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November 2016 Menu
(Available November 2nd through December 4th, 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
The Wisdom of Fionn mac Cumhaill
House Smoked King Salmon
Passmore Ranch Caviar, Braeburn Apples
Fuyu Persimmons and Mustard Cream

Chef’s Notes: In Celtic mythology, there is a salmon of knowledge sought by the poet Finn Ecces, which, if eaten, will grant powers of wisdom. After years, Finn finally captures the salmon and gives it to his young assistant Fionn to prepare. During the preparation, Fionn inadvertently tastes the fish and in so takes the wisdom for himself. Now, we don’t believe by eating our succulent smoked King Salmon that you will be any wiser, but you will feel much smarter for coming to enjoy it, paired with crisp local apples, Passmore Ranch caviar, creamy mustard sauce, and Fuyu persimmons. Welcome, November!

 Second Course
Miwok Treasures
Acorn and Porcini Mushroom Ravioli
Caramelized Onion Jus, Matsutake Mushrooms
and Crispy Garlic

Chef’s Notes: The indigenous people of this beautiful land cherished the gifts given at this time of year, and we feel fortunate to share in them as well. Paying homage, we present our rich and earthy acorn and porcini raviolis served with prized local matsutake mushrooms and rich onion jus. We could not think of a better way to celebrate this lovely time of year in such a lovely, special place.

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

 Third Course
(A 25th Anniversary “Greatest Hits” Dish)
Color of the Season
Bisque of Fall Pumpkins
Heirloom Chicken “al Pastor”, Creamy Polenta
Pepitas, Chili and Cotija

Chef’s Notes: This year has turned its circle with the coming and going of the seasons. The orchards and fields of our home have given their bounty and now we give thanks to the splendor of this magical season. In gratitude for our 25-year Anniversary, we bring you our latest “Greatest Hits” dish. Playing on Randall’s pumpkin bisque, we embellish our latest rendition with creamy polenta “custard” and “al pastor” styled local heirloom chickens for a rich and warming nod to the vibrant colors of the season.

Fourth Course
The King’s Flower
Butter Poached Seared Beef Tenderloin
Celery Root Croquette, White Truffles
and Paprika-Port Coulis

 Chef’s Notes: Reverence for celery dates back as far as we can see, with mention of it in the Odyssey and the Iliad, as well as with garlands of wild celery found in the tomb of King Tutankhamen. With a respect to its regal place in history, we bring you this lovely dish. Beef tenderloin is poached in butter and seared to succulent peak, then served atop a sumptuous celery root croquette redolent with white truffles. Paired with bright notes of paprika and port wine glaze, this dish is fit for a king.

Dessert Course
I’ll Be Your Huckleberry
Maple and Candy Cap Pot de Crème
Wild Huckleberry Compote
and Quince Sables

 Chef’s Notes: Fall gives way to some of the most amazing wild edibles, and one of our very favorites is the wild huckleberry. Tart, tangy, full flavored and complex, we couldn’t think of a better way to feature this stalwart of fall than to serve it with a lovely maple and candy cap pot de crème. Nestled in the flavors and colors of fall, we’re happy also to take in the flavors of fall with you. Bon appetit!!