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Presented by Executive Chef David Chavez and Chef Owner Randall Selland

first course
Seared Sea Trout & Green Tomatoes
Cured Salmon Roe, Pickled Red Onion, Celery, Crispy Capers and Caraway Bread Crumbs

Chef’s Notes: Our first course is a play on lox. Wild caught sea trout is seared on one side then garnished with a mosaic of onion, celery and a whipped dill crème fraiche. A farm fresh egg yolk is salt cured for 2-3 weeks then gently grated atop the fish. Green tomatoes from West Sac’s Watanabe Farms are pureed with shallots, blanched garlic and olive oil to create a luscious chilled soup. The dish is finished with a touch of crispy capers and caraway bread crumbs.

second course
Pork Belly Wedge Salad
Gem Lettuce, Cherry Tomato Confit, Chicharrones, Herbed Buttermilk Dressing, Cucumber and Maytag Bleu Cheese

Chef’s Notes: The second course highlights a Berkshire pork belly, which is marinated in buttermilk, coated in a dry rub, and slow roasted for several hours. The belly sits atop first-of-the-season sweet and tender gem lettuce, from Riverdog Farms in Capay Valley. Peeled and marinated cherry tomatoes with thinly sliced and salted cucumber come into play. A buttermilk dressing is prepared with fresh herbs and pureed avocado to dress the salad. The plate is garnished with a Maytag Bleu cheese “snow” and crunchy chicharones.

third course
Lobster Raviolo
Ricotta, an Islote Farm Egg Yolk, Lemon Butter and Fines Herbes

Chef’s Notes: A housemade thin egg yolk pasta is stuffed with Maine lobster filling and freshly made ricotta cheese. A fresh Islote Farms egg yolk is placed in the middle of the raviolo just before it is sealed. Crispy potato strings, fines herbes comprised of tarragon, chervil, parsley, chives, and a divine lemon butter top the dish.

fourth course
Local Lamb Tenderloin
Caramelized Onion Pain Perdue, Haricot Verts, Marcona Almonds, Apricot Mostarda and a Sauce Perigourdine

Chef’s Notes: The savory fourth course features local lamb tenderloin from Superior Farms in Dixon. It is cooked sous vide and finished on our oak grill until perfectly medium rare and tender. The pain perdu is a savory and crispy bread pudding with caramelized onions and sourdough bread crumbs. Fresh green beans are tossed with toasted Marcona almonds and a touch of sherry vinegar and chives. Stewed down farmer’s market apricots with mustard seeds, powder, and oil create a jam like Mostarda to accompany the dish. Lastly, a Sauce Perigourdine of a veal demi glace with Hudson Valley foie gras, and notes of decadent black Perigord truffle balance the dish.

dessert course
Mascarpone Cheesecake & Cherry Ice Cream
Pistachio Pillows, Pistachio and Cherry Ice Cream, Crème Fraiche Sherbet and a Port Cherry Sauce

Chef’s Notes: For dessert, a velvety melt-in-your-mouth cheesecake made of cream cheese and Mascarpone will take stage. It is plated with a light pillow of pistachio cake and crispy tuile. A duo of a pure and clean crème fraiche sherbet and a traditional cherry pistachio ice cream, using first of the season Tosso Farm cherries, are spooned onto the plate. A rich Port cherry sauce is drizzled over the dish to finish.