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

RESERVE AUGUST 21

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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)

AUGUST MENU to be POSTED SOON


520 Chef's Table, Thursday, July 17
We paid homage to the film "Chef"

Cocktails
Cuban Mojito
Passed Hors d'oeuvres

Dinner
Amuse-bouche
Roasted, spiced black cod with scallops, jicama and roasted pepper Mojo
Fried quail, black beans, rice cake and plantain
Hearts of palm, orange and Poblano peppers
Smoked porterhouse with yucca hash browns

Dinner Wines
St. Supery Sauvignon Blanc, Napa Valley
J Pinot Noir, Russian River Valley

Dessert
Beignets, Tres Leches cake, Lava cake
Peet’s Coffee & Tea Service

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MENU, THURSDAY, JUNE 19TH

Featuring

Cannonball Wine Company, Healdsburg, CA

Chef sources the freshest organic ingredients from local partners using GreenLeaf of San Francisco.

The prefix menu changes every month and is finalized the day of based on available market

JUNE 19 - MENU
Specialty Cocktail

Palo Alto Mule

Bourbon, ginger beer, lime and mint

Passed

Goat cheese, macadamia and apricot chutney

Amuse
Strawberry and melon gazpacho garlic oil and crème fraiche

1st Course

Trio of Prawns: Asian spiced on sesame toast, roasted with lemon grass, and poached in coconut milk

Cannonball, Angels & Cowboys Rose, Healdsburg

2nd Course

Barley Paella with chorizo, artichokes, peas and roast carrots

Astrolabe, Marlborough Sauvignon Blanc, New Zealand

3rd Course

Grilled lamb chop with chimichurri

Feta and spinach Napoleon

Cannonball, Cabernet Sauvignon, Healdsburg

Dessert

Tiramisu

Scones, strawberries and clotted cream

Peach and blueberry crisp

Peet’s Coffee & Tea Service and the ever present refilled wine glass

Executive Chef
Clive Berkman

Garden Court Hotel

520 Cowper Street Downtown Palo Alto, CA

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MAY'S MENU, THURSDAY MAY 15TH

Specialty Cocktail

We are thinking pear vodka infused with a little rosemary..no one has fully committed yet but we are getting close

Passed 

Spring vegetable muffaletta in Gougere

Amuse

Pea Vichyssoise

#1 Starter

Grilled prawn Peri-Peri
Orzo Risotto with Fava beans and artichokes
Poached cage free egg and spinach

#2 From the Sea

Beet brined Cedar smoked salmon
Spice infused yogurt
Spring onion and pea sprouts with pancetta and new potatoes

#3 Main

Sake braised Short Rib roast carrot puree
Tempura Asparagus and Carrots

#4 Dessert

Chocolate cake
Pavlova with strawberries and crème fraiche
Churros with olive oil gelato

Executive Chef
Clive Berkman

Garden Court Hotel

520 Cowper Street Downtown Palo Alto, CA

Reservations