- 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

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Warmed Dungeness Crab
and Meyer Lemon-Curry Potato Salad
with Crème Fraiche, Endive, Fresh Turmeric
Arugula and Speck

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Sushi ~ Sashimi ~ Crudo

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New Zealand Salmon
and Seared Butter Poached Sea Scallops
Lobster-Veal Broth, Cauliflower-Salsify Pureé
and Bone Marrow Cream

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Domestic Lamb Chop and Beef Tenderloin
with Walnut Gnocchi, Black Olives, Tarragon, Mint,
Goat Cheese and Roasted Duck Jus

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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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