March 2018 Menu
(Available March 7th through April 1st 2018)
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.
Butter Basted Sea Scallop
English Pea Coulis, Kohlrabi, Meyer Lemon and Braised Little Gem Lettuce
Chef’s Notes: In Columella’s 1st Century Roman book of agriculture, De re rustica, he mentions “young early wild peas” gathered from sandy soils of Numidia by the Roman legionaries to supplement their rations. Though we are not sure the pea is what kept Rome’s influence spreading through the ancient world, we are glad that its cultivation has continued to what we know as the humble pea of today. With a nod to ancient history, we present our pan roasted sea scallop nestled among a creamy pea coulis and delicately braised little gem lettuces. Topped with nutty kohlrabi glazed with Meyer lemon, we have a dish that the legionnaires would have truly marched for.
Ricotta and Black Pepper Cavatelli
Spring Green Garlic Veloute, Frog’s Legs, Citron and Crispy Garlic
Chef’s Notes: For many in the modern world, Lent is a time of religious observance which at times requires fasting or giving up things such as meats. However, with that being said, in Medieval times and even in early modern Europe, cuisses de grenouille, or frog’s legs, were not considered to be meat, and therefore were perfectly acceptable to be eaten during the religious observance. And we will take full advantage of this “loophole” with our beautiful ricotta Cavatelli dish. Enjoy lightly poached frog’s legs bathed in green garlic veloute with a hint of citron and topped with crispy garlic.
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.
Roasted Loin of Rabbit
Bergamot, Leek Vinaigrette, Caramelized Spring Onion and Parmesan
Chef’s Notes: In one particular part of the world, it is said that a pub can be cleared of people by the calling out of the word ‘rabbit.’ In a long-held superstition of the residents of the Isle of Portland, rabbit is said to be unlucky. Even its burrowing habits are said to have been the demise of quarry workers. Lucky for us, we have no such phobia in regards to one of the tasty harbingers of springtime. With that, we give you our roasted loin of rabbit scented with bergamot and tarragon. Served with a classic leek vinaigrette, richly caramelized spring onion, and a hint of Parmesan.
St. Hyacinth’s Dumpling
Butter Poached Beef Tenderloin
Young Potato Pierogi, Ash Roasted Nantes Carrots and Porcini Mushroom
Chef’s Notes: Though there are conflicting origin legends when it comes to the pierogi, one thing is clear: there is only one patron saint of this ubiquitous dish, and that is Saint Hyacinth. Whether feeding the people of his country with pierogi after the invasion of the Tartars in 1241, or resurrecting crops destroyed by storm in 1238, resulting in a dumpling feast, it is clear that the little pierogi is one of the cornerstones of Polish cuisine. Delicate young spring potatoes are made into a silky dough and the filling that grace our butter poached beef tenderloin. Set atop a rich and unctuous porcini sauce and ash roasted carrots, it’s a dish truly befitting a saint.
By Any Other Name
Vanilla Bavarian Cream
Lemon Curd, Rose Water Poached Mandarins and Citron Gelee
Chef’s Notes: The Bavarian Cream, named in the early 19th Cenutry by Marie-Antoine Careme, who had it made for visiting dignitaries from the House of Wittelsbach, has had many a name. Even the great August Escoffier created a version, referring to it as Crème Bavaroise, and these days it’s simply Bavarois. Regardless of its nomenclature, it is, simply put, delicious. Succulent Bavarian Cream is juxtaposed by a sublime citron gelee, fragrant poached mandarins and a tangy lemon curd – fit for royalty. Bon Appetit!