custard, layered with softly whipped farm eggs. With a sparkling caviar cream and roasted tips cozied together under a “handkerchief” of thin pasta, we think even the King would be in love with this dish.

Second Course
Forrest and Jenny
“Crudo” of California Steelhead
Creamed English Peas, Crispy Feuilles de Brick, Carrot-Vadouvan Vinaigrette and Tiny Fennel

Chef’s Notes: Some things just go together like “peas and carrots.” So why mess with a good thing? Now it’s our turn to have a go at this most classic of combinations using sweet local English Peas and Nantes Carrots. Sublime California Steelhead “crudo” is dressed with a richly Vadouvan-spiced carrot vinaigrette and hints of young fennel, while our counterpart, peas, finds itself lightly creamed and baked into crispy pastry, providing the ultimate foil in this reinvention of a classic.

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

Third Course
Gio’s Arepas
Butter Basted Sea Scallops with Wild Chamomile
Arepas, Avocado Mousse, Crispy Sweetbreads, Sea Buckthorn and Guajillo Chile

Chef’s Notes: At The Kitchen we are very proud of our team, with not only the incredible work they do, but the incredible cultural diversity that they bring. One of our talented cooks, Gio, was born and raised in Colombia and has often made Arepas for both staff and guests alike. Chef Kelly, finding these corn cakes amazingly tasty, worked together with his team to feature them on our April Menu. Paired with the slight sweetness of scallops marinated with wild chamomile and avocado mousse, we’re excited to share a little of our team’s talents with you.

 Fourth Course
The Wait is Over

Butter Poached Beef Tenderloin
Morel Mushrooms, Fava Beans, Gratin of Spring Potatoes and Truffle Butter

Chef’s Notes: Well California took it on the chin this year with one storm after another and now it is time to celebrate spring in all its glory. For us it’s time to feast on fava beans and morel mushrooms, with all their nutty and earthy beauty and flavor. With the morels placed atop our succulent beef tenderloin on its perch of new potato gratin and truffle butter, we say, “Hello spring, we missed you.”

Dessert Course
Strawberry Fields Forever
“Strawberry Shortcake”
Mascarpone Pot de Crème, Vanilla, Macerated Strawberries, Sweet and Flaky Biscuits

Chef’s Notes: John Lennon’s iconic song was said to be based on nostalgia for the past, and what better way does the memory set than through taste. With beloved flavors come beloved memories, and nothing quite sparks it for us like strawberry shortcake. When our macerated strawberries mingle with mascarpone pot de crème and cultured cream served with sweet biscuits, how could you not be a little nostalgic? Happy spring!