Fall 2024

All About Apples…

There is a special time of year that we look forward to, a time when the last vestiges of summer begin to fade, a cooler morning rises to meet us, the shadows lengthen, and the leaves begin to show up underfoot.

For us, this time also signals the arrival of our local apple flush. From the foothills, they come, resplendent in muted autumnal tones. Crisp, sweet, tart, crunchy, and utterly delicious, in accord with Henry David Thoreau, we believe that “the apple is the noblest of fruits.”

With the return of our favorite season, we celebrate this local treasure, allowing apples to take over our fall menu. Come sit around our hearth, unfettered, and bask in the beauty of Northern California’s most beautiful time.

Bon Appétit!

– Chef Kelly McCown

“And all at once, Summer collapsed into Fall.”

— Oscar Wilde

ACT I

BLUE CORN TAMALE
Huitlacoche, Charred Scallion,
Winter Truffle, Salsa Roja

MISO CURED FORT BRAGG BLACK COD
Apple “Kasu”, Sake-Cider Beurre Blanc,
Tsar Nicoulai Caviar

AUTUMN GOLD POTATO PIEROGI
Fuji Apple, Ginger, Long Onion,
Cider Braised Red Cabbage

INTERMISSION

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

*Valley Pearl ‘Malpeque’ “All Dressed” Oyster,
Wakame, Asian Pear, Fuyu Persimmon

*Shigoku Oyster Shooter,
Fermented Tomato, Pickled Wasabi, B&B Tomatillo

ACT II

*APPLEWOOD SMOKED PEKIN DUCK
Gala Apples, Golden Apple Balsamic,
Pink Peppercorn, Prickly Ash

*“BUTTER BATHED” BEEF TENDERLOIN
Celeriac, Burgundy Truffle,
Apple Tarragon Bearnaise, Pommes Fondant

CANDIED ALMOND TEA CAKE
Gala Apple, Almond-White Chocolate Cream, Apple Tuile

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.