Graduate by Hilton Palo Alto
President's Terrace
Palo Altos only rooftop bar, Presidents Terrace serves sweeping city views and classic California flavors. Explore playful drinks from cocktail creative Bad Birdy and a locally driven menu inspired by West Coast living. Find our rooftop bar perched on top of Graduate by Hilton Palo Alto hotel, in the heart of downtown. All reservations are subject to 90-minute table limits. Kitchen closes at 9:30 pm daily.
Book a Table, Opens new tabCocktails
Cocktails
Cocktails
afterglow
$16.00
Limoncello, Patron Silver, strawberry, lemon, prosecco | tropical • herbaceous • sparkling
crimson cooler
$16.00
Gray Whale G in, Aperol, pineapple, lemon, simple syrup, prosecco | bright • effervescent • bittersweet
smokey sunset
$18.00
brown butter-washed Woodford Reserve, maple syrup, smoked | rich • silky finish
mountain valley
$9.00
still, sparkling
cruel summer
$17.00
Grey Goose Vodka, p each crème, orgeat, lime , cranberry | fruity • nutty • refreshing
terrace g&t
$16.00
Butterfly Pea-Infused Bombay Sapphire Gin, mediterranean tonic | botanical • vibrant • crisp
Petite Bites
Petite Bites
kettle chips
$5.00
kettle chips finished with sea salt
spiced marcona almonds
$12.00
Marcona almonds tossed with rosemary, Aleppo pepper, and flaky sea salt
marinated olives
$14.00
citrus-marinated olives with garlic, herbs, and cold-pressed olive oil
hummus & pita crackers
$14.00
silky chickpea hummus with warm pita crisps, extra virgin olive oil, and smoked paprika
marin brie, fig jam & crackers
$14.00
creamy marin brie accompanied by house fig preserves and artisan crackers
sardine tapenade & crackers
Mediterranean-style sardine tapenade with capers, lemon zest, herbs, and crisp crackers
All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team.
Consuming raw or undercooked eggs or meat may increase your risk of foodborne illness.
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