- INTERCONTINENTAL MARK HOPKINS SAN FRANCISCO -
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
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
