Quattro Restaurant sits right in front of the Four Seasons Silicon Valley at Palo Alto within University Circle, as a space not just for guests of the renowned resort, but for visitors and business professionals from across the globe as they venture into the heart of Silicon Valley – with a menu as wide-ranging as the guests who visit.
Quattro Restaurant, the rustic yet contemporary Italian restaurant, features an array of dry-aged meats, hand-crafted pastas, pizzas, sandwiches and burgers and rich, carefully detailed desserts. Each dish, from appetizer to dessert, is filled with freshly picked ingredients and artisan products making even the most classic of plates rich in flavor with a West Coast influence.
To start, the baby kale salad is a refreshing pick packed with fresh watermelon radish, toasted cashews, orange wedges, feta cheese, hemp seeds and balsamic vinaigrette. The chicory salad packs a heartier punch with persimmons, glazed pecans, Point Reyes blue cheese, pomegranate seeds and white balsamic vinaigrette.
Margherita pizza is a classic choice, but one you can’t go wrong with at Quattro, featuring San Marzano tomatoes, fresh mozzarella and extra olive oil. The prosciutto pizza is a personal favorite, with pelati sauce, scamorza affumicata cheese, fresh arugula, and lemon agrumato.
The organic salmon is made with smooth celery root puree, chorizo bilbao, Brussels sprout leaves and pumpkin seeds–a hearty choice that is seasoned to perfection. For meat lovers, the dry-aged boneless rib-eye steak is one of the most sought-after dishes on the menu. The plate is presented with roasted sunchokes, thick truffled potato crema, pickled chanterelle mushrooms and adorned with beef au jus.
Notable enough to mention separately, the desserts on Quattro’s menu are plentiful and decadent. Each one is hand-crafted with design in its ingredients, in its detailing and in its presentation.
The dessert must-trys: The tiramisu, made with mascarpone cream and adorned with lady finger sponge soaked in coffee syrup and cacao powder; the Toffee-Toffee Brownie is a staff and guest favorite which includes a dark chocolate brownie, pretzel-caramel glaze and passion fruit-mango coulis; and Torta Caprese, a personal favorite. The dessert is decorated with hazelnut whipped cream, rich blackberry cabernet sorbet and fresh candied pears. An added detail: gold flakes, making the grandeur of the presentation unforgettable.
In addition to all-day dining, Quattro Restaurant offers various options for those living a life of luxury and relaxation on the weekends with both the “Garden Brunch” on Saturdays, and the “Stay in Bed” breakfast on Sundays. Garden Brunch takes place Saturdays from 11 a.m. to 3 p.m. Brunch includes an a la carte menu, or enjoy a three-course meal including a starter, main course and botanical garden dessert trio, plus signature bread, Puccia Pugliese for $68. For a relaxing end to the weekend, the Stay In Bed Breakfast is offered Sundays from 6 a.m. to 3 p.m.
To learn more about Quattro Restaurant, visit www.fourseasons.com.