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Park Place Reservations
| Breakfast: | | Mon - Fri, 7 a.m. - 10 a.m. |
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| Brunch: | Sat - Sun, 8 a.m. - 2 p.m. |
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| Lunch: | Mon - Fri, 11:30 a.m. - 2:30 p.m. |
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| Dinner: | Mon - Thur, 5:30 p.m. - 9:30 p.m. |
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| | Fri - Sat, 5:30 p.m. - 10 p.m. |
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| | Sun, 5:30 p.m. - 9 p.m. |
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| Bar: | Mon - Sat, 11:30 a.m. - Midnight |
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| Happy Hour: | Mon - Sat, 4:30 p.m. - 6:30 p.m. |
Park Place Cupertino
10050 S. De Anza Blvd.
Cupertino
,
CA
94015
Tel: 408.873.1000
Fax: 408.873.1200
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| Small Plates |
“Faux Gras”
duck liver mousse, bourbon onions, crispy lavash |
9 |
Tuna tartare
soy vinaigrette, avocado, grilled corn and house baked wontons |
13 |
Mediterranean Plate
feta cheese, hummus, house marinated olives, and grilled pita bread |
12 |
Chef’s selection of 3 cheeses
traditional accompaniments |
12 |
Short rib fries
braised short rib, white cheddar, red wine jus |
12 |
Sriracha hot wings
Sriracha lime sauce and cucumber salad |
10 |
Filet of beef sliders
Point Reyes blue cheese, horseradish aioli and caramelized onions |
13 |
Three little pigs
house made sausage, braised pork belly, terrine, crostini and pickled vegetables |
12 |
Steamed clams and Mussels
Old Bay Broth and grilled bread |
13 |
Crispy calamari
Castroville artichokes and caper aioli |
8 |
Duck confit nachos
black beans, pepper jack fondue, red and green sauces |
12 |
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| Soups & Salads |
| Chef’s soup of the day |
bowl 7
cup 4 |
Park Place crab chowder
sweet potatoes, bacon and white cheddar crackers |
9 |
Baby mixed greens
pears, Point Reyes blue cheese candied pecans and sherry vinaigrette |
8 |
Romaine hearts
marinated white anchovies, grana cheese and caesar vinaigrette |
9 |
Strawberry balsamic salad
baby spinach, fresh strawberries, local goat cheese, toasted almonds and balsamic dressing |
10 |
Roasted beet salad
wild arugula, house made ricotta, shaved fennel and toasted hazelnuts |
11 |
Park Place cobb
grilled marinated chicken, boiled egg, bacon, tomatoes, olives and buttermilk vinaigrette |
12 |
Grilled rare tuna salad
mixed greens, olives, green beans, quail eggs and sherry vinaigrette |
15 |
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| Flatbreads |
Wild mushroom flatbread
Fontina cheese, arugula and shaved Grana cheese |
10 |
Artichoke and Spinach
feta cheese, kalamata olives |
10 |
House made pepperoni flatbread
caramelized onions and goat cheese |
12 |
| Chef’s flatbread of the day |
11 |
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| Pastas |
| Four cheese macaroni |
12 |
Fettuccine San Francisco
clams, mussels, crabmeat, calamari, and spicy tomato fennel broth |
19 |
Herbed ricotta gnocchi
English peas and green garlic broth |
15 |
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| Big Bites |
Pan roasted Steelhead trout
fingerling potatoes, baby artichokes, spinach, salsa verde |
23 |
Grilled flat iron steak
herbed fries, bourbon onions and shallot glaze |
22 |
Grass fed beef burger
house made bun |
12 |
Toppings
White Cheddar / Swiss / Blue cheese / Smoked Mozzarella / Provolone / Avocado / Grilled onions / Bacon / Fried egg |
1.5 ea |
Turkey burger
Deistel Farms ground turkey, garlic aioli, roasted tomatoes and house made bun |
12 |
Falafel burger
falafel patty, harissa sauce and black olive relish |
11 |
Park Place burger
pork belly, cheddar, fried egg, roasted garlic aioli, tomato jam and truffled fries |
16 |
Oven roasted ½ free range chicken
garlic potato puree, spring vegetables and pan jus |
19 |
Marin Sun Farms double cut pork chop
cheddar grits, braised greens and red eye gravy |
20 |
Wild mushroom wellington
smoked cauliflower soubise |
17 |
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| Sides |
| 4 ea |
| Macaroni and cheese |
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| Roasted baby carrots |
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| Herbed french fries |
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| Sweet potato fries |
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| Truffled fries (add 3) |
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| Sautéed mushrooms |
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| Braised Swiss chard |
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| Mashed potatoes |
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