Make Reservations


March 2017 Menu
(Available March 1st through March 26th, 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
Warmer Days Ahead
Tataki of Hawaiian Tombo Tuna
Rose Hips, Late Winter Citrus, Wood Sorrel and Crispy Ginger

Chef’s Notes: With the constant deluge of this winter, it’s not hard to let our minds wander to warmer places. With the sandy beaches of Hawaii in our thoughts while we are firmly planted in wetter climes, here is a dish that has one foot in both – Seared Hawaiian Tombo Tuna. Served with the jewels of winter, succulent citrus, tart rose hips, and tangy wood sorrel, we can’t think of a better way to wait out the storm and start off our March Menu.

Second Course
It’s Not Easy Being Green
Fines Herbes Ricotta Gnocchi
Bay Scallops, Black Trumpet Mushrooms, Port Wine Pearl Onions and English Peas

Chef’s Notes: Green is the color of spring, and though we’re not there yet, we can’t help but jump the gun. As English peas begin, it seems fitting that they should create a creamy veloute in which we nestle delicate ricotta gnocchi and caramelized bay scallops all topped with the perfect mushrooms of the season, black trumpets. Enjoy the spring preview.

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

Third Course
Valley Girls
Roasted Central Valley Guinea Hen
Stinging Nettles “Strudel”, Mountain Huckleberries, Miner’s Lettuce and Wild Flowers

Chef’s Notes: Incredible Central Valley ranchers are raising some of the most exquisite Guinea Hens in the country, and we thought it a shame not to feature these beautiful gems. Pan roasted and butter basted to elegant peak, our hen breasts are paired alongside nutty stinging nettles wrapped in thin pastry and sauced with a compote of wild huckleberries, and a sprinkling of peppery wild flowers. Sometimes it’s okay to raid the henhouse.

Fourth Course
Into the Woods
Butter Poached Beef Tenderloin
Acorn Spaetzle, Roasted Butter Boletes, Braised Green Garlic and Porcini Sauce

Chef’s Notes: There is something about this time of year, as the forest soaks up the rain, that produces magical things – porcinis, to be exact. Our butter poached beef tenderloin is paired with unctuous acorn spaetlze, braised “spring” garlic, and deeply rich porcini sauce. Nothing like a walk in the woods.

Dessert Course
Sun Break
“Drunken” Citrus and Almond Baba
White Chocolate Sauce, Pistachio Bark, Lemon Balm and Orange Mousse

Chef’s Notes: Nothing kicks spring fever into high gear quite like a warm break in the clouds. We bring some brightness to the end of our March menu in the way of orange. Mixed oranges are combined to create an incredibly silky mousse set atop a slightly “sauced” almond cake. Hints of white chocolate, pistachio and candied ginger complete our nod to spring fever. Bon Appetit!!!!