520 Chef’s Table – A Monthly Farm to Table Dinner
Executive Chef Clive Berkman curates a monthly pre-fixe dinner and wine pairing for 24 guests at a private table with an outdoor terrace. Each menu caters to a special theme that is guided by the season and availability of locally sourced ingredients from the Palo Alto area.
Executive Chef Clive Berkman and his culinary team present "A Taste of South Africa" Thursday, March 17. The four-course pre fixe menu features a unique selection of flavors influenced by the cuisine of Chef Berkman's native South Africa paired with all South African wines.
"The Roast," our February 520 Chef's Table dinner, features oven-roasted cuisine inspired by international fare, including roast oysters with paprika, roast Jamaican snapper with blood orange butter and watercress, Sticky roasted chicken with sweet potato purée, and much more.
Following the success of June's all-vegan menu, Executive Chef Clive Berkman and his culinary team revisit the meatless theme with a vegetarian menu for our November 520 Chef's Table, featuring delights like open ravioli with grilled vegetables and pickled vegetable spring rolls with thai chili peanut sauce.
The first 520 Chef’s Table of fall showcases a robust selection of wild game, lamb, and locally sourced ingredients, paired with wines that highlight the best of the harvest season in Palo Alto.
The August 520 Chef’s Table menu at our hotel celebrates this versatile and flavorful culinary staple beloved by generations of chefs.
The July 520 Chef’s Table menu at our hotel features fresh catches including a rainbow of caviar from the Bay Area and California coast, finishing with a course of sea scallops and grilled calamari.
The June menu for the 520 Chef’s Table at our hotel showcases versatile vegan fare, including summer squash spring rolls, risotto cake with red curry, and seared tofu with roasted vegetables.