A few restaurants in Napa Valley and San Francisco for Thanksgiving 2015

An August dinner entrée at Michelin-starred Luce, which will offer a three-course prix-fixe Thanksgiving menu Credit: Luce Restaurant

An August dinner entrée at Michelin-starred Luce, which will offer a three-course prix-fixe Thanksgiving menu
Credit: Luce Restaurant

It’s less than a week to Thanksgiving; if you’re planning to dine in San Francisco or Napa Valley, here are a few restaurants to consider.

Napa Valley
Lucy Restaurant & Bar at the Bardessono hotel and spa in Yountville is offering a four-course holiday dinner ($90 adults, $40 kids under 10). As always, it will be fresh, garden-inspired cuisine. The menu features traditional holiday dishes that incorporate a twist, with sustainable, locally-sourced ingredients picked fresh from the onsite culinary garden when possible. First course choices include carrot salad with confit carrots, carrot chips, curry shallot dressing, and carrot fronds; and roasted pumpkin soup with pomegranate and nutmeg crème fraîche. Second course choices include butternut squash risotto with caramelized pears. Entrée selections are turkey with marjoram and brioche stuffing; house-cured honey ham with cabbages and little potatoes, whole grain mustard and caramelized pear jus; and pan-roasted sturgeon with brussels sprouts, napa cabbage, house cured bacon, and dijon beurre blanc. For reservations call 707-204-6030 or visit OpenTable. If you decide to make your special holiday feast part of an overnight getaway, you’ll be happy to know the Bardessono is an eco-conscious LEED Platinum-Certified property.

San Francisco Restaurants
Luce Restaurant

Luce at the InterContinental San Francisco will feature a 3-course prix-fixe menu for Thanksgiving. Michelin-star Chef Daniel Corey is offering a seasonal selection of items like winter squash with whipped ricotta, butternut marmalade, and pomegranate; slow-cooked turkey breast with sage and rosemary, brussels sprouts, and potato puree; and diver scallops with celery root and navel orange confit and green olives. Dessert options include bread pudding; sticky toffee pudding; and chocolate cheesecake. Cost is $85 per person; $45 for kids (4 – 12 years). Pricing excludes tax and gratuity. Hours are 11 a.m. to 3 p.m. and 4 to 9 p.m. Reservations can be made by calling 415-616-6566 or visiting Luce’s web site.

Presidio Social Club
Presidio Social Club will be offering a prix-fixe Thanksgiving dinner from 11am-5pm for $60/person. This year’s menu will include kale salad with pomegranates, apple, and pumpkin seeds; cauliflower soup with roasted chestnuts; turkey with wild mushroom and sage stuffing, mashed potatoes, and cranberry sauce; pumpkin pie; and bourbon chocolate pecan pie. Call 415-885-1888 or email info@presidiosocialclub.com for reservations.

Top of the Mark at the InterContinental Mark Hopkins
Thanksgiving brunch and dinner are available at Top of the Mark. Presented by Chef Nenad Stefanovic, the buffet will take place from 11 a.m. to 8 p.m. and will feature breakfast selections (from 11 a.m. – 2 p.m.), antipastos, raw bar, salads, soups, desserts, and more. Seasonal specials include smoked duck breast with grilled persimmons, toasted pumpkin seeds and fig compote; sherry-molasses roast beets with allspice crème fraiche, candied walnuts and tondo, pickled butternut squash and pancetta jam; and roasted free range turkey with orange-cranberry sauce and giblet gravy. Desserts will include traditional holiday delights along with pumpkin foster martinis with diced pumpkin, apple brandy, cinnamon sugar and graham cracker cookie ice cream. In addition to the feast, entertainment will be presented by Michael Athens and Ricardo Scales on piano and a “Little Explorer” petting zoo will be in the lobby from noon to 4 p.m. Top of the Mark’s Thanksgiving brunch and Thanksgiving dinner cost $119 per adult and $59 per child (ages 4-12). Reservations are required at 415-616-6941.

One Market Restaurant
One Market is serving a three-course prix fixe menu by Chef Mark Dommen. The four first course choices include artichoke soup with hazelnuts, garlic flan, and lemon balm; and beet carpaccio with radish, chèvre, and sherry vinaigrette. Four entrée selections include roasted turkey with cornbread-sausage stuffing, root vegetables, and shallot-thyme gravy, and mushroom risotto with yuzu, pine nuts, and scallions. Three dessert selections include triple layer sugar pie pumpkin cheesecake with ginger-mascarpone ice cream. The price is $74 per adult and $39 per child 10 and under. Please call 415-777-5577 or visit OpenTable for reservations.

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