JULY 2015 MENU
Presented by Executive Chef David Chavez and Chef Owner Randall Selland
Rabbit and Tomato Consommé with Rabbit Sausage
Summer Squash, Variations of Tomato, Fried Spinach and a Parmesan Tuille
Chef’s Notes: Our first course features locally raised rabbit from Quinn Family Farms in Elk Grove. Rabbit sausage is made with a combination of rabbit, pork, sage and garlic. This sausage joins fresh squash slices, peeled cherry tomatoes, dollops of roasted tomato puree, fried spinach leaves and a parmesan tuille in a bowl. A warm consommé made of rabbit stock, local Watanabe Farm’s tomatoes and mire poix is poured tableside.
Crispy Soft Shell Crab & Pole Beans
Stone Fruit Relish, Black Garlic Puree and Nasturtium Vinaigrette
Chef’s Notes: The star of the second course is a delicious crispy fried Chesapeake Bay fresh soft shell crab. A variety of locally grown pole beans dressed in a Nasturtium flower and Dijon vinaigrette ground the plate. We then add a punch of sweetness to the dish with wedges and a relish of peaches and nectarines from Twin Peaks Orchards in Newcastle. Delicately dressing the plate is a unique puree of black garlic and Nasturtium flowers.
Pancetta & Lobster Cavatelli Pasta
Fresh Garbanzo Beans, Summer Truffle and Pea Shoots
Chef’s Notes: Our third course is a savory dish of fresh cavatelli pasta married with a creamy lobster sauce, crispy house cured pancetta lardons, Maine Lobster and a fennel, shallot and carrot sofrito. The pasta is decorated with fresh shelled garbanzo beans, pea shoots and chives. Summer truffle from the Périgord region of France is gracefully shaved atop the dish.
Corn Pudding Croquette, Succotash of Corn, Piquillo and Shishito Peppers and a Roasted Mushroom Demi-Glace
Chef’s Notes: Our decadent fourth course features house aged ribeye from Petaluma which is grilled until perfectly tender. A demi-glace of locally grown, roasted cremini mushrooms and red wine enhances the dish with a perfect umami flavor. Locally grown corn is transformed into a corn pudding croquette then topped with a succotash of pan fried piquill and shishito peppers with sweet white corn.
Graham Cracker Sablé, Milk and White Chocolate Cremeaux, Cinnamon Meringue and Toasted Marshmallow Ice Cream
Chef’s Notes: For our dessert course we’ve created an extravagant play on the classic summer s’more dessert. Graham cracker sablé cookies create a sandwich with puffs of milk and white chocolate cremeaux atop a chocolate ganache drizzle. The sandwich is finished with bruleed cinnamon meringue. A quenelle of toasted marshmallow ice cream with chocolate pieces is placed atop a toasted almond crumble.