Garden Court Hotel - Downtown Palo Alto, California, 94301, United States
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SEPTEMBER 17 MENU

Passed Hors d'oeuvres
Watermelon and Tomato Shooters
Grilled oysters, spinach and fennel
Grilled scallops with Honey Mustard and Bacon

Amuse Bouche
Corn Chowder

1st Course
Blackened and Grilled Shrimp, Fruit Salsa and Feta

2nd Course
Grilled Boar and Venison Sausages, Braised Cabbage, warm Bacon and Beer Potato Salad

3rd Course
Grilled Leg of Lamb with Farro, Grilled Green Tomatoes and Yogurt

4th Course
Charred Kobe Ribeye with Yucca Hash Browns

Dessert
Pineapple Upside Down Cake, served with Salted Caramel Sauce and Cinnamon Spiced Whipped Cream

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AUGUST 20 MENU

Passed Hors d'oeuvres
Bloody mary watermelon gazpacho shooters with grilled cheese

Amuse Bouche
Pacific bouillabaisse with preserved lemon aioli

1st Course
Burrata with Heirloom tomatoes tart with grilled shrimp

2nd Course
Roast Snapper with Summer squash with peppered cherry tomatoes

3rd Course
Grilled chicken thigh with mole and succotash

4th Course
Braised lamb shoulder with tomato jam and feta

Dessert
Pineapple Upside Down Cake, served with Salted Caramel Sauce and Cinnamon Spiced whipped cream

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JULY 16 MENU

Passed Hors d'oeuvres

Smoked salmon parfait with dill oil

Amuse Bouche

A Rainbow for caviars with bilinis and crème fraiche

1st Course

Seafood chowder with summer squash

2nd Course

Roasted salmon with zucchini yogurt and dill

3rd Course

Pan seared patrale sole with spaghetti squash and aromatic crème

4th Course

Sea scallops with grapes and verjus
Grilled calamari

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JUNE 18 MENU

Passed Hors d'oeuvres
Summer squash spring rolls Thais chili

Amuse Bouche

Roast cauliflower soup with cous cous and fried leeks

1st Course

Risotto cake with red curry, grilled beech mushrooms, radish and mixed micro herbs

2nd Course

Grilled figs, gem lettuce with pumpkin seeds and jalapeno vinaigrette

3rd Course

Baby artichokes with summer beans and braised toy box tomatoes

4th Course

Seared tofu with roast corn, zucchini and miso glazed carrots

Dessert

Spiced Apple Cake with Maple Glaze, walnut brittle and blackberry coulis

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MAY 21 MENU

Handcrafted Welcome Cocktail
Pimm's Cup
Pimm's No. 1, ginger beer, cucumber slice, sprig of fresh mint

Passed Hors d'oeuvres
Fried oyster lemon aioli

Mushroom chips with summer vegetable stuffing
Bacon egg and cheese shooters

Amuse Bouche
Chilled zucchini soup with roast tomato and crème fraiche

Wine pairing: 2012 Chenin Blanc/Viognier, Pine Ridge Vineyards, California

1st Course
Forrest mushrooms with pea shoots, polenta and marscapone

2nd Course
Grilled Wild domestic salmon, succotash yogurt and tempura asparagus

Wine pairing: 2013 Chardonnay, Morgan Winery, Santa Lucia Highlands

3rd Course
Heirloom tomatoes burrata and pickled cherries

4th Course
Grilled Angus Ribeye, roast fingerlings blue cheese and port sauce

Wine pairing: 2013 Petite Petit, Michael David Winery, Lodi

Dessert
Peach Galette with whipped crème fraiche and blackberry compote

Wine pairing: 2012 La Fleur Renaissance, Antoine Moueix, Sauternes

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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

Dessert
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

Wines *to be advised*

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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
Four-Course Pre Fixe Menu
Paired Wines with Dinner Service

$65 per guest + 22% service fee + 8.75% CA state tax = approximately $86 per guest (all inclusive)
(Corkage fees apply $20 per 750ml bottle)

Reservations