Our meal went on for 4 hours but no one minded, or was watching a clock.  After all, the view was spectacular, the weather was marvelous, the company was great and the food ~ well One Michelin Star should describe it!  It was dish after dish great, greater and greatest!   That was our Sunday lunch at Madera, the signature restaurant of  Rosewood Sand Hill a couple weekends ago.

Madera Rosewood Sand Hill was awarded 1 Michelin Star in 2010

The gathering itself was spontaneous.  We had all come from Sunday service and decided to meet up in Menlo Park.  Our small lunch party of 3 turned into a table for 6.   Our cousin was visiting from abroad.  Madera had become one of our preferred chill  spots as it provided the perfect setting just to unwind and have a very slow meal under an umbrella and with a glass of rosé, champagne or name your fave beverage.

American food, contrary to popular opinion, has a history – and it’s food is a reflection of the naturally occurring flora and fauna, the long-held habits of its immigrants and the ability of the land to support transplanted produce and livestock. The Western Slope of the United States, when first encountered, presented culinary riches beyond comprehension. The vast array of wild ingredients were plenty and diverse, the soil rich and supportive to cultivate herbs, fruit and vegetables, and the land borderless – hence supportive of a multitude of immigrant influences from China to Mexico.

Madera literally means “wood” in the Spanish language – the concept of the restaurant is built around the wood-burning kitchen reminiscent of the California Ranch House and early Spanish missionary heritage. The intent of Madera is to pay homage to the abundant history of this local region – and present cohesive cuisine based on this.

Madera is the signature restaurant at Menlo Park’s luxurious Rosewood Sand Hill Hotel.

Outdoor Seating (outside Madera) on a gorgeous day.

In honor of Wordless Wednesday, I’m going to let the photographs speak for themselves.  This was lunch, for 6.

You can click on all the images to enlarge.

Chef’s Selection of Artisanal California Cheese

Caesar Salad, Herb Croutons, Grana Padano with Chicken and Grilled Shrimp

Flatbread: Artichoke, Sundried Tomato, Nicoise Olives, Hummus, Wild Arugula

Chicken Apple Sausage

Pan Roasted Padron Peppers (Russian Roulette!!)

Prawns, Cocktail Sauce

Oak Grilled Sand Hill Burger, White Cheddar, Bacon, Fries, Pickled Vegetable

Rotisserie Cornish Hen, Ridgecut Gritmills Polenta, Roasted Cauliflower and Broccoli, Natural Juice

Warm Chocolate Chip Cookies, Malted Milk Shot (To Die For!!!)

Chocolate Devil’s Food Cake with Tahitian Vanilla Ice Cream

THAT WAS LUNCH

This was dinner for 3

Rabbit Leg Confit and Shaved Crimini Mushroom Salad, Black Mission Figs, Chrysanthemum Leaves, Pancetta, Pickled Red Onion

Grilled Ecuadorian White Shrimp and Heirloom Tomato Salad, Sea Beans, Hearts of Palm, Cucumber, Purslane, Merken Oil

Fried Fresh Local Sardines, Shaved Red Cabbage and Fennel Salad, Cauliflower Purée, Wild Arugula, Preserved Lemon Currant Vinaigrette

Niman Ranch Rack of Lamb, Eggplant Caponata, Baby Artichokes, Pearl Couscous, Picholine Olive Gremolat

The Dinner Menu

The staff and service was extraordinary and top of the line attentive.  They were also quite knowledgeable and explained to us where some of  the food was sourced.  We had a great time all.day.and.all. night.long.  The restaurant overlooked the pool, which was tempting during the day and spectacular at night.   The keyword for me in this place is relaxing.  It’s not difficult at all to be extremely laid back here, to really take your time and enjoy the company you’re with.

The view from Madera, overlooking the pool

Opposite view, from the pool area looking up to the restaurant. Spectacular day or night.

It’s no wonder venture capitalists favor this place.   It’s a perfectly tranquil setting with rooms for executive offsite meetings where you completely feel like you are detached from the rest of the maddening crowd.

This was just a sampling of the creations prepared by the staff of Executive Chef Peter Rudolph (who was out the day we were there).  By the end of the night, we were ready to drift off to another world, but not till we were done proclaiming just how much food we sampled all day.  It was too tempting not to try.   Fortunately, sleep came fast.  It happens, when you’re relaxed and satisfied ~ and blissful.  And full.