Saint Michael's Alley

Our Menus

Dinner

Starters

ZA’ATAR ROASTED ASPARAGUS, PRESERVED LEMON

LABNEH, ALMOND “BREADCRUMBS” 14-

BRUSCHETTA

WITH GOAT CHEESE AND A TOMATO-HERB RELISH 10-

AHI CRUDO, CHILLED SOBA NOODLES (a,b)

EDAMAME, WAKAME, MANGO VINAIGRETTE 16-

STEAK TARTARE, SAMBAL OLEK (a,b)

CILANTRO, EGG YOLK, CRISPY GARLIC, LAVOSH 19-

WILD MUSHROOM CAKE

CREAMY GARLIC HERB SAUCE, CRISPY LEEKS 10-

PROSCIUTTO WITH GRILLED PEACHES & BURRATA

POMEGRANTE SYRUP, FLAT PARSLEY, EVOO, PISTACHIOS 15-

SALT SPRINGS ISLAND MUSSELS & CHORIZO

STEAMED WITH TOMATOES, ONIONS, AND CILANTRO 16-

CAESAR SALAD

ROMAINE HEARTS, PARMESAN, GARLIC-HERB CROUTONS 12-

CHILLED HARICOTS VERTS & FRISEE SALAD, LEMON DRESSING

TOASTED HAZELNUTS, GOAT CHEESE, CARAMELIZED SHALLOTS 11-

HEIRLOOM TOMATO & CUCUMBER SALAD

PICKLED RED ONIONS, FETA, EVOO 13-

SOUP OF THE DAY

CUP 7- BOWL 9-

Entrees

PAN ROASTED HALIBUT, LEMON-CHIVE EMULSION

ASPARAGUS, TOMATOES, FAVA BEANS & CORN 35-

RED CURRY ROASTED DUCK BREAST, RED CURRY COCONUT SAUCE (b)

ROASTED EGGPLANT, CHINESE MUSTARD GREENS, TOMATO CHUTNEY 29-

ROASTED SALMON, GOCHUJANG VINAIGRETTE

BABY BOK CHOY, YU CHOY, OYSTER MUSHROOMS, PURPLE YAMS 32-

SEARED WILD SEA SCALLOPS, SAUCE VERTE (a,b)

YUKON GOLD POTATOES, BACON, SHIITAKES, PEA SPROUTS 36-

BUFALA MOZZARELLA RAVIOLI, CARAMELIZED RED PEPPER OIL

MIZUNA, ROASTED GARLIC, BALSAMIC SYRUP 23-

BASIL PESTO FETTUCINE, TOMATO CREAM SAUCE

PANCETTA, ROCK SHRIMP, ROASTED PEPPERS 26-

ROASTED SEA BASS, SMOKED PAPRIKA VINAIGRETTE

CREAMED CORN, FINGERLING POTATOES, TOMATO & ARUGULA SALAD 36-

GRILLED, MARINATED SKIRT STEAK, PAPAYA & AVOCADO (b)

CHIPOTLE RISOTTO, GRILLED NOPALES, ROASTED ONION 34-

ROASTED LAMB LOIN, HARISSA VINAIGRETTE (b)

ISRAELI COUCOUS, GRILLED SUMMER SQUASH, FETA & MINT OIL 38-

Lunch

Starters & Salads

BRUSCHETTA

WITH GOAT CHEESE AND A TOMATO-HERB RELISH 10-

SALT SPRINGS ISLAND MUSSELS & CHORIZO

STEAMED WITH TOMATOES, ONIONS, AND CILANTRO 16- WITH FRIES ADD 4-

WILD MUSHROOM CAKE

CREAMY GARLIC HERB SAUCE, CRISPY LEEKS 9-

HEIRLOOM TOMATO & CUCUMBER SALAD

PICKLED RED ONIONS, FETA, EVOO 13-

GRILLED SKIRT STEAK SALAD (b)

