Spring 2025

ee cummings once regarded, “Sweet springtime is my time is your time is our time for springtime…” The onset of spring has found us embracing the newly found sunshine, dancing across our emerald hills, punctuated by the dazzling colors of wildflowers. We awake from our cozy winter slumber and look forward to new beginnings.

Strawberries, asparagus, artichokes, garden peas, wild sorrel, rhubarb, and local spring lamb all add to our reemergence from our lengthy winter. Here at The Kitchen, we welcome the warmth, scent, and tastes of the new season as we also welcome our most cherished part of it: you, our guest.

Let us revel in the fact that no spring skips its turn and join us to celebrate loved ones once again and turn acquaintances into new friends; sit back, relax, smile, laugh, eat, and enjoy as we relish this new beginning with the blossoms in the air.

Bon Appétit!

– Chef Kelly McCown

“Sweet springtime is my time is your time is our time for springtime…”

— ee cummings

ACT I

CELERIAC TARTE
Celeriac Fondant, Feuilles de Brick,
Winter Thyme

WHITE ASPARAGUS “VICHYSSOISE BLANC”
Wild Pacific Salmon, Golden Potato, Lemongrass,
Tsar Nicoulai Steelhead Roe

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

INTERMISSION

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

*Valley Pearl ‘Malpeque’ “All Dressed” Oyster,
Sea Buckhorn, Passion Fruit, Chile

*Shigoku Oyster Shooter,
Nantes Carrot Aguachile, Hibiscus,
“Bread & Butter” Tomatillo

ACT II

“GNOCCHIS A LA PARISIENNE”
English Peas, Wild Spring Onion,
Smoked Ham Hock, Pea Tendril

BRAISED BEEF SHORT RIB RAVIOLONI
Spring Green Garlic,
Pecorino di Rocca “II Vessillo”

VANILLA YOGURT PANNA COTTA
Lime Curd, Early Rhubarb,
Almond Butter Cookie

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.