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

NOVEMBER 20 MENU

to be posted soon

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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 Buche
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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SEPTEMBER 18 MENU

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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