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

APRIL 16 MENU (to be announced)



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

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

Pumpkin pie verrine with chocolate tuile cigar

Peet's Coffee & Tea Service

Wines *to be advised*



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

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


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)