LARKSPUR | MENLO PARK | SAN JOSE | STAY IN TOUCH
LARKSPUR | MENLO PARK | SAN JOSE | STAY IN TOUCH
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Menlo Park Private Dining Menu

Larkspur-cover-bread
Menlo Park Private Dining
Menlo Park Private Dining
Private Dining Party
menlo-park-food
Larkspur-cover-utensils
HORS D’OEUVRES Expand

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HORS D’OEUVRES

priced per dozen
for Cocktail Receptions, 3.5 pieces per person is recommended per hour
LYONNAISE TARTE - 33.00
bacon, leek, and goat cheese tartlet
TUNA TARTARE – 39.00
avocado, pickled ginger, endive
SMOKED SALMON TARTELETTE – 39.00
leek compote
FILET MIGNON STEAK TARTARE – 39.00
crispy crouton, horseradish mustard sauce
MINI CROQUE MONSIEUR – 30.00
jambon de Paris, Emmenthal, Béchamel, pain de mie bread
MUSHROOM BOUCHEÉ – 33.00
puff pastry, mushroom duxelle, truffle oil
PROVENÇAL CROSTINI – 33.00
French bread crouton, olives, capers, peppers, herbed goat cheese, pistou
CRISPY SHRIMP – 39.00
remoulade
DUNGENESS CRAB CROQUETTE – 42.00
BEEF BROCHETTE – 40.00
Bordelaise sauce
LAMB MEATBALLS – 33.00
Provençal sauce
GRILLED SHRIMP BROCHETTE – 40.00
sherry vinaigrette
GRILLED CHICKEN BROCHETTE – 30.00
honey garlic sauce
SAUSAGE BITES – 36.00
sliced housemade sausage, whole grain mustard aïoli

HORS D’OEUVRE PLATTERS

priced per platter
serves 12 people
CHEESE PLATTER – 85.00
French cheeses, croutons, seasonal fruit
L'ASSIETTE DE CHARCUTERIE – 85.00
country pâté, chicken liver truffle mousse, garlic pork sausage
CRUDITÉS AND BASIL AÏOLI – 65.00
assortment of grilled and raw vegetables, basil aïoli, sun dried tomato tapenade
FRIED CALAMARI – 70.00
crispy onions and fennel, harissa aïoli, cocktail sauce
OYSTERS – 36.00
one dozen raw oysters on the half shell, mignonette, horseradish, lemon
FRESH FRUIT – 58.00
seasonal selection
BEEF SLIDERS – 64.00
cheddar cheese, bacon, arugula
TRUFFLE MAC AND CHEESE – 52.00
SHRIMP COCKTAIL – 48.00
housemade cocktail sauce, lemon
FRUITS DE MER – A.Q.
chilled raw oysters on the half shell, prawns, king crab legs, mignonette, horseradish, cocktail sauce, lemon
DESSERT PLATTER – 65.00
mini assorted desserts

All menus are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)

BREAKFAST | BRUNCH Expand

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Breakfast Meeting Packages

Why not...
Enjoy the entire restaurant to yourselves between the hours of 8 am and 11am. Simplify planning with a buffet so your guests can sample multiple menu items.
Minimum of 20 guests for Buffets
(self-service coffee station included in price)

CONTINENTAL BREAKFAST

24.00 per person
SERVED BUFFET STYLE
croissants
muffins
danishes
yogurt
fresh fruit

BRASSERIE BREAKFAST

35.00 per person
SERVED BUFFET STYLE
scrambled eggs
French toast
bacon
breakfast potatoes
fresh fruit
yogurt
croissants

VERSAILLES BRUNCH

28.00 per person
(only available on weekends)

APPETIZER

ASSORTED SEASONAL FRUIT

MAIN COURSE

EGGS BENEDICT
poached eggs, Panorama Bakery English muffins,
breakfast potatoes, hollandaise sauce
PAIN PERDU
brioche French toast, orange Chantilly,
fried egg, smoked bacon
CROISSANT SANDWICH
scrambled eggs, bacon, Emmenthal cheese, breakfast potatoes
VEGETARIAN FRITTATA
spinach, exotic mushrooms

THE BEST OF BOTH WORLDS

38.00 per person
(only available on weekends)

