Make Reservations


June 2017 Menu

(Available May 31st through June 25th, 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
Brooklyn’s Fruit
Green Tea-Cured California Halibut
Pickled Local Cherries, Shiso Granita, Rose Hips, Ginger and Hibiscus

Chef’s Notes: The earliest known arrival of the cherry to North America was around 1630, when it was brought by Dutch settlers to Brooklyn, New York, then referred to as New Netherland. From humble beginnings, this beloved fruit has come to be almost synonymous with summertime. In honor of the beginning of summer, we present our celebration of cherries. Cozied alongside green tea-cured California Halibut and a refreshing shiso granita, we think it’s time to say, “Hello Summer.”

Second Course
Spanish Immigrants
Artichoke and Acorn Ravioli
Summer Chanterelles, Parmesan and Lemon Confit

Chef’s Notes: Much like the large blooms of mustard during the late winter months here in California, a holdover from its introduction by Spanish monks, so is it with the most Californian of vegetables, the artichoke. Introduced to the Monterey Peninsula in the 19th century, Castroville now produces 80% of the artichokes consumed in the United States. With focus on this incredible bounty, here is our artichoke ravioli wrapped in nutty acorn pasta and served alongside summer chanterelle mushrooms. We hope you enjoy this prickly little delight as much as we do.

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

Third Course
Mosquito Supper 
Butter “Fried” Soft Shell Crab

Green Tomato Beurre Blanc, Maque Choux, and Piquillo Peppers

Chef’s Notes: Embracing the unique culinary history of United States, Chef Kelly is taking inspiration from one of his friends, Chef Melissa Martin of Mosquito Supper Club in Terrebone Parish, Louisiana. With our local corn beginning, we wanted to bring you the flavors of an originally Native American dish with Creole influences – Maque Choux. Straddling atop this delicious braised corn is a butter “fried” soft shell crab, lazily resting in a pool of piquant green tomato beurre blanc. Ca c’est bon!!

Fourth Course
World Traveler
Butter Poached Beef Tenderloin
Smoked Morel Mushrooms, Charred “Pole” Beans, Candied Garlic and Bacon Lardons

Chef’s Notes: Consider if you will the humble bean – Phaseolus Vulgaris. Or maybe it’s not so humble. Currently grown on every continent in the world with the exception of Antarctica, one might consider the bean a pillar of human culture, but we just consider them delicious. Taking advantage of our late spring and early summer heat, we feature a mélange of “pole” beans tossed with candied garlic and bacon lardons. We finish off with the king of the Sierras, the Grey Morel Mushroom, placed atop our succulent butter poached beef tenderloin. Enjoy.

Dessert Course
Alexander and the Great Apricot
Apricot and Frangipane Torte
Elderflowers, Almond Daqouise and Blackberries

Chef’s Notes: Though its first origins are disputed, we do know that Alexander the Great introduced the apricot to Greece, thus opening a gateway to the world for this incredible harbinger of stone fruit season. Pairing alongside the “fruit” of another noble tree, the almond, we bring you this incredible taste of early summer. With the fragrance of elderberries and the tangy sweetness of blackberries, we couldn’t think of a better way to ease into the season. Bon appetit!