It\u2019s less than a week to Thanksgiving \u2013 if you\u2019re planning to dine in San Francisco, here are a few restaurants to consider for Nov. 27, 2014. Also, Salumeria in the Mission is offering a take-out gourmet feast; order by 7 p.m. this Sunday.<\/p>\n
Looking for places in the Santa Cruz or Monterey area? Read this article<\/a>.<\/p>\n San Francisco Restaurants<\/strong><\/p>\n Luce at the InterContinental San Francisco<\/a><\/p>\n 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 dishes including a first course of\u00a0Veloute of butternut squash with buttermilk custard, olive oil and pumpkin seed granola or local winter mushrooms with slow cooked egg, raclette and toast. Guests can select from mains including Petrale sole and Manila clams with flageolets and bouillabaisse, Braised short rib of beef with fall roots and leaves and toasted green wheat; or Slowly Roasted Breast of Turkey, featuring Turkey Leg Boudin, Smoked Potato & Black Truffle Gravy. The menu is subject to change due to seasonality. Desserts include a milk chocolate, pecan and caramel dish or pumpkin cheesecake with Pomegranate and bay leaf. Pricing is $75 per person ($120 with wine pairing), $45 per child 12 years and younger. Price excludes tax and gratuity. Reservations can be made by calling 415-616-6566 visiting\u00a0Opentable.com<\/a>.<\/p>\n CLIFT<\/a> will offer a special Thanksgiving dinner tasting menu at the hotel\u2019s Velvet Room<\/a> restaurant. Executive Chef Thomas Weibull partnered with local farmers and growers to produce a seasonal four-course menu where guests can choose between autumn dishes like Roasted Butternut Squashwithsmoked ham hock and ginger confit, Seared Day Boat Scallop with pumpkin risotto, and Sweet Pumpkin Tart with spiced pecans and maple ice cream. The Velvet Room will be open from 5:30pm-10:00pm on Thanksgiving and the tasting menu will be offered at $75 per person.<\/p>\n Presidio Social Club<\/a> will be serving a traditional menu of a seasonal soup, turkey, stuffing, and of course, PSC pies (a choice of Spiced Pumpkin Bars with Cinnamon Ice Cream or Flourless Chocolate Cake with Persimmon Sorbet) for $59 per person.\u00a0 Additional offerings include first of the season cracked Dungeness Crab and Local Oysters on the half shell. Fall cocktails are also available, featuring drinks such as the Root Old Fashioned with bourbon, Root liqueur, aromatic bitters, and orange.<\/p>\n Top of the Mark at the InterContinental Mark Hopkins<\/a><\/p>\n Enjoy the abundance of the fall harvest with a Thanksgiving brunch and dinner feast at Top of the Mark. Presented by Chef Nenad Stefanovic, the buffet will take place on Thursday, November 27 from 11:00 a.m. to 8:00 p.m. and will feature breakfast selections (11:00 a.m. \u2013 2:00 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 cr\u00e8me 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 \u201cLittle Explorer\u201d petting zoo will be in the lobby from 12:00 p.m. to 4:00 p.m. Top of the Mark\u2019s Thanksgiving brunch and Thanksgiving dinner is $119 per adult and $59 per child (ages 4-12). Reservations are required. Please call 415-616-6941.<\/p>\n One Market Restaurant <\/a><\/p>\n One Market is serving a three-course prix fixe menu by Chef Mark Dommen and Pastry Chef Patti Dellamonica-Bauler. The four first course choices include shrimp bisque (puffed rice, coconut milk, jalapeno) and beet carpaccio with radish, ch\u00e8vre, and sherry vinaigrette. Four entr\u00e9e selections include roasted turkey with cornbread-sausage stuffing, root vegetables, and shallot-thyme gravy, and mushroom risotto with herb salad and parmesan emulsion. Three dessert selections include triple layer sugar pie pumpkin cheesecake and with cranberry-ginger sorbet and Valrhona chocolate palet d\u2019or with white chocolate sorbet. The price is $67 per adult and $29 per child 10 and under. Please call 415-777-5577 for reservations.<\/p>\n Thanksgiving to-go <\/strong><\/p>\n Salumeria is offering a take-out Thanksgiving meal for those who want to enjoy a meal at home without worrying about all the preparations. Leave the heavy lifting to others: order a prepared dinner by their chefs. This feast will feed 4 to 6 people for $295 and includes a Pre-Brined Turkey, Butternut Squash Gratin with goat cheese and hazelnuts, pork sausage and fennel stuffing, Braised Brussels Sprouts with white wine and bacon, Turkey Giblet Gravy, and Cranberry and Quince Chutney. All food (with the exception of the pre-brined turkey) will be fully cooked and packaged in disposable containers with reheating instructions.<\/p>\n Thanks to Black Jet Bakery, you can add on your favorite pie or a bottle of wine to complement the meal. Each pie will be an additional $30. Any traditional wine will be $24.99 a bottle and premium will be $54.99 a bottle. Food will be ready for pick up on Wednesday, Nov. 26 between 2pm-6pm from Salumeria located at 3000 20th<\/sup> St., San Francisco.<\/p>\n Orders must be placed by 7pm on Sunday, Nov. 23 and can be made via salumeriathanksgiving2014.eventbrite.com<\/a> or by calling 415-826-7001.<\/p>\n If you\u2019re on Twitter, please follow me @santacruzfoodie<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" It\u2019s less than a week to Thanksgiving \u2013 if you\u2019re planning to dine in San Francisco, here are a few restaurants to consider for Nov. 27, 2014. Also, Salumeria in the Mission is offering a take-out gourmet feast; order by … Continue reading