sign in sign up
<<
Home , Main course

Dinner $95 per guest Imported Japanese Wagyu & Lobster are available upon request AQ

First 50 guests or less: Select Two - Guests will place their order after being seated

Mixed Green yuzu vinaigrette, shaved vegetables Caesar Salad sourdough crostini, parmesan, anchovy Diver Scallops (additional $15) beet purée, kabocha of the Day

Main Course 50 guests or less: Select Three - Guests will place their order after being seated

Wild Salmon lemon beurre blanc, fennel, capers Catch of the Day ’s selections of the freshest fish New York Steak charred yogurt, chive, demi-glace Filet Mignon shitake mushrooms, duxelle Pan Roasted Chicken pea purée, chicken jus, crispy skin Wild Mushroom Risotto chive, parmesan Hamachi Wings , orange, citrus vinaigrette, grapefruit Crispy Tofu miso, bell pepper

Side Dishes Served family style

Haricot Vert & Mashed Potatoes

Dessert Duet Served individually plated or service if over 100

Chocolate Sponge - Gianduja Ganache Butterscotch Miso - Seasonal Fruit Sorbet

Over 50 guests: Select one item from each course for the entire group or submit pre-orders three business days in advance or select buffet service

Executive Chef Yu Min Lin Pastry Chef Dan Huynh Fall 2014 Menu $110 per guest Imported Japanese Wagyu & Lobster are available upon request AQ First Course 50 guests or less: Select Two - Guests will place their order after being seated

Mixed Green Salad yuzu vinaigrette, shaved vegetables Caesar Salad sourdough crostini, parmesan, anchovy Lobster & Butternut Squash Soup crème fraîche Diver Scallops (additional $5) beet purée, kabocha Persimmon Salad goat cheese, arugula Soup of the Day

Main Course 50 guests or less: Select Three - Guests will place their order after being seated Wild Salmon lemon beurre blanc, fennel, capers Grilled White Shrimp polenta, lime, chive Catch of the Day chef’s selections of the freshest fish Rib Eye Steak porcini butter, mushrooms, demi-glace Filet Mignon shitake mushrooms, duxelle New York Steak charred yogurt, chive, demi-glace Pan Roasted Chicken pea purée, chicken jus, crispy skin Wild Mushroom Risotto chive, parmesan Vegetable seasonal Crispy Tofu miso, bell pepper

Side Dishes Served family style Haricot Vert & Mashed Potatoes truffle fries available upon request

Dessert Duet Served individually plated or buffet service if over 100 Chocolate Sponge - Gianduja Ganache Butterscotch Miso - Seasonal Fruit Sorbet Executive Chef Yu Min Lin Over 50 guests: Select one item from each course for the entire group or Pastry Chef Dan Huynh submit pre-orders three business days in advance or select buffet service Fall 2014 Buffet or À la carte $75 per guest Imported Japanese Wagyu or Lobster are available upon request AQ

First Course 50 guests or less: Select Two - Guests will place their order after being seated

Mixed Green Salad yuzu vinaigrette, shaved vegetables Diver Scallops (additional $15) beet purée, kabocha Soup of the Day

Main Course 50 guests or less: Select Three - Guests will place their order after being seated

Wild Salmon lemon beurre blanc, fennel, capers Hamachi Wings tomato, orange, citrus vinaigrette, grapefruit Catch of the Day chef’s selections of the freshest fish New York Steak charred yogurt, chive, demi-glace Pan Roasted Chicken pea purée, chicken jus, crispy skin Wild Mushroom Risotto chive, parmesan

Side Dishes Served family style

Haricot Vert & Mashed Potatoes

Dessert Duet Served individually plated or buffet service if over 100

Chocolate Sponge - Gianduja Ganache Butterscotch Miso - Seasonal Fruit Sorbet

Over 50 guests: Select one item from each course for the entire group or submit pre-orders three business days in advance or select buffet service

Executive Chef Yu Min Lin Pastry Chef Dan Huynh Fall 2014 Lunch Buffet $45 per guest

First Course Mixed Green Salad yuzu vinaigrette, shaved vegetables Soup of the Day

