THE KITCHEN MENU

Winter 2019 

(Available January 2^nd through February 3^rd)

Presented by Executive Chef Kelly McCown

Please call 916 568 7171 for reservations

We are happy to accommodate any dietary restrictions, allergies and preferences. Menus are subject to change due to seasonality and availability of the best quality ingredients.

first course
If We Fall In Love
Winter Scallop “Ceviche”
Passion Fruit, Fruits de Mer “Vinaigrette” and Lemon Grass

Chef’s Notes: There are some cultures that believe after eating passion fruit you will fall in love with the next person you set eyes on. We are not sure about that, but we are sure you will fall in love with the bright and vibrant first course of our Winter menu. Sweet and succulent East Coast bay scallops are lightly cured with a selection of citrus and passion fruit. Set atop a vinaigrette derived from gifts from the sea and set off with a lovely passion fruit glaze. The whole dish then becomes awash in a lemon grass aroma, truly making one swoon.

second course
Great Partners
Seared Smoked Hawaiian Walu
Dungeness Crab, Citrus Beurre Blanc and Tarragon Scented Leeks

Chef’s Notes: Bacall and Boggie, Tracy and Hepburn, Astaire and Rogers, Sinatra and Martin… the list goes on and on of classic and iconic partnerships, but there is one that we seem drawn to, and that is local Dungeness crab and Winter citrus. With Northern California’s crab season in full effect, we thought it time to celebrate. Beginning with Hawaiian Walu, apple wood smoked for added richness, set atop slow melted leeks tinged with fragrant tarragon and finished with a delightfully bright citrus beurre blanc, we fold local crab meat into the sauce for the perfect partnership.

 Intermission
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.

third course
Local Bounty
Crispy Creekstone Farms Beef “Croquette”
Cabernet Sauvignon “Risotto” and Celery Root Veloute

Chef’s Notes: History of rice cultivation in California can be traced back to the Gold Rush days, when some 40,000 Chinese laborers immigrated to California bringing with them a culinary staple, the short grain rice. Grown in small amounts, it wasn’t until 1912 that rice began to take hold as a large industrial crop. By 2006 the Sacramento Valley became one of the largest rice producing regions in the country, coming in a close second to Arkansas. In honor of this vast local treasure we present our next dish. Local rice is toasted in butter and then cooked down in a reduction of California Cabernet Sauvignon finished with local sweet butter. On this pedestal we place tender braised beef crisped on the outside and finished off with an unctuous celery root veloute.

fourth course
A Winter Treasure
Braised Montana Beef Cheeks with Black Truffle Agnolotti
Smoked Squash “Sugo”, Black Garlic and Parmesan

Chef’s Notes: It can be said that the Winter months deliver some of the greatest culinary treats. Oh sure, Summer has its tomatoes and stone fruit and Fall brings us apples, grapes and other harvest treats… but Winter has the Truffle. Mysterious, elusive, adored, and fought over we wait every year for it’s arrival. With this thought we are going with a classic matchup, truffles and beef. Montana beef cheeks braised to succulent peak are the base for rich truffle filled agnolotti. Fragrant ash roasted squash gives richness to a rustic sugo scented with black garlic… finished with a light parmesan froth, it all but takes the chill off the winter nights.

dessert course
You’ve Come a Long Way
Meyer Lemon Custard
Honey Scented Mascarpone, Yunnan Black Tea Shortbread and “Fruity Pebbles”

Chef’s Notes: Grown primarily as an ornamental garden plant in China, it wasn’t until a government employee with the United States Department of Agriculture by the name of Frank Meyer brought a sample of this lemon back to the States that its culinary impact began to be felt.  Having an almost sweet characteristic and amazing aroma, it’s a perfect end to our menu. Rich lemony custard is tucked nicely into tiny jars, topping them with honey scented mascarpone and served with delicate shortbread, this dessert will keep the sun shining all the way through the Winter. Bon Appetit!