Sunday Suppers~Left Bank Menlo Park

Sundays, June-September

Join us at Left Bank Menlo Park every Sunday starting at 4 PM for our Sunday Suppers!

Sundays are best spent with family, friends, and of course, fantastic food and wine. As we celebrate our 20th anniversary of serving the Menlo Park community, let us make your Sunday the best day of the week, as we do the cooking and serve up a scrumptious and satisfying meal, from our family to yours. Each month, our Chef de Cuisine will feature a new menu, highlighting the best seasonal and local ingredients.

Savor a seasonally inspired 3 course prix fixe dinner for 30.00 per person, even include a bottle of red or white wine for 25.00!

In addition, every Sunday night at Left Bank Menlo Park, we have partnered with a local foundation, the Menlo Park Atherton Education Foundation (MPAEF). We will be donating all corkage fees to this worthy foundation as a means of supporting our community, encouraging families to enjoy a hearty meal with us and do some good at the same time!

Before you begin another busy week, relax and enjoy a Sunday supper at Left Bank. Raise a fork, or a glass, and à votre santé to Sundays and 20 years! See you there!

View the menu here!

3 Course Prix Fixe 30.00
2 person minimum
Add Bottle of Vin de la Maison, Blanc ou Rouge 25.00
excludes tax, beverage, and gratuity

MENUS:

JUNE

APPETIZERS
HOUSEMADE CHARCUTERIE SAMPLING
chicken liver mousse, truffle pâté, pâté de campagne
and
BEET AND GREENS
heirloom beets, arugula

ENTRÉE
LINE CAUGHT SNAPPER
market vegetables, marble potatoes

DESSERT
NECTARINE CLAFOUTIS
crème Chantilly

JULY

APPETIZERS
HEIRLOOM TOMATO TARTINE
herb goat cheese, grilled sourdough
and
HEIRLOOM CUCUMBER SALAD
savory lemon vinaigrette

ENTRÉE
BRAISED LAMB SHANK
market vegetables

DESSERT
BERRY COBBLER
vanilla ice cream

AUGUST

APPETIZERS
MUSHROOM TART
leek compote, truffle essence
and
BUTTER LETTUCE AND HEIRLOOM TOMATO SALAD
bleu d’Auvergne, Champagne vinaigrette

ENTRÉE
RISOTTO PROVENÇAL
seared scallops

DESSERT
STRAWBERRY SHORTCAKE
crème Chantilly

SEPTEMBER

APPETIZERS
NIÇOISE TARTINE
tapenade, capers, roasted peppers, anchovies
and
WILEY FARMS SPINACH SALAD
heirloom apples, honey balsamic

ENTRÉE
SAKURA PORK LOIN
rhubarb sauce, fingerling potatoes

DESSERT
APPLE TARTE TATIN
vanilla ice cream