- The Kitchen -
Our New September Menu

Although the weather is a bit crazy this year, we're still getting all the best seasonal produce and the absolute best meat and seafood available for our fabulous September Menu. As we move into late summer and early fall, what better treat for that special occasion or an evening out with family and friends than an evening at The Kitchen? Experience is priceless. We would love to show you an unforgettable night full of food, fun, and friends - with memories to last a lifetime!

Call 916.568.7171 for Reservations



The Kitchen - September 2010



- First Course -

‘Soup and Sandwich’ of Heirloom Tomato and
Maine Lobster with Homemade Bacon, Swiss Gruyère
and Cherry Tomato Salsa


We're working with gorgeous last of the season heirloom tomatoes from our friends at Watanabe Farms in West Sac to make a warm tomato soup with the beautiful natural flavor that comes from searing the fresh tomatoes and the house made white bread - part of the sandwich component of the dish. Real Swiss Gruyère cheese, melty and divine, fills the sandwich, while rich butter poached Maine Lobster and crispy bacon made in house by our own Stan Moore add texture and flavor contrasts. A final addition of cool tomato salsa made of ultra-sweet cherry tomatoes adds a fresh summery kick to the soup. Mmmm, heavenly flavors of tomato, cheese, bacon and lobster - what could be better?


- Second Course -

Slow Braised Elk Grove Rabbit with
Thyme Infused Pasta, Olives, Ricotta
and Young Parmesan


This dish features the wonderful, State Fair award-winning rabbits raised by the Quinn Family in Elk Grove. Don't be scared - rabbit tastes like chicken but better! We will slow braise it for optimal flavor and amazing tenderness, and serve it layered with a house made egg pasta infused with thyme and parsley. Fresh real Italian ricotta cheese ties these elements together, while the piquant addition of fried Castelveltrano olives (one of our Ella Chef Kelly's favorite things), and creamy rich young Parmesan add depth of flavor. Our rabbit and pasta dishes have always been a favorite - beloved by the family, the staff, and our guests alike. So if you're coming this month, you are in for a treat. And although we'd hate for you to miss out on the rabbit, we are certainly happy to substitute braised chicken if you like. Enjoy!


- Sushi ~ Sashimi ~ Crudo -


- Third Course -

Butter Basted Grilled Wild Salmon and Rock Shrimp Hush Puppies
with Last of the Summer Squash, Almonds,
Butter and Burrata Cream


One of Randall's favorite things is fresh wild salmon. It's usually a bit less oily than farm-raised, and although it packs a lot of wonderful salmon flavor, it's not exactly “fishy”, if that makes any sense! That's how Randall describes it, and that and the fact that it is rich but not overly fatty tasting is what makes it a favorite for him and for us at The Kitchen. We'll be grilling the fish on high heat and searing the outside to crisp it while leaving the inside a perfect medium rare, and then we'll drizzle it with butter to up the richness factor. Then we'll pair it with slivered almonds and a fresh Burrata cheese cream. A wonderful summer concoction of last of the season summer squash from the farmers market that is cut into fine ribbons and mixed with lemon, olive oil, and mild chilies is a gorgeous accompaniment, while our famous Rock Shrimp Hush Puppies take the dish to the next level. Order more of these babies - they are addictive!


- Fourth Course -

Beef Tenderloin Cooked ‘Backwards’ with
Saskatchewan Chanterelle Mushrooms,
Red Wine and Arugula


The cooking ‘backwards’ method has become our favorite for ensuring a beef tenderloin that is out-of-this-world, cut-it-with-a-fork, moist, tender and flavorful. It has become a guest favorite as well, as has the Montana Ranch beef we are bringing in this month. This might be the best beef you've ever tasted. Our method involves cutting the tenderloin into smaller pieces, sous vide-ing those pieces for perfectly even cooking, and then grilling them to temp at the last minute as we plate them for you. This month, we are serving the beef very simply with gorgeous Chanterelle mushrooms from Saskatchewan that our mushroom lady Connie Green of Napa's Wine Forrest Mushrooms is procuring for us. A reduction of red wine and farmers market arugula sautéed with garlic and shallots tie everything together for an elegant final savory dish.


- Dessert Course -

Vanilla and Chocolate Crème Brûlée and Phyllo Napoleon
Blackberries, Cookies and Sorbet


Our own Bobbie Georges has been perfecting his chocolate crème brûlée for a while now, and guests just love it when he whips a batch up for someone's special request. We think it's time everyone tried it, so we're featuring it layered with traditional vanilla bean crème brûlée and our house made phyllo dough, Napoleon-style. With this divine concoction, we'll serve whatever berries are freshest from the farmers market as well as a variety of house made cookies and sorbets. The perfect end to an idyllic late summer meal.



We look forward to the pleasure of your company in September.

Cheers! The Selland Family