Silicon Valley private dining

The Alexander Valley Room is ideal for gatherings of 17-26 guests. Our largest room is primarily utilized for rehearsal dinners, out of town tour groups, milestone birthday parties and of course business events. Slightly elevated from the main restaurant and surrounded with wine bottle displays, the room offers a gazebo effect providing the best in private dining while at the same time feeling the great “vibe” of the restaurant.

PLEASE NOTE: Our dining rooms are considered “semi private,” therefore the use of AV equipment including podiums, screens or projectors are prohibited. Our restaurant is not ideal for quiet meetings or “closed door” discussions. We are perfectly suited for celebrations, business gatherings and active dining.

Make your event momentous.

The Alexander Valley Room
Ideal for 17-26 guests.
Food & Beverage Minimum Charge: $2,500 on Friday & Saturday Nights.
Banquet Menu Only – Please choose below.

Small events of under 16 people can book this room with a Food & Beverage Minimum Charge of $2,500 on any given night. The food & beverage minimum is exclusive of sales tax and gratuity.

Table arrangements
Please discuss with your Banquet Coordinator.
Many arrangements can be organized depending
on the size of your event.

Banquet Menu Options
The Cardinal Plan:
Lunch $55.95/person
Dinner $67.95/person

The Shareholder’s Plan:
Lunch $67.95/person
Dinner $79.95/person

Our private dining rooms are considered “semi private” therefore the use of AV equipment including podiums, screens or projectors are prohibited. Our restaurant is not ideal for quiet meetings or “closed door” discussions. We are perfectly suited for celebrations, business gatherings and active dining.

FIrst Course

House Salad with Creamy Italian
New England Clam Chowder

Main Entree

Slow-Roasted Prime Rib, 8 oz.

Our House Specialty is slow roasted & carved lean to order with classic garniture. Served with today’s fresh vegetable & roasted garlic mashed potatoes.
Grilled Fresh Salmon

Open flame grilled & accompanied with a dill caper sauce on the side.Served with today’s fresh vegetable & wild rice pilaf.
Sautéed Chicken Picatta

Lightly pounded chicken breast sautéed in a white wine lemon caper sauce.
Served with today’s fresh vegetable & roasted garlic mashed potatoes.
Vegetarian Pasta Primavera

Fusilli pasta with diced tomatoes, sliced mushrooms, red & yellow bell pepper, broccoli florets,
chili flakes, fresh lemon, basil & garlic in an extra virgin olive oil sauce.
Grated parmesan cheese on the side.

Dessert Course

Vanilla Ice Cream topped with Seasonal Berries
Fresh Fruit Sorbetto

First Course

House Salad with Creamy Italian
Crisp Romaine Caesar Salad
New England Clam Chowder

Main Entree

Slow-Roasted Prime Rib, 10 oz.

Our House Specialty is slow roasted & carved lean to order with classic garniture. Served with today’s fresh vegetable & roasted garlic mashed potatoes.
USDA Prime Filet Mignon

Charbroiled prime filet mignon accompanied with a cabernet bordelaise sauce. Served with today’s fresh vegetable & roasted garlic mashed potatoes.
Jumbo Prawn Saute

Succulent wild gulf prawns sautéed in a white wine garlic sauce. Served with today’s fresh vegetable & wild rice pilaf.
Fresh Pacific Swordfish

Hook & line caught. Open flame grilled & accompanied with a dill caper sauce on the side. Served with today’s fresh vegetable & wild rice pilaf.
Sautéed Chicken Marsala

Lightly pounded chicken breast sautéed in a mushroom marsala wine sauce.
Served with today’s fresh vegetable & roasted garlic mashed potatoes.
Vegetarian Pasta Primavera

Fusilli pasta with diced tomatoes, sliced mushrooms, red & yellow bell pepper, broccoli florets,
chili flakes, fresh lemon, basil & garlic in an extra virgin olive oil sauce.
Grated parmesan cheese on the side.

Dessert Course

Classic Cheesecake with Raspberry Sauce
Fresh Fruit Sorbetto
Crème Brulee

Combo Platters

The Stanford Platter

Panko Crusted Calamari with two dipping sauces, Dungeness Crab Cakes with a sherry cayenne aioli & Idaho Potato Skins with a sour cream chive dip. $49.95
The Bali Platter

Seared Ahi Tuna Sashimi sliced extra rare with cucumber sunomono salad, Tempura Gulf Prawns & Filet Mignon Spring Rolls. Garnished with traditional condiments. $54.50

Additional Appetizer Options

Chilled Prawn Cocktail (8 ea)

Eight Jumbo Wild Gulf Prawns served with traditional horseradish cocktail dipping sauce & lemon. $37.95
Fresh Oysters on the Half Shell (12 ea)

One dozen freshly shucked Oysters served on a bed of crushed ice & served with horseradish cocktail sauce & tarragon mignonette & lemon. $45.95
Dungeness Crab Cakes (5 ea)

Lightly sautéed & served with a sherry cayenne aioli. $49.95
Panko Crusted Calamari

Classic cocktail & chipotle lime aioli dipping sauces. $35.95
Seared Ahi Tuna Sashimi

Sliced rare & garnished with traditional Japanese condiments. $37.95
Filet Mignon Spring Rolls (8 ea)

Served with our famous Asian salad. Soy ginger sesame dipping sauce. $33.95
Italian Caprese Tomato Salad

Fresh buffalo mozzarella, tomatoes, basil, red onion & capers. $32.95

Wine List

Room Inquiry

To begin the banquet booking process, please fill out an inquiry form. From there we can determine your needs, check availability & have a platform to discuss details. Once you have completed an inquiry form, a Sundance representative will contact you within 24 hours to book your event or answer questions you may have. For last minute events, familiarize yourself with the menus and simply just call the restaurant directly at 650-321-6798 and speak to a manager on duty.

Please note: Due to the semi-private nature of our dining rooms, we do not permit the use of AV equipment, podiums or screens. We are strictly a dining venue. Thank you.

Party Size*

Private Dining Available for 8-30 guests.
Meal
Preferred Date
Preferred Start Time
Menu Selection
Appetizer Option
Nature of Event (Birthday, Business, Anniversary, etc)*
Your Name*
Reservation Name*
Company / Organization Name
Email*
Phone*
Questions & Additional Information
Terms and Conditions*
I have read and agree to the terms and conditions of the banquet guidelines:
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