Stanford Grad Weekend

$50 per person, plus tax and tip

$50 PER PERSON

18% gratuity added to parties of 6 or more. We prefer cash, but also accept VISA & MC

served at 140 Homer Ave

Chef CJ Hammer

June 14 - 16, 2013

Reservations: (650) 326-2530

Starters

served family style

ARTICHOKE AND CHEESE TARTLETS

CRISPY POLENTA CAKES

AVOCADO MOUSSE, CHIPOTLE AIOLI, PORK CARNITAS

BRUSCHETTA

WITH GOAT CHEESE AND A TOMATO-HERB RELISH

First Course

select from

ORGANIC BABY GREENS WITH ROASTED BEETS

SCALLIONS, FRIED GOAT CHEESE, TOASTED WALNUTS, DIJON VINAIGRETTE

CAESAR SALAD

HEARTS OF ROMAINE, CAESAR DRESSING, FRESH SHAVED PARMESAN

Entree

select from

CHICKEN POT PIE WITH SPRING VEGETABLES

PUFF PASTRY AND EMMENTHAL CHEESE CRUST, ARUGULA SALAD

SEARED WILD SEA SCALLOPS, THAI RED CURRY WITH COCONUT MILK

RICE NOODLE AND VEGETABLE STIR FRY, CILANTRO PESTO

ARTICHOKE AND SPRING VEGETABLE LASAGNE WITH GOAT CHEESE

CARAMELIZED ONIONS, BABY SPINACH, BECHAMEL SAUCE

PAN ROASTED SALMON, FENNEL PERNOD COMPOUND BUTTER

FINGERLING POTATOES, CARAMELIZED FENNEL AND ASPARAGUS SAUTÉ

PORK SCHNITZEL, HOUSE APPLE SAUCE

STONEGROUND MUSTARD MASHED POTATOES, ARUGULA SALAD

GRILLED NEW YORK STEAK, GORGONZOLA & ROASTED GARLIC HERB BUTTER

PORTABELLA MUSHROOM, FENNEL, ASPARAGUS SAUTÉ, BUTTERMILK ONION STRINGS

FRESH PAPPARDELLE PASTA, FAVA BEANS, TOMATOES, ITALIAN SAUSAGE

PECORINO ROMANO

SWEET PEA AND ASIAGO RAVIOLI

ASPARAGUS TIPS, CARAMELIZED ONIONS, LEMON CREAM SAUCE, CRISPY PROSCIUTTO

Dessert

select from

CARAMELIZED BANANA BREAD PUDDING

BUTTER PECAN ICE CREAM, CARAMEL SAUCE

PROFITEROLES WITH MINT CHOCOLATE CHIP ICE CREAM

TOPPED WITH DARK CHOCOLATE SAUCE

“GOT MILK?” CHOCOLATE LAYER CAKE

WITH DARK CHOCOLATE GANACHE, WHIPPED CREAM

MEYER LEMON PANNA COTTA

BLUEBERRY GELEE, WHIPPED CREAM, LEMON PEEL TUILE

DUET OF SEASONAL SORBETS

WITH A HOMEMADE GINGERSNAP COOKIE