Hello friends. This month’s menu is bursting with fresh and beautiful summer ingredients, nearly all local and naturally or organically raised. This is a great time for produce in the valley and foothills, and we’ve got tomatoes, peaches, blackberries, and cherries as well as a bevy of top quality meats and seafood like our favorite all naturally raised beef tenderloin from Susanville and delectable crayfish caught right here in the delta. This menu is definitely one not to miss. Get out of the heat and treat yourself to an evening filled with friends, fun, and fabulous flavors. We’ll see you soon.

Another summer stunner, this rich but balanced, creamy dish features the delightful combination of our favorite Nicolau Farms fresh goat cheese from Modesto and a little light and airy Italian ricotta stuffed in our housemade tortellinis. Alongside, sinful, buttery Maine Lobster cooked down with sweet white corn from Yuba City plays off the goat cheese and ricotta beautifully, while a robust and earthy black truffle sabayon just makes this dish irresistible, and a surefire bet for seconds. A playful and surprising final touch comes in the form of these great locally caught crayfish from the delta that Randall picks up at the farmers market. These local crayfish seem to have a cleaner flavor, and will be boiled down into a broth with a touch of spice to complete this gorgeous summery dish.

Canadian Black Cod is also known as Sablefish or Butterfish and is actually not a cod at all. It ranges in size from 1 to 10 pounds and is found in deep waters off the Pacific Northwest coast. The white flesh of the sablefish is soft-textured and mild-flavored. Its high fat content makes it a wonderfully dense and full-flavored fish that is met-in-your-mouth delicious when glazed with our specialty white miso from Japan. To accompany, we have lovely seasonal squash blossoms filled with succulent and tender wild boar from the Broken Arrow Ranch in Texas that we cook down carnitas-style. A bit of crispy bamboo rice is added along with a robust and hearty lemon-chicken broth made a touch spicy with thai chilis, and then we finish the dish with whipped coconut milk. A fresh, unique, and lovely summer dish.

Our very favorite, flavorful and tender all naturally raised beef tenderloin from Five Dot Ranch in Susanville is back this month, grilled to perfection with a smoked peppercorn rub. Crisp roasted potatoes and sautéed, sweet-tart Ranier Cherries add depth and complexity to the dish, and woodsy, earthy Morels and Chanterelles procured for us by our friend Connie Green over in Napa put the final delectable touches on this classic dish.

This dessert is all about organic and locally made products that bring you unbelievable freshness and flavor. We have a house made tart shell filled with sweet organic cream and fabulous, tender peaches from Brenner Farms in Newcastle. Then Randall adds his own homemade chocolate chip ice cream, also made with organic milk and cream and sugar, and then we top the whole thing off with the biggest, most plump and juicy Blackberries you’ve ever seen, also from the Brenners. The last touch is the raspberries we are getting from Patrick Hoover up in Placerville, another great grower. And you never know with Randall and his desserts; you’ll probably see something else popping up on your plate as well.

We truly hope to see you in July and share all these wonderful products and dishes with you. Give us a ring!