Early Fall 2026

There is a magical time of fleeting beauty and abundance in Northern California around the end of summer as we open the door to autumn. It has been called many names through the ages, but its gentle touch is always eagerly awaited.

Warm, hazy days give way to the first chilly evenings of the changing season. Ripe late-summer bounties fall into the embrace of autumnal treasures. Apples from the foothills, pears from the Delta, pumpkins from the fields, and mushrooms from the forest mingle with acorns, chestnuts, and truffles, sending a sumptuous adieu to summer.

We welcome you, as the shadows grow longer, to join us for a uniquely special time of year. Relish the harvest with family and friends, new and old, as we all delight in the bounty of our resplendent region.

Bon Appétit!

– Chef Kelly McCown

“Autumn is a second spring when every leaf is a flower.”

— Albert Camus

PRELUDE

Welcome Libations and Parade of Bites

ACT I

BUTTERNUT SQUASH RISOTTO
Bergamino di Bufala, Tsar Nicoulai Caviar,
Grana Padano

SEARED DAY BOAT SEA SCALLOP “VERACRUZ”
Heirloom Tomato Sugo, Potato Purée,
Mantequilla Olives

INTERMISSION

*Valley Pearl Oyster “On the Half Shell”,
Hogwash

*Valley Pearl “All Dressed” Oyster,
Passion Fruit, Habenero, Preserved Kumquat

*Shigoku Oyster Shooter,
Pressed Apple, Celery, Kizami,
Gooseberry

ACT II

“LASAGNA AL FORNO”
Scamorza Affumicata, Veal Ragu,
Parmigiano Reggiano

PAN ROASTED BEEF FLAT IRON
Green Zucchini “Torte”, Provençal Jus,
Squash Blossom Pesto

“TORTA AL BURRO NOCCIOLA”
Poached Autumn Pear, White Chocolate,
Cranberry, Hibiscus

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.