A kid receiving cotton candy

upcoming events

Upcoming Events

January


February


March


April


May


June


July


August


September


October


November


December


    A Shoreline Lake Advent Calendar

    Advent Calendar

    It's the countdown to Christmas! For a little something to while away the time, we've put together an interactive calendar that showcases some of the wonderful goodies, as well as fun activities available at Shoreline: And, by checking it out, you'll not only see the lovely sight of some extraordinary pastries and other treats the Bistro's in-house pastry fairies whip up during the year and through the Holidays, but you may end up winning a prize...

    Every day from December 1-24 a new "door" opens, and each is a chance at winning four different prizes – a $50 gift certificate (towards Weekend Brunch for 4) at the American Bistro, a Camp Shoreline Scholarship, a Pedalboat + Picnic Basket Lunch, and a Beginner Wingboarding class. All you have to do is submit an entry. And, if you see something you would like the Bistro to prepare, please let us know at 650-965-1745 (Don't worry, any opened door in the calendar will stay open during the entire 24 days.). Enjoy!

    Curves & Angles Exploratory Wine Dinner

    Curves & Angles Wine Dinner

    New for 2024, Shoreline Lake has partnered with Jackson Family Wines to showcase a special wine dinner/seminar on Thursday, December 5th.

    In addition to enjoying a gorgeous waterfront view, a beautifully prepared three-course dinner and delving into the terroir and craftsmanship of Jackson Family Pinot Noir and Cabernet Sauvignon wines, this exploratory tasting also introduces new language for wine enthusiasts that focuses on modern "shape" and "texture" terminology (which is becoming more prevalent in descriptions of this complex beverage).

    This dinner and tasting experience ($85/person) will be held from 6-8pm. Synchronizing with dishes prepared by Gavin Gonzado, the American Bistro's Executive Chef, guests at this unique event will enjoy a meal that covers an interplay of flavors in each course, matched with different, but complementary wines.

    First Course
    Spinach Salad
    Warm Sherry Caramelized Bosc Pear, Roasted Black Fig, Pecans, Pomegranate Arils, Gorgonzola Cheese & Warm Maple Dressing

    Paired with:
    La Crema Monterey Rosé of Pinot Noir – Blood orange, wild strawberry; delicate, crisp and vibrant.

    (A still rosé providing an acidity and mineral flintiness that enhance the fruit-forward, yet savory, nature of this salad's elements.)

    Second Course
    Five Spice Maple Leaf Duck Breast
    Forbidden Rice, Mandarin Orange Segments, Radish Salad & Burnt Orange Demi-Glace

    Paired with:
    Murphy-Goode California Pinot Noir – Raspberry, dark cherry, tea leaf and fresh picked herbs.

    Murphy-Goode California Cabernet Sauvignon – Dense blackberry, cassis, bay leaf, thyme, vanilla, softened with oak aging.

    (Selections highlighting the vibrancy, acidity and fruit-intense base needed for wines that harmonize with duck breast prepared in this manner.)

    Third Course
    Braised English Short Rib
    Celery Root and Potato Puree, Crispy Leeks, Horseradish & Blueberry Demi-Glace

    Paired with:
    Carmel Road Monterey Pinot Noir – Vibrant Bing cherry, cranberry, orange peel, tea leaf, damp earth

    Carmel Road California Cabernet Sauvignon – Blackberry, black cherry, blueberry and vanilla bean. Rich, yet structured

    (Silky, medium-bodied, yet profound wines that meet the challenge of integrating all the deep flavors, accentuated by the fruit and piquant savoriness, of this hearty dish.)

    As part of the enjoyment, and the educational foundation, of this exploratory dinner, to aid in choosing their favorites, guests will receive infographic cards that can usher them through each pairing, in addition to guidance from the Jackson Family Wines host and Chef Gonzado.

