THE KITCHEN MENU
(Available July 3rd through August 4th)
Presented by Executive Chef Kelly McCown
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.
What’s the Story Morning Glory
Butter Basted Sea Scallop
Okinawan Sweet Potato, Market Cucumbers and Jalapeño Aioli
Chef’s Notes: Humble in name, but not in lineage, the sweet potato has a decorated and storied past. A member of the morning glory family, the origin and domestication of this beloved tuber is believed to have occurred in Central and South America some 5,000 years ago. With its propagation spreading throughout the known world via trade, its influence is now seen in almost every culture’s culinary history. To this end we present our tribute to this humble tuber. Okinawan sweet potatoes are gently cooked with local cream and puréed with a hint of Summer apricots on which we place our butter basted sea scallop. Topped with a jalapeño-cucumber aioli and lightly pickled Japanese cucumbers, it’s a great Summer opener.
Heirloom Tomato Agnolotti
“Bouillabaisse” Broth, Poached “Fruits de Mer” and Sea Beans
Chef’s Notes: “To boil and simmer,” or at best, that’s the classic Provencal dish originating in the port city of Marseille roughly translated. As the late Spring breeze warms we are transported to sunnier climates and images of the sun-kissed ocean scenes. With this is mind we present one of the most Summer of ingredients, heirloom tomatoes. Beautiful local tomatoes are the basis for a rich filling for our agnolotti, served atop a rich broth fragrant with the treasures of the ocean and perfumed with wild fennel. With the addition of briny sea beans, we couldn’t think of a better way to treasure this Summertime favorite.
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.
Trail Ride Inspiration
Pan Roasted California Quail
Wild Blackberries, Fennel Soubise, Juniper and Quail Jus
Chef’s Notes: Almost any given Monday morning will see Chef Kelly and Sous Chef Eddie riding their bikes together on copious trails of the Sierra Nevada foothills. Zipping past the blackberry brambles and stalks of wild fennel, and carefully navigating the darting coveys of California quail, an idea was struck…an inspiration. Drawing on this, here is our incredible pan-roasted California quail, nestled up on a wild blackberry “jus” with caramelized fennel soubise. Finished with a sprinkling of fennel pollen and juniper, it’s nice to find inspiration so close to home.
A Gift from Above
Smoke Roasted Beef “Zabuton”
Summer Truffles, White Corn “Crepe” and Wild Pecans
Chef’s Notes: It’s no secret that Chef Kelly has some unique views on the origin of corn, some might even call it a conspiracy theory. Potentially left here for us lowly terrestrial beings from some ancient “other worldly” visitors, we may put all that aside momentarily as a foolish notion while we embrace that most emblematic of Summer foods. We begin by wrapping sweet corn “pudding” in a delicate corn “crepe” and then placing it alongside smoked and roasted beef “zabuton”, becoming the perfect vehicle for Summer truffles redolent with scents of hazelnut and vanilla. Drizzled with wild pecans, we think even those elusive visitors would be happy with what we’ve done.
Raspberry Bakewell Tart
Lemon Verbena, Violet Custard and Blueberry Butter Gastrique
Chef’s Notes: California is one of the world’s largest producers of almonds, producing up to 80% of the world’s production and 100% of the U.S. commercial supply, and we’re pretty proud of that. We are also proud of our raspberry Bakewell tart, featuring one of our favorite things, frangipane. Baked with fresh raspberries and served with violet custard and blueberry butter gastrique, here’s to our beloved almond orchards and the ones that tend them. Happy Summer. Bon Appétit!