THE KITCHEN MENU
(Available July 5th through August 5th, 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.
Hawaiian Mash Up
Coulis of Summer Melons and Fresh Wasabi
“Poke” of Hawaiian Kaku, Jalapeno Sorbet and Sake
Chef’s Notes: Summer is here, and what better place to draw inspiration from than one of our favorite summer spots, Hawaii. Images of swaying palms and sandy beaches fill our heads as we bask in the amazing cultural and culinary diversity that is home on those cherished tropical islands. We combine our incredible local summer melons with fresh Japanese wasabi to create a cool and tingly coulis surrounding a bight poke of deep water Kaku. Finished with an icy jalapeno sorbet, it’s a tingly start to our July menu.
Gifts from the Gods
“Gnocchi” of White Corn
Summer Truffle, White Truffle Butter, Roasted Huitlacoche and Parmesan
Chef’s Notes: Consider two different cultures sharing a reverence for fungal delicacies. Western European cultures have long held the truffle in high regard, to the point of, at times, considering it a heavenly gift. In the “new world”, beginning with the Aztec culture, they too had their own heavenly gift, huitlacoche – humbly referred to by James Beard as the Mexican truffle. Now let’s bring these two cultures together. We start with a deep and unctuous sauce made with huitlacoche on which delicate corn “gnocchi” is placed, bathed in truffle butter. Finishing with a copious amount of fresh summer Italian truffles, we couldn’t think of a better way to bring these amazing cultures together.
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.
Pan Roasted Sea Scallop
Heirloom Tomato, Saffron, Toasted Quinoa, Cucumber and Summer Herbs
Chef’s Notes: It seems that around this time every year the same basic phenomena take place. Well meaning friends and neighbors over-plant their home gardens with cucumbers and tomatoes, resulting in plain paper bags filled to the brim with these gems turning up unexpected on one’s porch in a sort of culinary doorbell ditch. We have decided to embrace this bounty, represented in our succulent seared scallop. Cucumbers marry with avocado, quinoa, and citrus to create a creamy bed for our scallop. Surrounded by heirloom tomato tinged with saffron and olive oil, we’re okay with the culinary bounty of summer, no matter how it comes to us.
The Biggest Berry
Peppered Butter-Poached Beef Tenderloin
Char-Roasted Eggplant, “Piperade” of Local Peppers, Wine Stewed Onions and Rosemary
Chef’s Notes: Though most would consider the eggplant to be a vegetable, it is indeed a berry, albeit a very large one. Originating out of ancient China, its culinary presence can be seen worldwide. Taking cues from its cross-cultural influence, we figured it high time to place it center stage, wrapped in crispy feuilles de brick and seasoned with middle eastern spices, atop our butter-poached beef tenderloin. Playing foil is a rich piperade and wine stewed sweet onions, showing exactly why this is the king of berries.
White Chocolate Panna Cotta
Strawberry Ginger Meringue, Key Lime Curd and Market Fruits
Chef’s Notes: Originating in the early part of the 20thcentury, white chocolate is fairly new to the pastry game, though it has had a meteoric rise in fame and stature. So as not to look too out of place, we have cozied up our youngster with some venerable players on the pastry scene. Rich and creamy white chocolate panna cotta is set off by a delightfully tangy citrus curd and strawberry meringue. Finished with a cornucopia of summer fruits, both fresh and macerated, we can see why this new chocolate has done so well so quickly. Hello Summer – and Bon Appetit!