APPETIZERS

ASSORTED SEASONAL FRUIT
SOUPE DU JOUR
Chef’s selection

MAIN COURSES

EGGS BENEDICT
poached eggs, Panorama Bakery English muffins, breakfast potatoes, hollandaise sauce
CHICKEN SANDWICH
kohlrabi and winter cabbage slaw,
soy ginger garlic sauce, pommes frites
PAIN PERDU
brioche French toast, orange Chantilly, fried egg, smoked bacon
VEGETARIAN FRITTATA
spinach, exotic mushrooms
NIÇOISE SALADE
seared rare Ahi tuna, green beans, capers, olives, tomatoes, fingerling potatoes, hard-boiled egg, avocado, shallots, tapenade, anchovy, roasted red bell peppers

DESSERTS

CRÈME BRÛLÉE
traditional rich custard, caramelized sugar
FONDANT AU CHOCOLAT
dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream
SEASONAL FRUIT SORBETS
orange madelines

All menus are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)

MENLO PARK PRIVATE DINING – LUNCH Expand

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CLASSIC LUNCH

28.00 per person
38.00 per person to upgrade with additional Main Course

SALAD

SPINACH SALADE
quinoa, apple, golden raisins, pickled red onions, caramelized honey mustard vinaigrette

MAIN COURSES

NIÇOISE SALADE
seared rare Ahi tuna, green beans, tomatoes, fingerling potatoes, avocado, tapenade, anchovy, roasted red bell peppers
CROQUE MONSIEUR
jambon de Paris, Emmenthal, Béchamel, pain de mie bread, mixed greens
CHICKEN SANDWICH
kohlrabi and winter cabbage slaw,  soy ginger garlic sauce, pommes frites
JACQUES PÉPIN'S SANDWICH
grilled eggplant, sun dried tomatoes, roasted peppers, red onions, mozzarella cheese, mixed greens

Additional Main Course

BRASSERIE STEAK FRITES
8 oz skirt steak, pommes frites, Bordelaise

ATHERTON LUNCH

48.00 per person

SOUP or SALAD

SALADE VERTE
butter lettuce, fines herbs, shallots, Dijon vinaigrette
SOUPE DU JOUR
Chef’s selection seasonal soup

MAIN COURSES

NIÇOISE SALADE
seared rare Ahi tuna, green beans, tomatoes, fingerling potatoes, avocado, tapenade, anchovy, roasted red bell peppers
SEASONAL VEGETABLE RISOTTO
Arborio rice, crème fraîche, Comté cheese
BRASSERIE STEAK FRITES
8oz skirt steak, pommes frites, Bordelaise
ROASTED CHICKEN BREAST
baby spinach, roasted fingerling potatoes

DESSERTS

CRÈME BRÛLÉE
traditional rich custard, caramelized sugar
FONDANT AU CHOCOLAT
dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream
SEASONAL FRUIT SORBETS
orange madelines

All menus are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)

MENLO PARK PRIVATE DINING – DINNER Expand

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MENLO DINNER

43.00 per person

SALAD

SPINACH SALADE
quinoa, apple, golden raisins, pickled red onions, caramelized honey mustard vinaigrette

MAIN COURSES

TROUT ALMONDINE
brown butter, roasted almonds, green beans
SEASONAL VEGETABLE RISOTTO
Arborio rice, crème fraîche, Comté cheese
ROASTED CHICKEN BREAST
baby spinach, roasted fingerling potatoes

DESSERTS

CRÈME BRÛLÉE
traditional rich custard, caramelized sugar
SEASONAL FRUIT SORBETS
orange madelines

CLASSIC DINNER

53.00 per person

SOUP OR SALAD

SOUPE DU JOUR
Chef’s selection seasonal soup
SALADE VERTE
butter lettuce, fines herbs, shallots, Dijon vinaigrette

MAIN COURSES

SWANSON ISLAND BC SALMON
roasted butternut squash, baby kale, vanilla saffron emulsion
ROASTED CHICKEN BREAST
baby spinach, roasted fingerling potatoes
SEASONAL VEGETABLE RISOTTO
Arborio rice, crème fraîche, Comté cheese
BRASSERIE STEAK FRITES
8oz skirt steak, pommes frites, Bordelaise

DESSERTS

CRÈME BRÛLÉE
traditional rich custard, caramelized sugar
FONDANT AU CHOCOLAT
dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream
SEASONAL FRUIT SORBETS
orange madelines

PARIS MENU

68.00 per person

APPETIZERS FOR THE TABLE

choose two
FONDUE AUX FROMAGES
melted brie, blue, and goat cheese, Madeira wine
ESCARGOTS
Pernod garlic butter
CHARCUTERIE PLATE
housemade country pâté, chicken liver truffle mousse

