Culinary Experience
Our chefs prepare wholesome, flavorful meals using fresh ingredients, creating dining experiences that nourish both body and community. Recognizing that everyone dines differently, we offer flexibility: gather with friends in our elegant dining room, dine al fresco on our scenic patio, enjoy meals in the comfort of your residence, or host a private event in our dedicated dining space.
Residents enjoy:
- Chef-crafted meals using locally sourced ingredients
- Restaurant-style dining with an ample variety of healthy and delicious dishes
- Neighborhood Bistro for grab-and-go options
- Special wine dinners and themed events
- Private dining room for special occasion parties
- In-room service
- Coffee and infused water stations are available
- Special cooking demonstrations
Meet Chef Martin Sanchez
Director of Culinary Experience
I bring 45 years of experience into the culinary industry. Graduate of hotel and restaurant management from CCSF. Favorite cooking methods are French and Asian Cuisines. Apprenticeship 12 years at the Hilton and Towers Hotel, San Francisco. Became a chef at the Mark Hopkins Intercontinental Hotel. Personal Chef for Bob & Conie Lurie, former owners of the SF Giants. Owned and ran a restaurant business for 5 years in San Francisco's Fisherman’s Wharf. Over the last 25 years, I have worked in senior living as an Executive Chef. I have been featured in the San Mateo Times, Marin Journal, and Sizzle Gourmet Magazine. My goal in life is to bring true passion from the heart into the foods I prepare and serve, and seeing that smile after finishing meals, I know they are feeling my passion for cooking.
A Note from the Chef
"Before cooking, clear out all the negative energies and be happy." -Martin Sanchez, Director of Culinary Experience
Sample Menu
Every meal at The Trousdale is an experience worth savoring. Take a peek at our sample menu and discover chef-crafted dishes made with fresh, seasonal ingredients, thoughtfully prepared to delight every palate.
Main
courses
Lobster Bisque
A rich, velvety bisque of tender lobster, roasted tomatoes and cream. Served with warm brioche crostini.
Rack of Lamb with cognac minted demi glaze
Tender, herb-crusted rack of lamb roasted to perfection, finished with a silky cognac and fresh mint demi-glace.
Tiramisu
Layers of espresso-soaked ladyfingers and velvety mascarpone cream, dusted with rich cocoa.