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The Kitchen – New January Menu Starts January 4th!
Join us for a spectacular feast for all the senses as we savor this first menu of 2012!
For reservations, call 916.568.7171
We are happy to accommodate dietary requests and restrictions. Please let us know your specifications when making a reservation.
Dinners at The Kitchen are $125, plus service.
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First Course
The Kitchen’s Maine Lobster Mac ‘n’ Cheese
and Duck Consommé
One of our most famous Kitchen classics, the Maine Lobster Mac ‘n’ Cheese is one of the most delectable and unforgettable dishes you may ever eat. The fresh lobster is rich and buttery, the gooey cheese sauce is a combination of Taleggio, Gruyere and Parmesan, and the radiatore pasta is just right for catching and soaking up all that full flavor. The component that really brings it all together and makes this dish sing, perhaps surprisingly, is actually the duck consommé. This is also one of our specialties – a secret weapon of sorts. We use our intense, deeply flavored and layered duck consommé in many dishes for balance and flavor, and it’s just the right thing to complement the rich cheese and lobster flavors.
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Second Course
A Winter Salad of Quail Confit, Frisée, Endive and Blue Cheese
with Fried Cured Pork, Orange, Grapefruit
and Sweet Lime
We’re really excited about this salad. The flavors of the quail mixed with the acidity of the winter citruses and the crispness of the frisée and endive sounded unbelievably good, and we think you’ll agree. The quail is coming from a favorite producer, the Broken Arrow Ranch in Texas, and is mild and moist and tender, not at all gamey. The citruses are all coming from the local farmers markets, and the amazing endive is grown in Northern California by Rich Collins. We’re really in awe of these sweet limes we’re getting, which have tons of flavor but no acid bite. Of course, we had to put some pork in this salad, and we’ll be doing fun things in house with locally raised Bledsoe Farms pork all month for this salad as well.
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Intermezzo
Sushi • Sashimi • Crudo
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Third Course
Dungeness Crab ‘Sandwich’ with Buttered Potato,
Lemon, Perigord Black Truffle, Chive,
Chervil and a Poached Egg
You may have noticed our obsession with eggs lately. Well, that’s because we tend to think an egg – poached, fried, whatever – makes almost anything better. This month, come to enjoy this “sandwich” of fresh, sweet Northern California caught crab layered with buttered potato, lemon, real Perigord black truffles from France, piquant chive and savory chervil topped with – yes – a poached egg from Contreras Ranch in Half Moon Bay. You can pick up these eggs at the Sunday farmers market at 5th and X. They are some of the best, freshest and yellowiest yolky eggs you can find, certainly much better than anything in stores.
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Fourth Course
Pan Seared Piedmontese Beef with Red Wine, Béarnaise
and a Smokey Mushroom-Onion Tart
The much admired Montana Ranch Peidmontese Beef Tenderloin returns this month and it will be pan seared and cut-it-with-a-fork tender, full of flavor but not fatty. It’s simply some of the best beef ever. We will serve it with a red wine reduction, a classic rich Béarnaise, which is one of Randallés favorite things, and a wonderful new tart weére loving made with shiitake and Hedgehog mushrooms procured for us by Connie Green of Wine Forrest Wild Foods and sweet pearl and cippolini onions from the farmers market.
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Dessert Course
Bittersweet Chocolate, Cheesecake and Crème Brûlée
with Homemade Sorbets
All through January we will actually be making all sorts of different sorbets and treats for you. The dessert will most likely have some sort of cheesecake as well. What the chefs are conceiving of is having three small desserts for you each night, and the selections will vary. But we will always have something chocolaty-y for you, a sorbet, and another creation. The chefs wanted to play around a bit with desserts, so expect a fun and delicious finale to your meal!
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January 2012
Demonstration Dinner
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
The Kitchen’s Maine Lobster Mac ‘n’ Cheese
and Duck Consommé
A Winter Salad of Quail Confit, Frisée, Endive and Blue Cheese
with Fried Cured Pork, Orange, Grapefruit
and Sweet Lime
Sushi • Sashimi • Crudo
Dungeness Crab ‘Sandwich’ with Buttered Potato,
Lemon, Perigord Black Truffle, Chive,
Chervil and a Poached Egg
Pan Seared Piedmontese Beef with Red Wine, Béarnaise
and a Smokey Mushroom-Onion Tart
Bittersweet Chocolate, Cheesecake and Crème Brûlée
with Homemade Sorbets
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