Online reservations for the Duck Club Restaurant.
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Stanford Park Hotel 100 El Camino Real, Menlo Park, CA 94025 For reservations please call (650) 330-2790 or click here |
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The award-winning Duck Club Restaurant offers redefined California-American cuisine in a contemporary setting. Menu choices range from
the restaurant's signature entrées to daily specials that highlight
the region's fresh vegetables and seasonal ingredients. Recently, the
Duck Club was awarded Wine Spectator's Award of Excellence for its renowned
wine list.
Sunday brunch is a treasured American tradition that the Stanford
Park Hotel celebrates each week. The comfortable and gracious atmosphere
of the Duck Club Restaurant is a favorite with locals and visiting
guests. Take pleasure eating on the adjacent outdoor patio or in the
lovely indoor dining room.
From classic eggs Benedict and made-to-order waffles and omelets to delectable desserts, the Duck Club Restaurant offers the best in California/American cuisine.
For reservations please phone 650-330-2790.
From classic eggs Benedict and made-to-order waffles and omelets to delectable desserts, the Duck Club Restaurant offers the best in California/American cuisine.
For reservations please phone 650-330-2790.
"The Duck Club soars with its new menu."
-The Palo Alto Weekly
"The Duck Club features exquisite specialties."
-Gentry Magazine
"Very Good to Excellent" rating
-Zagat Guide for Hotels & Restaurants
"The Duck Club…one of the Peninsula's top restaurants."
-San Jose Mercury News
2006-2007 Award of Excellence
-Wine Spectator Magazine
Click here for our Breakfast Menu
Click here for our Sunday Brunch Menu
Click here for our Lunch Menu
Click here for our Dinner Menu
Click here for our Dessert Menu
Click here for our Sunday Brunch Menu
Click here for our Lunch Menu
Click here for our Dinner Menu
Click here for our Dessert Menu
The Lounge at the Park is where the after-work crowd gathers and you will find a full menu of delicious meals and small plates, exquisite drinks and the warmth of the brick fireplace or the charm of the outdoor courtyard.
Click here for the Lounge at the Park Menu
Executive Chef Philippe Raynaud
Philippe Raynaud is the Executive Chef at the Stanford Park Hotel, specializing in a fusion of classical, Asian and California-American cuisine. Chef Raynaud is responsible for menu creation and development for the Duck Club Restaurant, the Hotel's upscale restaurant, and The Lounge at the Park, the newly launched casual eatery. Additionally, Chef Raynaud oversees all food and beverage operations for weddings, banquets, private receptions and room service.
Chef Raynaud brings a vast knowledge of international cuisine to his position, having honed his culinary skills in several Michelin-rated restaurants in England, France and Bermuda. During his work in Europe, he was the Executive Head Chef at La Bouchee in London, and also held similar positions at the Horizons Cottages in Bermuda and the London Tara Hotel. Most recently, he was the Head Chef at the Los Gatos Brewing Company in Los Gatos, Calif., and prior to that he was the Executive Sous Chef at AP Stumps in San Jose, CA.
Philippe Raynaud is the Executive Chef at the Stanford Park Hotel, specializing in a fusion of classical, Asian and California-American cuisine. Chef Raynaud is responsible for menu creation and development for the Duck Club Restaurant, the Hotel's upscale restaurant, and The Lounge at the Park, the newly launched casual eatery. Additionally, Chef Raynaud oversees all food and beverage operations for weddings, banquets, private receptions and room service.
Chef Raynaud brings a vast knowledge of international cuisine to his position, having honed his culinary skills in several Michelin-rated restaurants in England, France and Bermuda. During his work in Europe, he was the Executive Head Chef at La Bouchee in London, and also held similar positions at the Horizons Cottages in Bermuda and the London Tara Hotel. Most recently, he was the Head Chef at the Los Gatos Brewing Company in Los Gatos, Calif., and prior to that he was the Executive Sous Chef at AP Stumps in San Jose, CA.
