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THE KITCHEN

February 2017 Menu
(Available February 1st through February 26th, 2017)

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
Coquille Noisette
Hazelnut Butter-Basted Sea Scallop
Granny Smith Apples, Sorrel Coulis, Coralline and Quince Vinaigrette

Chef’s Notes: With this being the month of love, we have decided to use our February menu to pay homage to the culture that darn near perfected it -the French! Like Venus, the symbol of love, emerging from her shell, we present our lovely pan-roasted scallops, butter basted with roasted hazelnuts. Served with crisp apples and tangy sorrel, it’s a perfect way to celebrate love.

Second Course
We’ll Always Have Paris
Broiled California Steelhead
Fines Herbes Parisian Gnocchi, Braised Leeks, Saffron Beurre Blanc
and Lemon Confit

Chef’s Notes: I think Humphrey Bogart’s Rick said it best in Casablanca. Our next dish will have you longing for unrequited love, or at least for our Parisian-style Gnocchi. Paired with an incredible local California Steelhead, braised leeks, and an unctuous saffron beurre blanc, you’ll be glad you came into our “gin joint” to savor this dish. You’ll always have The Kitchen!

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

 Third Course
Canard a l’Orange
Smoked Sonoma County Pekin Duck Breast
Orange Braised Endive, Heirloom Citrus and Port Wine-Hibiscus Coulis

 Chef’s Notes: There are few more recognizable and beloved classic French dishes than Duck a l’Orange. Being one of the dishes I first learned to make as a young cook, we felt it was time to reinterpret this one for February’s French inspired menu. Smoked Sonoma County Pekin Duck breast is cozied up to orange braised endive, piquant port wine and hibiscus sauce for a modern take on classic love.

 Fourth Course
The Would-Be Imposter
(A 25th Anniversary Greatest Hits Dish)
Boeuf a la Wellington
Wild and Tame Mushroom Duxelles, Foie Gras, Puff Pastry and Truffle Sauce

 Chef’s Notes: Although not a “classic” French dish, Beef Wellington is one of those dishes closely related to Continental Cuisine, therefore giving it a valid spot on our February menu.   Though its origins are under dispute to this day, we won’t let that get in the way as we give you the classic combination of Beef Tenderloin, earthy mushroom duxelles, and hints of foie gras placed atop a rich truffle sauce. We’ll let it slide that it’s not really French.

Dessert Course
The Way to the Heart
Dark Chocolate Cremeux
Caramel Pot de Crème, Milk Chocolate Genache and Sea Salt

 Chef’s Notes: There can be no doubt that chocolate is the way to many a heart. There’s something about the food we most associate with romance that tugs at the heart strings. With this in mind, we want to give you just that for your final February dish. For desserts, rich chocolate cremeux is layered with salted caramel pot de crème and kissed with a hint of sea salt. Enjoy some love and romance for February, by the spoonful!