Make Reservations


February 2018 Menu

(Available February 7th through March 4th 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
Pliny’s Cabbage
Butter Basted California Halibut
Cauliflower “Mornay”, Roasted Cardoons, Sorrel and Kumquat Jam

Chef’s Notes: In the 1st Century AD, Pliny the Elder included what he called “Cyma” among his descriptions of cultivated plants in his book, Naturalis Historia. He went so far as to say, “Of all the varieties of cabbage, the most pleasan-tasted is coma,” or what we would refer to as modern cauliflower. In reverence to this beloved brassica, we present our lovely dish of beautiful local halibut, butter basted and set atop a creamy cauliflower Mornay sauce. Playing foil to the rich sauce is lemony garden sorrel and a sweet yet tangy kumquat jam. We think Pliny would approve.

second course
Vicia Faba
Early Spring Fava Agnolotti
White Truffle Crème, Yellow Foot Chanterelles and Braised Guanciale

Chef’s Notes: Consider the humble fava bean. Having a recorded history in the eastern Mediterranean as far back as 6000 BC, its presence is felt in almost every culture on the globe. Not only prized for its culinary uses, its importance as a pollinator and nitrogen fixing cover crop have been recognized for centuries. It should seem fitting that such an ancient food also be one of the most beloved harbingers of spring. Drawing from the tender early spring leaves, we create a little pasta pillow, lovingly nestled in white truffle cream with delicate yellow foot chanterelles and pan-crisped slow braised guanciale.

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

third course
Cosmo’s Nut
Coconut Hawaiian Blue Prawns
Coconut Caramel, Limon and Pickled “Angel Flake” Coconut

Chef’s Notes: Referenced in his 6th Century book, Topographia Chistiana, Cosmas the Monk makes the first recorded mention of the modern coconut. Simply mentioned as the argell tree and its drupe, it would have been hard to see its broad reaching influence on modern culture. Now with an estimated annual worldwide cultivation in excess of 62 million tons, its influence is not only cuisine, but also religion, culture, and medicine. All that being said, we really like to eat it. Especially when it creates a crispy texture on Hawaiian blue prawns. With the “water” we make a sweet and floral caramel, and the meat is slightly pickled, creating a remarkable complex dish from a single “nut.”

fourth course
Martin’s Lamb
Roasted Martin Emigh Lamb Loin
Stinging Nettle Gnocchi, Wine Stewed Spring Onions and Wild Chamomile Jus

Chef’s Notes: Local rancher Martin Emigh is a bit of a celebrity in the region’s culinary scene, though he would be the first to shun that mantle, in his ever humble way. For four generations, Martin and his family have been raising some of the most amazing and delicately flavored lamb available. Lucky for us, Dixon is a stone’s throw away, and we get to work with the ranch on a very close level. Celebrating all things local, we are pairing this beautifully roasted lamb loin with nutty stinging nettles from West Sacramento and Wild Chamomile from Sloughhouse in a local nod to early spring.

dessert course
Sole Survivor
Meyer Lemon Semolina and Almond Cake
Huckleberry-Thyme Sherbet and Grapefruit Cream

Chef’s Notes: Being a native to the high Alpine slopes and a lover of rich volcanic soils, the wild huckleberry is also a tough and resilient little shrub. In fact, the wild huckleberry was one of the plant species to survive on the slopes of Mt. Saint Helens after its massive eruption in 1980. We hardly have such things in mind for our huckleberries. In fact, we thought we’d cool things down with a thyme-scented sherbet, cozied up next to a rich and citrusy semolina almond cake. Top the whole thing off with a touch of grapefruit cream, and we think we’ve found the perfect home for this special little berry. Bon Appetit!