THE KITCHEN MENU
Early Winter 2018
(Available December 5th through December 31st, 2018)
Presented by Executive Chef Kelly McCown
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.
What’s In A Color?
Smoked Slow Roasted Walu
Brussels Sprouts “Choucroute”, Applewood Smoked Bacon, Beurre Rouge
Chef’s Notes: The color red has influenced culture and mankind dating into pre-history. Symbolizing strength, good fortune and even sacrifice, it’s influence has been felt through the ages. With this is mind, we open our December menu with a dish featuring this revered color. Cured, smoked, and slowly roasted Hawaiian Walu is nestled atop a bed of cured sauerkraut and shaved Brussels sprouts braised with apple wood smoked bacon. Finishing the dish in regal fashion is a classic beurre rouge spiked with hints of American ginseng.
Dungeness Crab “Pot Sticker”
Meyer Lemon and Persimmon Beurre Blanc, Braised Cucumber, Ginger
Chef’s Notes: As the story goes, an Imperial cook was steaming dumplings for the royal court, when distracted, forgot to check the level of water in the wok. When it came to his attention, he had noticed that the bottoms of the dumplings had browned. Out of time, he had no other choice but to serve them, unwittingly creating a much loved dumpling, the “pot sticker”. Whether this is true or not, we don’t know, though it does make an intriguing origin story for a beloved dish. In honor of this lucky mistake we present our take. Local Dungeness crab is folded into delicate dumpling dough, crisped and steamed and set over a creamy Meyer lemon and persimmon sauce. Braised cucumber scented with fresh ginger plays perfect foil to a much hailed dish.
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.
Braised Heirloom Pork Cheeks
Ash Roasted Winter Squash, Sautéed Bosc Pears, Savory Jus
Chef’s Notes: “Impudent or irreverent, typically in an endearing and amusing way…” Though often thought of as a secondary cut of meat, the humble cheek can often outshine what one considers the prime cut…bringing a smile to the diners face, pardon the pun. Now it’s time to take this idea “whole hog”. We begin with heirloom pork cheeks braised to succulent tender peak, lovingly placed over a rich and smoky puree of ash roasted winter vegetables. Finished with a rich jus and sautéed winter pears, we think it’s alright to be a bit cheeky sometimes.
Where The Wild Things Are
Butter Poached Beef Tenderloin
Potato and Porcini Croquette, Truffle Poached Farm Egg, Sauce Béarnaise, Porcini “Crisp”
Chef’s Notes: With the winter rains finally making landfall in Northern California, it signifies the beginning of mushroom season. With porcini and chanterelles breaking through the leafy blanket of the woods, it’s time to celebrate these culinary treasures. With a deft hand, we are putting a classic spin on our butter poached beef tenderloin. Beginning with a rich porcini, chanterelle, and potato croquette, to which our tenderloin can rest, we place a truffle jus poached farm egg. Sauced with a brown butter béarnaise sauce and finished with a porcini “crisp”, we are truly happy the wild things are back.
Now Bring Us Some Figgy Pudding
Holiday Figgy Pudding
Orange Toffee Sauce, Spiced Cranberry and Pumpkin Seed Granola, Sweet Crème Fraîche
Chef’s Notes: Dating back to 16th Century England, the figgy pudding and its variants, have become almost synonymous with Yule tidings for the holiday season. Made popular in the beloved carol “We Wish You a Merry Christmas” originating from the West County of England, we thought what better way to wrap up our holiday menu. Rich and slightly “boozy” figgy pudding is rounded out by a sumptuous orange toffee sauce, finishing with a spiced cranberry and pumpkin seed “granola” for texture. Happy Holidays and Bon Appetit!