August 2018 Menu
(Available August 8th through September 2nd, 2018)
Presented by Executive Chef Kelly McCown and Chef de Cuisine Allyson Harvie
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.
Carpaccio of Summer Melons
Peach Gastrique, Szechuan Peppercorns and Konbu Cured Ahi Tuna
Chef’s Notes: Though its society is small, the idea of a flat earth still prevails in some people’s minds. This belief, dating back thousands of years, still has some ardent supporters. In an effort to take in all points of view, we have decided to take lovely mid-summer melons and turn them into a succulent “flat” carpaccio. Sliced market melons are layered atop a peach gastrique tinged with Szechuan peppercorns and Banyuls vinegar. We then crown our carpaccio with jewel-like konbu cured Ahi tuna and market currants. And even though we know better, when flat is this good, we don’t mind being wrong.
Gifts for the Gods
Tamale of White Corn Pudding
Prosciutto di Parma, Slow Smoked Heritage Pork, Poblano Crema and Tomatillo
Chef’s Notes: In our continued celebration of summer corn, we present one of the oldest foods, the tamale. Dating back some 8000 to 5000 BC in Mesoamerica, these wrapped pouches of corn and filling were considered by many cultures to be the food for the Gods. With much reverence, we offer our nod to this great culinary tradition. Fresh white corn pudding surrounds lightly smoked and slow roasted heritage pork. The mix is then wrapped in prosciutto and banana leaves and lightly steamed until tender. Finished with a slightly spicy poblano chili crema and pickled tomatillos, we think the Gods will be happy.
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.
The First One
Pan Roasted Sea Scallop
Hibiscus Poached Figs, Summer Squash, Farro Verde and Tarragon
Chef’s Notes: With the discovery of remains of dried figs in the Jordan Valley at the Neolithic village of Gilgal, it seems that the humble fig is one of the first cultivated foods known, predating the domestication of barley and wheat. In its time, its influence has traveled continents and transcended cultures. Now it’s our turn. We begin by lightly poaching fresh local figs with hibiscus flowers, creating and lovely sweet and sour balance. Cozy that next to pan roasted scallops and place atop farro verde and grilled market squash with a hint of tarragon, and we have a dish befitting such an elder statesman.
Pave of Braised Oxtail
Heirloom Tomato “Sugo”, Egg Yolk Pasta, Crispy Garlic and Parmesan
Chef’s Notes: Until modern times, the division of cattle in Rome was made by following this simple scheme: the first “quarto” was for the nobles, the second for the clergy, the third for the Bourgeoisie, and the fourth for the soldiers. For the rest, it was the “fifth quarter”, or what was left…and from this came some of the most glorious of dishes. We begin by braising oxtail with local tomatoes, onions and garlic, picked then pressed into “pave”. Crispy seared and placed atop delicate egg pasta covering a rich stew of summer tomato, we will continue to celebrate where the truly great dishes emerge.
Tahitian Vanilla Bean Cream Puff
Frangelico Chantilly, Passion Fruit, Black Sesame Candy and Plum
Chef’s Notes: Since hanging up his whites, Randall has found himself on some culinary adventures abroad. Recently his travels took him to Tahiti, where he was absolutely enamored with the fragrance and flavor of the Tahitian vanilla beans. Upon his return he presented the beans to the team (let’s not ask how he got them back). With inspiration fully at hand, what better way to showcase vanilla than with a cream puff. Frangelico-laced Chantilly and vanilla-scented cream encased in delicate pastry. Served with passion fruit Anglaise and black sesame candy, it’s a great homage to amazing product, no matter how it made it back. Bon Appetit!