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

RESERVE SEPTEMBER 18

Handcrafted Cocktail
Fig Thyme
Pisco, Cointreau, thyme simple syrup, lime juice, fig and sprig of thyme

Passed Hors‘d
Buckwheat Blinis caviar and crème
Grilled oysters pancetta and hollandaise
Savory cone, wild mushrooms and polenta
Cinnabar, Incantation Blanc 2012, Monterey

Amuse Buche

1st Course
Black cod and pork belly in Miso
Testarossa, Cuvee Los Gatos Pinot Noir Rose 2013, Santa Lucia Highlands

2nd Course
Smoked duck and passion fruit crumble
Trione, Pinot Noir 2011, Russian River Valley

3rd Course
Coffee crusted Porterhouse and spinach
Ridge, Zinfandel "Lytton Springs" 2012, Dry Creek Valley

Dessert
Apple Napoleon
Husch, Late Harvest Gewürztraminer 2012, Mendocino

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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)

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AUGUST 21 MENU 

Handcrafted Cocktail
Vodka-Thyme Lemonade
Vodka, thyme-simple syrup, fresh lemon juice

Passed Hors‘d
Gougere with apricot mustard
Oyster cous cous and pancetta

Amuse Buche

1st Course
Poached lobster aromatic
Mulderbosch, Rose 2013, South Africa

2nd Course
Salt baked king salmon with heirloom tomato
Domaine Eden, Chardonnay 2011, Central Coast

3rd Course
Smoked duck with summer fruit crisp
Morgan Winery Cotes du Crow's, Syrah-Grenache 2012, Monterey

4th Course
Grilled Masami Kobe beef rib-eye and truffled twice baked potato
Fogdog, Cabernet Sauvignon 2011, Napa Valley

Dessert
Chocolate pot de creme and parmesan crisp
Rexford, 2011 Zinfandel dessert wine, California

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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

Executive Chef
Clive Berkman

Garden Court Hotel

520 Cowper Street Downtown Palo Alto, CA

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