Winter 2025

With the fading glow of the holidays and the New Year firmly behind us, we, like Percy Shelley, could ask, “If winter comes, can spring be far behind?” Here, enveloped in the mild winter of Northern California and passing the Winter Solstice and the Spring Equinox, we look fondly toward spring. However, we should not be too eager to move through winter, for we might miss this season’s unique bounty.

Our golden hills have turned a rich emerald while the low-lying sun casts a mystical glow across the ever-looming Sierras. Mushrooms, wild lettuces, elderberries, and tender shoots abound, and our winter waters yield local delicacies such as Dungeness crab, black cod, oysters, caviar, and sea urchins. Spring may have the warmth we crave, but winter holds the flavors we adore.

No winter lasts forever, and no spring skips its turn…

Bon Appétit!

– Chef Kelly McCown

“They who sing through the summer must dance in the Winter.”

— Italian Proverb

ACT I

TSAR NICOULAI CAVIAR
Pommes Fondant, Feuilles de Brick,
Fines Herbes, Creme Fraiche

FORT BRAGG BLACK COD
Black Trumpet Mushroom, Wood Sorrel,
Chili, Garlic

SWEET POTATO AGNOLOTTI
Sun Dried Tomato, Yellowfoot Chanterelle,
Stracchino, Pine Nuts

INTERMISSION

*Valley Pearl ‘Malpeque’ Oyster “On the Half Shell”,
“Hog Wash”

*Valley Pearl ‘Malpeque’ “All Dressed” Oyster,
Key Lime, Blood Orange, Lemon Balm

*Steamboat Oyster Shooter,
Butternut Squash Aguachile, Pickled Ginger

ACT II

*SEARED DUROC PORK LOIN
Sunchokes, Chestnuts, Asian Pear,
Agrumato Lemon Olive Oil

*“BUTTER BATHED” BEEF TENDERLOIN
Winter Squash Gratin, Burgundy Truffle,
Pecorino di Rocca “IL Vessillo”

PYRAT XO RUM BUDINO
Butternut Squash Cake, Sour Cream,
Wild Pecan Streusel, Pizzelle

APRES DESSERT
Mignardises

For Reservations, Please Call 916.568.7171 or Book Online Via Tock

*May contain raw or undercooked animal-derived products.

Basking in the amazing abundance of the Sacramento region, The Kitchen offers an ever-evolving seasonal menu. Taking cues from the farmers, ranchers, and Mother Nature herself, we create a weekly menu as part of a seasonal snapshot in an effort to showcase the best of this culinary bounty. All menus are subject to change to nature’s whims.