TOMATOES, GRILLED CORN, BABY SPINACH, ARUGULA, HARISSA VINAIGRETTE 18-

AHI CRUDO, CHILLED SOBA NOODLES

EDAMAME, WAKAME, MANGO VINAIGRETTE 16-

SALADE NICOISE

SEARED AHI TUNA, MIXED GREENS, AVOCADO, CHERRY TOMATOES,

GREEN BEANS, KALAMATA OLIVES, HERBED DIJON POTATOES, HARD BOILED EGG 19-

CAESAR SALAD

HEARTS OF ROMAINE, CAESAR DRESSING, SHAVED PARMESAN & GARLIC-HERB CROUTONS 10-

WITH GRILLED CHICKEN ADD 6-

SOUP OF THE DAY

CUP 7- BOWL 9-

Entrees & Sandwiches

BUFALA MOZZARELLA RAVIOLI, CARAMELIZED RED PEPPER OIL

MIZUNA, ROASTED GARLIC, BALSAMIC SYRUP 20-

SMOKED SALMON TARTINE

CHARRED EGGPLANT LABNEH, SLOW ROASTED PEPPERS, CUCUMBERS, OLIVES, ZA’ATAR 16-

BLT

SMOKED BACON, BUTTER LETTUCE, HEIRLOOM TOMATOES, CHIPOTLE AIOLI, ACME LEVAIN 16-

ROASTED SEA BASS, SMOKED PAPRIKA VINAIGRETTE

CREAMED CORN, FINGERLING POTATOES, TOMATO & ARUGULA SALAD 30-

ROASTED CHICKEN BREAST, HARISSA VINAIGRETTE

ISRAELI COUSCOUS, GRILLED SUMMER SQUASH, FETA & MINT OIL 22-

THE "ABC" BURGER

1/2 LB. BURGER WITH AVOCADO, BACON, AND JACK CHEESE, LETTUCE,

TOMATO, AND RED ONION, SERVED WITH FRENCH FRIES 18-

PAN ROASTED SALMON, GOCHUJANG VINAIGRETTE

BABY BOK CHOY, YU CHOY, OYSTER MUSHROOMS, PURPLE YAMS 28-

Brunch - Spring 2019

Special Drinks

Codder

Cranberry juice & champaign

8- / 35-

Mimosa

Glass 8- / Carafe 35

BR . . .

Stack of Buttermilk Pancakes

Stack of 4 buttermilk pancakes, served with grade A VT maple syrup. 13-

Banana 14-

Blueberry 14-

Blue Monkey 14-

French Toast

Challah bread, strawberries, orange butter, caramelized rice krispies, powdered sugar. 15-

St. Mikes Omelet

Crispy bacon, sautéed mushrooms, spinach, chedar and cream cheese. 17-

Shakshuka

Crumbled feta, whole eggs, country bread. 16-

Chilaquiles

Eggs scrambled with crispy corn tortilla chips, ham, green chiles, tomatoes, feta cheese sour cream, salsa, black beans. 17-

Breakfast Medley

2 Eggs any style, 2 buttermilk pancakes, 2 pieces of bacon, and potatoes. 16-

ROASTED ASPARAGUS 15-

PRESERVED LEMON, TOASTED LAVOSH, TWO FRIED EGGS, ALMOND “BREADCRUMBS”

Avocado Toast With Bacon Jam

Two poached eggs, roasted tomatoes, radish & sprouts. 16-

Eggs Bennedict

Traditional 18-

Black forest ham, sliced tomatores, two poached eggs, hollandaise sauce

Smoked Salmon 20-

Tomatoes, red onion, capers, poached eggs, dijon dill hollandaise sauce

Carnitas Hash

Yukon gold potatoes, spicy avocado cream, shaved radish, pickled onions, cilantro & two fried eggs. 18-

. . . UNCH

Caesar Salad

Hearts of Romaine, garlic herb croutons, parmesan, caesar dressing 10-

with grilled chicken, add 6-

with grilled salmon, add 12-

AHI CRUDO, CHILLED SOBA NOODLES 16-

EDAMAME, WAKAME, MANGO VINAIGRETTE

Salad Nicoise

Seared rare ahi tuna, baby greens, green beans, avocado, kalamata olives, cherry tomatoes, herbed dijon potatoes, garnished with hard boiled egg. 19-

GRILLED CHICKEN BREAST, HARISSA VINAIGRETTE 19-

SALAD OF ISRAELI COUSCOUS, GRILLED SUMMER SQUASH, FETA & MINT

GRILLED SKIRT STEAK SALAD 18-

TOMATOES, GRILLED CORN, BABY SPINACH, ARUGULA, HARISSA VINAIGRETTE

Smoked Salmon Tartine

Charred eggplant labneh, slow roasted peppers, cucumbers, olives, Za'atar. 16-

The ABC Burger

1/2 LB Hamburger with avocado, bacon, and jack cheese, lettuce, tomato, and red onion, served with french fries. 18-

