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San Francisco Bay Area Thanksgiving Dinner

Thanksgiving dinner at Top of the Mark


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Thanksgiving dinner at Top of the Mark

OnceUponABite | Nov 28, 2007 10:41 AM

I hardly see any posts about people's experience eating out on Thanksgiving so I thought I'd give my input for next year's diners.

This year Top of the Mark offered a TG buffet that started at brunch time all the way to 10pm. The cost was $89 for adults and $49 for kids. A very good complementary champagne (all you can drink) were included.

The spread WAS very impressive. Overall, the non-tradition TG meals were fabulous. The seafood bar, the cavier bar, in general the seafood. Unfortunatly, the traditional turkey and stuffing were lack luster. (I much prefer when I make it myself!) The cost is high, but you do get a fabulous view and live jazz pianist playin the background. And if you don't feel like making the whole meal yourself, it's a nice place to get dressed up and spend a relaxing Thanksgiving meal.

The menu:

Roasted US Prime Rib of Beef with Port Wine and Baked Potatoes
Roasted Turkey stuffed with Sage and Apple-Cranberry Sauce
Roasted Alaskan Salmon stuffed with Sea Scallop Mousseline and Thai Basil-Lemon Butter
Roasted Pumpkin Bisque with Cinnamon
Seafood Display of Cracked Dungeness Crab, King Crab, Prawns, and Oysters
Caviar Station with Fresh Blinis and Traditional Garnishes
Seasonal Terrines with Cumberland Sauce
Salmon en Bellevue
Assorted Sliced Deli Meats
Alaska Smoked Salmon, Smoked Trout, and Smoked Eel
Lobster Parisienne
Baby Shrimp Cocktail
Assorted International Cheese Display with Bread and Crackers
Assorted Mixed Greens
Roasted Free-Range Chicken and Grilled Vegetable Salad tossed with Olive Tapenade
Sea Scallops and Capsicum Confit Scented with Cilantro
Smoked Salmon and Cucumber Salad with Dill Yogurt Dressing
Caesar Salad with Sourdough Croutons
Clams Rémoulade Salad
Roasted Beef and Bell Pepper Salad with Sesame Oil
Pan Roasted Beef Tenderloin with Velvet Sauce and Mushrooms Medley
Traditional Thanksgiving Stuffing
Glazed Sonoma Baby Vegetables
Bowtie Pasta with Artichokes, Sun-Dried Tomatoes and Oregano
Morel Scented Gratin Potatoes
Shrimp stuffed Free-Range Chicken Breast with Basmati Rice and Bisque Sauce
Steamed Halibut with Simmered Spinach and Champagne Sauce
Smoked Salmon Eggs Benedict
Farm Fresh Scrambled Eggs
Smoked Bacon, Link Sausages, and Canadian Bacon
Fresh Berry Pancakes
Pumpkin Pie
Orange Crème Caramel
Pumpkin Crème Brûlée
Raisin Cinnamon Bread Pudding
Assorted French Mini Pastries and Fruit Tarts
Chocolate Pecan Pie
Carrot Cake with Cream Cheese Frosting
Chocolate Peanut Butter Pie
Pumpkin Cheesecake
Granny Smith Apple and Caramel Pie
Bailey’s Irish Cream Chocolate Mousse Cake
Lemon Tart
Candied Yam

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