January 2016 Menu

THE KITCHEN
JANUARY 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
“It’s All About the Cabbage”
Pan Sautéed Day Boat Sea Scallop
Miso Braised Napa Cabbage, Pickled Hijiki and Ginger Beurre Blanc

Chef’s Notes: All around the world eating cabbage at the start of a new year is meant to bring good luck and prosperity. In keeping with this tradition, the first course of the first menu of the year, our “good luck charm”, is bathed in unctuous miso broth and paired with a butter-basted scallop. Served with a bright ginger and sake beurre blanc, it seems our new year is off to a great start.

second course
“Pommes de Terre”
Gnocchi Albufera Tartuffe
Shaved Perigord Truffles, White Port Pearl Shallots, Parmesan Froth and White Truffle Sauce

Chef’s Notes: Though our next guests spend the majority of their time underground and out of sight, it’s not to say they haven’t influenced the cuisine of the world. Let us consider the “worker” and the “poet”. We begin with the worker, hearty golden winter potatoes, transforming them into light and airy gnocchi with just a hint of Parmesan. Add to this the nuanced and poetic flair of white and Perigord truffles, and now we see how amazing the “Apples of the Earth” really are. Bon appetit!

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

third course
“Into the Woods”
Herb Roasted Poussin
Candy Cap Spaetzle, Wild and Tame Mushroom Ragout, Braised Escarole and Confit Leg

Chef’s Notes: As the cool weather hangs in the air, our thoughts often move to the misty woods and our appetites to the gifts that they hold, mushrooms. Shrouded in the sweet smell of the forest, we present an amazing roasted “petit poulet” paired with fragrant candy cap mushroom spaetzle and braised winter greens. With the addition of wild and tame mushroom ragout, it’s time to go where the wild things are.

fourth course
“Close to the Bone”
Slow Braised Beef Short Rib
Sauce Bordelaise, Roasted Bone Marrow and Winter Vegetables

Chef’s Notes: The old wine merchants of Bordeaux liked their beef with a rich sauce of Bordeaux wine and bone marrow. In honor of this tradition, our slow braised short rib will be accompanied by a luxurious Sauce Bordelaise set atop roasted bone marrow with a cocotte of winter vegetables. Here’s raising a glass and fork to the Marchands de vin of yore.

fifth course
“Such a Sap”
Maple Syrup Crème Brulee
Sweet Crème Fraiche, Chocolate Short Bread and Pomegranate Glaze

Chef’s Notes: We are a little sappy for the loveliest sap of all, maple syrup. Keeping in mind our earthy midwinter menu, we naturally think of the gift from the Maple tree. Using only pure maple syrup, we put together our crème brulee, released from its dish atop chocolate shortbread with freshly cultured crème fraiche and pomegranate sauce. Sure it’s cold outside, but with dessert this good we’ll just stay put. Too sappy?