The Garden Court


Valentine Celebrations

Create memories to last a lifetime in the famed Garden Court this Valentine’s Day. Explore all of our teas, brunches and more:

City Brunch

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 11:30AM to 2:30PM.

Saturday Signature Tea

A Palace tradition with a fresh, new attitude.  The Palace Hotel beloved Signature Tea celebrates the exquisite ritual while showcasing an elegant menu that is perfectly paired with every pour.

Offered Saturdays from 2:00PM to 5:00PM.

Highlights


Menu prices are subject to change

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

Hours of Operation

Breakfast: Mon – Fri: 6:30AM – 10:30AM Saturday & Sunday: 7:00AM – 10:30AM
Sunday City Brunch:  Sunday: 11:30AM – 2:30PM
Lunch: Mon – Sat: 11:30AM – 2:00PM
Tea Time in GC Lounge: Sun – Sat: 2:00PM – 5:00PM
Signature Tea: Saturday: 2:00PM – 5:00PM – Reservations preferred
Evenings in GC Lounge: Daily: 5:00PM – 10:00PM

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

The Palace Grand Breakfast Buffet

Scrambled Eggs, Pancakes, Apple Wood Smoked Bacon, Chef’s Breakfast Classic, Roasted Market Vegetables, Fresh Fruit, Whole Seasonal Fruit, Greek Yogurt Parfait, House Baked Pastries, Bagels, Assorted Cereals, Oatmeal, Smoked Salmon, Artisan Cheeses, Charcuterie, Fresh Orange Juice, Coffee, Decaffeinated Coffee or Tea

38 per person
Continental Breakfast

(19 for children 5 to 12 years of age)

28 per person

à la carte entrées


American Breakfast

Two Eggs any style, Breakfast Potatoes, Toy Box Tomato Salad, choice of Bacon, Chicken Apple Sausage or Canadian Ham

24
Meyer Lemon Poppyseed Pancakes

Grand Mariner “Drunken” Berry Compote, Meyer Lemon Curd, Candied Walnuts

19
Banana Bread “French Toast”

Vanilla Bean Powdered Sugar, Foster Sauce, Finger Banana Brûlée

19
Belgian Waffles

Seasonal Market Fruit, Black Pepper Chantilly, Lavender Infused Maple Syrup

19
Dungeness Crab Benedict

Garlic Spinach, Warm Dungeness Crab Salad, Poached Organic Eggs, Truffle Hollandaise

33
Farmers Market Roasted Vegetable Frittata

Young Spinach, Queso Fresco, Marinated Toy Box Tomatoes

24
Fresh Baked Croissant Sandwich

“Mt. Tam” Creamed Organic Eggs, Baby Arugula, Roasted Tomato Aïoli, Maple Glazed Neuske’s Bacon

24

à la carte sides


Palace Bakery or Bread Basket
12
Fresh Fruit
14
Yogurt with Fresh Fruit
12
Apple Wood Smoked Bacon, Chicken Apple Sausage or Canadian Ham
9
Neuske’s Maple Glazed Slab Bacon
10
Breakfast Potatoes
9
Sautéed Spinach
9

Beverages


Juices

Freshly Squeezed Orange, Grapefruit, Apple, Tomato, V-8, Cranberry, Pineapple or Prune Juice

7
Milk

Whole, 2%, Non-Fat or Soy

6
Coffee, Decaffeinated Coffee
6
Tea, Decaffeinated Tea
6
Hot Chocolate
6
Espresso, Cappuccino, Café Latte, Mocha
7
Mimosa or Sparkling Wine
12
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

Brunch Favorites


The Parfait

Fresh berries, local artisan yogurt, house made granola

14
Brioche French Toast Cube

Mascarpone berries filling

22
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

30
French Farmer’s Omelet

Beachwood smoked ham, gruyère cheese, wild mushrooms

22
Garden Omelet

Baby spinach, onions, vine ripened tomatoes

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

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

Beverages


Smoothie

Blended fresh berries, artisan yogurt

9
Juices

Freshly Squeezed Orange, Grapefruit, Apple, Tomato, V-8, Cranberry, Pineapple or Prune Juice

7
Milk (Whole, 2%, Non-Fat or Soy)
6
Coffee, Decaffeinated Coffee
6
Tea, Decaffeinated Tea
6
Hot Chocolate
6
Espresso, Cappuccino, Café Latte, Mocha
7

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


Domaine Chandon, Brut, Napa Valley
12
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

Beginnings


Thai Curry Lobster Bisque

Coconut Lobster Salad, Green Papaya, Shredded Red Chili

16
Grilled & Chilled Shrimp

Pickled Market Vegetables, Hydro Watercress, Yuzu Kosho Rémoulade

18
Heirloom Tomato & Mozzarella

Lemon Basil, Aromatic Crust, Herb Seed Vinaigrette

14
Pan Roasted Penn Cove Mussels

Marcona Almond Butter, Grilled Ciabatta, Green Garlic Bread

17
Big Eye Tuna Tartare

Three Caviar Tarragon Buttermilk, Mimosa, Taro Chips

20
Baby Romaine “Caesar”

Togarashi, Parmigiano-Reggiano Zest, Meyer Lemon

18
Coke Farms Mixed Greens

Hearts of Palm, Baby Tomatoes, Pickled Red Onion, Soy Truffle Vinaigrette

15

Main Courses


Palace Signature Crab Salad

English Cucumber, Fine Herbs, Toy Box Tomatoes, Palace Green Goddess Dressin

38
Basil Crusted Halibut

Smoked Tomato Fondue, Bacon Fingerling Potato Ragoût, Tomato Jam

38
Ginger Brined Petaluma Breast of Chicken

Olive Oil Croutons, Roasted Grapes, Meyer Lemon Chicken Jus

30
Twice Cooked Brandt Beef Short Ribs

Baby Heirloom Tomato Relish, Roasted Baby Turnips, Garlic Chinese Long Beans, Black Vinegar Jus

35
Hand Cut Pappardelle Pasta

Mushroom Bolognese, Parmesan Zest, Crushed Pistachios

28
Maine Lobster Pot Pie

Baby Carrots, Chinese Long Beans, Maitake Mushrooms, Thai Curry Lobster Essence

34
Grains of Paradise Rubbed New York Steak

Truffle Mac & Cheese Croquette, Grilled Asparagus, Red Wine Shallot Jam

40

Desserts


Fresh Seasonal Fruit Tart

Raspberry Coulis, Crunchy Pearls

12
Blackout Torte

Vanilla Chantilly, Black Pepper Coconut Chard

12
Soufflé Cheesecake

Red Berry Compote

12
Grand Marnier Crème Brûlée

Shortbread Cookie

12
ICE CREAM

Chef’s Flavors of the Day

10
SORBET

Chef’s choice of Seasonal Fruit Sorbets

10
Pastry Shop Inspired Cookie Selection
10

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