February 2016 Menu

THE KITCHEN
FEBRUARY 2016 MENU

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
Fruits de Mer
“Salad” of Chilled Lobster, Scallop and Rock Shrimp
Creamy Celery Root, Chowder Froth, Chervil and Crispy Feuilles de Brick 

Chef’s Notes: This time of year our minds turn to treats from the cold waters of the sea, trapped between grey skies and rocky coastlines. Our first course is a celebration of these wintertime shellfish: scallops, shrimp and lobster paired with a frothy sea foam sauce redolent with sweet cooking liquor, earthy celery root and delicate chervil. All of this fine richness is served in a crispy shell of Feuilles de Brick to start off our February menu in a luxurious fashion.

second course
Nancy’s Infamous Pappardelle
Pappardelle Pasta
Poached Farm Egg, Meyer Lemon, Crispy Prosciutto and Caviar 

Chef’s Notes: Some dishes are an instant classic. When Nancy created the poached egg pappardelle for a New Year’s menu at The Kitchen years ago, it was a smash hit. Making its way to our sister restaurant, Ella Dining Room and Bar, its lemony butter sauce comingling with the rich and unctuous poached egg quickly became legendary among Sacramento diners. Well, it’s back, topped with caviar and crispy prosciutto, and it’s time to reacquaint you with a classic. 

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

third course
The Fish That Would be King
Ocean Trout “Cassoulet”
Braised Butter Beans, Smoked Trout “Bacon”, Winter Greens and Ham Hock Jus 

Chef’s Notes: Our next course features a fish that could not be contained, the Ocean Trout. Born of fresh water, the ocean trout develops specialized glands that allow it seek a new life in the sea, where it feeds on small shrimp, imparting a lovely marbling and exceptional flavor. Lending itself to heartier dishes, we make a play for the great dish of Languedoc, Cassoulet. Our would-be “salmon”, is paired with rich, garlic braised butter beans, trout bacon and crushed bread crumbs for a warming winter delight.

fourth course
The Sweetheart Steak
Slow Roasted Beef Tenderloin
Sauce au Poivre, Grilled Endive and Shoestring Potatoes

Chef’s Notes: According to French steak specialist Francis Marie, Steak au Poivre originated in the 19th century in the bistros of Normandy, where noted figures took their female companions for late suppers, and where pepper’s purported aphrodisiac properties may have proved most useful. So, in a nod to Valentine’s Day, we present our version. Slow roasted beef tenderloin is lightly sauced with brandy, cultured cream and Tellicherry black peppercorns. Served with crispy potatoes and grilled endive, so as to warm the heart.

fifth course
Montezuma’s Mistress
Chocolate Silk “Pie”
White Chocolate Meringue, Vanilla Custard, Chocolate Short Dough and Ganache

Chef’s Notes: The Aztecs regarded chocolate as an aphrodisiac, and their Emperor Montezuma reputedly drank it fifty times a day as to increase virility. We don’t think you need to go to those lengths, so instead we recommend our Chocolate Silk “Pie”. This rich and succulent dessert layered with dark chocolate, vanilla custard, chocolate short dough and white chocolate meringue is the perfect way to finish dinner with the one you love. Bon appetit.