Winter is here and we’ve heard it said that “Winter is not a season, it’s a celebration”. This time of year, we delight in the warmth of a hearth, the comfort of family and friends, and the embrace of cherished delicious foods of our memories. Smells of Sunday roasts, mulled ciders, and freshly baked cookies transport us to a simpler place and time, with the freeing spirit of a child.
We kick off this season with the golden hills turning a rich emerald and the low-lying sun casting an almost mystical glow across the snow-kissed Sierras; in all of this, the sparkle of the holidays and the culinary treasures of Winter abound. Aromatic truffles, rich Dungeness crab, sublime salsifies, robust squashes, and unctuous cheeses all find center stage in our preparations.
So please join us around the stove, enfettered and wide-eyed with the anticipation of a child on a holiday morning.
—Chef Kelly McCown
“PHOENIX TAIL” DUMPLING
Shiitake Mushroom, Ginger, Taro,
Adam’s XO Sauce
DAYBOAT SEA SCALLOP
Butternut Squash, Szechuan Peppercorn,
White Truffle, Beech Mushroom,
*Valley Pearl Oysters, Prince Edward Island, Nova Scotia
*Alaskan Halibut Ceviche, Asian Pear, Ginger, Passion Fruit
Hawaiian Ahi Tuna, Shiso, Pomegranate, Pickled Cucumber
SONOMA COUNTY PEKIN DUCK BREAST
Foothill Quince, Buckwheat Spaetzle,
BUTTER POACHED BEEF TENDERLOIN
Button Chanterelle, Pommes Fondant,
Salsify, Perigord Truffle Sabayon
MEYER LEMON CURD
Coastal Huckleberries, Butter Shortbread,
For Reservations, Please Call 916.568.7171 or Book Online Via Tock
*May contain raw or undercooked animal-derived products.