Make Reservations

Late Spring 2019 

(Available May 8th through June 2nd)

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.

first course
A Secret Lost
Herb Basted Alaskan Halibut Cheeks

Mixed Gooseberries, Young Spring Ginger and Saffron Beurre Blanc

Chef’s Notes: In many facets of hunting, foraging, ranching, and fishing there are little treats, surprises or just treasured delicacies. Usually the ones in charge of bringing items to market hold back some of the truly gem like morsels for themselves; that is until others catch on. Once a staple commodity of halibut fishermen, the prized halibut cheek has grown considerably in its popularity. Not that the cat is out of the bag, so to speak, it’s our turn. Pan roasted Alaskan halibut cheeks are pan roasted served with gooseberries of all sorts. Vine berries are lightly poached, Cape berries are served fresh, and their cousin the tomatillo, mixed with saffron and ginger in an amazing beurre blanc to top it off. A secret lost is a delicacy found.

second course
Hello Old Friend
Morel and Crème Fraiche Tortelloni

Sauce of California Asparagus, Grilled Morels, Asparagus Tips and Fines Herbes

Chef’s Notes: As cooks and chefs alike turn their attention to the harbingers of Spring after a long winter hiatus, there are a couple of things that truly have us chomping at the bit. Of these, it must be the morel mushroom that generates the most anticipation. As the Spring rains begin to abate and the mountain snow begins to melt, the onslaught of the morel season begins. In celebration we present our succulent tortelloni, filled with morels and crème fraiche. Placed atop a rich asparagus sauce and topped with seared asparagus tips and grilled morels, we couldn’t think of a better way to say Spring has sprung!

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

third course
King of the Silk Road
Pan Roasted Sonoma County Pekin Duck Breast

Rhubarb Compote, Red Quinoa, Pine Nuts and Spruce

Chef’s Notes: In the time of Marco Polo, the Silk Road was a vast network of trade and commerce. Of all the goods transported across Asia, one of the most prized and most expensive was Rhubarb. Easily fetching three times the value of cinnamon, opium and saffron, rhubarb was desired as a medicinal herb and was a staple to any worthy apothecary. By the mid to late 1700’s, rhubarb had made it to the United States and had even found a spot in the gardens of Monticello in 1809. Much has changed, but our love of this Spring time delicacy has not waivered. We begin with field grown rhubarb compote kissed with sweet vermouth paired with roasted Sonoma County Pekin duck breast. Set alongside nutty red quinoa and pine nuts to provide an unctuous foil, we can really see what all the fuss has been about.

fourth course
Life’s Simple Pleasures
Truffle Butter Poached Strauss Family Rose Beef Loin

Pommes Fondant, Spring Peas, Truffles and Tarragon

Chef’s Notes: It can become easy in any endeavor to over complicate things. Especially in cooking, as we try to create new and interesting combinations, we may, at times, go too far. But the thing that saves us is that if something is simply good and delicious, it’s simply good and delicious. With this in mind, our next course is an exercise in restraint.  Strauss Family rose beef loin is butter poached with white and black truffles until delicately tender. Served with creamy pommes fondant and Spring peas of all sorts, tossed with the natural poaching jus and the slightest bit of tarragon. Ah, succulent simplicity.

dessert course
The Berry Stand is Open
Strawberry Buttermilk Panna Cotta

Pistachio Shortbread, Rose Scented Strawberries and Honey Comb

Chef’s Notes: Much has been said about the harbingers of Spring. The little seasonal ques that tell us things are changing, like the warmer breeze and the later sunsets. But the one that always gets us is the opening of the berry stands. There they are, on the fringes of semi-rural areas, the sweet smell filling our noses as we pass. We always stop, giddy, eating half a flat before we even get home, well here is our nod to that moment. The incredible combination of strawberries and buttermilk together in a creamy panna cotta. Served with crunchy pistachio shortbread, rose scented strawberries and honey comb, Spring is here! Bon Appétit