Brunch in San Francisco


It’s a casual update to a classic Palace experience. The new Garden Court à la carte brunch highlights the unique, indigenous elements of San Francisco with a locally sourced menu, live entertainment, city chic cocktails and sparkling wines.  Offered Sundays from 10:00AM to 1:30PM.

The award-winning Sunday City Brunch in The Garden Court at The Palace is recognized as a top spot for brunch in San Francisco.

Reservations are essential. To reserve a table, please reserve online or by calling (415) 546-5089.

Menu prices are subject to change

Designed by Executive Chef Jesse Llapitan, our menu is certain to excite any palate.

Hours of Operation

Sunday City Brunch: Sunday, 10:30AM-1:30PM

Contact
Phone: (415) 546-5089 Email :palacerestaurants@luxurycollection.com
Consulting Chef: Jesse Llapitan
Setting: Contemporary Smoking Permitted: No

Sea For Two

Chilled Seafood for Two citrus poached maine lobster, jumbo shrimp, local oysters, steamed dungeness crab, cognac dressing, cocktail sauce, freshly grated horseradish, red wine mignonette

65
Chef Jesse Llapitan’s Pancakes, Eggs & Bubbles

Sustainable white sturgeon local caviar, buck wheat blinis, organic traditional condiments, strauss family crème fraîche, bottle of bubbles

150

Savories


Farmers Market Salad

Roasted vegetables, green goddess dressing

15
Spicy Shrimp Salad

Pinquito white beans, cotija, avocado, won tons, roasted corn, spicy caesar dressing

28
Steamed Mussels & Manila Clams

Black garlic butter broth, griddled parmesan bread

28
Wild Smoking Salmon & Gravlax

Egg remoulade, toasted bagel

14
Kobe Beef Meat Balls

Romesco sauce

18
Tempura Fried Chicken

Japanese Green Tea Waffle

24
Crab Benedict

English muffins, poached eggs, dungeness crab, hollandaise

28
Omelet

made with eggs or egg whites and your choice of three items: cheddar, spicy jack or swiss cheese, ham, bacon, tomatoes, mushrooms, onions, or peppers

22
Huevos Rancheros

Rancho gordo beans, blue corn tortillas, salsa fresca, organic eggs, grated cotija

24
Grilled Bone in Rib Eye Steak

Béarnaise sauce

32
Maine Lobster Club Sandwich

Sweet potato fries

37

Sweets


Smoothie

Blended fresh berries, artisan yogurt

9
The Parfait

Fresh berries, local artisan yogurt, house made granola

14
Brioche French Toast Cube

Mascarpone berries filling

22
Blueberry Bread Pudding

With vanilla bean anglaise

11
Palace Sundae

Strawberry and vanilla ice cream, fresh strawberries and pineapple, ghiradelli caramel sauce, whipped cream, toasted hazelnuts

11
Chocolate Pudding Pistachio Tart

Toasted meringue, lava salt, chocolate sauce

11

Sides

Sides are created as accompaniments to be ordered with main dishes.


Duck Fat Hash Brown Potatoes
8
Sautéed Spinach

Crispy garlic

7
Wafflettes
7
One Delicious Pecan Sticky Bun
4
Half Dozen Assorted Mini Muffins
6
Palace Sour Cream Streusel Crumble Cake
6
Dollar Pancakes
7
Duck Mac & Cheese
7
Roasted Carrots

Porcini butter

5
Large Buttery Croissant
6

Bubbles by the bottle


Champagne
Veuve Clicquot, Yellow Label, Reims
140
Perrier-Jouët, Grand Brut, Épernay
90
Nicolas Feuillatte, Reserve, Épernay
85
Sparkling Wine
Scharffenberger Cellars, Brut Rosé, Mendocino
80
“J”, Cuvée 20, Russian River
70
Roederer Estate, Brut, Napa Valley
60
Domaine Carneros, Brut, Carneros
55
Michelle, Brut, Columbia Valley
45

Brunch Cocktails, Mimosas & Bellinis | 12


Classic Bloody Mary
Passion Fruit Screwdriver
Classic Bellini
Mango Bellini
Mures Bellini
Mimosa

Bubbles by the Glass


Michelle, Brut, Columbia Valley
10
Domaine Carneros, Brut, Carneros
16
Scharffenberger Cellars Brut Rosé, Mendocino
14
Nicolas Feuillatte, Brut, Épernay
20
Veuve Clicquot, Brut, Reims
29
Moët&Chandon, Brut, Épernay
30
Moët&Chandon Rosé, Épernay
30

Meet The Chef


Executive Chef Jesse Llapitan

Growing up on a farm in Seattle I was raised on fresh vegetables, organic free range meats and home-made dairy products. That farm to fork approach will always be my inspiration. Today as a professional chef working in California I am constantly researching and sourcing the best of everything for our guests at the Palace Hotel. Our menus are designed around fresh, locale ingredients to create dishes that are pure, uncomplicated and simply delicious.

 

san-francisco-chef-Jesse-Llapitan

Our San Francisco location provides access to many farming areas such as Sonoma, Napa, Sebastopol and Petaluma. I have the luxury of visiting these local farms and knowing the incredible experience of holding the goats that provide the milk to create the best cheese, forging for mushrooms and hand picking vegetables from the field  – it is truly inspiring.   It doesn’t get more hands on than that.  Being part of that process is so exciting and I want to share that with our guests.  They can see and taste the level of commitment.  Watching them enjoy the end result is a pure celebration for me as a chef.

At the Palace, my team and I are fortunate to create food for three unique venues. The Garden Court is our captivating, timeless beauty.  GC Lounge is a chic, modern trendsetter. The Pied Piper is like a classically handsome, welcoming friend.  Three famed dining venues, each with their own distinctive flavor and personality.

The Palace Hotel, San Francisco – Grand Deluxe Accommodations

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Palace Hotel,
A Luxury Collection Hotel

2 New Montgomery Street,
San Francisco, CA 94105, United States