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Du-pars, A California Classic

Our quality meats, fresh vegetables and fruits, and pies and pastries are all prepared, by hand, fresh daily. Since Du-par’s Restaurant and Bakery first opened at Farmer’s Market in 1938, generations have enjoyed our fare. Indeed, our Du-par’s hotcakes have now become famous. We continue to prepare them 24 hours a day!

We certainly appreciate your patronage. Sit back, relax, and let the tradition continue!

W.W. “Biff” Naylor
Restaurateur

What we do at Du-pars

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Our menu today retains many of the dishes that made Du-par’s popular for so many generations. Joe pesci best quotes casino. I’m pleased to know our guests can always enjoy a return trip to Du-par’s to share another plate of ‘hotcakes’ or some other favorite dish and relive fond memories with their friends and family.

On behalf of our family, my late father Tiny Naylor, my daughter Executive Chef Jennifer Naylor, myself, and the staff, I would like to welcome you to Du-par’s Restaurant and Bakery.

MenuHIGHLIGHTS

DU-PAR’S LEGENDARY BUTTERMILK HOT CAKES

Our Famous Recipe Since 1938

Online gratis poker spielen ohne anmeldung. Served with grade AA melted butter and boysenberry or maple hot cake syrup.
Full Stack and Short Stack
______________
“Best Pancakes in the U.S.” -Esquire Magazine

Full or Short Order

Served with house gravy made from scratch
and two eggs

RECOMMENDED

Served with two eggs and house-made golden hashed browns

Steel Cut Oatmeal, Slow Cooked and Brulee. Topped with fresh berries.

Marinated chicken, celery, red grapes, dried cranberries, tart granny smith apples & sweet candied pecans on a bed of baby mixed greens, tossed with creamy citrus vinaigrette.

Roasted turkey, bacon, tomato, avocado, bleu cheese crumbles and hard boiled egg, tossed with your choice of house-made dressing.

House-made brioche, sliced ham, turkey, Swiss and American cheese, batter dipped and grilled golden brown

On grilled rye bread with caramelized onions
and melted Swiss cheese.

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long time favorite

Moist chicken, green peas, carrots, celery, and potatoes with a chicken gravy topped with a buttery crust.

Baked fresh

A juicy, tender hen turkey, hand-carved with all the traditional trimmings! House-made herb dressing, creamy mashed potatoes, sautéed vegetables, turkey gravy and whole cranberry sauce.

Fresh Halibut filet over mashed potatoes, served with green beans and a roasted bell pepper sauce.

Generous slices of braised Harris Ranch grain-fed all natural choice tri-tip, with a wonderfully rich brown gravy. Served with creamy mashed potatoes and creamed corn

Double chocolate brownie heaped with house-made ice cream, real whipped cream, hot fudge and chopped walnuts

Brulee banana boat topped with all three flavors of house-made ice cream, hot fudge, fresh strawberries, pure whipped cream and chopped wal-nuts

Served warm with caramel glaze
and house-made vanilla ice cream

THE BEST

Scoops of house-made ice cream, hot fudge, whipped cream and chopped walnuts.

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The epitome of French style, L’Hotel was the world's first boutique hotel and last home of Oscar Wilde.

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Nestled in the heart of the Left Bank, amidst the cultural riches, bohemian soul, and high fashion of St Germain-des-Prés, L’Hotel is ideally situated to experience the art and culture of Paris. With interiors designed by the inimitable Jacques Garcia, the 20 bedrooms are all unique and luxurious, finished with exquisite materials and painstaking detail.

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Home to our celebrated cocktail menu, Le Bar is where you can experience the spirit of St Germain-des-Prés with our live jazz night.

L’Hotel is also home to a subterranean hammam pool, steam room, and treatment suite, use of which is included in your stay, and is yours privately during your appointment.