Quattro Introduces New Fall Menu Showcasing San Mateo County Ingredients

East Palo Alto, CA — Quattro Restaurant and Bar at Four Seasons Hotel Silicon Valley at East Palo Alto welcomes the fall season with a new menu featuring a bounty of ingredients procured locally in San Mateo County. Quattro was one of only eight restaurants to receive a platinum award earlier this year from the county’s “As Fresh As It Gets” program, which recognizes establishments that demonstrate an exemplary commitment to serving produce, seafood, cheese, wine and beer from San Mateo County.

Available next month, the county’s new “As Fresh as it Gets” cookbook will feature a collection of recipes from Alessandro Cartumini, Quattro’s executive chef. The cookbook is aimed at promoting the scenic region — located just south of San Francisco — as a culinary tourist destination. Cartumini personally met with farmers, dairy operators and fisherman in San Mateo County to learn how to select and serve their products at the peak of freshness.

“Quattro was designed to serve the surrounding community, and even beyond local ingredient sourcing, everything about the restaurant has a local angle,” said Cartumini. “Our bar features cocktails made from spirits produced in the Bay Area, our wine list highlights regional, boutique winemakers, and many of our staff members reside in East Palo Alto.”

Cartumini sometimes even sources ingredients less than a mile down the road at Happy Quail Farms in East Palo Alto. On the new fall menu, guests can sample dishes featuring the farm’s peppers, including penne pasta “al baccalà” with multicolored bell peppers and truffle- and Parmesan-crusted chicken scaloppini, featuring Happy Quail’s popular pimiento de padron peppers in an “alla puttanesca” preparation.

Other new dishes include a raw honey-roasted turban squash soup, thyme-roasted local halibut with crispy Rose Finn potatoes, fennel salad and a bitter Campari reduction, lobster and seafood cioppino with broccoli, sun-dried tomatoes and Vermentino “guazzetto” and grilled beef tenderloin with a stewed chanterelle and beet salad and wild oregano.

At lunch, new items include a seasonal mushroom and asparagus tart with a sherry hazelnut vinaigrette and shaved Castelmagno cheese, roasted fig and olive oil-poached duck pizza with Crescenza cheese and a Niman Ranch bone-in pork chop and Italian sausage with cabbage, roasted apples and cranberry beans.

To address the needs of the often time-constrained business community, Cartumini’s “Affari Veloce” (“fast business”) lunch menu offers a bento box-style sampling of items designed for those who’d like to spend no more than 45 minutes at lunch.

About Quattro Restaurant and Bar
Quattro Restaurant and Bar features contemporary Italian cuisine. Located in the hub of Silicon Valley, Quattro is just five minutes from Stanford University and is open daily for breakfast, lunch and dinner. Valet parking is $6, and the restaurant is wheelchair accessible. There is a year-round outdoor dining terrace. All major credit cards are accepted, and reservations are recommended. Call (650) 470-2889 or visit www.opentable.com. Quattro is located at Four Seasons Hotel Silicon Valley, 2050 University Avenue, University Circle, East Palo Alto, Calif. Visit www.quattrorestaurant.com for more information.