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January 2017 Menu
(Available January 4th through January 29th, 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
Winter’s Sunshine
Ahi Tuna and Yellow Tail “Tartare
Winter Citrus, “Fruits de Mer” Vinaigrette, Daikon, Tobiko and Crispy Potatoes

Chef’s Notes: The chill in the air and long shadows on the ground can make one yearn for warmer times. Fear not, for nature has packaged her warm sunshine in the beautiful citrus of winter. Our first course uses beautiful Ahi tuna and yellow tail as a foil for these gifts of the season. Cara Cara oranges mingle with coralline, tobiko, “fruits de mer” vinaigrette, and tiny crispy potatoes. Taste a little sunshine at The Kitchen.

Second Course
Hatching a New Year
Egg Yolk and Perigord Truffle Raviolo
Chanterelle Mushrooms, Whole Milk Ricotta, Parmesan and Crispy Prosciutto

Chef’s Notes: In many cultures the humble egg represents a sign of rebirth and good luck for the New Year. In honor of this we present our rich Egg Yolk Raviolo. Local farm egg yolks are nestled in truffle-filled ricotta, then lovingly wrapped in rich egg yolk pasta. Placed atop a sauce of chanterelle mushrooms and graced with a bit of crispy prosciutto, we’re pretty sure that the “egg came first.”

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

 Third Course
It’s Back
(A 25th Anniversary Greatest Hits Dish)
Maine Lobster Pot Pie
Newburg Sauce, Confit Pearl Onions, Celeriac, Fines Herbes and Puff Pastry

Chef’s Notes: In dinners past, Chef Randall was almost synonymous with lobsters. He paraded them around the dining room and featured them prominently on his menus at The Kitchen. Though Chef Kelly does not share this same level of affection for the crustaceans from the “right side” coast, in honor of our 25th anniversary he is putting his spin on Randall’s famous Lobster Pot Pie. Succulent Maine Lobster is bathed in creamy Newburg sauce, and paired alongside a confit of winter onions, then topped with handmade puff pastry. So, rejoice! The lobster is back. But don’t expect Chef Kelly to play with his lobsters on stage.

 Fourth Course
Stay True
Boeuf Bourguignon
Red Wine Braised Beef, Carrot Puree and Glazed Ragout of Winter Vegetables

Chef’s Notes: Culinary trends come and go, but great classic dishes never go out of style. With a nod to days of yore, we offer up our Boeuf Bourguignon. While training under the great Chef Roland Passot as a young cook, it was a version of this dish that Chef Kelly first learned to cook. Staying true to this French classic, brushed with a modern kiss, we know you’ll enjoy this taste of culinary legacy.

 Dessert Course
Frank and Alice
“Upside Down” Meyer Lemon Mascarpone Cheesecake
Meyer Lemon Curd, Elderberries, Butter Milk and Graham Crumble

Chef’s Notes: We have a USDA employee and a Bay Area culinary icon to thank for the popularity of this harbinger of winter, the Meyer Lemon. Intrepid agricultural explorer Frank Meyer discovered this amazing lemon in China, where it was used as an ornamental tree. Once stateside, it was embraced by the iconic Alice Waters, who can really be credited for its explosive entrance onto the culinary landscape. Celebrating all things Meyer Lemon, here’s our “Upside Down” Lemon Cheesecake. Redolent with bright flavors, we think it’s a great way to start this New Year. Bon Appetit!