The Kitchen Restaurant Sacramento Posts - TopicsExpress

The Kitchens June Menu - first draft and Chefs Notes (subject to
The Kitchens June Menu - first draft and Chefs Notes (subject to change) please call 916.568.7171 to book soon! First Course Wild Alaskan King Salmon...

Our fourth course in May featuring Wagyu Beef: Snake River
Our fourth course in May featuring Wagyu Beef: Snake River Farms Wagyu Ribeye “Just Smashed” Potatoes with Charred Ramp Butter Wood Grilled White...

May Third Course Dish and Chefs Notes: “Risi e
May Third Course Dish and Chefs Notes: “Risi e Bisi” Venetian Style Risotto with English Peas, 18-Month Prosciutto di Parma Montasio Cheese, Egg ...

Our May 2nd Course with Chefs Notes: Ragu of Lobster and
Our May 2nd Course with Chefs Notes: Ragu of Lobster and Spring Shelling Beans Castelvetrano Olives, Clam Panelle Preserved Lemon Sabayon Chefs Not...

May Optional Wine Pairing Flight created by Doug
May Optional Wine Pairing Flight created by Doug Nitchman: Arrival Wine: MV FOREST-MARIE Champagne, Blanc de Blancs, Trigny, Marne, France. . . . . ....

May Menu draft and Chefs Notes: Call Bobbie at 916.568.7171 for
May Menu draft and Chefs Notes: Call Bobbie at 916.568.7171 for reservations! 1st Course Asparagus “A la Passard” House Made Mangalitsa Lardo Rh...

There are a handful of seats left for our dinner on Wednesday
There are a handful of seats left for our dinner on Wednesday April 9th. The rest of April is booked. Please call Bobbie at 916.568.7171 to book these...

The Kitchen - February 2014 Menu working draft (starts February
The Kitchen - February 2014 Menu working draft (starts February 5th) Presented by Chefs John Griffiths and Randall Selland For Reservations call 916...