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December 2016 Menu
(Available December 7th through December 31st, 2016)

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
Finally a Winner
Chilled Dungeness Crab Salad
Thai Pineapple “Curry”, Avocado, Pickled Hijiki and Cucumber Granita

Chef’s Notes: After a string of dismal seasons, our local Dungeness Crab season has opened with an amazing bounty. In celebration of one of the most beloved of local foods we present our vibrant Dungeness Crab salad. Alive with piquant flavors of Thai pineapple curry, mint and cucumber, this amazing salad will bring some brightness to the darker days of winter. Bon Appetit!!

Second Course
A New Classic
Pan Seared Potato Gnocchi
White Truffle Sauce, Parmesan Cream and Perigord Truffles

Chef’s Notes: Last winter, as Chef Kelly settled into his role at the helm of The Kitchen, he placed what seemed like a fairly ubiquitous dish of gnocchi on the December menu. Proving the old adage that something can be more than the sum of its parts, this seemingly simple dish became a runaway hit. Pan seared potato gnocchi nestled atop white truffle sauce, airy Parmesan cream and shaved Perigord truffles proved to be an instant classic. Welcome back…

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

Third Course
(A 25th Anniversary “Greatest Hits” Dish)
Holiday’s Fish
Roasted Alaskan Halibut
Brown Butter Hollandaise, Bloomsdale Spinach, Crispy Sunchoke and Passmore Ranch Caviar

Chef’s Notes: In cultures around the world, the Halibut is revered, honored, and looked upon as a sacred fish, especially around what we see today as our Holiday season. As we celebrate this holiday season, we also celebrate our 25th anniversary with the next dish in our greatest hits series. Roasted halibut is lovingly paired with brown butter hollandaise and topped with Passmore Ranch Caviar for a version of this Kitchen classic that would even make Randall proud. 

Fourth Course
Who’s Got the Reuben
Peppered and Smoked Beef Tenderloin
Shaved Brussels Sprouts, Beurre Rouge, Potato Croquette and Bacon Lardons

Chef’s Notes: Though accounts of the origin of the famous “dish” vary, one thing we all can agree upon is the magical thing that happens when one applies smoke and pepper to a nice cut of beef. Playing off this, we lightly “cure” our beef tenderloin with mixed peppercorns and spices and give it a gentle kiss of smoke before slow roasting it to a succulent peak. Served with a choucroute of shaved local Brussels sprouts and succulent potato croquette with hints of caraway and fresh horseradish, we think it’s time to put our stamp on this revered dish.

Dessert Course
Gastronomic Hero of the Holidays
Warm Chocolate Blintzes
White Chocolate Ganache, Chestnuts, Candied Pecans and Mocha Ice Cream

Chef’s Notes: With links to many cultures, one thing is constant, in whatever guise we all love blintzes. Traditionally thin crepes rolled with cheese or fruit, we decided to take it one step further during this holiday season. Rich chocolate crepes are filled with a luscious chestnut and white chocolate ganache, warmed and served with candied pecans and mocha ice cream… we couldn’t think of a better way to say, “Happy Holidays”.