
- November Dinner Menu -
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
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Heirloom Squash and Pumpkin Soup
with Smoked Ham Shanks, Toasted Chiles,
Pepitas and Creamed Burrata
~~~
Warmed Dungeness Crab
and Meyer Lemon-Curry Potato Salad
with Crème Fraiche, Endive, Fresh Turmeric
Arugula and Speck
~~~
Sushi ~ Sashimi ~ Crudo
~~~
New Zealand Salmon
and Seared Butter Poached Sea Scallops
Lobster-Veal Broth, Cauliflower-Salsify Pureé
and Bone Marrow Cream
~~~
Domestic Lamb Chop and Beef Tenderloin
with Walnut Gnocchi, Black Olives, Tarragon, Mint,
Goat Cheese and Roasted Duck Jus
~~~
Chocolate-Apple Bread Pudding,
Fresh Pecans, Caramel Crisps and
Maple-Caramel-Vanilla Ice Cream
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Seats will fill up quickly, so please
make reservations soon.
Please contact The Kitchen at 916.568.7171
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