SOUP or SALAD

ONION SOUPE GRATINÉE
baguette, Emmenthal cheese
SALADE VERTE
butter lettuce, fines herbs, shallots, Dijon vinaigrette

MAIN COURSES

SALMON
roasted butternut squash, baby kale, vanilla saffron emulsion
RIB EYE AU POIVRE
10 oz grilled Allen Brothers Angus rib eye, green peppercorn sauce, roasted fingerling potatoes
SEASONAL VEGETABLE RISOTTO
Arborio rice, crème fraîche, Comté cheese
ROASTED MAPLE LEAF FARMS DUCK BREAST
rice medley, roasted root vegetables, pear ginger gastrique

DESSERTS

CRÈME BRÛLÉE
traditional rich custard, caramelized sugar
FONDANT AU CHOCOLAT
dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream
SEASONAL FRUIT SORBETS
orange madelines

AMERICANA MENU

83.00 per person

APPETIZERS FOR THE TABLE

MUSHROOM TARTINE
levain bread, sautéed wild mushrooms, goat cheese, arugula
PRAWNS PROVENÇALE
tomato, Niçoise olives, basil, capers, Pernod garlic butter

SOUP or SALAD

LB CAESAR
brioche garlic croutons, anchovy, housemade Caesar dressing
SOUPE DU JOUR
Chef’s selection seasonal soup

MAIN COURSES

FILET MIGNON
6 oz pan seared filet mignon, Yukon Gold mashed potatoes, haricots vert, red wine demi glaze
DAY BOAT SCALLOPS
carrot risotto, tarragon emulsion, frisée salad
HERB MARINATED LAMB CHOPS
roasted fingerling potatoes, organic rainbow carrots, lamb jus
RAVIOLI AUX CHAMPIGNONS
porcini mushroom ravioli, spinach, Parmesan and wild mushroom cream sauce

DESSERTS

CRÈME BRÛLÉE
traditional rich custard, caramelized sugar
FONDANT AU CHOCOLAT
dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream
COUNTRY ALMOND APPLE CAKE
Granny Smith apple, pumpkin spiced Anglaise, crème Chantilly

menu items subject to change based on seasonality and availability; consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)

VERSAILLES MENU Expand

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Served Family Style or Buffet
72 business hour confirmed head count
48.00 per person

SALADS

choose one, over 12 guests choose two
SPINACH SALAD
BUTTER LETTUCE
BEET SALADE

ENTRÉES I

over 12 guests all three
SEASONAL RISOTTO
ROASTED FREE RANGE CHICKEN BREAST
BEEF CARBONNADE

ENTRÉES II

add 7.00 per person
(pick one)
P­AN ROASTED SWANSON ISLAND BC SALMON
CARVED ROAST BEEF

SIDES

choose two, over 12 guests choose three
ROASTED HEIRLOOM POTATOES
MARKET VEGETABLES
SAUTÉED GREEN BEANS
YUKON GOLD MASHED POTATOES

DESSERT

CHEF’S SELECTION
dessert trio

menu items subject to change based on seasonality and availability; consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)

LUXE MENU Expand

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LUXE MENU

128.00 per person
includes the following items:
3 course dinner (menu below), tax, and event coordination fee
two glasses of select wine with dinner, and one cup of coffee or soft drink
*room rental fees apply (see below)

DINNER MENU

*vegetarian options available upon request

SALAD

SALADE VERTE
butter lettuce, fines herbs, shallots, Dijon vinaigrette

MAIN COURSES

SURF AND TURF
10oz grilled Allen Brothers Angus rib eye, 6 sautéed prawns, green peppercorn sauce, roasted fingerling potatoes
ROASTED MAPLE LEAF FARMS DUCK BREAST
rice medley, roasted root vegetables, pear ginger gastrique
DAY BOAT SCALLOPS
carrot risotto, tarragon emulsion, frisée salad
HERB MARINATED LAMB CHOPS
roasted fingerling potatoes, organic rainbow carrots, lamb jus
RAVIOLI AUX CHAMPIGNONS
porcini mushroom ravioli, spinach, Parmesan and wild mushroom cream sauce

DESSERT

CRÈME BRÛLÉE
vanilla bean, burnt sugar
FONDANT AU CHOCOLAT
dark chocolate molten cake, chocolate sauce, caramel Heath bar ice cream
COUNTRY ALMOND APPLE CAKE
Granny Smith apple, pumpkin spiced Anglaise, crème Chantilly

GUEST COUNT

Group must guarantee the final dinner count 48 hours prior. In the event the client does not contact the sales department 48 hours prior, the estimate guest count will become the guaranteed number of guests.

