Summer 2026

The feeling of summertime can be summed up best in the words of Hunter S. Thompson… “Life has become immeasurably better since I have stopped taking it seriously.” There’s something about the warm nights that seems to take the edge off. Casual levity is the order of the season, with a carefree nature filling us all…

The food of summer takes on its own languid, free character. Sweet and juicy peaches, cherries, and apricots, succulent melons, spicy peppers, and robust squashes and tomatoes fill our local farms and tables, bringing bounty and endless culinary possibilities. It signals our full bloom emerging from our cool emerald spring.

Here at The Kitchen, we adore this time of year. The relaxed evenings and unweighted shoulders of our guests remind us of the joys of easy summer vacations. So now it’s time to saunter in once again and create new memories of the season while basking in the bounty of our farms, fields, and waterways.

Bon Appétit!

– Chef Kelly McCown

“Summer’s lease hath all too short a date…”

— William Shakespeare

PRELUDE

Welcome Libations and Parade of Bites

ACT I

RISOTTO ALLA ZUCCA
Bergamino di Bufala, Tsar Nicoulai Caviar,
Grana Padano

VERACRUZ STYLE CALIFORNIA SEA BASS
Heirloom Tomato Sugo, Pommes Purée,
Mantequilla Olive

INTERMISSION

*Salt Bay Oyster “On the Half Shell”,
Hogwash

*Salt Bay “All Dressed” Oyster,
Passion Fruit, Habenero, Preserved Kumquat

*Shigoku Oyster Shooter,
Piparra pepper, Tomatillo “Bloody Mary”,
Castelvetrano Olive

ACT II

HANDKERCHIEF PASTA “CARBONARA”
Braised Guanciale, Smoked Imperial Onion,
Pecorino Fonduta, Farm Egg

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

TARTE AUX PÊCHES
White Chocolate Ganache,
Crème Anglaise, Raspberries

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.