Main Course Turkey Sandwich with Smoked Fries lettuce, mustard, mayo, onion, tomato, swiss cheese Shrimp Cobb Salad romaine, bacon, egg, tomato, blue cheese, ranch LBT lobster, bacon, lettuce, tomato, spicy yuzu aïoli

Dessert Brownie & Ice cream

Lunch Buffet or À la carte $65 per guest Imported Japanese Wagyu or Lobster are available upon request AQ

First Course Mixed Green Salad yuzu vinaigrette, shaved vegetables Caesar Salad sourdough crostini, parmesan, anchovy Diver Scallops (additional $15) beet purée, kabocha Soup of the Day

Main Course Grilled Hamachi Wings tomato, orange, citrus vinaigrette, grapefruit New York Steak charred yogurt, chive, demi-glace Wild Mushroom Risotto chive, parmesan Catch of the Day chef’s selections of the freshest fish Pan Roasted Chicken pea purée, chicken jus, crispy skin

Dessert Duet Served individually plated or buffet service if over 100

Chocolate Sponge - Gianduja Ganache Butterscotch Miso - Seasonal Fruit Sorbet Executive Chef Yu Min Lin Pastry Chef Dan Huynh Fall 2014 Meeting Break Packages

THE PALO ALTO Á LA CARTE Whole Fresh Fruit Whole Fresh Fruit Seasonal Fruit Platter $2 each House-made Cookies (Chocolate Chip, Oatmeal, Peanut Butter) Fresh Brewed Equator Coffee & Decaf House-made Granola & Yogurt $50 per gallon $20 per guest Selection of Numi Teas $42 per gallon THE SWEET START Assorted Sodas & Bottled Water Whole Fresh Fruit $3 each Seasonal Fruit Platter House-made Cookies Fresh Squeezed Orange, Apple & Cranberry Juice Brownie Bars $27 per gallon Cupcakes House-made Granola & Yogurt Lemon, Cheesecake & Brownie Bars $32 per dozen $25 per guest Fresh Baked Cookies THE EXECUTIVE $30 per dozen

Whole Fresh Fruit Cupcakes Seasonal Fruit Platter $40 per dozen House-made Cookies Vegetable Crudité with Dip House-made Granola & Yogurt Bagels & Cream Cheese $6 per guest Sweet & Salty Popcorn House-made Granola & Yogurt Seasonal Fruit Platter Artisanal Cheese Platter $9 per guest $30 per guest Artisanal Cheese Platter $10 per guest

All Break Packages Include Fresh Brewed Coffee, Bagels & Cream Cheese Assorted Juices, and a Selection of Numi $40 per dozen Vegetable Crudité with Dip $8 per guest

Sweet & Salty Popcorn $15 per bowl

Continental Packages

THE AMERICAN Á LA CARTE Assorted Breakfast Pastries Fresh Brewed Equator Coffee & Decaf Seasonal Fruit Platter $50 per gallon

$22 per guest Selection of Numi Teas $42 per gallon DINAH’S GARDEN Assorted Sodas & Bottled Water Bagels & Cream Cheese Butter, Jams & Jellies $3 each Seasonal Fruit Platter Fresh Squeezed Orange, Apple & Cranberry Juice House-made Granola & Milk $27 per gallon $29 per guest Assorted Breakfast Pastries THE EXECUTIVE $40 per guest Assorted Breakfast Pastries Artisan Cheese Platter Butter, Jams & Jellies $10 per guest Seasonal Fruit Platter Seasonal Fruit Platter House-made Granola & Milk Scrambled Eggs with a Choice of: $9 per guest Home Fries or Hash Browns and Bacon, Sausage or Ham House-made Granola & Milk $38 per guest $6 per guest Bagels & Cream Cheese $40 per dozen All Continental Breakfast Packages Include Fresh Brewed Coffee, Assorted Juices, and Sliced Smoked Salmon, Ham & Prosciutto a Selection of Numi Tea $13 per guest

Vegetable Crudité with Dip $8 per guest

Scrambled Eggs $7 per guest

Bacon, Sausage or Ham $7 per guest