Make Reservations

Early Winter 2023

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.  

Bon Appétit!

—Chef Kelly McCown

Winter is the time for comfort, for good food and warmth.”

Edith Sitwell

ACT I

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

DAYBOAT SEA SCALLOP
Butternut Squash, Szechuan Peppercorn,
Fuyu Persimmon

RICOTTA “GNOCCHI”
White Truffle, Beech Mushroom, 
Crispy Potato

INTERMISSION


*Valley Pearl Oysters, Prince Edward Island, Nova Scotia
*Alaskan Halibut Ceviche, Asian Pear, Ginger, Passion Fruit 
Hawaiian Ahi Tuna, Shiso, Pomegranate, Pickled Cucumber

ACT II

SONOMA COUNTY PEKIN DUCK BREAST
Foothill Quince, Buckwheat Spaetzle, 
Gewurztraminer Jus

BUTTER POACHED BEEF TENDERLOIN
Button Chanterelle, Pommes Fondant,
Salsify, Perigord Truffle Sabayon

MEYER LEMON CURD
Coastal Huckleberries, Butter Shortbread, 
Vanilla Cremeux

APRES DESSERT
Mignardises

For Reservations, Please Call 916.568.7171 or Book Online Via Tock

*May contain raw or undercooked animal-derived products.