CLUB / RESORT DATA
Executive Chef	Brian Healy
Chef's Certifications	European Certificate from the Confederation of the National Hotel and Restaurant Associations in the European Community, Certificate in Cookery from the City and Guilds of London Institute, Certificate of Completion from the Culinary Institute of America, Chaine des Rotisseurs’ Award of Merit.
Number of Members	593
Annual Food & Beverage Revenues	4,100,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	4
Average Weekly Covers	1000
Banquet Capacity	482
Number of Kitchens	3
Food Cost(%)	42%
Sommelier on staff	Yes

Palo Alto Hills Golf & Country Club’s multi-faceted dining repertoire covers everything from the casual eat to the creatively, curated fine dining experience. With a focus and a belief surrounding fresh, seasonal, local, and quality ingredients, the club has made momentous strides in creating a sustainable and world-class food and beverage program.

Palo Alto’s garden is the life of it kitchen. Under the expert guidance of Executive Chef Brian Healy, Palo Alto has been able to create, cultivate, and expand upon its garden, allowing for seasonal menu changes, sold-out farm to table events, and a fresh bite in every meal. With dedicated space carved out due to a course renovation and future plans to plant an orchard of olive and fruit trees of every kind, Palo Alto is proudly set up to have one of the most sustainable, future-focused food and beverage programs in the industry.

Unique to the club is a bank of on-property beehives that are harvested annually producing wonderful batches of in-house honey. Palo Alto gathers around 200 lbs. of honey each year which the club infuses throughout daily menu specials and signature cocktails. A relatively new, but popular experience has been the club’s Honey Harvest Dinner where Healy creatively curates a list of honey-inspired dishes in a 5-course prix fix menu-format to delight, inspire, and experience. In addition, the club uses the honey in many salads, cocktails, and even in take-home jars sold exclusively to the membership. Last year, the club partnered with a local brewery to craft a delicious honey-saison beer that became an instant hit amongst our beer lovers.

 

Featured a la Carte menus PEDROSMENU8.16.2020.PDF WINESTOGO3.5.2021.PDF DININGMENU3.10.2021.PDF

Featured Banquet menus Banquet_Package.pdf Conference_Package.pdf Wedding_Package.pdf