The Ritz-Carlton, San Francisco Invites Guests To Celebrate The Holiday Season - Seite 2

Holiday Afternoon Tea
December 3-4; 10-11; 17-23; 26-30, 2016, 2 p.m. seating
$75 per guest

A perfect way for guests to unwind after a long day of shopping at nearby Union Square and preparing for the holiday season is by indulging in timeless Afternoon Tea with a twist in The Lounge. Complete with live harp music, Holiday Afternoon Tea presents a sophisticated spread including an exquisitely blended pot of tea, savory finger sandwiches such as Bay Blue with Sauternes Compressed Pear on Walnut Bread and Le Querica American Prosciutto with Bellwether Farms duo of Sheep Cheese and Fig Jam. Holiday sweets such as Brown Butter Shortbread Cookies and Gingerbread Spiced Cake round out the tea experience.

Tree Lighting Ceremony
Thursday, December 1, 2016
5:30 to 7:30 p.m.
Complimentary

A favorite among the Bay Area community, the Tree Lighting Ceremony at The Ritz-Carlton, San Francisco ignites the holiday season at sundown, when the 40-foot holiday tree outside the kid friendly hotel is illuminated by Santa Claus and his little helper from the Make-A-Wish® Greater Bay Area. Hosted by KRON Channel 4 anchor Vicki Liviakis, this annual tree lighting ceremony begins with Dickens-era costumed carolers and trumpeters performing holiday favorites throughout the downtown San Francisco hotel while guests and locals alike enjoy holiday beverages and treats.

After the ceremony, children are invited to take photos and visit with Santa. The Tree Lighting Ceremony is complimentary and open to the public.

Christmas Eve at Parallel 37
Saturday, December 24, 2016
Menu available from 3 to 9:30 p.m.
$135 per adult with menu options for children

On Christmas Eve, guests are invited to enjoy Chef Michael Rotondo's exclusive four-course menu inspired by the winter season's finest ingredients including Warm Chestnut Soup with Asian Pear, Whipped Honey; Dungeness Crab Cake, Green Apple, Wild Fennel; Maple Glazed BBQ Pork Belly, Ginger, Lemongrass, Mixed Greens; Diver Sea Scallops, Shitake Mushrooms, Tokyo Turnips, Dashi Broth; and Grass-Fed Sonoma Raised Beef "Wellington", Black Truffle, Leek Fondue. Time-honored sides for the table will include Glazed Carrots and Brussels Sprouts and Yukon Gold Potato Puree and the dessert menu will include Chocolate Malt and Cherry Bûche de Noël and Gingerbread Roll, Spiced Pear and Cranberry Sauce.