August 2016 Menu

THE KITCHEN

August 2016 Menu

Celebrating 25 Years

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
Song of the Merrow
Chilled Green “Coastal” Curry
Market Melons, Yellowtail, Scallops, Rock Shrimp, Ginger Citrus Vinaigrette
and Trinity Herbs

Chef’s Notes: With the warm temperatures of summer upon us, we often hear and heed the call of the Sirens of the sea. In celebration, we start our August menu with gifts from the sea – rich scallops, shrimp, and California yellowtail nestled amongst aromatic green curry, market melons, and bright citrus. Topped with bright ginger and summer herbs, we know the mermaids would approve of this dish.

Second Course
Little Cravings
“Elote Style” Summer Corn Gnocchi
Limon Crema, Spiced Pepitas, Toasted Cumin and Cotija

Chef’s Notes: In honor of the most celebrated “street food” culture in Latin America, we present our take on the amazing antojitos of Mexico. With the full flavors of elote, or corn on the cob, our pan-roasted corn gnocchi is served with bright limon crema, unctuous spiced pumpkin seeds, hints of cumin and tangy-fresh cotija cheese. Enjoy this taste of the markets of Mexico City.

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

  Third Course
 State Bird
(25th Anniversary Greatest Hits Dish)
Randall’s Chili Glazed Quail
Green Papaya, Crushed Chilies, Mango Vinaigrette
and Green Tomato “Chutney”

Chef’s Notes: Named the California State Bird in 1931, when Randall was a young line cook, the Valley Quail was known for its robust character. In keeping with this profile, we give to you our hardy and robust chili-glazed quail. The rich flavors of the grill play foil to the bright elements of the green papaya salad, sweet spicy mango, and piquant green tomato chutney.

Fourth Course
In the Mix
Achiote Roasted Beef Tenderloin
Posole Mole, Smoked Avocado, Crispy Fried Poached Eggs and Chicharrones

Chef’s Notes: Legend has it that mole was created in the Convent of Santa Rosa in Puebla, where nuns rushing to prepare a meal for the Archbishop pulled together an amalgamation of spices, chilies, and chocolate. Well, we know what that’s like, so here’s our Kitchen version for you: Slow-roasted beef tenderloin, redolent with flavors of garlic and achiote, are served alongside lightly smoked avocado and rich posole mole. Topping our lovely tenderloin is a crispy poached farm egg and light chicharrones. We think that you’ll love our mix.

Dessert Course
Mystery Cake
Dulce de Leche “Cake”
Semolina Cake, Milk Caramel Custard, Vanilla Nectarines and Crème Fraiche

Chef’s Notes: As with some of the great culinary creations abroad, its exact origins remain fairly foggy. As early as the 19^th century in Mexico, most likely due to the cross-cultural transfer between Europe and Latin America, soaked cakes and pastries were observed. With a nod to its obscure beginnings, we give you our rendition of this multi-national specialty. Tres leches-bathed semolina cake is topped with dulce de leche custard and served with vanilla-scented summer nectarines and tangy crème fraiche. Welcome to the New World, and bon appetit!!