Chef Chuck Courtney Takes Command of Menlo Grill Bistro & Bar

By Emma Krasov, photography by Yuri Krasov

Menlo Grill Bistro & Bar is located at the Stanford Park Hotel in Menlo Park, but this is not your run of the mill hotel restaurant.

Chuck Courtney, the new Executive Chef, and a true Californian, brings along his new American classic/California cuisine menu incorporating fresh, seasonal, locally sourced ingredients from the farms within a 150 mile radius as well as from an onsite herb and vegetable garden.

With the classy dining room décor inspired by the nearby Stanford University, and a cozy green courtyard, perfect for al fresco cocktail receptions, the place is a neighborhood favorite, now more attractive than ever thanks to sophisticated fare and a wide selection of classic cocktails, California wines and craft beers.

At the new menu launch party, the guests were treated to some of Chef Chuck’s offerings, like fresh and barbecued oysters with house-made tomato relish, and cheddar chive biscuits with jalapeno honey butter.

Fresh burrata on toast was embellished with fire-roasted corn, pickled red onions, red peppers, celery, and basil.

Lobsta’ Roll with avocado and tomato came on a grilled brioche bun.

Thick Berkshire pork chop was cut into bite-size cubes and served with applejack barbecue sauce.

Sparkling rose and white sangria with seasonal nectarines and mint leaves were the beverages of choice. 

For dessert, there were three crowd-pleasers – strawberry rhubarb crisp a la mode; chocolate chip cookies with milk, and cinnamon-raisin bread pudding with vanilla cream sauce.

In addition to offering indoors/outdoors dining options and the new menu, the restaurant is also introducing a number of fun attractively priced programs:

Outdoor BBQ in the courtyard. Every Thursday night through the end of August. The Chef prepares his special BBQ ribs with all the fixings, followed by savory strawberry shortcake ($25).

“Lunch Break” Summer tomato soup, balsamic berry chicken salad and a chocolate chip cookie served warm in a bag “to-go” ($16). Available on the lunch menu.

“Summer Break” Mixed greens salad or garden tomato soup, home-style roast chicken, and strawberry shortcake ($23). Available on the dinner menu.

“Sunday Supper” Slow-roasted prime rib, mashed potatoes, market vegetables ($19/8oz. prime rib or $24/12oz prime rib). Sunday nights only.

Happy Hour every Thursday and Friday from 4:00 to 6:00 p.m. featuring half-off appetizers, handcrafted cocktails, beer, and selected wines.

The Menlo Grill Bistro & Bar is open daily for breakfast, lunch and dinner, and until midnight for late night snacks and cocktails. For more information, visit www.menlogrill.com.