TOP OF THE MARK at the 19th Floor

NOB HILL CLUB at the Lobby Level

 

InterContinental Mark Hopkins San Francisco
One Nob Hill, San Francisco, CA 94108   415.616.6941
topofthemark.com   instagram.com/topofthemark

- INTERCONTINENTAL MARK HOPKINS SAN FRANCISCO -

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Thanksgiving

Thursday, Nov. 28

Prix Fixe
Seatings from 12:00 noon to 10:00 pm
$79 per adult  :   $109 with wine pairing

 $49 per child 4-12

Amuse

Potato Croquette
Sage  |  Ham
White Cheddar

First

Corn & Crab Chowder
Chive Crème Frâiche

Crispy Pancetta

Second

Turkey Roulade

Chestnut Stuffing

Truffle Roasted Brussel Sprouts

Turkey Jus

Third

Pumpkin Pie

Spiced Chantilly Cream

Pecan Brittle

Executive Chef  :  Chad Bayless
Executive Sous Chef  :  Milos Ljubomirovic

Christmas Eve

Tuesday, Dec. 24

Prix Fixe
Seatings from 3:00 pm to 10:00 pm
$79 per adult  :   $109 with wine pairing

 $49 per child 4-12

Amuse

Vichyssoise Shooter

Trout Caviar  |  Chive Oil

First

Seared Duck Breast

Harico Verts  |  Dates

Pinot Noir Reduction

Second

Petite Fillet

Smashed Fingerling Potatoes

Honey Braised Carrots

Blue Cheese  |  Demi

Third

Trio of Pot de Creme

Jasmine Green Tea 

Lemon & Pink Peppercorn

Rosemary

Executive Chef  :  Chad Bayless

Executive Sous Chef  :  Milos Ljubomirovic

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Christmas Day

Wednesday, Dec. 25

Prix Fixe
Seatings from 12:00 noon to 10:00 pm
$79 per adult  :   $109 with wine pairing

 $49 per child 4-12

Amuse

Lemongrass Crab Bisque

First

Seared Salmon

Saffron Fennel Cream

Grilled Asparagus Tips

Second

Rosemary Lamb Loin

Pickled Raisins  |  Kale

Mille Feuille Potato

Balsamic Lamb Jus Reduction

Third

Christmas Figgy Pudding

Eggnog Creme Anglais

Executive Chef  :  Chad Bayless

Executive Sous Chef  :  Milos Ljubomirovic

New Year's Eve

Tuesday, Dec 31

Prix Fixe
Seatings from 3:00 pm to 10:00 pm
$79 per adult  :   $99 with wine pairing

 $49 per child 4-12
Featuring Al Marshall Trio 5:00 pm to 9:00 pm

Starter

Creamy Asparagus Velouté
Toasted Almond,  Parmigiano Reggiano Froth

First

Red Beet Risotto
Seared Diver Scallops, Laura Chenel's Goat Cheese Mousse

Intermezzo

Blood Orange Sorbet

Second

Grilled New York Steak & King Salmon
Creamy Au Gratin Potatoes, Charred Heirloom Carrots
Béarnaise Sauce

Third

Golden Jubilee Sphere
Sea Salted Caramelized Apple
Apple Mousse, Honeycomb Crumbs

Executive Chef  :  Michael Wong

Executive Sous Chef  :  Milos Ljubomirovic

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