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

RESERVE SEPTEMBER 18

Menu to be announced shortly!

See below for last month's menu

____________________________

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 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

___________________________

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

__________________________________

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

_____________________________

Reservations