Published on : Monday, October 22, 2018
The festive season is all about reconnecting with family and friends over a shared meal or celebration. Four Seasons Hotel Silicon Valley has created multiple opportunities to enjoy the best of the festive season. Allow Four Seasons to take care of every delicious detail by joining the festivities at Quattro for an unforgettable Thanksgiving or Christmas meal designed for the season by Executive Chef Martín Morelli and his talented team of chefs. For those who prefer to stay in, Thanksgiving Dinner To Go includes everything needed for a memorable meal at home.
Thanksgiving Dinner to Go
Orders taken now through November 12, 2018
Enjoy a restaurant quality Thanksgiving meal at home with Quattro’s Thanksgiving Dinner To Go. The curated menu by Chef Martín and Chef Eric Keppler is artfully prepared by Quattro’s passionate team of chefs. The Thanksgiving Dinner To Go, offered at USD 450, serves up to six people and includes:
A succulent oven roasted whole turkey prepared by Quattro’s team of passionate chefs with traditional stuffing
Butternut squash soup, roasted chestnut soup, tender green salad with sherry wine dressing, roasted cauliflower and garbanzo bean salad with herb dressing, mashed yukon gold potatoes, honey roasted carrots with rosemary and cipollini onions, green beans with pancetta, sliced almonds and golden raisins, gravy and cranberry sauce
Pecan pie to share hand-made by Chef Eric
Orders for this incredible feast will be taken until Friday, November 9, 2018. A limited number of Thanksgiving Dinner To Go meals will be prepared, so it is suggested to place orders well ahead of time to avoid any disappointment.
Farm Stand Thanksgiving at Quattro
Thursday, November 22, 2018, 11:00 am – 9:30 pm
Gather friends and family and give thanks at Quattro with a farm stand inspired three-course menu featuring seasonal California ingredients prepared within a selection of hearty entrées including:
Locally raised, organic turkey from Diestel Ranch served with sweet potato puree, fried brussels sprout leaves, cornbread stuffing and gravy
Upland cress balanzoni pasta served with mortadella, ricotta di bufala, sage brown butter and parmigiano reggiano
Pan roasted wild caught shrimp and diver scallops served with butternut squash and pancetta puree and vadouvan roasted cauliflower
End things on a sweet note by sampling the legendary dessert buffet crafted by Executive Pastry Chef Eric Keppler with his modern twists on traditional fall favourites. USD 120 for adults, USD 45 for children under 12, USD 45 for dessert buffet.
“The Quattro team and I are excited to create a restaurant quality, gourmet Thanksgiving Day meal for our guests whether they choose to enjoy it in our restaurant or dine at home,” comments Chef Martín.