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Spring 2024

The emerald embrace of our springtime hills, reminds us again and again, that, as a wise soul once said, “Green is the color of spring…and it can be big like a mountain, or important like a river, or tall like a tree…It’s beautiful and I think it’s what I want to be.” So, with this ageless sentiment in mind, we celebrate our yearly awakening, from our winter slumber.

A concert of new flavors welcomes us to longer days. Asparagus, peas, fava beans, stinging nettles, green garlic, and wild sorrel lead the charge, harbingering the beginning of one of our favorite times of the year.  As we welcome the warmth, scent, and tastes of the new season, 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 at The Kitchen to celebrate loved ones 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

 “Spring is nature’s way of saying ‘Let’s Party!’”

Robin Williams

ACT I

“PHOENIX TAIL” DUMPLING
Shiitake Mushroom, Ginger, Taro,
Adam’s XO Sauce

“BUTTERED BATHED” ALASKAN HALIBUT
Coastal Artichokes, Pistachio, 
Meyer Lemon Kosho

“HANDKERCHIEF” PASTA
California Asparagus, Oeufs Brouillés,
Fines Herbes, Custard “Royale”

INTERMISSION


*East Cape Oysters, Seaweed, Sesame, Fresno Chili, Cucumber
*Ahi Tuna Poke, Snap Peas, Whisky Barrel Soy Sauce

ACT II

STINGING NETTLE GNOCCHI
Spring Green Garlic, Beech Mushroom,
French White Asparagus

“PITHIVIER” OF BRAISED DIXON LAMB SHANK
Ash Roasted Nantes Carrot, Spring Peas,
Thyme Jus

CANDIED ALMOND “FEUILLETTE”
Vanilla Bavarois, Macerated Strawberries, 
Hibiscus

APRES DESSERT
Mignardises

For Reservations, Please Call 916.568.7171 or Book Online Via Tock

*May contain raw or undercooked animal-derived products.