ROOM RENTAL FEE

based on guest count
41 to 50 = 100.00
31 to 40 = 200.00
21 to 30 = 300.00
20 or less = 400.00

All menu items subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)

DIY CATERING Expand

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DIY CATERING

Parties to Go

APPETIZER PLATTERS

HALF PLATTERS SERVE 4 – 6 ppl
FULL PLATTERS SERVE 10 – 12 ppl
CHEESE PLATTER
French cheeses, croutons, seasonal fruit
half 40.00 / full 70.00
L'ASSIETTE DE CHARCUTERIE
country pâté, chicken liver truffle mousse, garlic pork sausages
half 45.00 / full 80.00
CRUDITÉS AND BASIL AÏOLI
assortment of grilled and raw vegetables,
basil aïoli, sun dried tomato tapenade
half 30.00 / full 50.00

SALAD PLATTERS

HALF PLATTERS SERVE 4 – 6 ppl
FULL PLATTERS SERVE 10 – 12 ppl
SPINACH SALADE
quinoa, apple, golden raisins, pickled red onions, caramelized honey mustard vinaigrette
half 35.00 / full 60.00
LYONNAISE SALADE
frisée, lardons, croutons, chopped egg
half 40.00 / full 70.00
BUTTER LETTUCE
chopped with fines herbs, shallots, Dijon
half 35.00 / full 60.00

ENTRÉE PLATTERS

HALF PLATTERS SERVE 4 – 6 ppl
FULL PLATTERS SERVE 10 – 12 ppl
NIÇOISE SALADE
seared Ahi, green beans, tomatoes,
fingerling potatoes, avocado, tapenade,
anchovy, roasted red bell peppers
half 70.00 / full 130.00
GRILLED SALMON SALADE
chopped butter lettuce, fines herbs,
shallots, Dijon mustard vinaigrette
half (four 6oz portions) 75.00
full (eight 6oz portions) 140.00
POULET GRAND MÈRE
quartered Rocky Jr natural chicken,
jus de poulet, mashed potatoes
half (8 pieces) 80.00
full (16 pieces) 150.00
SKIRT STEAK BORDELAISE
sliced skirt steak, cooked to medium, sauce Bordelaise, mashed potatoes
Half (five 8oz portions, sliced) 125.00
Full (ten 8oz portions) 240.00

All menu items are subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)

KIDS MENUS Expand

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KIDS MENUS

KID’S MENU I
9.50 per person

MAIN COURSE

MACARONI & CHEESE
elbow pasta with cheddar cheese
FRIED CHICKEN TENDERS
pommes frites

DESSERT

PETIT KIDS SUNDAE
vanilla ice cream, chocolate sauce, whipped cream
KID’S MENU II
13.50 per person

APPETIZER

FRUIT PLATE
assorted fruits

MAIN COURSE

FRIED CHICKEN TENDERS
pommes frites
PETIT CHEESEBURGER
cheddar cheese, pommes frites

DESSERT

PETIT KIDS SUNDAE
vanilla ice cream, chocolate sauce, whipped cream
KID’S MENU III
16.50 per person

APPETIZER

FRUIT PLATE
assorted fruits
PETIT SALAD
organic greens, cherry tomatoes, sherry vinaigrette

MAIN COURSES

MACARONI & CHEESE
elbow pasta with cheddar cheese
FRIED CHICKEN TENDERS
pommes frites
PETIT CHEESEBURGER
cheddar cheese, pommes frites
SALMON FILET
fresh vegetables

DESSERT

PETIT KIDS SUNDAE
vanilla ice cream, chocolate sauce, whipped cream
PETIT KIDS SORBET
duo of seasonal sorbet, palmier cookie

All menu items subject to change depending on availability; Consuming raw or undercooked food or eggs may increase your risk of food borne illness (state mandated statement)

LARKSPUR

(415) 927-3331

507 Magnolia Avenue
Larkspur, CA 94939

MENU | RESERVATIONS

MENLO PARK

(650) 473-6543

635 Santa Cruz Avenue
Menlo Park, CA 94025

MENU | RESERVATIONS

SAN JOSE

(408) 984-3500

377 Santana Row Suite 1100
San Jose, CA 95128

MENU | RESERVATIONS

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