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Top of the Mark

Bar de hotel, Salón y Bar de cócteles$$$$

Nob Hill, San Francisco

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Top of the Mark

7.5^/10

629

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1.448 Fotos

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Light Dining 7

Light Dining

Bar Bites‏‏

Housemade Yukon Gold Chips***

7.00

Spicy cajun spice, porcini dip

Moroccan Nuts**

7.00

Almonds, cashews,‏‏ ras el hanout spice blend, duck fat

Marinated Olives***

7.00

Castelvetrano olives, toy box tomato, valencia orange peel, olive oil

Beet Pickled Deviled Eggs**

1200

Smoked salmon mousse, tzatziki

Something Luxurious

*All caviar served with blinis, chives, hard cooked egg, creme fraiche, red onion*

1oz. Trout Pearls Caviar

34.00

Delicate, translucent eggs offer subtle, smoky taste with mildly briny mouth feel

1oz. Onyx Royal Russian Osetra Caviar

175.00

Large pearls, deeply phontom black to dark brown with unique nutty and silky on the palate, light salt with a warm gentle finish

1oz. Wild American Paddle Fish Caviar

61.00

Rich dark color & unique individual beads are the hallmarks for this caviar with a mild finish

Something Cool‏‏

Mezze Platter*

22.00

Fig & olive tapenade, sweet potato hummus, feta caponata, spicy pickled vegetables, grilled pita

Fresh Burratta Cheese*

18.00

Di stefano burratta cheese, rosemary infused honey, dates, walnut toast

Bay Shrimp Ceviche Tostada**

19.00

Bay shrimp, avocado, red jalapeno

Charcuterie Board

25.00

Local artisan dry smoked cured meats pickled vegetables, pate of the day, mustard & bread basket

Modern Steak Tartar

25.00

Horseradish, creme fraiche, quail egg

Fall Tuna Poke

22.00

Radish, fried fennel fronds, pumpkin seeds, lemon & oil mirin dressing, watercress

Mezze of Cheese**

25.00

California cheese selections with seasonal accompaniments: walnut bread, quince medjool dates, cranberry gastrique

Something Warm

Dungeness Crab Bits

22.00

Supreme star farm baby arugula, cherry tomato, spicy aioli, organic micro greens, angels camp olive oil

Flat Bread (choose one)

18.00 - 20.00

Tres Tacos

20.00

Queso fresco & grilled cinnamon pear :: Crab & corn salad :: Housemade sausage, swiss chard, whole grain mustard bechamel ::

Crescenza Polenta Cake***

16.00

Poached king‏‏ oyster mushroom, tarragon porcini sauce

Lamb Meatball Skewers

18.00

Fennel, olive, tzatziki, arugul & red onion salad, crispy pita

Sliders (selection of 3)

22.00

Something to Sample‏‏

"Turf" Flat

28.00

Kobe beef slider, fennel sausage taco, country pate toast, charcuterie

"Earth" Flat

25.00

Grilled pear taco, crescenza polenta skewer, fig & olive tapenade, burratta cheese

"Surf" Flat

29.00

Fall tuna poke, beet pickled deviled eggs, dungeness crab bits, bay shrimp ceviche

Something Sweet

Vegetarian*:: gluten free**:: vegetarian+gluten free***

The top of the mark is a proud support of local farms & companies & uses local ingredients in all preparations.

Executive Chef :: Nenad Stefanovic

Baklava

11.00

Greek yogurt, candied apricot

Top of the Mark trio

11.00

Mango verine, bourbon bon bon, chocolate creme

Olive Oil Macaron

11.00

Seasalt caramel truffle

Bittersweet Valhrona Chocolate

11.00

Caramel, vanilla chantilly cream

Black Forest Parfait

11.00

Cherry compote, kirsch creme, milk chocolate, shortbread cookie

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