Soup of the Day

Cup 7- Bowl 9-

SIDES

Seasonal Fresh Fruit 7-

Hickory Smoked Bacon 6-

Chicken Apple Sausage 6-

Two Eggs Any Style 5-

Rosemary & Thyme Yukon Gold Potatoes 5-

Baby Spring Greens 5-

White balsamic vinaigrette

Bread / Toast Plate 4-

Acme wheat levain, buttermilk biscuit, or sliced sourdough with butter and jam

Desserts

PINEAPPLE BREAD PUDDING

COCONUT WHIPPED CREAM, MACADAMIA NUTS

RUM SPIKED CARAMEL SAUCE, TOASTED COCONUT

10-

PROFITEROLES WITH DULCE DE LECHE ICE CREAM

TOPPED WITH DARK CHOCOLATE SAUCE

10-

STRAWBERRY- RHUBARB CRISP

STRAWBERRY ICE CREAM

10-

“GOT MILK?” CHOCOLATE LAYER CAKE

MOIST CHOCOLATE CAKE LAYERED

WITH DARK CHOCOLATE GANACHE, WHIPPED CREAM 10-

LEMON TART

WHIPPED CREAM, RASPBERRIES, RASPBERRY COULIS

10-

TIRAMISU

WITH CHOCOLATE ESPRESSO SAUCE 8-

DUET OF SEASONAL SORBETS

WITH A HOMEMADE GINGERSNAP COOKIE 8-

TRIO OF CHEESES

RIGEL’S SELECTION WITH FRUIT PRESERVES AND SPICED NUTS 14-

Photos

Some Recent Photos

Entrance

at 140 Homer Ave.

Lamb Chops

Modern Comfort Food

Hillary Clinton at St. Mikes

Table Setting

The back dining room.

Spinach and Asparagus Salad

Modern Comfort Food

Bill Clinton at St. Mikes

Private Events

at the Annex

Bar

The main bar at
140 Homer Ave.

Seared Sea Scallops

Outside Patio

at 140 Homer Ave.

Asian Meatbals

at 140 Homer Ave.

Dining Room

at 140 Homer Ave.

Dining Room

at 140 Homer Ave.

Prosciuto-wrapped Salmon Filet

Private Dining

In the back dining room.

Mussels

Our History

We've been around a while

St. Michael's Alley was founded in 1959 by Vernon Gates. It was the first coffee house on the peninsula and was named for the the alley in London which is home to its first coffeehouse, founded in 1652. St. Mike's bohemian atmosphere attracted many from the beatnick era and helped launch the careers of famous musicians and writers including the Grateful Dead, Joan Baez, Grayce Slick, Ken Kesey, Robert Hunter, and Jefferson Airplane. Vernon retired in 1994 and sold the restaurant to the current owners, Jenny Youll and Mike Sabina.

The original brasserie is still open for weekend brunch and private functions. A new location, one block away, was opened in March 2009 at 140 Homer Ave. This larger space has a separate full bar, outdoor seating, and an intimate dining room. Jenny and Mike spent 3 years designing and building the new St. Mike's, with Mike acting as draftsman, architect, engineer, general contractor and carpenter.

There was an endless stream of friends and relatives who came from around the country to help us with the seemingly endless project.

"...if there's any justice in this world, St. Michael's Alley will be filled to the rafters from now on."

"Mike Sabina and Jenny Youll's St. Michael's Alley is a glorious reinvention of itself."

"It's a restaurant that fits—heart, soul and food—into its time and place."

"St. Michael's Alley lures with stylish surroundings, excels with satisfying, earthy cuisine"

Private Events

From Large Parties to Private Dining

140 HOMER AVE (UP TO 20)

SEMI-PRIVATE - UP TO 20

At our primary location on Homer Avenue we offer a semi-private dining space that can accommodate up to 20 guests. This dining area is separated from the other half of the dining room by a heavy, fabric curtain.

The food and beverage minimums to reserve this space range from $1,800-$2,800, plus sales tax and gratuity (20%). If the minimum is not met, the difference is considered a room fee.

SEMI-PRIVATE - UP TO 26

At our primary location on Homer Avenue we offer a semi-private dining space that can accommodate up to 26 guests. This dining area is separated from the other half of the dining room by a heavy, fabric curtain.

The food and beverage minimums to reserve this space range from $2,800-$4,000, plus sales tax and gratuity (20%). If the minimum is not met, the difference is considered a room fee.

LARGE RESERVATIONS

(10-16 GUESTS)

We do our best to accommadate reservations of all sizes, however given the intimate size of our dining room, it is sometimes difficult to accommodate larger parties. One options is to reserve a table in the front room/bar area where we are able to put several tables together. Large groups are subject to a per person minimum.

"...if there's any justice in this world, St. Michael's Alley will be filled to the rafters from now on."

"Mike Sabina and Jenny Youll's St. Michael's Alley is a glorious reinvention of itself."

"It's a restaurant that fits—heart, soul and food—into its time and place."

"St. Michael's Alley lures with stylish surroundings, excels with satisfying, earthy cuisine"

Hours

Brunch: Saturday-Sunday, 10:00am-2pm

Lunch: Tuesday-Friday, 11:30am-2pm

Dinner: Tuesday-Saturday, 5:30pm-close

140 Homer Avenue
Palo Alto, CA 94301

Reservations

Please call for Reservations (650) 326-2530