    Participants must be 21 years of age or older, by the date of the event. To make a reservation for yourself and others (including as a corporate gathering), online booking is available. If you need additional information, please contact the Events Team (650-965-3779 or events@shorelinelake.com).

    Chestnut Specials, Fruits of the Sea & Holiday Pâtisserie

    Winter Chestnuts Roasting

    Throughout the year, the American Bistro makes a point of incorporating seasonal ingredients into the menu, and that definitely also includes the Holidays.

    Need a chestnut fix? Starting in December you can expect to see chestnuts incorporated into a variety of the menu offerings, as well as daily specials. Here are just a few examples:

    • • Poulet Chasseur, with Celery Root Purée & Chestnuts
    • • Vino-Braised Pork, with Chestnut Stuffing & Fennel
    • • Chestnut-Inspired Sandwiches & Salads

    In addition the following Soup Du Jour offerings will also be available:

    • • French Cream Chestnut Soup ("Potage Aux Marrons")
    • • Creole Celery Root Chestnut Soup

    Plus, some festive "Winter Fruits of the Sea" specials, will also be available on select dates during December. Given its French underpinnings (and Executive Chef Gavin Gonzado's expertise with Classic cuisines), the American Bistro will be adding traditional (and delicious) seafood dishes on the following weekends:

    • • Dec 14th & 15th – Shoreline Lake Seafood Bouillabaisse, with Green Garlic Aioli Croûton
    • • Dec 21st & 22nd – Frutti Di Mare “Fruits of the Sea” Holiday Seafood Paella (available, starting at noon).

    Just want to take a break, while enjoying nature? Need to outsource your Holiday baking? Or, give some beautiful (and very tasty) confections as a gift? The American Bistro has you covered, with a host of seasonal Holiday pastries, confections and warming libations this December.

    Along with the usual, exquisite real French and Classic American pastries on offer, the Bistro's pastry fairies will also be whipping up a variety of special, sweet (and warming) goodies that make the Holidays that much brighter:

    • • Yule log (Bûche de Noël)
    • • Cranberry Citrus Loaf
    • • Peppermint Chocolate Mousse
    • • Chocolate Eggnog Truffles
    • • Cranberry Bread Pudding
    • • Italian Christmas Cannoli
    • • Ginger Cookies
    • • Spitzbuben Cookies
    • • Panettone with Chocolate Chips & Orange Essence
    • • Mulled Wine
    • • Hot Apple Cider

    To pre-order any of the Bistro's pastries, confections, cookies, etc., please contact the Bistro (bistro@shorelinelake.com and 650-965-1745).

    Shoreline Lake Holiday Gift Cards

    Holiday Gift Cards

    If you need a Holiday gifting option, purchasing a Shoreline Lake gift card can be useful for a variety of outdoor activities and are also redeemable at the Bistro too.

    They can be purchased online, or on-site at the Boathouse main office (and mailed to the recipient if you prefer). In addition, you can either choose the amount, or take advantage of the option to purchase gift cards with specially designated Holiday promo values, through January 15, 2025 (just choose a value below, and then plug in the associated code during checkout):

    • • $45 for $60 value – code: GC45FOR60
    • • $90 for $120 value – code: GC90FOR120
    • • $225 for $300 value – code: GC225FOR300
    • • $375 for $500 value – code: GC375FOR500

    Chances are these cards can also allay the pressure that comes with giving the right gift and, perhaps, help give a bit of motivation for a New Year's resolution. In case it doesn't work out, Shoreline's registration system has a feature that allows recipients to re-sell the gift card, so that someone else can redeem it through the same system.

    And, of course, if you're not sure what might work, we'll be happy to put something together for you, or leave it "open to the recipient's interpretation." Just let us know if you need more info (boathouse@shorelinelake.com and 650-965-7474).

Fireworks beng shot off over shoreline lake
THe easter bunny standing with a group of kids at shoreline lake
Some four leaf clover cookies on a platter
Cehstnuts being roasted on a fire.