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Summer 2024

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 just 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 and free character. Sweet and juicy peaches, cherries and apricots, succulent melons, spicy peppers, and robust squashes and tomatoes fill our local farms and tables, offering a bounty of 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 unburdened 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. 

Summer awaits.

Bon Appétit!

—Chef Kelly McCown

 “Summertime is always the best of what might be.”

Charles Bowden

ACT I

“TORTA DE QUESO”
Squash Blossoms, Feuilles de Brick,
Huitlacoche, Zapallito

“BUTTER BATHED” ALASKAN HALIBUT”
Poblano Crema, Pyrat XO Reserve Rum,
Pineapple, Mint, Lime

“RAVIOLI DI RICOTTA”
Ricotta di Pecora, Roasted Peppers,
Tomato “Cruda”, Pine Nuts, Basil

INTERMISSION


*Valley Pearl ‘Malpeque’ Oysters,
Tyne Valley, Prince Edward Island, Canada

ACT II

*SMOKED PEKIN DUCK BREAST
Brandied Cherry, Red Endive,
Hibiscus, Crispy Rice Cake

ROASTED BEEF TENDERLOIN 
White Corn, Chanterelle Mushroom, 
Porcini Jus, Parmesan

YOGURT “PANNA COTTA”
Blueberry, Almond “Cookie Butter”, 
Vanilla Bean, Lime Curd

APRES DESSERT
Mignardises

For Reservations, Please Call 916.568.7171 or Book Online Via Tock

*May contain raw or undercooked animal-derived products.