Trace at the W Hotel
181 Third Street
San Francisco, CA
4:00 p.m. Thursday, Nov. 22, 2012
Food | Wine,
TRACE at W San Francisco offers something wonderful for lovers of sustainable, local food on Thanksgiving, as Executive Chef Paul Piscopo offers a three-course menu, plus Thanksgiving side dishes. To start, guests will choose: Pickled Beet Tartar; Sierra Beauty Apple & Pear Salad; Kumamoto Oysters; Sliced Yellowtail; Terra Firma Delicata Squash Soup; or Dungeness Crab Arancini. Main dishes include: Pan-Roasted California Sea Bass; Fregola Sarda “Risotto”; Anson Mills Farro Verde; 22-oz. Brandt Beef Porter House (for two); Fall-Spiced Liberty Farms Duck; and Herb-Roasted Turkey. Each guest gets to pick a side, such as Brussels Sprouts; Mashed Yukon Gold Potatoes; Sage & Sausage Stuffing; or De Ciccio Broccoli. Turkey Day at TRACE comes to a satisfying close with: Pumpkin Bread Pudding; Apple & Pear Crostada; Chocolate Ganache; or Cheese Plate with selections from Cowgirl Creamery, Moscato-Poached Quince, and TRACE Rooftop Honey (harvested by Chef Paul at W San Francisco).
Optional cocktail pairings are available, starting with Cranberry Ginger Smash (Fresh Ginger and Cranberries, Distillery 209 Gin, Berentzen Apple Liqueur, Lemon Juice); and Autumn in Portugal (Flor de Cana Seven-Year Aged Rum, Spice-infused 10-year-old Sandeman Tawny Port, Benedictine Orange Bitters). To finish, cocktail pairings include Hunt Lane Spice Honey Toddy (Hardy VS Cognac, TRACE Rooftop Honey, Citrus and Spices); and Nutty Chocolate Kiss (Espresso with Frangelico and Fresh Whipped Cream with Dark Chocolate Shavings). Cocktail pairings are offered for $25 for a choice of two cocktails, crafted from local and organic ingredients and liquors. $75