Garden Court Hotel - Downtown Palo Alto, CA, 94301, United States
  • 520ChefsTableMarch (106)

APRIL 16 MENU

Handcrafted Welcome Cocktail
Bourbon Smash
Bourbon, triple sec, raspberry preserves, orange juice, orange segments, splash of club soda

Passed Hors d'oeuvres
Roasted Prawns with Black Garlic
Black Pepper Gruere Souffle

1st Course
Dungeness Crab, poached egg, citrus creme fraiche

Wine pairing: Ferrari Carano Fume Blanc, Sonoma 2013

2nd Course
Alaskan Halibut
English peas & spring onions

Wine pairing: Acacia Chardonnay, Carneros 2012

3rd Course
Blackened Quail
Mole & corn fritter

Wine pairing: Wild Horse Pinot Noir, Central Coast 2013

4th Course
Spring Lamb Chop, rosemary, mint, dates & colcannon potatoes

Wine pairing: Rutherford Hill Cabernet Sauvignon, Napa Valley 2010

5th Course
Chocolate layer cake with chocolate ganache frosting/filling, served with bourbon milk panna cotta and cherry compote.

Wine Pairing: Six Grapes Port Reserve, Portugal 2005

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NOVEMBER 20 MENU

Handcrafted Cocktails
Sweet Pear
Bourbon, pear nectar, sugar, lemon, sage leaves

Manzarti
Tequila, St. Germaine, apple cider, lemon and cinnamon

Passed Hors‘d
Truffled risotto croquettes
Roasted chickpeas and lentils with feta
BLT brioche bacon jam and mache

Amuse Bouche
Roasted butternut squash, pears and fritter

1st Course
Sea bass parsnip puree, saffron aromatic

2nd Course
Deconstructed crab chowder

3rd Course
Smoked Moulard duck, pomegranate and mascarpone

4th Course
Lamb Osso Bucco roasted winter vegetable cassoulet

Dessert
Pumpkin pie verrine with chocolate tuile cigar

Peet's Coffee & Tea Service

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OCTOBER 16 MENU

Handcrafted Cocktail

Apple Sparkler or
Champagne and sugar cube soaked with bitters

Passed Hors‘d
Buckwheat Blinis salmon roe, beets and crème fraiche

Amuse Bouche
Cinnabar, 2012 Incantation Blanc, Monterey

1st Course
Butternut squash risotto with lobster aromatic
Textbook, 2013 Chardonnay Fin de Journee, Napa

2nd Course
Roast Halibut shelling bean vichyssoise
Storrs, 2012 Pinot Noir, Santa Cruz Mountains

3rd Course
Buffalo Tenderloin roulade with wild mushroom stew
Rock Wall, 2012 Zinfandel, Monte Rosso Reserve, Sonoma Valley

Dessert
Tartine with cinnamon ice cream
Birichino, 2012 Muscat Canelli, Santa Cruz

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Included for the Evening

Cocktails & Hors d‘oeuvres
Pre Fixe Six Course Menu
Paired Wines with Dinner Service

$119 per guest + 20% service fee + 8.75% CA state tax = approximately $155 per guest (all inclusive)
(Corkage fees apply $20 per 750ml bottle)

Reservas