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InterContinental Mark Hopkins Hotel
  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • French, Cocktails
  • 999 California St, San Francisco CA94108 37.792321 -122.410655
  • (At Mason St)
  • click map to interact
  • (415) 616-6916
  • 0

Sample Sunday Brunch

Sundays One Luscious Buffet Don’t Forget The Bubbly 10:00am-1:00pm Seventy Nine Per Adult Forty-Five Per Child, Age 4-12 Reservations Recommended

 

Mixed Greens with assorted vinaigrettes   
Caesar Salad with sourdough croutons   
Smoked Fish Platter Of Trout salmon, sturgeon, peppered salmon and peppered mackerel   
Assorted Pates And Sliced Deli Meats    
Assorted Fresh Fruits with whipped cream   
Assorted Artisan Breads mini bagels with cream cheese and sweet butter   
Cracked Dungeness Crab prawns and oysters   
Assorted International Cheeses with bread and crackers   
Caviar with fresh blini and traditional garnishes   

 

Seafood Chowder    
Prime Rib Au Jus    
Rosemary Roast Leg Of Lamb    
Prime Flatiron Steak cannellini beans, brussel sprouts, red wine jus   
Seared Chicken Breast truffled mushroom ragout   
Sauteed Sea Bass pickled watermelon, saffron creme   
Butternut Squash Ravioli blue cheese sauce   
Glazed Winter Vegetables    

 

Wild Mushroom Benedict    
Smoked Bacon link sausage and canadian bacon   
Potato Souffle    
Banana Pancakes berry and grand marnier sauce   
Assorted Dim Sum with three sauces   

 

Light Dining

Bar Bites

House Made Yukon Gold Chips (v & gf). spicy cajun spice, porcini dip   7.00
Marinated Olives (v & gf). castelvetrano olives, toy box tomato, valencia orange peel, olive oil   7.00
Moroccan Nuts (gf). almonds, cashews, ras el hanout spice blend, duck fat   7.00
Beet Pickled Deviled Eggs (gf). smoked salmon mousse, tzatziki   12.00

Something Luxurious

(1oz.) All Caviar Served With Blinis, Chives, Hard Cooked Egg, Creme Fraiche And Red Onion

Trout Pearls Caviar delicate, translucent eggs offer subtle, smoky taste with mildly briny mouth feel   34.00
Wild American Paddle Fish Caviar rich dark color and unique individual beads are the hallmarks for this sweet caviar with a mild finish   61.00
Onyx Royal Russian Osetra Caviar large pearls, deeply phantom black to dark brown with unique nutty and silky on the palate, light salt with a warm gentle finish   175.00

Something Cool

Mezze Plate (v). fig and olive tapenade, sweet potato hummus, feta caponata spicy pickled vegetables, grilled pita   22.00
Modern Steak Tartar horseradish, creme fraiche, quail egg   25.00
Fresh Burratta Cheese (v). di stefano burratta cheese, rosemary infused honey dates, walnut toast   18.00
Fall Tuna Poke radish, fried fennel fronds, pumpkin seeds lemon oil and mirin dressing, watercress   22.00
Bay Shrimp Ceviche Tostada (gf). bay shrimp, avocado, red jalapeno   19.00
Mezze Of Cheese (v). california cheese selections with seasonal accompaniments walnut bread, quince, medjool dates, cranberry gastrique   25.00
Charcuterie Board local artisan dry smoked cure meats pickled vegetables, pate of the day, mustard & bread basket   25.00

Something Warm

Dungeness Crab Bits chipotle and roasted corn creme, belgian endive, micro greens   22.00
Crescenza Polenta Cake (v & gf). poached king oyster mushroom, tarragon porcini sauce   16.00
Flat Bread grilled avocado, brussel sprouts, pumpkin seeds goat cheese, lemon vinaigrette (v)   18.00
smoked salmon mousse, fried capers supreme star farm baby arugula, creme fraiche   20.00
housemade fennel pork sausage, sweet potato garlic chips, chili oil, midnight moon cheese   19.00
Lamb Meatball Skewers fennel, olive, tzatziki, arugula & red onion salad, crispy pita   18.00
Tres Tacos queso fresco & grilled cinnamon pear (v), crab & corn salad, house sausage, swiss chard & whole grain mustard bechamel   20.00
all queso, all crab, or all sausage   22.00
Sliders (Selection Of 3) dungeness crab cake, chipotle & roasted corn creme butter lettuce & tomato. kobe beef, crispy onion, nueske bacon, cheddar chive spread butter lettuce & tomato. housemade fennel pork sausage, sweet potato spread cave aged gruyere cheese, butter lettuce   22.00
all kobe beef, all crab, or all sausage   24.00

Something To Sample

"Turf" Flat kobe beef slider, fennel sausage quesadilla, country pate toast, charcuterie   28.00
"Surf" Flat fall tuna poke, beet pickled deviled eggs, dungeness crab bits, bay shrimp ceviche   29.00
"Earth" Flat (v). grilled pear quesadilla, crescenza polenta skewer, fig & olive tapenade, burratta cheese   25.00

Something Sweet $11

Baklava greek yogurt, candied apricot   
Valhrona Bittersweet Chocolate Cake caramel, vanilla chantilly cream   
Top Of The Mark Trio mango verine, bourbon bonbon, chocolate creme   
Black Forest Parfait cherry compote, kirsch creme, milk chocolate, shortbread cookie   
Olive Oil Macaron seasalt caramel truffle   

 

(V) = Vegetarian, (Gf) = Gluten Free, (V & Gf) = Vegetarian & Gluten Free. The Consumption Of Raw Or Undercooked Eggs, Meat, Poultry, Seafood Or Shellfish May Increase Your Risk Of Food Borne Illness.
Top of the Mark
999 California St
At Mason St
(415) 616-6916
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