Make Reservations


July 2017 Menu

(Available June 28th through July 30th, 2017)

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
One Man’s Treasure
Farmhouse Chevre Flan
Summer Truffles, Sweet Pepper Jam, Crispy Flat Bread and Nasturtium

Chef’s Notes: It’s hard to believe that the truffle, so revered in modern cuisine, was thought of as a boring “vegetable” by the ancient Romans. We know better. With a focus on the heady aroma and flavor of “Tuber Aestivum”, we present our first course of our July menu. Starting with a rich and slightly tangy farmhouse chevre flan and sweet pepper jam as a base, we grate a copious amount of fresh summer truffles atop, resulting in a seasonal gift to the senses. Breathe deep – summer is here.

second course
Street Corn
Summer Corn “Gnocchi”
Limon Crema, Chili, Cotija Cheese and Toasted Pepitas

Chef’s Notes: Elote, the much cherished corn dish from the street vendors of Mexico, is one of our personal favorites. Blending the flavors of this traditional street food, we offer our corn “gnocchi”. Presented with piquant limon crema, spicy toasted pepitas, and cotija cheese, it’s time to take a bit of a trip south of the border to celebrate the flavors of Latin America.

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

third course
Wolf Peach
Pan Roasted California Halibut
Early Girl Tomatoes, Poached Mussels, Lemon Thyme and Saffron

Chef’s Notes: Consider the tomato, Solanum Lycopersicum, deriving its botanical name from German Werewolf myths. Legend holds that the berry from the deadly nightshade was a main ingredient used by witches, creating a potion with the ability to transform a sorceress into the hairy beast. Now we don’t expect such dramatic results, but we like the tasty ones we have come up with. Using the first of the local tomatoes, we create an amazing compote, redolent with fresh thyme, saffron, and mussels, the perfect foil to our pan roasted California halibut.

fourth course
Bagna Cauda
Butter Poached Beef Tenderloin

Oven Roasted Potato Rosti, Little Gem “Bagna Cauda” and Mustard Jus

Chef’s Notes: Though the origins of this classic “dip” find their roots in Piedmont, Italy, its popularity has spread worldwide. In central Argentina, where there is a very strong influence of Northern Italian descent, these flavors have been adapted into the local cuisine and applied to the most beloved of Argentinian foods, beef. With a nod to this cultural mashup, we give you our butter poached beef tenderloin. Paired with lightly grilled little gem lettuce “Bagna Cauda”, warm mustard jus and earthy potato rosti, it’s time to, as the say in Argentina, “Ir a los bifes.”

dessert course
Sunday or Sundae
Summer Market Sundae
Amaretti Ice Cream, “Waffle Cone Streusel”, Orchard Fruits and Sweet Berries

Chef’s Notes: There are many stories and a great deal of debate surrounding the origin of the Ice Cream Sundae. Though varied, it would seem that it originated in the 1880’s somewhere in the area of Plainfield, Illinois. At the time, the soda fountain treat of choice was the ice cream soda, with the exception being that the drinking of soda on Sundays was illegal in Illinois. A quick thinking druggist, Mr. Sonntag, replaced the soda with chocolate sauce and – “ta-dah!” – the Sunday was born. Taking liberty with this theme, we present our house made Amaretti ice cream atop mixed macerated summer berries and orchard fruits, finished with house made crème fraiche and waffle cone streusel. Here’s to you Mr. Sonntag. Bon Appetit!